This Instant Pot take on a Jamaican-style Sunday meal is adapted from “Caribbean Cooking Made Easy” by British-Jamaican reggae musician and chef Levi Roots. We’ve swapped in flavor-packed beef chuck and orange-fleshed sweet potatoes, bolstered by bright chilies and ginger, savory scallions and earthy thyme. Tomato paste and soy sauce add umami-rich depth, while brown sugar and warm allspice round everything out. For faster, more even cooking, we divide the chuck roast into two pieces by pulling it apart at its natural seams and trimming away excess fat. Tying both pieces with kitchen twine compacts the meat, allowing the roast to fit comfortably in the pot. You can pressure cook the beef quickly or slow cook it for a hands-off, all-day affair—regardless, it will emerge fragrant and fork tender. Full of fruity, sweet and spicy notes, this roast is great garnished with cilantro and served with a crisp, green salad.