Instant Pot Chinese Beef Stew Maryshappybellt

Instant Pot Chinese Beef Stew is an easy and flavor-packed stew that combines beef chuck roast, All-Purpose Stir-Fry Sauce, and tender daikon and carrots. If you lot plan alee, you lot tin can cook this Whole30-friendly beef stew on a busy weeknight or make it ahead to reheat during the week!

Got a jar of All-Purpose Stir-Fry Sauce?

I've shared the recipe for my All-Purpose Stir-Fry Sauce in our latest cookbook, Fix or Non!, on the blog, and our iOs app because information technology really is that indispensable. I take a jar in my fridge or frozen cubes in the freezer at all times because I can use it for then many dishes as well amazingly easy stir-fries. Don't believe me? Here's my ever-growing list of recipes that utilize my All-Purpose Stir-Fry Sauce.

What other meats can I use in this stew?

Each fourth dimension I cook this recipe, I plop a unlike braising cut into the Instant Pot and the stew always turns out great. If yous apply lamb shoulder, pork shoulder, boneless short ribs, or brisket, you can keep the cooking time the aforementioned if you cut the meat into 2-inch cubes. This stew is fabulous with os-in short ribs, but you will demand to increment the cooking time to 45 minutes under high pressure level.

If you want to make this dish even faster, y'all can substitute chicken thighs for the beefiness. The cooking time nether high pressure is 15 minutes if the thighs are os-in, or just 10 minutes with boneless and skinless thighs.

Can I use other vegetables?

Yes! I honey daikon and carrots because they absorb all the flavor of the sauce, but you can substitute cubed potatoes or cauliflower florets in place of them and go on the same 3 minute cooking time under high pressure level. When you don't want to make greens on the side, stir in some bok choy or spinach to the stew and cook them on the sauté function until they're wilted.

Why isn't this stew on the table in 35 minutes?

Ah yes, a common complaint folks share nearly Instant Pot recipes is that they are advertised as cooking nether high pressure level for "X minutes" and information technology ends upwardly taking at least double that time to get food on the table. Annoying, correct?

Although this recipe cooks nether high force per unit area for 35 minutes, it takes time to prep the ingredients, sauté them in the Instant Pot, come to loftier pressure, and release pressure naturally. All in all, information technology may take ninety minutes to complete this recipe (always check the Full Time on the recipe menu earlier starting).

If you don't have this much time to spare on a weeknight, dump all the ingredients in the Instant Pot in the forenoon and program it to cook while you're out for the mean solar day—the hands on time for prepping the stew is about 15 minutes! When yous come up habitation, the stew volition be depressurized, piping hot, and ready to add together the daikon and carrots. Alternatively, you can cook this stew ahead of time and reheat it when you lot need information technology.

What is the best mode to reheat it?

In the Instant Pot! My rule of thumb is if you cooked the dish in the Instant Pot, you tin can reheat it in the Instant Pot. In fact, I recommend refrigerating your stews in the Instant Pot metal insert covered with a silicone cover and then you can only popular the insert dorsum in the Instant Pot when y'all want to reheat it. (Aye, it helps to have extra metal inserts if you want to cook something else.)

If you desire, you tin can remove the hardened fatty cap on top of the chilled stew, add together whatsoever extra vegetables the recipe calls for (e.thousand. carrots and daikons), and cook nether high pressure for three minutes.

What do you serve with Instant Pot Chinese Beef Stew?

This is a stew that would traditionally be served with white rice, and then y'all can serve it with Simple Cauliflower Rice. Another tasty vegetable side dish ideas include roasted asparagus, stir-fried bok choy, or sautéed spinach. Remember: you tin utilise the All-Purpose Stir-Fry Sauce to season your stir-fried veggies, too!

How exercise yous store leftovers?

Continue the leftovers in the fridge for upwardly to four days or in the freezer for up to half-dozen months. If you're going to reheat it subsequently in the calendar week, refrigerate the stew in the Instant Pot metal insert and cover it with a silicone lid. That means you'll take one less container to wash that day!

What's your favorite leftover makeover with this stew?

When there isn't quite enough stew left for another family repast, transform the stew into a quick and easy soup in the Instant Pot. To serve four people, fill the Instant Pot with 6 cups of bone broth and the remaining stew. Also, you should add some vegetables (e.g. Napa cabbage, sliced carrots, and cubed potatoes) to bulk it up. Cook the soup nether high force per unit area for about 3 minutes and release pressure manually. Gustation for seasoning and adjust with common salt and/or fish sauce if needed.

How do yous make this stew if you don't have a pressure cooker?

If you want to cook this stew in a wearisome cooker/Crock Pot, sauté the onions and garlic in a skillet before transferring them to the slow cooker insert. Mix in the balance of the ingredients (except for the root vegetables) and cook on low for 8 to 10 hours. Add together the carrots and daikon in the concluding hour of cooking.

Alternatively, yous can make this stew in a Dutch oven on the stovetop or in an oven. Cook the onions and garlic in a heavy-bottomed dutch oven. When the onions are softened, add the rest of the ingredients, including the carrots and daikon. Increase the amount of All-Purpose Stir-Fry Sauce to 1 cup and add an boosted cup of chicken or os goop to the stew. Bring the contents of the stew to a boil over high heat and turn downwards the heat to maintain a simmer or place the pot in a 300°F oven . Place a lid on the pot, leaving information technology slightly askew and so it doesn't accidentally boil over. Cook for about 3 hours or until the meat is fork-tender.

Time to make Instant Pot Chinese Beef Stew!

Serves 8

Ingredients:

½ cup All-Purpose Stir-Fry Sauce
3½ pounds beef chuck roast, cut into 2-inch cubes
2 teaspoons Diamond Crystal kosher salt
one tablespoon avocado oil or cooking fat of option
one pocket-sized onion, sliced thinly
5 garlic cloves, minced
iv dried shiitake mushrooms, rinsed
1 pound daikon radish, peeled and cutting into 1½ inch cubes
ii medium carrots, peeled and cut into 1-inch slices
2 scallions, thinly sliced

Equipment:

Instant Pot (Y'all can come across my favorite models and Amazon discounts here.)
Cutting board
Chef'south knife
Measuring cups
Measuring spoons
Silicone spatula

Method:

Shake up a jar of my All-Purpose Stir-Fry Sauce if you don't already have one in the fridge. Pour out ½ a loving cup of it and set it aside.

Toss the beef cubes with the Diamond Crystal kosher table salt. (Use only i teaspoon salt if you are using Morton's brand or a fine grain table salt.)

Plow on the saute role on your Instant Pot. When the metal insert is hot, add the avocado oil and the sliced onions.

Cook, 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 pour in the All-Purpose Stir-Fry Sauce.

Stir well to distribute the sauce evenly.

Lock the Instant Pot lid and program it to melt under high force per unit area for 35 minutes.

When the stew is finished cooking, look for the pressure to release naturally. Impatient? After fifteen minutes has elapsed, release the pressure manually.

If you lot're eating the stew correct away, add the daikon and carrots and program it to cook for three minutes nether loftier pressure.

When it finishes cooking, release the force per unit area manually.

Bank check that the root vegetables are fork tender and taste the stew to bank check the seasoning. Transfer the stew to a serving bowl…

…and superlative with sliced scallions. Bask!

Want more recipes that utilize All-Purpose Stir-Fry Sauce? Go here!

Craving more Instant Pot recipes? I've got all of them here!

Looking for more recipe ideas? Head on over to my Recipe Index. You'll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Prepare or Non! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let's Go! (Andrews McMeel Publishing 2021).

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