Instant Pot 5 Spice Beef Stew
A hearty and flavorful dish featuring tender beef and hearty vegetables, all enhanced by the unique taste of Chinese Five Spice. Perfect for chilly nights.
Ingredients
Meats and Oils
- 2 tablespoons olive oil
- 1 tablespoon toasted sesame oil or butter toasted sesame oil adds more flavor
- 2 pounds beef stew meat
Seasonings
- 1.5 teaspoons kosher salt to taste
- 1 teaspoon freshly ground black pepper to taste
- 1 tablespoon Chinese Five Spice seasoning
Vegetables
- 1 medium sweet yellow onion, diced
- 3 cloves garlic, minced
- ¼ cup tomato paste
- 32 ounces low-sodium beef broth
- 3 tablespoons Hoisin sauce
- 1 cup chopped celery
- 1 cup scrubbed and chopped carrots
- 1 large sweet potato, peeled and chopped
- 2 parsnips, peeled and chopped
- 2 turnips, peeled and chopped
- 2 tablespoons minced fresh cilantro for garnish
Instructions
Preparation
- Sprinkle the stew meat with salt, pepper, and Five-Spice seasoning.
- Set the Instant Pot to sauté. After 1 minute, add the olive oil and sesame oil.
- Place half of the stew meat in the pot and cook it until it has seared on both sides. Transfer the meat to a plate and repeat with the remaining stew meat. Set aside.
- If needed, add 1 tablespoon of olive oil to the Instant Pot. Add the onion and sauté until it is translucent. Add the minced garlic and stir.
- Add the tomato paste, stir, and cook for 1 minute.
- Pour in the beef broth and scrape the bottom of the pot to loosen the brown bits.
- Add the Hoisin sauce and the seared beef. Mix well.
- Add the celery, carrots, sweet potato, parsnips, and turnips.
- Close the lid on the Instant Pot and ensure the steam valve is closed.
- Set the manual button to 25 minutes of high pressure and allow the pressure to release naturally.
- When the pressure has released, remove the lid and taste the stew. Season to taste with salt and pepper.
- Serve it deliciously on a bed of white rice and with a side of roasted broccoli. Enjoy!
Notes
Leftover stew can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. For thickening, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and add it to the stew.