Weeknight Instant Pot Chinese Beef Stew
- Yield 8 people
- Prep 10 minutes
- Cook 1 hour 20 minutes
- Total 1 hour 30 minutes
Weeknight Instant Pot Chinese Beef Stew sits in the Beef section of Regbie. The card serves 8 people. Plan on 1 hour 30 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 8 people
- ½ cup All-Purpose Stir-Fry Sauce
- 3½ pounds beef chuck roast, cut into 2-inch cubes
- 2 teaspoons Umami Stir Fry Powder, Spicy Sichuan Powder or Diamond Crystal kosher salt
- 1 tablespoon avocado oil, or cooking fat of choice
- 1 small onion, thinly sliced
- 5 medium garlic cloves, minced
- 4 dried shiitake mushrooms, rinsed
- 1 pound daikon radish, peeled and cut into 1½ inch cubes
- 2 medium carrots, peeled and cut into 1-inch slices
- 2 scallions, thinly sliced
Method
Shake up a jar of the cook All-Purpose Stir-Fry Sauce if you don’t already have one in the fridge. Tip out ½ a cup of it and set it aside.
Turn the beef cubes with Umami Stir-Fry Powder , Spicy Sichuan Powder , or Diamond Crystal kosher salt.
Turn on the saute function on your Instant Pot . When the metal insert is hot, add the avocado oil and the sliced onions. Leave stirring frequently until the onions are slightly softened.
Stir in the minced garlic cloves and salted beef cubes.
Plop in the dried shiitake mushrooms (no need to rehydrate them) and mix in the All-Purpose Stir-Fry Sauce.
Lock the Instant Pot lid and program it to cook under high pressure for 35 minutes.
When the stew is finished cooking, wait for the pressure to release naturally. Impatient? After 15 minutes has elapsed, release the pressure manually.
If you are eating the stew right away, add the daikon and carrots and program it to cook for 3 minutes under high pressure. When it finishes cooking, release the pressure manually.
Check that the root vegetables are fork tender and taste the stew to check the seasoning. Move the stew to a serving bowl and top with sliced scallions. Enjoy!
Kitchen notes
- Keep the leftovers in the fridge for up to four days or in the freezer for up to 6 months.
- If you’re going to reheat it later in the week, refrigerate the stew in the Instant Pot metal insert and cover it with a silicone lid .
- That means you’ll have one less container to wash that day!
