Instant Pot Chinese Beef Stew

Ingredients

• 1.5 lb beef chunks (soaked to remove extra blood, then drained)
• 2 tbsp cooking oil (for searing)
• 1 inch ginger (sliced)
• 3 garlic (cloves, smashed)
• 2 star anise (whole)
• 3 tbsp soy sauce
• 2 tbsp Shaoxing wine
• 1 onion (diced)
• 2 tomatoes (diced)
• 3 cup hot water
• 2 potatoes (peeled and cubed)
• 2 carrots (peeled and sliced)
• salt (to taste)

Steps

1. 1

   Soak the beef chunks in cold water to remove any extra blood, then drain and pat dry.

2. 2

   Set the Instant Pot to Sauté mode and heat the oil. Add the ginger, garlic, and star anise, sautéing until fragrant.

3. 3

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

4. 4

   Stir in the soy sauce and Shaoxing wine.

5. 5

   Add the diced onions and tomatoes to the pot.

6. 6

   Pour in the hot water, ensuring the beef is mostly submerged.

7. 7

   Secure the lid and set the Instant Pot to cook on high pressure for 30 minutes.

8. 8

   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.

9. 9

   Secure the lid again and cook on high pressure for an additional 10 minutes.

10. 10

    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 per serving

• main
• Chinese
• beef
• stew
• Instant Pot
• comfort food
• dinner