Instant Pot Five-Spice Beef Stew with Root Vegetables
Aromatic Chinese five-spice beef stew made effortlessly in an Instant Pot, combining tender beef chunks with sweet and savory root vegetables in a hoisin-enriched broth. The five-spice blend delivers warmth and depth while sesame oil and tomato paste add complexity. Perfect for weeknight dinners or meal prep, this pressure-cooked stew develops rich flavors in 25 minutes of cooking time. Serve over steamed rice with roasted broccoli for a complete, satisfying meal that bridges Asian and comfort-food traditions.
Ingredients
- 2 tablespoon olive oil
- 1 tablespoon toasted sesame oil
- 2 pound beef stew meat
- 1 ½ teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon Chinese five-spice seasoning
- 1 medium sweet yellow onion, diced
- 3 clove garlic, minced
- ¼ cup tomato paste
- 32 ounce low-sodium beef broth
- 3 tablespoon hoisin sauce
- 1 cup celery, chopped
- 1 cup carrot, scrubbed and chopped
- 1 medium sweet potato, peeled and chopped
- 2 medium parsnip, peeled and chopped
- 2 medium turnip, peeled and chopped
- 2 tablespoon fresh cilantro, minced
Instructions
- 1
Season beef stew meat with salt, pepper, and five-spice seasoning.
- 2
Set Instant Pot to saute mode and heat for 1 minute.
- 3
Add olive oil and sesame oil, then sear beef in batches until browned on both sides, transferring to a plate.
- 4
Add additional olive oil if needed, then saute diced onion until translucent.
- 5
Stir in minced garlic and cook briefly.
- 6
Add tomato paste, stir, and cook for 1 minute.
- 7
Pour in beef broth and scrape the pot bottom to release browned bits.
- 8
Add hoisin sauce and return seared beef to pot, mixing well.
- 9
Add celery, carrots, sweet potato, parsnip, and turnips.
- 10
Close lid with steam valve sealed.
- 11
Set to high pressure for 25 minutes and allow natural pressure release.
- 12
Remove lid, taste, and adjust seasoning with salt and pepper.
- 13
If thickening desired, stir cornstarch mixture into hot stew until thickened.
- 14
Garnish with fresh cilantro and serve over rice.
Tips
Sear meat in batches without crowding the pot to achieve proper browning and develop fond for deeper flavor.
Use natural pressure release to allow meat to finish tenderizing gently and prevent tough, stringy texture.
Prepare vegetables ahead of time and store in separate containers for quick assembly on cooking day.
Good to Know
Refrigerate in airtight container up to 4 days. Freeze up to 3 months in freezer-safe container, leaving 1-inch headspace for expansion.
Prepare vegetables and store separately in fridge up to 1 day ahead. Season meat the morning of cooking. Cook full stew up to 2 days ahead and reheat gently on stovetop, adding broth if needed.
Ladle into bowls over steamed white or jasmine rice. Accompany with roasted broccoli, steamed bok choy, or a simple cucumber salad. Garnish with fresh cilantro and sesame seeds.
Common Mistakes
Skip searing to avoid pale, steamed-tasting beef that lacks caramelized depth and body.
Don't skip scraping the pot bottom to avoid losing concentrated flavors built during sear stage.
Avoid quick pressure release to prevent tough, stringy meat texture from sudden temperature drop.
Substitutions
FAQ
Can I use a regular Dutch oven instead of an Instant Pot?
Yes. Sear meat as directed, then cover and braise in a 325F oven for 2.5 to 3 hours until beef is tender, stirring occasionally. Add vegetables after 1.5 hours to prevent overcooking.
What if my stew is too thin after cooking?
Mix 2 tablespoons cornstarch with 2 tablespoons cold water to form slurry, then stir into simmering stew until thickened, about 1-2 minutes. Alternatively, simmer uncovered on saute mode for 5-10 minutes.
How long can I keep leftovers and can I freeze this stew?
Refrigerate in airtight containers up to 4 days. Freezes well up to 3 months in freezer-safe containers with 1-inch headspace. Thaw overnight in fridge and reheat gently on stovetop, adding broth as needed.