Asian Braised Beef (Pressure Cooker)
Asian Braised Beef (Pressure Cooker)
Ingredients
For the Braised Beef
- 2 1/2 pounds chuck roast, cut into 2-inch chunks
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons vegetable oil, divided
- 1 yellow onion, medium, sliced
- 2 tablespoons fresh ginger, minced
- 4 cloves garlic, minced
- 1/4 cup water, or beef broth
- 1/2 cup soy sauce
- 1/4 cup brown sugar, packed
- 2 tablespoons rice vinegar
- 2 tablespoons mirin
- 1 teaspoon sesame oil
For the Cornstarch Slurry
- 1 tablespoon cornstarch
- 2 tablespoons cold water
For Serving and Garnish
- 4 cups cooked rice, hot, for serving
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
Instructions
- 1
Cut the chuck roast into 2-inch chunks. Season the beef generously on all sides with salt and black pepper.
⏱️ 5 min
- 2
Heat 1 tablespoon of vegetable oil in a pressure cooker pot on the sauté setting (or medium-high heat). Sear the seasoned beef chunks in batches until nicely browned on all sides. Do not overcrowd the pot. Remove the seared beef from the pot and set aside.
⏱️ 8 min
- 3
Add the remaining 1 tablespoon of vegetable oil to the pot if needed. Add the sliced yellow onion, minced fresh ginger, and minced garlic to the pot. Sauté until fragrant, about 3-4 minutes.
⏱️ 4 min
- 4
Deglaze the pot by adding 1/4 cup of water or beef broth, scraping up any browned bits from the bottom. Stir in the soy sauce, brown sugar, rice vinegar, mirin, and sesame oil. Mix well to combine.
⏱️ 3 min
- 5
Return the seared beef to the pot, ensuring the beef is mostly submerged in the sauce. Close the lid of the pressure cooker and set it to cook on high pressure for 45 minutes.
⏱️ 45 min
- 6
Once the pressure cooking is complete, allow the pressure to release naturally for 10-15 minutes, then quick-release any remaining pressure. Carefully open the lid. Remove the tender beef from the pot and transfer it to a large bowl.
⏱️ 15 min
- 7
Using two forks, shred the beef. It should be very tender and fall apart easily.
⏱️ 5 min
- 8
In a small bowl, whisk together the cornstarch and cold water to create a smooth slurry. With the pressure cooker pot still on the sauté setting (or medium heat), gradually whisk the cornstarch slurry into the sauce remaining in the pot. Stir continuously until the sauce thickens to your desired consistency, about 2-3 minutes.
⏱️ 3 min
- 9
Pour the thickened sauce over the shredded beef. Garnish with sliced green onions and toasted sesame seeds. Serve hot over cooked rice.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Asian Braised Beef (Pressure Cooker)
For the Braised Beef
- 2 1/2 pounds chuck roast, cut into 2-inch chunks
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons vegetable oil, divided
- 1 yellow onion, medium, sliced
- 2 tablespoons fresh ginger, minced
- 4 cloves garlic, minced
- 1/4 cup water, or beef broth
- 1/2 cup soy sauce
- 1/4 cup brown sugar, packed
- 2 tablespoons rice vinegar
- 2 tablespoons mirin
- 1 teaspoon sesame oil
For the Cornstarch Slurry
- 1 tablespoon cornstarch
- 2 tablespoons cold water
For Serving and Garnish
- 4 cups cooked rice, hot, for serving
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
Instructions
- 1
Cut the chuck roast into 2-inch chunks. Season the beef generously on all sides with salt and black pepper.
⏱️ 5 min - 2
Heat 1 tablespoon of vegetable oil in a pressure cooker pot on the sauté setting (or medium-high heat). Sear the seasoned beef chunks in batches until nicely browned on all sides. Do not overcrowd the pot. Remove the seared beef from the pot and set aside.
⏱️ 8 min - 3
Add the remaining 1 tablespoon of vegetable oil to the pot if needed. Add the sliced yellow onion, minced fresh ginger, and minced garlic to the pot. Sauté until fragrant, about 3-4 minutes.
⏱️ 4 min - 4
Deglaze the pot by adding 1/4 cup of water or beef broth, scraping up any browned bits from the bottom. Stir in the soy sauce, brown sugar, rice vinegar, mirin, and sesame oil. Mix well to combine.
⏱️ 3 min - 5
Return the seared beef to the pot, ensuring the beef is mostly submerged in the sauce. Close the lid of the pressure cooker and set it to cook on high pressure for 45 minutes.
⏱️ 45 min - 6
Once the pressure cooking is complete, allow the pressure to release naturally for 10-15 minutes, then quick-release any remaining pressure. Carefully open the lid. Remove the tender beef from the pot and transfer it to a large bowl.
⏱️ 15 min - 7
Using two forks, shred the beef. It should be very tender and fall apart easily.
⏱️ 5 min - 8
In a small bowl, whisk together the cornstarch and cold water to create a smooth slurry. With the pressure cooker pot still on the sauté setting (or medium heat), gradually whisk the cornstarch slurry into the sauce remaining in the pot. Stir continuously until the sauce thickens to your desired consistency, about 2-3 minutes.
⏱️ 3 min - 9
Pour the thickened sauce over the shredded beef. Garnish with sliced green onions and toasted sesame seeds. Serve hot over cooked rice.
⏱️ 2 min