A delicious and authentic Hawaiian Pot Roast with less than 10 minutes prep time? This IP Hawaiian Pot Roast is juicy and full of flavor – and cooks alongside a yummy vegetable side for a balanced meal with little effort!
Disclosure: I received the Thyme & Table products in this post for free. I was not paid to do a blog post for them – but I think the products are beautiful and wanted to share them with you! (And if you want some of your own pretty copper kitchen accessories, you can find them at Walmart!)
IP Hawaiian Pot Roast Recipe
As my daughter gets older life gets a lot busier – but early on I made a commitment that we would eat as many suppers together at the table as we could, and that I would never allow her extracurriculars (or friendships) cause us to slide into unhealthy eating habits.
There have been really hectic months where I have fallen short – like when we were moving, renovating, and I was still operating two businesses – and I’ve tried not to be too hard on myself about those months, but I always look forward to resetting and getting back to the table and those healthy meals!
Sometimes, eating healthy and together looks like scrambled eggs, tomatoes and toast for supper – but somedays it looks like this! Perfectly cooked pot roast, plenty of delicious veggies and even a glass of wine for me!
(In retrospect, I would have doubled the amount of veggies – there was a lot of pineapple which my daughter and I loved but that also would have allowed me to sneak a lot more vegetables onto the plate and kept things tasty!)
The trick is meal planning, setting a daily timer on my phone for when I need to get up from my desk and start preparing supper, and kitchen tools that make my life easier. While this roast would take 2-3 hours to cook in the oven, I used my electric pressure cooker to get the job done in 35 minutes. (And bonus: you don’t have to babysit it – it will stop cooking on it’s own if you’re in the middle of something when it finishes.)
Add to that my beautiful (and versatile) kitchen knives from Thyme and Table, my 4-in-one measuring spoon and heavy duty cutting board – all of which allowed me to prep this meal in about 10 minutes and then feel like a rockstar when I put this on the table:
This recipe would also be great for meal prepping – just double (or triple) the amount of veggies and you’re set!
And just a note about cooking time – I prefer my roast fork-tender but my dad (who is joining us for supper tonight) likes to be able to cut into his roast, so I cooked it to his preference – setting the meat/stew cook time for 35 minutes.
However, if you wanted it fork tender like I would prefer, bump that cook time up to 50-55 minutes.
Either way – you’re in for a treat with this juicy, sweet and savoury pot roast. My favorite thing about this dish was actually the vegetables and I think the roast really shines if you enjoy each bite of the roast along with a small scoop of the juicy, flavorful veggies.
You can also turn the leftover broth into a soup or drain out the veggies and whisk in some cornstarch or arrowroot flour for a quick and easy Hawaiian gravy!
Also, my friend Corinne just put out an Instant Pot ecookbook for just $4.99! I have tried a few of the recipes myself and they are delicious and family friendly. I highly recommend it for a reliable collection of Instant Pot recipes to help you fall in love with your IP (if you haven’t already).
Ingredients for Hawaiian Pot Roast
- 3 lb roast of choice
- Salt and pepper, to taste
- 2 Tablespoon olive oil
- 1/4 cup soy or tamari sauce
- 1/2 cup pineapple juice (just drain the pineapple to get this juice)
- 1/4 teaspoon ground ginger
- 1/4 cup water
- 1 small onion, chopped
- 3-5 celery stalks, chopped
- 2-3 cups mushrooms, chopped
- 13 oz can pineapple, drained (use juice above)
- 1 Tablespoon cornstarch or arrowroot flour, optional
Tip: adjust the cooking time to your personal level of doneness. Also, swap out the vegetables for whatever your family prefers.
Tip #2: tamari sauce is fermented soy sauce – use whichever you prefer or have on hand.
Kitchen Tools You May Find Helpful
- Electric pressure cooker
- Measuring cups and spoons
- Sharp knife
- Cutting board
How to Make InstaPot Hawaiian Pot Roast
Select the Sauté setting on your InstaPot and add the olive oil.
As the pot heats up, rub your roast down with a generous coating of coarse salt and pepper.
Once the olive oil is hot, add the roast. Sear (brown) on each side for about 2-3 minutes until browned all over.
Meanwhile, chop up your veggies – celery, mushrooms and onion. It doesn’t need to be perfect.
And then stir up your cooking liquid.
Combine the pineapple juice (preferably just drain it from the tidbits or crushed pineapple you will be using later), soy sauce and water.
Stir in the ground ginger and taste. Adjust to preference.
Add the veggies to the InstaPot and then pour the soy-pineapple mixture over the roast.
Cover the roast with the crushed pineapple and secure the IP lid.
Cook for 35-55 minutes, depending on the texture you would like your roast to be.
(35 for carve-able, 55 for fork tender – or pick somewhere in between.)
Drain the broth and reserve for either Hawaiian gravy or tomorrow’s soup.
To make Hawaiian gravy, whisk in 1 Tablespoon of cornstarch or arrowroot flour into the broth.
Serve with the vegetable medley, freshly prepared rice and plenty of the cooking liquid!
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This InstaPot Hawaiian Pot Roast recipe is succulent and flavorful – the perfect quick and easy supper recipe for a busy weeknight but special enough for a Sunday supper.