Instant Pot Taiwanese Beef Stew (Paleo, Whole30, Keto)
Instant Pot Taiwanese Beef Stew originally is a famous Taiwanese Beef noodle soup recipe. The beef shanks are tender and super flavorful. If you love a good pot of beef soup/stew, definitely don’t miss this Paleo, Whole30, and Keto beef stew recipe!
Course Main Course
Cuisine Chinese, Taiwanese
Keyword Instant Pot Taiwanese Beef Stew
Prep Time 15minutes
Cook Time 45minutes
Natural Pressure Release 15minutes
Total Time 1hour
1mediumyellow onion, roughly diced
10largegarlic cloves, chopped
2tbspfinely chopped ginger
1piecered chili pepper, serrano, fresno, or jalapeno, remove seeds
1piecedry bay leaf
4bulbsscallions, chopped and separate white and green parts
4largeloose carrots, diced to roughly 1 ½ inch chunks
3-4medium sizetomatoes, roughly diced
3-4wholepitted dates, roughly break open in half use your hands. Omit for Keto
4-5oz.fresh shiitake, sliced (roughly 4 to 5 whole full size caps)
Prepare the ingredients under ‘Aromatics’ and ‘Other’. Set aside. Season the beef shank with coarse salt and pepper on both sides. Mix well beef stock with coconut aminos, five spice powder, and salt. Set aside in a bowl.
In a 6-quart Instant Pot, press Saute. When the panel shows Hot, add 2 tbsp avocado oil, sear the beef about 3 minutes per side. Set them aside. If not enough oil in the pot add 1 to 1 ½ tbsp oil. Saute onion, garlic, ginger, chili pepper, cinnamon stick, bay leaf, and white scallion parts. Season with a pinch of salt and saute until fragrant (about 15 seconds). Press cancel/keep warm.
Add Stew seasonings. Use a wooden spoon to scrape the pot so nothing is stick to the bottom. Place beef on top of the aromatics. Add diced carrots, tomatoes, dates, and shiitake. Seal the lid and valve - Manual - High pressure - for 45 mins. Wait for 15 minutes before quick release.
Carefully remove the beef shanks. Debone then add them back to the pot. Garnish with green scallion parts and cilantro, if using. Serve with a side of simple salad, mashed potatoes, or cauliflower/broccoli fried rice!
The stew will gel once cooler. For the next day, you can add a bit more beef stock and turn the stew into beef ‘noodle’ soup by adding spiralized veggie noodles.For the original Taiwanese Beef Soup that's a stovetop version, please check it out here.