Inspiration: https://onepotdishrecipe.com/lemongrass-beef-instant-pot/ and https://marymakesgood.com/2014/09/ginger-lemongrass-pot-roast.html

Ingredients

3 lbs pork shoulder roast or beef chuck roast

4 sticks of lemongrass, cut into thirds and the rounds in half longways

2 tsp freeze dried garlic

2 tsp freeze dried ginger

2 tbsp coconut sugar

1 bunch of green onions

1 small shallot

1 peppers worth of roasted bell pepper

2 medium carrots

1 tbsp kosher salt

10 cranks black pepper

Enough Olive oil to coat the bottom of the instant pot

1/2 cup of water or fresh stock

For the sauce reduction

10 leaves of Thai basil

1 tbsp freeze dried cilantro

Juice of 1 lime

3 tbsp tapioca starch

Directions

Prep and rough chop veggies. Add olive oil to instant pot. Saute veggies in the instant pot with aromatics. Add meat and brown lightly on all sides. Add salt, pepper, sugar, and water.

Pressure cook for 45 minutes on high pressure. Let fully natural release another 15-20 minutes.

Pull meat chunks and let rest. Use immersion blender to emulsify cooking liquid. Pull any clumps of lemongrass from the blender and discard. Add tapioca starch, lime, cilantro, and thai basil. Blend until smooth and no lumps remain.

Turn instant pot back to saute and let reduce ~10 minutes until thickened and sauce like. Slice/shred meat and return to the instant pot. Stir until well combined.

Serve in tacos, over a coleslaw salad, or in a quinoa bowl.