Instant Pot Chinese Beef Stew (Cantonese Style)
This Instant Pot Chinese Beef Stew is a comforting, hearty dish packed with tender beef and aromatic flavors. It's easy to prepare with our step-by-step guide, and the result is a rich, savory stew that's perfect for family dinners or meal prep. Delight in the fusion of soy sauce, oyster sauce, star anise, and cinnamon - a taste of authentic Chinese cuisine right in your kitchen!
Equipment
- Instant Pot
- Sharp knife
- Chopping board
- Wooden spoon
Ingredients
Main Ingredients
- 3 lbs beef stew meat (cubed to 1.5 inches)
- 4 cloves garlic (slightly bruised)
- 4 slices ginger
- 2 cups water
- 2 tbsp Chu Hou paste
- 1/4 cup soy sauce
- 1/4 cup oyster sauce
- 2 tbsp dark soy sauce
- 2 tbsp Chinese cooking wine or Shaoxing wine
- 5-6 small rock sugar
- salt (to taste)
- white pepper (to taste)
- 1 stalk green onion (optional for garnish)
Additional Ingredients
- 4 oz dry mushroom
- 20 oz beancurd tofu sticks
- 2 lbs carrots
- 2 lbs potato
Instructions
Preparation
- If beef comes in one whole piece, cube meat into beef chunks roughly 1.5 inch pieces.
- Blanch beef in a big pot of water for 3 minutes (optional but recommended if you have time). This ensure all the impurity will be released.
- Peel garlic cloves and slightly bruise them.
- Cut ginger into slices.
- Dry mushroom (if using) - rinse thoroughly to remove any dirt and sand. Rehydrate with hot water in a bowl, covered, for 20 minutes, until soften. Use scissor or knife to cut off the stem and discard.
- Beancurd tofu stick (if using) - if using fresh ones, just rinse the tofu sticks in warm water to remove any excess oil. If using dry, rehydrate in warm water for about an hour in advance, until soften, then cut into 2 to 3 inch sticks.
- Carrots and/or potatos (if using) - peel and cut into big chunks.
Cooking Introduction
- Turn on your Instant Pot and set it to the sauté setting until panel display the word "Hot". Add the vegetable oil to cover the bottom of the inner pot.
- Add garlic and ginger and toast until frgrant.
- Add Chu Hou paste and toast it for 15 seconds.
- Add the beef (and mushroom if using), mix everything to combine.
- Pour in water, soy sauce, oyster sauce, rock sugar, and Chinese cooking wine. Stir well.
- Close the lid of the Instant Pot and set it to manual high pressure for 45 minutes.
- Once it's done, let the pressure release naturally for 15 minutes. Then, carefully quick release any remaining pressure.
- Open the lid and give the stew a good stir. Taste and adjust the seasoning if necessary.
- If using beancurd tofu sticks, carrots and/or potatos, add to pot now and set to manual high pressure to cook an additional 5 minutes. Quick release when done.
