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Instant Pot Five Spice Beef Stew with Root Vegetables

Instant Pot Five Spice Beef Stew with Root Vegetables

Tender beef, root vegetables, and warm five spice in a hoisin tinted broth, made in one pressure cooker.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Course Main Course
Cuisine Asian, Chinese
Servings 6 servings
Calories 410 kcal

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.

Notes

Substitutions: Use white potatoes or extra carrots for the parsnips and turnips, and butter for the sesame oil.
Tips: Cut the vegetables into pieces about 1 inch wide so they cook evenly. Skip the cornstarch if you like a thinner broth.
Storage: Refrigerate for 3 to 4 days or freeze for up to 3 months. Reheat until it reaches 165 degrees F.
Keyword beef stew, Five Spice Beef, Hoisin Beef Stew, instant pot five spice beef stew, Pressure Cooker Stew