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Instant Pot Chinese Beef Stew (Hong Kong Style)

As soon as the weather cools down, I’m pulled straight toward warm soups and hearty stews. This Instant Pot Chinese beef stew brings all the nostalgic Hong Kong flavors I grew up loving -tender beef, soft vegetables, and a richly seasoned sauce that tastes like it’s been simmering for hours. Except… the Instant Pot delivers it in about 30 minutes!
Course Main Course
Cuisine Chinese
Keyword beef stew, chinese, instantpot
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings
Author winnie liong

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.