Instant Pot Beef and Green Beans with Asian Glaze
Tender beef stew meat and crisp green beans come together in this savory Asian-inspired one-pot meal. The beef is pressure cooked in a flavorful sauce of soy sauce, sherry, and brown sugar until fork-tender, then finished with fresh green beans that retain their vibrant color and snap. The cornstarch creates a glossy glaze that coats both the meat and vegetables beautifully. Perfect for busy weeknights when you want a complete meal with minimal cleanup, this dish pairs wonderfully with steamed rice to soak up the savory sauce.
Ingredients
- 2 pounds stew meat cubeschicken thighs1:1Easy swap for different protein
- ¼ cup low sodium soy sauce
- ¼ cup Tio Pepe or other sherryrice wine or mirin1:1Traditional Asian cooking wine alternatives
- 2 tablespoons brown sugarhoney1:1Natural sweetener optionFull guide →
- ½ cup vegetable broth
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 2 cubes Gefen Frozen Ginger
- 1 teaspoon cornstarch
- 1 pound green beanssnow peas or broccoli1:1Similar cooking time vegetablesFull guide →
Instructions
- 1
Mix together soy sauce, sherry, brown sugar, vegetable broth, sesame oil, garlic, and ginger
- 2
Place stew meat in instant pot and pour in the sauce
- 3
Cook on manual high pressure for 20 minutes
- 4
Allow natural pressure release for 5 minutes then quick release
- 5
Open pot and turn on sauté function
- 6
Bring sauce to a boil
- 7
Add cornstarch then add green beans
- 8
Cook for 7 to 10 minutes stirring occasionally until beans reach preferred doneness
- 9
Serve with rice
Tips
Use natural pressure release for the first 5 minutes to prevent the meat from becoming tough
Add green beans at the end to maintain their crisp texture and bright color
Adjust cornstarch amount if you prefer a thicker or thinner glaze
Good to Know
Refrigerate leftovers for up to 3 days in airtight container
Sauce can be mixed up to 1 day ahead and stored in refrigerator
Best served immediately while green beans are crisp, over steamed rice
Common Mistakes
Don't skip natural pressure release or meat may be tough
Don't overcook green beans or they'll lose their vibrant color and crunch
Substitutions
FAQ
Can I use frozen green beans instead?
Yes, but reduce cooking time to 3-5 minutes since frozen beans cook faster and may become mushy if overcooked.
What if I don't have sherry?
Rice wine, mirin, or even dry white wine work well as substitutes, or simply use additional broth for alcohol-free version.
How long will this keep in the refrigerator?
Store covered for up to 3 days. The green beans may soften slightly when reheated but still taste delicious.