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!
Servings 4 people
Calories 289kcal
Ingredients
Aromatics:
- 1 medium yellow onion , roughly diced
- 10 large garlic cloves , chopped
- 2 tbsp finely chopped ginger
- 1 piece red chili pepper , serrano, fresno, or jalapeno, remove seeds
- One inch cinnamon stick
- 1 piece dry bay leaf
- 4 bulbs scallions , chopped and separate white and green parts
Other:
- 4 large loose carrots , diced to roughly 1 ½ inch chunks
- 3-4 medium size tomatoes , roughly diced
- 3-4 whole pitted dates , roughly break open in half use your hands. Omit for Keto
- 4-5 oz. fresh shiitake , sliced (roughly 4 to 5 whole full size caps)
- Avocado oil saute use
- Cilantro garnish, optional
Beef:
- 2.5 lbs beef shank , bone-in (Alt. short ribs, stew beef, or oxtail)
- Roughly ¼ tsp coarse salt + ¼ tsp ground black pepper per side
Stew seasonings:
- ⅔ cup beef stock
- ⅓ cup coconut aminos
- 1 tsp five spice powder
- 1 tsp coarse salt
Instructions
- 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!
Video
Notes
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.
Nutrition
Serving: 1serving | Calories: 289kcal | Carbohydrates: 15g | Protein: 40g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 66mg | Sodium: 623mg | Potassium: 1164mg | Fiber: 3g | Sugar: 6g | Vitamin A: 12135IU | Vitamin C: 23.4mg | Calcium: 78mg | Iron: 4.9mg