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5.0 from 78 votes

Instant Pot HK Garlic Beef Rice Bowl (Pot in Pot)

Make this Easy Instant Pot HK Garlic Beef Rice Bowl in pressure cooker! Comforting One Pot Meal with Pot-in-Pot rice, tender beef in fragrant garlic sauce.

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
Servings: 2 - 4
Calories: 411 kcal
Course: Main Course , Lunch , Dinner
Cuisine: Asian , Chinese

Ingredients

  • 1 ¼ pound (567g) chuck roast steak (1.5 inches thick)
  • 1 (30g) whole garlic (about 12 cloves) , minced
  • 1 (150g) small onion , diced
  • 1 tablespoon (15ml) peanut oil
  • 2 tablespoons (28g) unsalted butter
  • 200 grams frozen mixed vegetables
  • Kosher salt & ground black pepper to taste
Chicken Stock Mixture
  • ¾ cup (188ml) unsalted chicken stock
  • 1 teaspoon (5ml) Worcestershire sauce 
  • 1 tablespoon (15ml) Regular soy sauce
Thickener
  • 2 tablespoons (18g) cornstarch
  • 2 tablespoons (30ml) cold water
Pot in Pot Rice
  • 1 cup (230g) jasmine rice
  • 1 cup (250ml) cold running tap water

Instructions

    Cup of Yum
  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Serve: Place the beef & mixed vegetables over Jasmine rice and drizzle the HK Garlic Sauce. Serve immediately

Notes

  • Rate Amy + Jacky's Recipe: If you've tried our recipe, rate the recipe in the Comments section. Thank you!

Nutrition Information

Calories 411kcal (21%) Carbohydrates 15g (5%) Protein 31g (62%) Fat 26g (40%) Saturated Fat 11g (55%) Cholesterol 113mg (38%) Sodium 417mg (17%) Potassium 708mg (20%) Fiber 3g (12%) Sugar 2g (4%) Vitamin A 2732IU (55%) Vitamin C 10mg (11%) Calcium 59mg (6%) Iron 4mg (22%)

Nutrition Facts

Serving: 2- 4

Amount Per Serving

Calories 411

% 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.