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Instant Pot Chinese Beef Stew (Hong Kong Style) | Winnie Kison

Instant Pot Chinese Beef Stew (Hong Kong Style)

Instant Pot Chinese Beef Stew (Hong Kong Style)

15 mins prepServes 8

As soon as the weather cools down, I’m pulled straight toward warm soups and hearty stews. This Instant Pot Chinese beef stew brings all the nostalgic Hong Kong flavors I grew up loving -tender beef, soft vegetables, and a richly seasoned sauce that tastes like it’s been simmering for hours. Except… the Instant Pot delivers it in about 30 minutes!

8 servings

What you need

stew meat

2 lb stew meat, cut into large chunks

cooking oil

1 tbsp cooking oil

garlic

1 garlic, minced

ginger

1 in ginger, sliced

brown onion

1 brown onion, sliced

green onion

2 green onion, cut into 2-inch pieces (plus extra for garnish)

carrot

3 carrot, cut into chunks

starchy potatoes

2 starchy potatoes, cut into chunks

petite tomatoes

2 petite tomatoes, cut into wedges

star anise

bay leaf

shaoxing wine

2 tbsp shaoxing wine

soy sauce

3 tbsp soy sauce

dark soy sauce

1 tbsp dark soy sauce

hoisin sauce

1 tbsp hoisin sauce

sugar

1 tbsp sugar, Or 1 tbsp granulated sugar if that’s what you have

black pepper

salt

beef broth

1 cup beef broth

Checkout experience

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Instructions


1 Set the Instant Pot to Sauté mode. Heat oil and sear the beef on all sides until browned.
2 Add garlic, ginger, onion, and green onion. Sauté 1 to 2 minutes until fragrant.
3 Add carrots, potatoes, and tomato chunks. Stir to combine.
4 Pour in Shaoxing wine, soy sauce, dark soy sauce, hoisin sauce, rock sugar, black pepper, and hot water. Add the star anise and bay leaf.
5 Close the lid. Pressure Cook on high for 35 minutes.
6 Natural release for 10 minutes, then quick release the rest.
7 Open the lid, taste, and adjust seasoning with salt. Discard the star anise + bay leaves
8 For a thicker sauce, simmer on Sauté for 3 to 5 minutes to reduce.

View original recipe

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