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Trim fat and unwanted parts from the chuck roast; my roast was about 3.5 pounds after trimming.
Rub the roast with steak seasoning.
Heat 1 tablespoon olive oil in a large frying pan and brown the meat well. (I did this in a pan so I could cook onions in the Instant Pot at the same time.)
Add the rest of the olive oil to the Instant Pot, use SAUTE, MEDIUM HEAT and brown onions.
Add the paprika after the onions are lightly browned and cook a few minutes more.
Then add the drained petite dice tomatoes, and one cup beef stock to the Instant Pot.
Use a non-metal turner to scrape the bottom to be sure onions aren't stuck on, then add the browned pieces of chuck roast to the Instant Pot.
Season with some black pepper. (The steak rub has salt so I didn't add more.)
Set Instant Pot to MANUAL, HIGH HEAT, 40 minutes.
When it finishes cooking, let it NATURAL RELEASE for 20 minutes, then release the rest of the pressure.
Remove meat to a cutting board. (You might want to cover with foil to keep it warm.)
Remove about 1/3 cup of the liquid, let it cool for a minute or two, and then whisk it into the sour cream.
Set the Instant Pot to SAUTE, MEDIUM HEAT and start simmering to reduce the liquid in the pot. We simmered about 5 minutes.
Drain the jar of roasted red peppers, finely chop, and add them to the Instant Pot to be part of the sauce.
When liquid has reduced by a little less than half (or as much as you prefer), turn off Instant Pot and let the liquid cool for several minutes.
While the sauce cools, slice meat and arrange on a serving plate.
When sauce has slightly cooled, stir the sour cream mixture into ingredients in the Instant Pot to make the sauce. (Be sure the ingredients are not still boiling or the sour cream will separate.)
Serve sliced meat with the sauce, either spooned over the meat or on the side. Serve hot.