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+ servings
beef stew

Instant Pot Lemongrass Beef Stew

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Prep Time 5 mins
Cook Time 40 mins
Course Main Course
Cuisine Asian, Vietnamese
Servings 4

Equipment

  • knife
  • cutting board
  • mallet
  • Instant Pot

Ingredients
  

  • 1.5 lbs chuck roast chunks
  • 8 oz mushrooms (sliced)
  • 1 bunch fresh basil leaves
  • 1 bunch bok choy (rinsed, cut into chunks)
  • 1.5 cups water
  • 3 each garlic cloves (peeled)
  • 1-2 sticks lemongrass (4 inch length)
  • 1 each onion (sliced)
  • 1 each clove
  • 1 each star anise
  • 2 each bay leaves
  • 1/4 tsp cinnamon
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp pepper
  • 2 tsp salt or fish sauce

Instructions
 

  • Place the beef at the bottom of the pan. Use a mallet to crush the lemon grass stick and place it in the pan
  • Next, add the bay leaves, seasonings, onions, garlic, mushrooms, and fresh basil leaves.
  • Then, pour over the water.
  • Close the lid, turning the venting knob to the sealing position. Cook on high pressure for 35 minutes.
  • After it has cooked, allow 10 minutes for natural release before doing a quick release. Carefully remove the lid.
  • Then, add the bok choy into the stew. Stir until it has wilted. Top it off with any other fresh veggies and sauces such as sriracha or hoisin sauce. Eat and enjoy!