Instant Pot Vietnamese beef stew
User Reviews
4.9
20 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
45 mins
-
Total Time
1 hr 5 mins
-
Servings
4 people
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Calories
617 kcal
-
Course
Main Course
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Cuisine
Vietnamese
Instant Pot Vietnamese beef stew
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Make this aromatic Vietnamese beef stew once and it will become your new favourite Instant Pot recipe! Easy, hearty and a guaranteed hit with the whole family.
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Ingredients
- 900 g stewing beef 2 lb, cut into cubes
- 1 tsp Chinese five-spice powder
- 1 tsp salt
- 1 tsp black pepper ground
- 2 lemongrass stalk or 1 tsp lemongrass paste, finely chopped
- 3 garlic minced, large cloves
- 3 tbsp soy sauce
- 1 tbsp dark brown sugar soft
- 4 shallot finely chopped
- 2 green chili finely chopped
- 4 carrot peeled and sliced into rounds
- 450 g butternut squash peeled and cubed, 1 lb
- 1 chopped tomatoes 400g / 14oz tin
- 1 cinnamon stick
- 2 star anise
- 2 kaffir lime leaves
- 360 ml beef stock 1 1/2 cups, hot
- 2-4 tbsp vegetable oil or as needed
- 1 tbsp corn starch diluted in a little cold water, aka cornflour
- Handful fresh basil to garnish, leaves
Instructions
- Combine the beef, five spice powder, salt, pepper, lemongrass, garlic, soy sauce and sugar in a bowl and mix well. Ideally, leave to marinate for an hour, if you are in a hurry you can use immediately.
- Heat the oil in a large casserole dish or directly in your pressure cooker using the ‘Sauté’ function. Brown the beef, in batches, until seared on all sides - a couple of minutes per batch. Transfer the meat to a plate.
- Add a splash more oil and sauté the shallots for 5 minutes, stirring frequently – from this point on you can use your pressure cooker.
- Add the green chillies, carrots, squash and cook for 2 minutes.
- Stir in the tomatoes and their juice, cinnamon stick, star anise, kaffir lime leaves and stock.
- Return the meat to the pot and stir to combine. Cover the pressure cooker, set vent to sealing and cook for 30 minutes on high pressure.
- Let the pressure release naturally for 10 minutes, then release remaining pressure manually, taking care to keep your hand out of the way of the steam.
- Check the consistency of the stew - it’s likely the sauce will need to be reduced slightly. Stir in the cornflour slurry and use the ‘sauté’ function to reduce the sauce.
- Remove the cinnamon stick, start anise and kaffir lime leaves before serving. Taste and add more salt if needed.
- Serve over rice or with some crusty bread garnished with basil leaves.
Notes
- I used a 6L/Quart Instant Pot for this recipe.
- Although ideally you should marinate the beef for up to an hour for maximum flavour, you can also mix it with the ingredients as specified and set it aside while you prepare the remaining ingredients then use immediately.
Nutrition Information
Show Details
Calories
617kcal
(31%)
Carbohydrates
32g
(11%)
Protein
67g
(134%)
Fat
24g
(37%)
Saturated Fat
11g
(55%)
Cholesterol
175mg
(58%)
Sodium
1721mg
(72%)
Potassium
1392mg
(30%)
Fiber
6g
(24%)
Sugar
11g
(22%)
Vitamin A
22150IU
(443%)
Vitamin C
32.8mg
(36%)
Calcium
129mg
(13%)
Iron
7.9mg
(44%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 617 kcal
% Daily Value*
| Calories | 617kcal | 31% |
| Carbohydrates | 32g | 11% |
| Protein | 67g | 134% |
| Fat | 24g | 37% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 175mg | 58% |
| Sodium | 1721mg | 72% |
| Potassium | 1392mg | 30% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 22150IU | 443% |
| Vitamin C | 32.8mg | 36% |
| Calcium | 129mg | 13% |
| Iron | 7.9mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
20 reviews
Excellent
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