This soy sauce based recipe is a favorite of my daughters and one of my preferred ways of making beef chuck. I often make this with a combination of vegetables, such as long or green beans, chayote and bok choy, but this time went the simple route of just spinach in trying this out in the Instant Pot.

We just call it “meat and spinach” around here, but it’s loosely based on recipes I’ve grown up.

Here I’m using a 1.5ish lb chuck roast.

Slice the meat into bite site pieces, add to a bowl or other container and marinate with 1/3 cup soy sauce, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp red pepper flakes, 2 tbsp olive oil, 1 tbsp hoisin and optionally 1 tbsp sriracha. Marinate for at least an hour but overnight is best.

Add the beff, 1/2 chopped onion, 1 tbsp minced garlic, 2 cups of beef broth to Instant Pot.

Cook on high pressure / manual for 8 minutes. Allow to natural release for at least 10 minutes.

Open the lid and stir in 6-8 cups of spinach. stir well and serve with rice.