Taiwanese Beef Stew Instant Pot: A Quick and Flavorful Recipe for Your Dinner Table

Taiwanese Beef Stew Instant Pot is a dish that has captured the hearts and palates of many, and for good reason. This comforting stew is a delightful blend of tender beef, aromatic spices, and rich broth, all cooked to perfection in a fraction of the time thanks to the Instant Pot. As someone who has always been fascinated by the culinary traditions of Taiwan, I find that this dish not only showcases the bold flavors of Taiwanese cuisine but also reflects the warmth and hospitality of its culture.

People love Taiwanese Beef Stew Instant Pot for its incredible taste and texture. The beef becomes melt-in-your-mouth tender, while the spices create a symphony of flavors that dance on your palate. Plus, the convenience of the Instant Pot means you can enjoy this hearty meal without spending hours in the kitchen. Whether you’re looking for a cozy dinner on a chilly evening or a dish to impress your guests, this stew is sure to become a favorite in your home. Join me as we explore this delicious recipe that brings a taste of Taiwan right to your table!

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 (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

Preparing the Beef

1. Start by trimming any excess fat from the beef chuck. Cut the meat into 1-inch cubes to ensure even cooking. 2. Pat the beef dry with paper towels. This step is crucial as it helps to achieve a nice sear on the meat. 3. Season the beef cubes generously with salt and pepper. This will enhance the flavor of the stew.

Searing the Meat

4. Turn on your Instant Pot and select the “Sauté” function. Allow it to heat up for a few minutes. 5. Add the vegetable oil to the pot. Once the oil is shimmering, carefully add the beef cubes in batches. Avoid overcrowding the pot to ensure a good sear. 6. Sear the beef for about 3-4 minutes on each side until browned. Use tongs to turn the pieces. Once browned, remove the beef from the pot and set it aside on a plate.

Sautéing Aromatics

7. In the same pot, add the diced onion. Sauté for about 3-4 minutes until the onion becomes translucent. 8. Add the minced garlic and sliced ginger to the pot. Sauté for an additional 1-2 minutes until fragrant. 9. Toss in the star anise, cinnamon stick, and Sichuan peppercorns (if using). Stir everything together for about 30 seconds to release the spices’ aromas.

Building the Stew Base

10. Pour in the soy sauce and rice wine, scraping the bottom of the pot with a wooden spoon to deglaze and lift any browned bits. This adds depth to the flavor of the stew. 11. Add the sugar and stir until it dissolves. 12. Return the seared beef to the pot, along with any juices that have accumulated on the plate. 13. Pour in the beef broth (or water) until the beef is just covered. If you need to, add a bit more liquid to ensure everything is submerged.

Adding Vegetables

14. Add the sliced carrots, diced potatoes, and daikon radish (if using) to the pot. Stir gently to combine. 15. Taste the broth and adjust the seasoning with more salt or pepper if needed.

Cooking the Stew

16. Secure the lid on the Instant Pot and ensure the valve is set to “Sealing.” 17. Select the “Manual” or “Pressure Cook” function and set the timer for 35 minutes on high pressure. 18. Once the cooking time is complete, allow the pressure to release naturally for about 10-15 minutes. After that, carefully switch the valve to “Venting” to release any remaining pressure.

Finishing Touches

19. Once the pressure has fully released, carefully open the lid. The stew should be aromatic and the beef tender. 20. Give the stew a good stir. If you prefer a thicker consistency, you can select the “Sauté” function again and let it simmer for a few minutes to reduce the liquid. 21. Taste the stew one last time and adjust the seasoning if necessary.

Serving the Stew

22. Ladle the beef stew into bowls. 23. Garnish with chopped green onions for a fresh touch. 24. Serve hot with steamed rice or crusty bread to soak up the delicious broth.

Storage and Reheating

25. If you have leftovers, let the stew cool completely before transferring it to an airtight container. It

Conclusion:

In summary, this Taiwanese Beef Stew made in the Instant Pot is an absolute must-try for anyone looking to elevate their home cooking game. The rich, savory flavors combined with tender beef and aromatic spices create a dish that is not only comforting but also incredibly satisfying. Whether you’re serving it over a bed of fluffy rice, alongside steamed vegetables, or even with a side of crusty bread to soak up that delicious broth, this stew is versatile enough to suit any palate. Feel free to experiment with variations by adding your favorite vegetables, such as carrots or potatoes, or even swapping out the beef for chicken or tofu for a different twist. The beauty of this recipe lies in its adaptability, allowing you to make it your own while still enjoying the authentic taste of Taiwanese cuisine. I encourage you to give this Taiwanese Beef Stew a try in your Instant Pot. I promise you won’t be disappointed! Once you’ve made it, I’d love to hear about your experience. Share your thoughts, any tweaks you made, or even a photo of your delicious creation. Let’s spread the joy of cooking together! Happy stewing!

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