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 flavors that have been cherished in Taiwanese culture for generations. Traditionally, Taiwanese beef stew is slow-cooked to perfection, allowing the tender beef to absorb the rich, aromatic spices. However, with the magic of the Instant Pot, we can achieve that same depth of flavor in a fraction of the time, making it a convenient option for busy weeknights.

People love this dish for its incredible taste and texture—the beef becomes melt-in-your-mouth tender, while the broth is a delightful blend of savory and slightly sweet notes. The Instant Pot not only speeds up the cooking process but also locks in all the delicious flavors, making it a favorite among home cooks. Whether you’re serving it over rice or enjoying it on its own, Taiwanese Beef Stew Instant Pot is sure to become a beloved staple in your kitchen!

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
• 2 large carrots, sliced into rounds
• 2 potatoes, peeled and cubed
• 1 cup daikon radish, sliced (optional)
• 2 green onions, chopped (for garnish)
• Fresh cilantro (for garnish, optional)

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 fresh ginger adds a wonderful aroma and flavor to the stew. 4. Prepare the vegetables: slice the carrots into rounds, peel and cube the potatoes, and slice the daikon radish if you’re using it. 5. Measure out the soy sauce, rice wine, and sugar. Having everything ready will help you keep track of the cooking process.

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. 7. Once the oil is hot, add the diced onion. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant. 8. Next, add the minced garlic and sliced ginger to the pot. Sauté for another minute, stirring frequently to prevent burning. 9. Now it’s time to add the beef cubes. Brown the beef on all sides, which should take about 5-7 minutes. This step is crucial as it adds depth of flavor to the stew. 10. After 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 ensure the beef is coated in the sauce. 12. Add the beef broth to the pot. Make sure to scrape the bottom of the pot with a wooden spoon to release any browned bits, as these add flavor to the stew. 13. Close the lid of the Instant Pot and set the valve to the sealing position. Select the “Pressure Cook” function and set the timer for 35 minutes on high pressure. 14. While the beef is cooking, you can take a moment to relax or prepare your garnishes. Chop the green onions and cilantro, if using.

Adding Vegetables

15. Once the cooking time is up, allow the Instant Pot to naturally release pressure for about 10 minutes. After that, carefully switch the valve to the venting position to release any remaining pressure. 16. Open the lid and give the stew a good stir. At this point, the beef should be tender and flavorful. 17. Add the sliced carrots, cubed potatoes, and daikon radish (if using) to the pot. Stir to combine. 18. Close the lid again, set the valve to sealing, and cook on high pressure for an additional 10 minutes. 19. After the timer goes off, perform a quick release of the pressure. Be cautious of the steam! 20. Open the lid and check the vegetables. They should be tender but not mushy. If they need a little more time, you can use the sauté function to cook them further.

Assembling the Dish

21. Once everything is cooked to your liking, it’s time to serve! Ladle the beef stew into bowls, making sure to include plenty of the broth and vegetables. 22. Garnish with chopped green onions and fresh cilantro for a pop of color and flavor. 23. If you like a little heat, you can also add

Conclusion:

In conclusion, this Taiwanese Beef Stew made in the Instant Pot is truly a must-try for anyone looking to elevate their home cooking. The rich, savory flavors combined with tender beef and aromatic spices create a comforting dish that warms the soul. Plus, the convenience of the Instant Pot means you can enjoy this delicious meal without spending hours in the kitchen. For serving suggestions, I recommend pairing this stew with a bowl of steamed jasmine rice or some fluffy bao buns to soak up all that incredible sauce. You can also add a side of pickled vegetables for a refreshing contrast, or even toss in some fresh herbs like cilantro or green onions for an extra burst of flavor. If you’re feeling adventurous, try adding some vegetables like carrots or potatoes to the stew for a heartier meal, or experiment with different spices to make it your own. I encourage you to give this Taiwanese Beef Stew a try and share your experience with friends and family. Whether you’re a seasoned cook or just starting out, this recipe is sure to impress. Don’t forget to let me know how it turns out for you! Happy cooking, and enjoy every delicious bite of this Instant Pot masterpiece!

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