My Instant Pot has been a lifesaver when I’m going to be out and about all day and am short on time. The Kelapo coconut oil gives the mushrooms and onion a beautiful caramelization and delicious, rich flavor. This recipe is super versatile, you can substitute the chuck roast for another meat or make it without meat for a vegetarian option.  

Ingredients: 

• 1 cup button mushrooms, sliced 
• ½ medium onion, sliced 
• 1 tablespoon Kelapo coconut oil 
• 2 teaspoons dried minced onion 
• 2 teaspoons dried parsley 
• 1 teaspoon pepper 
• 1 teaspoon garlic powder 
• ½ teaspoon dried oregano  
• 1 teaspoon salt 
• 2-3 lb. chuck roast 
• 1 cup beef broth 
• 4 tablespoons butter 
• 2 oz. cream cheese 
• ¼ cup heavy cream 

Instructions: 

1. Using an Instant Pot, press the “Sauté” button. Then, add 1 cup of sliced button mushrooms, ½ of a medium onion (sliced), and 1 tablespoon of Kelapo coconut oil. Stir fry for about 5 minutes, or until onion becomes translucent. 
2. While stir-frying, in a small bowl, combine 2 teaspoons of dried mined onion, 2 teaspoons of dried parsley, 1 teaspoon of pepper, 1 teaspoon of garlic powder, ½ teaspoon of dried oregano, and 1 teaspoon of salt. Rub into the 2-3 lb. chuck roast. 
3. Press the “Cancel” button on the Instant Pot. Then, add beef broth and roast into the pot. Place 4 tablespoons of butter and 2 ounces of cream cheese on top. Click the lid closed. 
4. Select the “Meat” button and press the “Adjust” button to set heat to “More”. Next, set the timer to 90 minutes. 
5. When the timer beeps, allow a “Full Natural Release” to retain moisture in meat. When, pressure valve drops, stir in ¼ cup of heavy cream and remove roast carefully—it will be “fall-apart” tender. 
6. Press the “Sauté” button and reduce the sauce in the Instant Pot for about 10 minutes, while stirring occasionally. 
7. Press the “Cancel” button and spoon the sauce over the roast when serving.