Name: Instant Pot Chinese Beef Stew (Hong Kong Style)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 lbs beef stew meat (cut into large chunks); 1 tbsp cooking oil; 3 to 4 cloves garlic (minced); 1 inch ginger (sliced); 1 medium onion (sliced); 2 green onions (cut into 2-inch pieces (plus extra for garnish)); 3 medium carrots (cut into chunks); 2 medium potatoes (cut into chunks); 2 small tomatoes (cut into wedges); 1 star anise; 1 bay leaf; 2 tbsp Shaoxing wine; 3 tbsp soy sauce; 1 tbsp dark soy sauce; 1 tbsp hoisin sauce; 1 tbsp rock sugar (Or 1 tbsp granulated sugar if that’s what you have); Black pepper to taste; Salt to taste; 1 cup hot water or beef broth

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As the weather cools down, I naturally start craving warm, cozy meals that fill the house with the best aromas. This Instant Pot Chinese beef stew brings all of those comforting Hong Kong style flavors in a fraction of the time. Tender beef, hearty vegetables, and a glossy, savory sauce — this feels nostalgic and satisfying in every bite!

There’s a subtle tang from tomato that balances the soy based broth so well. And the star anise and bay leaf give that signature, warming depth you usually only get after hours of slow simmering… but the Instant Pot does it in about 30 minutes.

What Makes This Hong Kong Style?

Hong Kong style beef stew is known for its rich, soy based sauce with hints of sweetness, warm spices, and melt in your mouth beef. Carrots and potatoes are traditionally included because they soak up all the delicious sauce while making the stew feel hearty and complete, especially served over rice.

This version keeps those iconic flavors while making weeknight cooking easier and faster.

Which Beef To Use

For this recipe, I used beef stew meat — it’s accessible, budget friendly, and becomes incredibly tender under pressure.

But you have great options depending on what you prefer:

Beef shank — the most traditional cut; rich, silky texture
Short ribs — deeply flavorful and fall apart tender
Beef chuck — always reliable and easy to find

Any well-marbled braising cut will work beautifully!

Serving suggestions

Serve over steamed rice or spooned on top of egg noodles. Green onions on top add a fresh contrast to the deep, warm flavors.

Leftovers keep beautifully — the sauce gets even better the next day.

Tips

If using beef shank or short rib, add 5 extra minutes to pressure cook time.
Daikon makes a great additional veggie if you want even more classic HK flavor.
Rock sugar gives a smoother sweetness but granulated works too.

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