Instant Pot 5 Spice Beef Stew Recipes

INSTANT POT CHINESE FIVE SPICE BEEF AND VEGETABLE STEW

Steps:

• In a large ziploc bag, add the stewing beef, flour, and Chinese five spice then seal and shake the bag until the beef is well coated.
• Using the "saute" function on the Instant Pot, add one tablespoon of olive oil and brown beef on all sides (you may need to do this in batches). Remove the beef and set aside.
• Pour another tablespoon of olive oil into the Instant Pot and add the onion, stirring until soft and brown, about 4-5 minutes. Add in the garlic and stir for another 30 seconds, until the garlic starts to brown.
• Add red wine to deglaze* (see first note), stirring and scraping the bottom of the pot to remove/dissolve the brown bits and allowing the wine to be absorbed into the onions. Press "cancel" to turn off the Instant Pot.
• Add back in the beef as well as the potatoes, carrots, celery, beans, beef broth, tomato paste, Worcestershire sauce, and salt and pepper to taste. Give the ingredients a good stir to distribute the ingredients throughout the vessel** (see second note). Place a bay leaf on top.
• Seal the Instant Pot and cook at high pressure ("manual"/"pressure cook" function) for 25 minutes. After the stew is ready, allow natural pressure release for at least 15 minutes before quick pressure release to completely depressurize (until floating valve drops).
• Open the Instant Pot, remove the bay leaf and give the stew a stir. Taste for additional salt and pepper and top with fresh basil if you like. Best served hot.

INSTANT POT 5 SPICE BEEF STEW

Steps:

• Sprinkle the stew meat with salt, pepper and Five-spice seasoning.
• Set the Instant Pot to sauté. After 1 minute, add the olive oil and sesame oil. Place half of the stew meat in the pot and cook it until meat has seared on both sides. Transfer the meat to a plate and repeat with the remaining stew meat. Set aside.
• If needed, add 1 tablespoon olive oil to the Instant Pot. Add the onion and sauté until onion is translucent. Add the minced garlic and stir.
• Add the tomato paste, stir and cook for 1 minute.
• Pour in the beef broth and scrape the bottom of the pot to loosen the brown bits.
• Add Hoisin sauce and the seared beef. Mix well.
• Add celery, carrots, sweet potato, parsnip and turnips.
• Close the lid on the Instant Pot and be sure the steam valve is closed.
• Set the manual button to 25 minutes of high pressure and allow the pressure to release naturally.
• When pressure has released, remove the lid and taste the stew. Season, to taste, with salt and pepper.
• This is delicious served on a bed of white rice and with a side of roasted broccoli.
• Enjoy!
• *Note: If stew needs thickening, mix 2 tablespoons cornstarch with 2 tablespoons cold water and add it to the stew. Stir to thicken.

INSTANT POT® BEST BEEF STEW

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and cook beef chuck cubes in batches until browned on all sides, about 5 minutes per batch.
• Return all beef chuck to the pot. Add potatoes, mushrooms, onion, carrots, and garlic; cover with beef broth. Stir in Worcestershire sauce, tomato paste, salt, pepper, and rosemary. Close and lock the lid. Select Meat/Stew function according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

INSTANT POT BEEF STEW RECIPE BY TASTY

Steps:

• On a cutting board, pat the cubed chuck roast dry with paper towels. Season all over with the salt and pepper.
• Set the Instant Pot to sauté and add 1 tablespoon of olive oil. Once the oil begins to shimmer, add the beef, working in batches to avoid overcrowding, and brown on all sides, about 2 minutes per side. Transfer the browned beef to a plate to rest.
• Add the remaining tablespoon of olive oil and the onion to the Instant Pot and cook, stirring occasionally, until beginning to soften, 5 minutes. Add the garlic and cook, stirring constantly, until aromatic, 1 minute.
• Add the tomato paste and thyme and stir to combine, about 1 minute. Add the Worcestershire sauce and ½ cup of beef broth and stir to scrape up any browned bits from the bottom of the pot.
• Add the carrots, celery, potatoes, seared beef, and remaining 2 cups of beef broth to the pot and secure the lid. Set the Instant Pot to pressure cook on high for 30 minutes. When the timer is up, let the Instant Pot naturally release for 10 minutes. If there is any remaining pressure, switch the valve to quick release.
• Remove the lid from the Instant Pot and set to sauté.
• In a small bowl, stir the cornstarch and water together until the cornstarch is dissolved.
• Add the cornstarch slurry and peas to the Instant Pot and stir to combine. Cook until the broth thickens, about 1 minute.
• Ladle the stew into bowls and garnish with the parsley.
• Enjoy!

FIVE-SPICE BEEF STEW

Steps:

• In a large, heavy pot, warm the oil over med-high heat.
• Working in batches, add the beef strips and brown well on all sides, about 5 minutes per batch.
• Transfer to a bowl.
• Add the broth and stir to scrape up any browned bits on the bottom of the pot.
• Return the meat to the pot.
• Add the soy sauce, sherry, ginger, five-spice powder, daikon, and green onions.
• Bring to a simmer, decrease heat to med-low, cover, and simmer until the meat fall apart when tested with a fork, about 3 hours.
• Using a large spoon, skim the fat from the surface of the stew.
• Add the cabbage, cover, and simmer over med-low heat until the cabbage is very soft and wilted but not mushy, about 30 minutes longer.
• Serve.