Asian Inspired Beef Stew Instant Pot
- 1 onion, roughly diced
- 10 garlic cloves, chopped
- 2 tbsps finely chopped ginger
- 1 piece red chili pepper, serrano, fresno, or jalapeno - seeds removed
- 1 one inch cinnamon stick
- 1 bay leaf
- 4 scallions, separate white and green parts
- 4 large carrots
- 4 medium tomatoes
- 4 whole pitted dates
- 5 ozs fresh shiitake
- avocado oil
- cilantro
- 2 1/2 lbs beef shank
- 2/3 cup beef stock
- 1/3 cup soy sauce
- 1 tsp five spice powder
- salt & pepper
Prepare & combine the ingredients from onion through scallions. 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.
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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 add 1 to 1 ½ 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.
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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.
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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!
