Instant Pot HK Garlic Beef Rice Bowl (Pot in Pot)
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 20 mins
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Servings
2 - 4
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Calories
411 kcal
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Course
Main Course, Lunch, Dinner
Instant Pot HK Garlic Beef Rice Bowl (Pot in Pot)
Description
The recipe begins by seasoning and browning a thick chuck roast steak generously with kosher salt and black pepper in a hot pressure cooker using peanut oil. Once browned on both sides, the steak is set aside. Meanwhile, a chicken stock mixture of unsalted chicken stock, Worcestershire sauce, and soy sauce is prepared. Minced garlic and diced onions are sauteed with butter in the cooker, which contributes savory flavor and aroma to the dish.
The chuck steak is returned to the cooker, combined with the aromatic mixture and frozen mixed vegetables, creating a rich base. Using the pot-in-pot method, jasmine rice with water is cooked separately in a heatproof bowl placed above the beef mixture inside the pressure cooker. This allows the rice to steam properly without absorbing excess sauce during the cooking cycle. The pressure cooking tenderizes the beef while simultaneously steaming the rice, finishing in about 24 minutes including browning time.
The completed dish consists of tender garlic-infused beef and vegetables paired with perfectly cooked, fluffy jasmine rice. This combination offers a convenient, satisfying one-pot meal with a balance of protein, vegetables, and starch.
Feedback from users is welcomed in the comments to refine the recipe further.
Ingredients
- 1 ¼ pound (567g) chuck roast steak 1.5 inches thick
- 1 (30g) garlic minced, whole, about 12 cloves
- 1 (150g) onion diced, small
- 1 tablespoon (15ml) peanut oil
- 2 tablespoons (28g) butter unsalted
- 200 grams mixed vegetables frozen
- salt Kosher, to taste
- black pepper Kosher, to taste
Chicken Stock Mixture
- ¾ cup (188ml) unsalted chicken stock
- 1 teaspoon (5ml) Worcestershire sauce
- 1 tablespoon (15ml) soy sauce regular
Thickener
- 2 tablespoons (18g) cornstarch
- 2 tablespoons (30ml) water cold
Pot in Pot Rice
- 1 cup (230g) jasmine rice
- 1 cup (250ml) water cold, running tap, unspecialized source
Instructions
- Prepare Pressure Cooker: Heat up your pressure cooker over medium high heat (Instant Pot: press Sauté button and click the adjust button to go to Sauté More function). Make sure your pot is as hot as it can be (Instant Pot: wait until the indicator says HOT).
- Prep Ingredients: While the pressure cooker is heating up, you can prepare the ingredients. You should have about 24 mins including the time to brown the chuck steak.
- Brown Chuck Steak: Season one side of the chuck steak generously with kosher salt and freshly ground black pepper. Add 1 tbsp (15ml) peanut oil in pressure cooker. Ensure to coat the oil over whole bottom of the pot. Carefully place the seasoned side of chuck steak in pressure cooker. Generously season the other side with kosher salt and freshly ground black pepper. Brown for 6 mins on each side without flipping. Remove and set aside in a large mixing bowl.
- Make Chicken Stock Mixture: While the chuck steak is browning in pressure cooker, mix 1 tsp (5ml) Worcestershire sauce and 1 tbsp (15ml) regular soy sauce with 3/4 cup (188ml) unsalted chicken stock.
- Sauté Onion & Garlic: Change heat to medium. (Instant Pot: press Cancel button, then Sauté button, and click the Adjust button until it reaches Saute Normal Setting) Add diced onion (150g) to the pressure cooker. Sauté for 1 minute. Add in 2 tbsp (28g) unsalted butter and let the butter melt. Add minced garlic cloves and stir for roughly 90 seconds until fragrant. Do not let the garlic burn. Season with kosher salt and freshly ground black pepper if desired.
- Deglaze: Pour in 1/2 cup (125ml) chicken stock mixture and completely deglaze the bottom of the pot by scrubbing the flavorful brown bits with wooden spoon. Pour in the remaining ¼ cup (63ml) chicken stock mixture.
- Cut Chuck Steak: After deglazing, cut the chuck steak into 1.5 – 2 inches stew cubes. Place all chuck stew meat and the flavorful meat juice into the pressure cooker.
- Pressure Cook Beef & Rice: Layer a stainless steel bowl filled with 1 cup (230g) of Jasmine rice on top of a steamer rack. Add 1 cup (250ml) cold water in the rice bowl. Make sure all the rice is covered with water. Close lid and pressure cook at High Pressure for 32 minutes + 10 minutes Natural Release. Turn off the heat. Release the remaining pressure. Open the lid carefully. Fluff & set aside cooked rice.
- Thicken Sauce and Add Mixed Vegetables: Add frozen mixed vegetables in the Instant Pot. They will warm up in 30 seconds. Press cancel and sauté button to heat up the sauce. In a small mixing bowl, mix cornstarch with water and mix it into the HK Garlic Sauce one third at a time until desired thickness. Taste and adjust the seasoning with kosher salt if necessary.
- Serve: Place the beef & mixed vegetables over Jasmine rice and drizzle the HK Garlic Sauce. Serve immediately
Notes
- After trying this recipe, please consider rating it in the comments section to provide feedback.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2- 4
Amount Per Serving
Calories 411 kcal
% Daily Value*
| Calories | 411kcal | 21% |
| Carbohydrates | 15g | 5% |
| Protein | 31g | 62% |
| Fat | 26g | 40% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 113mg | 38% |
| Sodium | 417mg | 17% |
| Potassium | 708mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 2732IU | 55% |
| Vitamin C | 10mg | 11% |
| Calcium | 59mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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