Description
This Instant Pot Beef Stew is a comforting and flavorful dish featuring tender beef, aromatic spices, and hearty vegetables. With a rich blend of soy sauce, ginger, and star anise, it delivers a satisfying meal that’s quick to prepare, perfect for cozy dinners.
Ingredients
Scale
- 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
Instructions
- Gather all your ingredients for a smoother cooking process.
- Cut the beef chuck into 1-inch cubes.
- Dice the onion, mince the garlic, and slice the ginger.
- Prepare the vegetables: slice the carrots, dice the potatoes, and slice the daikon radish if using.
- Measure out the soy sauce, rice wine, and sugar.
- Turn on your Instant Pot and set it to the “Sauté” function. Add the vegetable oil and let it heat up.
- Add the diced onion and sauté for about 3-4 minutes until translucent.
- Add the minced garlic and sliced ginger, sauté for another minute until fragrant.
- Add the beef cubes, browning them in batches if necessary for about 5-7 minutes.
- Once browned, add the star anise, cinnamon stick, and Sichuan peppercorns (if using). Stir to combine.
- Pour in the soy sauce and rice wine, followed by the sugar. Stir well and cook for another minute.
- Add the beef broth (or water) and scrape the bottom of the pot to release any flavorful bits.
- Add the sliced carrots, diced potatoes, and daikon radish (if using). Stir to ensure the vegetables are submerged.
- Close the lid and set the valve to sealing. Select “Pressure Cook” or “Manual” and set the timer for 35 minutes on high pressure.
- After cooking, allow the Instant Pot to naturally release pressure for 10-15 minutes, then switch to venting to release any remaining pressure.
- Carefully open the lid and stir the stew. Adjust seasoning with salt and pepper as needed.
- For a thicker stew, use the “Sauté” function to simmer for a few minutes or mix cornstarch with water to create a slurry, stirring it into the stew until thickened.
- Garnish with chopped green onions and enjoy your delicious beef stew!
Notes
- For added depth of flavor, consider marinating the beef in soy sauce and rice wine for a few hours before cooking.
- Feel free to customize the vegetables based on your preference or what you have on hand.
- This stew can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 35 minutes