Taiwanese Beef Stew Instant Pot: A Quick and Flavorful Recipe for Your Dinner Table

Taiwanese Beef Stew Instant Pot is a dish that brings warmth and comfort to any table, and I can’t wait to share my version with you! This hearty stew is not just a meal; it’s a celebration of Taiwanese culinary traditions that have been passed down through generations. The rich flavors of tender beef, aromatic spices, and savory broth create a symphony of taste that is simply irresistible. What I love most about this dish is how the Instant Pot transforms the cooking process, allowing you to enjoy the deep, complex flavors of Taiwanese beef stew in a fraction of the time. The convenience of the Instant Pot means that even on the busiest days, you can whip up a comforting bowl of stew that will leave your family asking for seconds. Join me as we dive into this delightful recipe that perfectly captures the essence of Taiwanese cuisine!

Ingredients:

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1-inch piece of ginger, sliced
• 2 star anise pods
• 1 cinnamon stick
• 1 tablespoon Sichuan peppercorns (optional)
• 1/4 cup soy sauce
• 1/4 cup rice wine (or dry sherry)
• 2 tablespoons sugar (brown sugar or rock sugar works well)
• 4 cups beef broth (or water)
• 2 carrots, sliced
• 2 potatoes, diced
• 1/2 cup daikon radish, sliced (optional)
• 2 green onions, chopped (for garnish)
• Salt and pepper to taste

Preparing the Ingredients

1. Start by gathering all your ingredients. This makes the cooking process smoother and more enjoyable. I like to have everything prepped and ready to go before I start cooking. 2. Cut the beef chuck into 1-inch cubes. This size is perfect for stewing, as it allows the meat to become tender while still holding its shape. 3. Dice the onion, mince the garlic, and slice the ginger. I find that using fresh ingredients really enhances the flavor of the stew. 4. Prepare the vegetables: slice the carrots, dice the potatoes, and if you’re using daikon radish, slice that as well. 5. Measure out the soy sauce, rice wine, and sugar. Having everything ready to go will help you keep track of your steps.

Cooking Process

6. Turn on your Instant Pot and set it to the “Sauté” function. Add the vegetable oil and let it heat up for a minute or two. 7. Once the oil is hot, add the diced onion. Sauté for about 3-4 minutes until the onion becomes translucent. The aroma will start to fill your kitchen, and it’s a great sign that you’re on the right track! 8. Next, add the minced garlic and sliced ginger to the pot. Sauté for another minute until fragrant. Be careful not to burn the garlic, as it can turn bitter. 9. Now it’s time to add the beef cubes. Brown the beef in batches if necessary, ensuring that each piece gets a nice sear. This step adds depth to the flavor of the stew. It should take about 5-7 minutes to brown the beef. 10. Once the beef is browned, add the star anise, cinnamon stick, and Sichuan peppercorns (if using). Stir everything together to combine the spices with the beef. 11. Pour in the soy sauce and rice wine, followed by the sugar. Stir well to coat the beef and let it cook for another minute. This will help to deglaze the pot and lift any flavorful bits stuck to the bottom. 12. Add the beef broth (or water) to the pot. Make sure to scrape the bottom of the pot to release any remaining bits of flavor. 13. Now, add the sliced carrots, diced potatoes, and daikon radish (if using). Stir everything together to ensure the vegetables are submerged in the liquid. 14. Close the lid of the Instant Pot and set the valve to the sealing position. Select the “Pressure Cook” or “Manual” setting and set the timer for 35 minutes on high pressure. 15. While the stew is cooking, you can take a moment to clean up your workspace. It’s always nice to have a tidy kitchen! 16. Once the cooking time is up, allow the Instant Pot to naturally release pressure for about 10-15 minutes. After that, you can carefully switch the valve to the venting position to release any remaining pressure.

Assembling the Dish

17. Carefully open the lid of the Instant Pot. The aroma will be incredible! Give the stew a good stir and taste it. Adjust the seasoning with salt and pepper as needed. 18. If you prefer a thicker stew, you can use the “Sauté” function again and let it simmer for a few minutes to reduce the liquid. Alternatively, you can mix a tablespoon of cornstarch with two tablespoons of water to create a slurry, then stir it into the stew and let it cook for a few more minutes until thickened. 19. Once you’re satisfied with the consistency,

Conclusion:

In summary, this Taiwanese Beef Stew made in the Instant Pot is an absolute must-try for anyone looking to elevate their home cooking game. The rich, savory flavors combined with tender beef and aromatic spices create a dish that is not only comforting but also incredibly satisfying. Whether you’re serving it over a bed of fluffy rice, alongside steamed vegetables, or even in a warm bowl of noodles, this stew is versatile enough to suit any palate. Feel free to experiment with variations by adding your favorite vegetables, such as carrots or potatoes, or even swapping out the beef for chicken or tofu for a different twist. The beauty of this recipe lies in its adaptability, allowing you to make it your own while still enjoying the authentic taste of Taiwanese cuisine. I encourage you to give this recipe a try and experience the delightful flavors for yourself. Once you do, I would love to hear about your experience! Share your thoughts, any modifications you made, or even a photo of your delicious creation. Let’s spread the love for this Taiwanese Beef Stew Instant Pot recipe together! Happy cooking! Print