Braised Taiwanese Instant Pot Beef Stew 紅燒牛肉

Today I am making Braised Taiwanese Instant Pot Beef Stew 紅燒牛肉. Made of short ribs, potatoes, and carrots pressure cooked on high for 1 hour, this melt-in-your-mouth beef stew takes a lot less time than on the stove. This classic Taiwanese family-style dinner dish is a super comforting reminder of dinner with my parents – and a top-requested lunch box item for the next day. Whether with a bowl of delicious purple multigrain rice, or with a chunk of No Knead Bread, you will find a way to finish every last drop of this beef stew.

Same Flavor, Faster Beef Stew with Instant Pot

Taiwanese Beef Stew is a labor of love on the stovetop, but so much easier with an Instant Pot! I love using the Instant Pot for braising any recipe that takes more than an hour on the stove. I even use it for Creme Brulee! Today, we’re making this saucy Taiwanese Beef Stew, perfect for soaking up with a bowl of noodles or rice. Every time we make this, the whole house smells like stew when we open the Instant Pot!

Every Taiwanese household has its variation on how to cook this dish, whether it’s difference spices, different vegetables, or different condiments added. No matter the difference, this Instant Pot beef stew comes out just as comforting every time, and even better the next day. It can keep in an airtight container in the refrigerator for up to 3 days.

If you’re looking for the Classic Taiwanese Beef Stew recipe on the stovetop, CLICK HERE!

Taiwanese Beef Stew Ingredients

• 3 lb boneless beef short ribs, cut into 2-inch pieces
• 4 slices ginger
• 2 green onions 
• 1 large onion, sliced
• 4-5 star anise pods
• 3 bay leaf
• 2 teaspoons Sichuan peppercorns
• 3 large potatoes, peeled and cubed
• 2 large carrots, peeled and cut into chunks
• 6 cups beef stock + rest is water enough to cover the beef 

Seasonings

• 4.5 tablespoons soy sauce
• 2 tablespoons dark soy sauce
• 2 tablespoons tomato paste
• 1.5 tablespoon spicy fermented bean paste (doubanjiang)
• 1-2 tablespoon sugar
• 1/4 cup Chinese cooking wine

Cornstarch Slurry (Optional)

• 2 tablespoon cornstarch
• 4 tablespoons water

Key Herbs, Spices, and Condiments For Taiwanese Beef Stew

I love Taiwanese Beef Stew because of it’s slightly herbal, spicy flavor. That comes from a spice combination of bay leaf, star anise, and Sichuan peppercorn, which gives it a nice herbal flavor with a slight numbness.

Then, there’s the spicy, which comes from the spicy, savory La Doubanjiang, or Spicy Fermented Bean Paste. I like my beef stew spiciness to be supposed to be subtle and not overpowering. If it is not strong enough for you, you can adjust the spiciness by adjusting the amount of La Doubanjiang and Sichuan peppercorn.

Best Cut of Beef For Taiwanese Beef Stew

Today I’m using some beautiful Boneless Beef Short Ribs for this beef stew. It’s fatty, but still has a good balance of tendon and meat. You can substitute with beef shank, brisket, flank, oxtail, or any chuck cut.

Before cooking, I blanch the meat with Chinese cooking wine, ginger, green onion, and Sichuan peppercorns. This extra step helps boil off any surface impurities, and the spices help neutralize any gamey flavor. Then, I brown the meat on the Instant Pot sauté mode to seal all the juice in. After pressure cooking on high for about an hour, the beef becomes melt-in-your-mouth tender.

Step By Step Guide To Instant Pot Beef Stew

1. In a pot, combine the beef, Chinese cooking wine, ginger, green onion, Sichuan peppercorns, and enough cold water to cover.
2. Bring to a simmer over medium heat and cook for 5–10 minutes to remove impurities. Skim off any scum.
3. Drain, rinse the beef under cold water, pat dry, and set aside.
4. Heat oil in your Instant Pot on sauté mode.
5. Add the beef and brown on all sides for 2–3 minutes.
6. Add the sliced onion and sauté for 3–4 minutes or until fragrant and softened.
7. Stir in the tomato paste, doubanjiang, soy sauce, dark soy sauce, and sugar. Cook for 2–3 minutes, stirring frequently. Taste to adjust seasoning.
8. Add in the beef stock, Sichuan peppercorns, bay leaf, and star anise. Stir well.
9. Seal the lid, set to Pressure Cook on high for 50 minutes. Allow a natural release for 10 minutes, then quick release any remaining pressure.
10. Open the lid, add the potatoes and carrots, reseal, and pressure cook on high for 3–4 minutes. Perform a quick release.
11. Optional: Set the Instant Pot to sauté mode, stir in the cornstarch slurry, and cook until thickened.
12. Serve hot over rice.