Instant Pot Chinese Beef Stew (土豆烧牛肉)

Ingredients

• 2 lb Beef finger meat (cut into chunk pieces; will shrink while cooking)
• 1 tbsp Vegetable oil (1-2 tbsp used for sautéing)
• 0.5 large Onion (diced)
• 1 large Tomato (diced)
• 1 large Carrot (cut into chunks)
• 1 lb Baby potatoes (cut in half, or use peeled russet or yellow potatoes)
• 1 stalk Green onion (cut into slices; reserve some green parts for garnish)
• 3 Garlic (3-4 cloves, sliced)
• 1 tbsp Ginger (sliced)
• 1 Star anise
• 3 Bay leaves
• 2 Dried red chilies (optional)
• 2 tbsp Shaoxing wine (substitute with 1 tbsp vodka, 2 tbsp sake, or 1/2 cup beer)
• 3 tbsp Soy sauce
• 1 tbsp Dark soy sauce
• 2 tbsp Oyster sauce
• 1 tbsp Sugar
• Black Pepper (to taste)
• Salt (to taste)
• 1 cup Hot water (or beef stock)

Steps

1. 1

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

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.

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.

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.

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.

13. 13

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

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.

Notes

Beef finger meat is recommended for its marbling and flavor, but beef shank or brisket are also excellent options due to their high collagen content. If the meat is not tender enough after the first pressure cook, you can increase the time. To thicken the sauce further, you can use a cornstarch slurry (1 tbsp cornstarch mixed with water) during the final sauté step.

Nutrition per serving

• main
• beef
• stew
• instant pot
• pressure cooker
• chinese
• comfort food
• one-pot