Instant Pot Chinese Beef Stew (土豆烧牛肉)

Steps

Prepare the Beef

1. 1

   Soak beef chunks in cold water for 20-30 minutes to remove excess blood. Drain and pat dry.

   Start 20-minute timer

Sauté in the Instant Pot

2. 2

   Set your Instant Pot to “Sauté” mode. Add 1-2 tbsp of vegetable oil.

3. 3

   Add sliced ginger, sliced garlic, sliced green onions, bay leaves, star anise, and dried red chilies (if using) to the pot. Sauté until fragrant.

4. 4

   Add the beef chunks to the pot and sear until browned on all sides.

5. 5

   Stir in the diced onions and diced tomatoes.

6. 6

   Add the Shaoxing wine, soy sauce, dark soy sauce, oyster sauce, sugar, and black pepper. Stir to combine.

7. 7

   Continue to sauté for 1-2 minutes to allow the alcohol in the Shaoxing wine to evaporate.

   Start 1-minute timer

Cook the Beef

8. 8

   Pour in 1 cup of hot water (or beef stock).

9. 9

   Close the lid and seal the vent. Set the Instant Pot to “Pressure Cook” on High for 30 minutes.

   Start 30-minute timer
10. 10

    Once the 30-minute cycle is complete, manually release the steam by turning the pressure release knob to "Venting." Be cautious of the hot steam.

Add Vegetables

11. 11

    Unlock and open the lid. Add the potato halves and carrot chunks. Season with salt if needed.

12. 12

    Close the lid and set the Instant Pot to “Pressure Cook” on High for an additional 10 minutes.

    Start 10-minute timer
13. 13

    After the 10 minutes, let the pot sit for 15 minutes to allow the pressure to release naturally.

    Start 10-minute timer
14. 14

    Manually turn the pressure release knob to "Venting" to release any remaining steam.

15. 15

    If there's too much liquid or the seasoning needs adjustment, switch to “Sauté” mode and cook the liquid down to your desired consistency.

16. 16

    Serve the beef stew over steamed rice or with crusty bread. Garnish with the reserved chopped green onions.