This instant pot five spice beef stew turns tough stew meat into fork tender bites in about 25 minutes of pressure cooking, with warm spice and a glossy hoisin tinted broth.
Root vegetables soak up the savory sauce while a splash of toasted sesame oil adds depth, so a single pot gives you a full dinner with almost no hands on work.
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Why This Instant Pot Five Spice Beef Stew Recipe Works
Searing the beef in two batches builds a deep brown crust, and those browned bits dissolve into the broth when you deglaze, which gives the stew a rich base without any long simmering.
Chinese five spice blends cinnamon, star anise, fennel, clove, and pepper, so a single tablespoon adds sweet and savory warmth. Hoisin sauce and tomato paste round that out with a touch of sweetness and acidity.
High pressure breaks down the connective tissue in the beef quickly, and the natural pressure release keeps the meat juicy instead of stringy. The result tastes like it simmered all afternoon.
Ingredients for Instant Pot Five Spice Beef Stew
- 2 tablespoons olive oil, plus extra if needed
- 1 tablespoon toasted sesame oil
- 2 pounds beef stew meat, cut into 1 inch cubes
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper
- 1 tablespoon Chinese five spice seasoning
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1/4 cup tomato paste
- 4 cups low sodium beef broth, 32 ounces
- 3 tablespoons hoisin sauce
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 large sweet potato, peeled and cut into 1 inch chunks
- 2 parsnips, peeled and cut into 1 inch chunks
- 2 turnips, peeled and cut into 1 inch chunks
- 2 tablespoons minced fresh cilantro, for garnish
- 2 tablespoons cornstarch, optional, for thickening
Beef stew meat. Choose chuck cut into even 1 inch cubes so every piece cooks at the same speed and turns tender under pressure.
Five spice seasoning. Rub it into the beef before searing so the spices bloom in the hot oil and perfume the whole pot.
Hoisin sauce and tomato paste. Together they add sweetness, tang, and body, so the broth tastes layered even without a long simmer.
Root vegetables. Sweet potato, parsnips, and turnips hold their shape under pressure and add earthy sweetness, while carrots and celery bring a classic stew base.
Toasted sesame oil. A single tablespoon adds a nutty aroma, so add it with the olive oil at the start rather than at the end.
How to Make Instant Pot Five Spice Beef Stew
1. Season the beef Pat the beef dry and toss it with the salt, pepper, and five spice seasoning until every cube is evenly coated.
2. Heat the pot Press the saute button, wait 1 minute, then add the olive oil and sesame oil and let them warm until they shimmer.
3. Sear in batches Brown half of the beef for about 3 minutes per side, move it to a plate, and repeat with the rest so the pot never crowds and steams.
4. Cook the aromatics Add a splash more oil if the pot looks dry, then saute the onion for 3 minutes until soft. Stir in the garlic for 30 seconds, then the tomato paste for 1 minute.
5. Deglaze the pot Pour in the broth and scrape the bottom of the pot well, since the browned bits dissolve into the liquid and flavor the whole stew. Stir in the hoisin and return the beef.
6. Add the vegetables Layer the celery, carrots, sweet potato, parsnips, and turnips over the beef without stirring them in, which keeps the vegetables from scorching on the bottom.
7. Pressure cook Lock the lid, close the vent, and cook on high pressure for 25 minutes. Let the pressure release naturally for 15 minutes, then release any remaining steam.
8. Finish and season Stir the stew, taste it, and add salt or pepper if needed. For a thicker broth, stir in a slurry of 2 tablespoons cornstarch and 2 tablespoons cold water and saute for 2 minutes.
How to Serve Instant Pot Five Spice Beef Stew
Spoon the stew over zesty cilantro lime rice and scatter fresh cilantro on top. Add crisp air fryer broccoli on the side for a green contrast, or offer a cool creamy cucumber salad to balance the warm spices. To stretch the meal further, serve it beside hoisin cauliflower fried rice so everyone gets a second savory bowl.
How to Store and Reheat Instant Pot Five Spice Beef Stew
Cool the stew within 2 hours, then refrigerate it in an airtight container for 3 to 4 days. For longer storage, freeze it in portions for up to 3 months and thaw it overnight in the refrigerator. Reheat gently on the stove until it reaches 165 degrees F, adding a splash of broth if the sauce has thickened.
