Instant Pot Taiwanese Beef Stew PT60M https://img2.recipesrun.com/201907/2019/0927/97/9/463236/300x200x50.jpg 4 servings Ingredients: 1 tsp. coarse salt 1 tsp. five spice powder 1/3 cup coconut aminos 2/3 cup beef stock cilantro, garnish, optional 2 tbsp. avocado oil, saute use 4 oz. fresh shiitake 4 whole pitted dates 4 medium size tomatoes 4 loose carrots 4 bulb scallions 1 dry bay leaf 1 inch cinnamon stick 1 red chili pepper 2 tbsp. finely chopped ginger 10 cloves large garlic 1 medium yellow onion 1/4 tsp. ground black pepper 1/4 tsp. coarse salt 2 1/2 pounds beef shank, , bone-in
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Instant Pot Taiwanese Beef Stew

By Lori

4 Person
60 Minutes
289 Calories
Instant Pot Taiwanese Beef Stew originally is a famous Taiwanese Beef noodle soup recipe. The beef shanks are tender and super flavorful. If you love a good pot of beef soup/stew, definitely don’t miss this Paleo beef stew recipe!The stew will gel once cooler. For the next day, you can add a bit more beef stock and turn the stew into beef ‘noodle’ soup by adding spiralized veggie noodles.

Ingredients

  • 1 tsp. coarse salt

  • 1 tsp. five spice powder

  • 1/3 cup coconut aminos

  • 2/3 cup beef stock

  • cilantro, garnish, optional

  • 2 tbsp. avocado oil, saute use

  • 4 oz. fresh shiitake

  • 4 whole pitted dates

  • 4 medium size tomatoes

  • 4 loose carrots

  • 4 bulb scallions

  • 1 dry bay leaf

  • 1 inch cinnamon stick

  • 1 red chili pepper

  • 2 tbsp. finely chopped ginger

  • 10 cloves large garlic

  • 1 medium yellow onion

  • 1/4 tsp. ground black pepper

  • 1/4 tsp. coarse salt

  • 2 1/2 pounds beef shank, , bone-in

Method

  • 01
    Prepare the ingredients under ‘Aromatics’ and ‘Other’. Set aside. Season the beef shank with coarse salt and pepper on both sides. Mix well beef stock with coconut aminos, five-spice powder, and salt. Set aside in a bowl.
  • 02
    In a 6-quart Instant Pot, press Saute. When the panel shows Hot, add 2 tbsp avocado oil, sear the beef about 3 minutes per side. Set them aside. If not enough oil in the pot adds 1 to 1 1/2 tbsp oil. Saute onion, garlic, ginger, chili pepper, cinnamon stick, bay leaf, and white scallion parts. Season with a pinch of salt and saute until fragrant (about 15 seconds). Press cancel/keep warm.
  • 03
    Add Stew seasonings. Use a wooden spoon to scrape the pot so nothing is stick to the bottom. Place beef on top of the aromatics. Add diced carrots, tomatoes, dates, and shiitake. Seal the lid and valve - Manual - High pressure - for 45 mins. Wait for 15 minutes before quick release.
  • 04
    Carefully remove the beef shanks. Debone then add them back to the pot. Garnish with green scallion parts and cilantro, if using. Serve with a side of simple salad, mashed potatoes, or cauliflower/broccoli fried rice!

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Instant Pot Recipes
Pressure Cooker Recipes
Beef Recipes
Beef Stew Recipes
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    Instant Pot Taiwanese Beef Stew

    3.6

    ( By Lori )

    Instant Pot Taiwanese Beef Stew originally is a famous Taiwanese Beef noodle soup recipe. The beef shanks are tender and super flavorful. If you love a good pot of beef soup/stew, definitely don’t miss this Paleo beef stew recipe!The stew will gel once cooler. For the next day, you can add a bit more beef stock and turn the stew into beef ‘noodle’ soup by adding spiralized veggie noodles.
    01 Information
    • Grade medium
    • Serving 4 servings
    • Calorie 289 Kcal
    • Prep Time 15 Mins
    • Cook Time 45 Mins
    • Total Time 60 Mins
    02 Ingredients
    1 tsp. coarse salt
    1 tsp. five spice powder
    1/3 cup coconut aminos
    2/3 cup beef stock
    cilantro, garnish, optional
    2 tbsp. avocado oil, saute use
    4 oz. fresh shiitake
    4 whole pitted dates
    4 medium size tomatoes
    4 loose carrots
    4 bulb scallions
    1 dry bay leaf
    1 inch cinnamon stick
    1 red chili pepper
    2 tbsp. finely chopped ginger
    10 cloves large garlic
    1 medium yellow onion
    1/4 tsp. ground black pepper
    1/4 tsp. coarse salt
    2 1/2 pounds beef shank, , bone-in
    03 Method
    Step 1
    Prepare the ingredients under ‘Aromatics’ and ‘Other’. Set aside. Season the beef shank with coarse salt and pepper on both sides. Mix well beef stock with coconut aminos, five-spice powder, and salt. Set aside in a bowl.
    Step 2
    In a 6-quart Instant Pot, press Saute. When the panel shows Hot, add 2 tbsp avocado oil, sear the beef about 3 minutes per side. Set them aside. If not enough oil in the pot adds 1 to 1 1/2 tbsp oil. Saute onion, garlic, ginger, chili pepper, cinnamon stick, bay leaf, and white scallion parts. Season with a pinch of salt and saute until fragrant (about 15 seconds). Press cancel/keep warm.
    Step 3
    Add Stew seasonings. Use a wooden spoon to scrape the pot so nothing is stick to the bottom. Place beef on top of the aromatics. Add diced carrots, tomatoes, dates, and shiitake. Seal the lid and valve - Manual - High pressure - for 45 mins. Wait for 15 minutes before quick release.
    Step 4
    Carefully remove the beef shanks. Debone then add them back to the pot. Garnish with green scallion parts and cilantro, if using. Serve with a side of simple salad, mashed potatoes, or cauliflower/broccoli fried rice!
    04 Author
    Lori Lori
    647 Recipes

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