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.
Instant Pot Chinese Beef Stew (Hong Kong Style)
Ingredients
Beef and Aromatics
- 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)
Vegetables & Spices
- 3 medium carrots cut into chunks
- 2 medium potatoes cut into chunks
- 2 small tomatoes cut into wedges
- 1 star anise
- 1 bay leaf
Sauce
- 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
Instructions
- Set the Instant Pot to Sauté mode. Heat oil and sear the beef on all sides until browned.
- Add garlic, ginger, onion, and green onion. Sauté 1 to 2 minutes until fragrant.
- Add carrots, potatoes, and tomato chunks. Stir to combine.
- Pour in Shaoxing wine, soy sauce, dark soy sauce, hoisin sauce, rock sugar, black pepper, and hot water. Add the star anise and bay leaf.
- Close the lid. Pressure Cook on high for 35 minutes.
- Natural release for 10 minutes, then quick release the rest.
- Open the lid, taste, and adjust seasoning with salt. Discard the star anise + bay leaves
- For a thicker sauce, simmer on Sauté for 3 to 5 minutes to reduce.
