Instant Pot Asian Beef & Rice
This beef and rice recipe has an Asian twist you’re sure to enjoy. I don’t know about you, but having the same proteins, carbs and veggies every week can get boring. That’s why I try to spice my meals up making them internationally inspired.
This week I’ve made Asian stew beef and rice, a flavorful and easy meal made in the Instant Pot. If you love stew beef dishes, I’m sure you’ll enjoy adding this to your go-to recipe book!
What Is Stew Beef
Stew meat usually consists of beef that is made up of a lot of connective tissue. This makes it quite tough and not very tender when pan searing or baking it. However, this meat really shines when it gets slow cooked or pressure cooked in lots of liquid. The tissue gets broken down and the meat becomes wonderfully tender, melt in your mouth goodness!
The best stew beef to use is the cut called chuck, which comes from the shoulder. The tougher meat works best because the connective tissue breaks down when braised and imparts a soft texture and rich flavor. Another bonus to using chuck for stew meat is that it’s a cheaper cut! For stew meat dishes, more expensive is not always better.
How To Make Stew Meat and Rice Asian Style
Beef and rice is a great dish for cold winter nights or when you’re feeling under the weather. On the occasional cold night in Florida, I love warming up with this dish- the soft texture and aromas bring me so much comfort.
For the best results, you’ll want to marinate your beef overnight. However, you can leave it out on the counter for 30 minutes prior to cooking. Of course, you’ll need your handy Instant Pot for this recipe.
This stew beef and rice recipe calls for quite a few Asian ingredients, so if you have an Asian market nearby, that’s ideal. However, most of these ingredients are easily found in your local grocery store.
How To Make An Asian Beef Marinade
To make an Asian marinade I like to begin with some soy sauce. In this recipe, I used coconut aminos, a healthier alternative to traditional soy sauce. However, if you prefer regular soy sauce, go for it! You’ll also need sesame oil, if you can find toasted sesame oil, that’s even better. The toasted version gives a lovely depth of flavor to the dish.
For the rest of the stew meat marinade, you’ll need honey, lime juice, garlic powder, onion powder, fresh ginger, crushed red pepper flakes, salt, and pepper. Combine these ingredients with the sesame oil and and coconut aminos in a glass or stainless steel bowl and whisk well.
Next, grab your cubed stew beef, place them in a bag and pour the marinade all over it. Then, toss the stew beef in the marinade. Let the beef soak in the Asian marinade for at least 30 minutes before cooking.
Cooking Beef and Rice in The Instant Pot
It is now time to turn on your Instant Pot. Set the pot to sauté and add some sesame oil. You should set the pot to high heat so you can sear each cube of stew beef. Add the beef to the pot and throw away the extra marinade. Brown each cube on all sides and make sure not to crowd the pot. If you need to sear the beef in multiple batches, do so. Next, add beef broth or water (I prefer the broth for extra flavor.) Using a spatula, scrape up the brown bits from the bottom of the Instant pot.
Now its time to add your rice! For this beef and rice recipe I used long grain brown rice, however you can use jasmine or another rice, if you prefer! Season the rice with salt and pepper and then add the lid to securely lock. Flip the pressure value to the “Sealing” position and press the “Manual” button. Adjust setting to high and set cook time for 22 minutes. After a brief pause, the Instant Pot will automatically start building pressure.
Keep in mind that there is quite a bit of variation when it comes to cooking rice in an Instant Pot because the correct settings and cooking times vary from one type of rice to another.
Per the manufacturer, the “Rice” setting is intended for white or parboiled rice only. For the long-grain brown rice used in this recipe, use the “Manual” setting on high and set the cooking time to 22-25 minutes. This may vary depending on how soft or hard you like your rice.
When cook time is complete, allow pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure.
Carefully remove lid and fluff the rice with a fork. Add any additional seasonings if you desire after tasting. Top the beef and rice with parsley, some fresh cut spring onions, and sesame seeds! Enjoy!
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Tools You May Need
- Instant Pot. This appliance is the star of this recipe! This Instant Pot is awesome- It includes a pressure cooker, slow cooker, rice cooker, steamer, sauté pan, food warmer, and yogurt maker.
- Bowl. It’s easiest to mix your marinade in a stainless steel or glass bowl, like this one. If you can, avoid using plastic bowls for better flavor.
- Spatula. This spatula comes in handy when searing your beef cubes in the Instant Pot, as well as for scraping the flavor bits off of the bottom of the pot.
- Whisk. A good whisk comes in handy when mixing the ingredients together for the Asian beef marinade.
- 3 T. gluten-free soy sauce or coconut amino
- ¼ c. sesame oil, divided
- 2 T. honey
- 2 T. lime juice
- ½ t. garlic powder
- ½ t. onion powder
- 2 t. fresh ginger, finely minced
- 1 t. crushed red pepper flakes
- Sea salt and black pepper, to taste
- 1½ lbs. stew beef, cubed
- 1¼ c. water or beef broth
- 1 c. long-grain brown rice, rinsed and drained
- 1 T. sesame seeds
- 3 T. fresh parsley, finely chopped
- Combine soy sauce, 2 tablespoons sesame oil, honey, lime juice, garlic powder, onion powder, fresh ginger, and red pepper flakes in a glass or other non-reactive bowl. Season with salt and black pepper, to taste, and stir to combine. Set aside.
- Place the beef cubes into a sealable plastic bag and pour the marinade on top. Seal and gently turn the bag to thoroughly coat the beef. Marinate at room temperature for at least 30 minutes, or place in the refrigerator overnight. Turn bag occasionally for even distribution of the marinade.
- To prepare, add remaining 2 tablespoons sesame oil to Instant Pot and press the “Sauté” button. Adjust the heat setting to high. Once hot, transfer the beef cubes to the Instant Pot and discard the remaining marinade. Brown the beef on all sides, approximately 3-4 minutes. Add the beef broth and scrape up the brown bits from the bottom of the container.
- Turn Instant Pot off and add brown rice. Season with salt and black pepper, to taste. Add lid and securely lock. Flip the pressure value to the “Sealing” position and press the “Manual” button. Adjust setting to high and set cook time for 22 minutes. After a brief pause, the Instant Pot will automatically start building pressure.
- When cook time is complete, allow pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure.
- Carefully remove lid and fluff the rice with a fork. Taste and adjust seasonings, as desired. Transfer to a platter and sprinkle with toasted sesame seeds and chopped parsley, if desired. Serve immediately with your favorite sides. Enjoy!
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 562Total Fat 27gSaturated Fat 7gTrans Fat 1gUnsaturated Fat 19gCholesterol 168mgSodium 1099mgCarbohydrates 23gFiber 2gSugar 9gProtein 59g
The Best Comfort Food
Instant pot beef and rice doesn’t have to be a boring dish. It can quickly become your weeknight favorite, especially when its dressed up with Asian flavors. Once you’ve got this recipe down, try experimenting with some variations on the marinade. For example, adding freshly grated ginger, lemon juice, and orange juice and omitting the chili flakes and more savory items, could turn this dish into a ginger citrus delight!
If you love Asian twists on traditionally boring proteins, I’ve also got a great recipe for some delicious Thai Chicken Thighs!
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What style of cuisine is your favorite? We’d love to hear from you in the comments below!