Instant Pot Chinese Beef Stew
Crystal Liang | The Crystal Cookbook cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added nutrition.
Watch the original reelA warm, hearty bowl of Chinese beef stew featuring tender beef chunks, creamy potatoes, and carrots in a rich, savory broth made with soy sauce and star anise.
- Time
- 60 minutes
- Equipment
- Stovetop and pressure cooker
- Cuisine
- East Asian
- Contains
- Gluten, soy, and alcohol
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Soak the beef chunks in cold water to remove any extra blood, then drain and pat dry.
Set the Instant Pot to Sauté mode and heat the oil. Add the ginger, garlic, and star anise, sautéing until fragrant.
Add the beef chunks to the pot and sear until they are browned on all sides.
Stir in the soy sauce and Shaoxing wine.
Add the diced onions and tomatoes to the pot.
Pour in the hot water, ensuring the beef is mostly submerged.
Secure the lid and set the Instant Pot to cook on high pressure for 30 minutes.
Once the 30 minutes are up, perform a quick release of the pressure. Open the lid and add the potatoes and carrots. Season with more salt if needed.
Secure the lid again and cook on high pressure for an additional 10 minutes.
Release the pressure, serve the stew over steaming white rice, and enjoy.
Notes
Soaking the beef is a traditional Chinese technique to ensure a cleaner-tasting broth. Adjust salt at the end after the potatoes have cooked as they absorb seasoning.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 622
- Protein
- 47 g
- Carbs
- 29 g
- Fat
- 34 g
- Fiber
- 5 g
Where the calories come from
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