Tips and Variations for Instant Pot Five Spice Beef Stew
Dry the beef. Pat the cubes dry with paper towels so they brown instead of steam, which builds more flavor.
Cut evenly. Cut the vegetables into pieces about 1 inch wide so they finish cooking at the same time as the beef.
Add more heat. Stir in a teaspoon of chili garlic sauce or a pinch of red pepper flakes for a spicier broth.
Swap the roots. Use white potatoes, daikon, or extra carrots if parsnips and turnips are hard to find.
Thicken as needed. A cornstarch slurry tightens the broth in two minutes without changing the flavor of the stew.
Skip the sear when rushed. You can drop the raw beef straight into the broth, though the flavor will be lighter and less rich.
Freshen at the end. A squeeze of lime and a handful of cilantro brighten the finished stew right before serving.
Handle food safely. For general guidance on cooking temperatures and cooling leftovers quickly, read the FDA safe food handling guidance before you store the stew.
Frequently Asked Questions About Instant Pot Five Spice Beef Stew
Which cut of beef should I use in instant pot five spice beef stew?
Beef chuck is the top choice because its marbling and collagen turn silky under pressure. Round or sirloin also work, but they can taste drier, so cut them slightly larger.
Can I make instant pot five spice beef stew ahead of time?
Yes. The flavor deepens overnight, so cook it a day ahead, cool it quickly, and refrigerate it in an airtight container. Reheat it on the stove until steaming hot and loosen it with a splash of broth if needed.
How long does instant pot five spice beef stew keep in the freezer?
Frozen in airtight containers it keeps for up to 3 months. Thaw it overnight in the refrigerator, then reheat it gently on the stove until it reaches 165 degrees F. The root vegetables soften a bit after freezing but stay pleasant.
Can I use a slow cooker instead of a pressure cooker?
Yes. Brown the beef on the stove and cook everything on low for 8 hours until tender. The slow cooker traps less steam, so you can reduce the broth slightly.
Is the stew gluten free?
Hoisin sauce often contains wheat, so check the label or use a gluten free hoisin and confirm your broth is gluten free as well.
Instant Pot Five Spice Beef Stew with Root Vegetables
Equipment
- Instant Pot or electric pressure cooker
- Large cutting board and knife
- Wooden spoon
Ingredients
Main Ingredients
- 2 tbsp olive oil plus extra if needed
- 1 tbsp toasted sesame oil
- 2 lb beef stew meat cut into 1 inch cubes
- 1 tsp kosher salt plus more to taste
- 1 tsp freshly ground black pepper
- 1 tbsp Chinese five spice seasoning
- 1 medium yellow onion diced
- 3 cloves garlic minced
- ¼ cup tomato paste
- 4 cup low sodium beef broth 32 oz
- 3 tbsp hoisin sauce
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 large sweet potato peeled and cut into 1 inch chunks
- 2 parsnips peeled and cut into 1 inch chunks
- 2 turnips peeled and cut into 1 inch chunks
- 2 tbsp minced fresh cilantro for garnish
- 2 tbsp cornstarch optional, mixed with 2 tbsp cold water to thicken
Instructions
Cooking
- Season and sear. Coat the beef with salt, pepper, and five spice, then brown it in hot olive and sesame oil in two batches, about 3 minutes per side, until deeply golden.
- Build the base. Cook the onion in the same pot for 3 minutes, add the garlic for 30 seconds, then stir in the tomato paste for 1 minute until it darkens slightly.
- Deglaze and layer. Pour in the broth, scrape up every browned bit, stir in the hoisin, and return the beef. Top with the celery, carrots, sweet potato, parsnips, and turnips.
- Pressure cook. Seal the lid and cook on high pressure for 25 minutes, then let the pressure release naturally for 15 minutes before venting the rest.
- Thicken and serve. Stir the stew, adjust the salt, and simmer with the optional cornstarch slurry for 2 minutes if you like it thicker. Garnish with cilantro and serve hot.
