Instant Pot Taiwanese Beef Stew (Paleo Whole30 Instant Pot Recipe)

beef shank

🥗Healthier: lean beef

💰Cheaper: chuck roast

Chuck roast is more affordable and still flavorful.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Tamari is often gluten-free and can be less expensive.

rice wine

🥗Healthier: mirin

💰Cheaper: white wine

Mirin adds sweetness without the alcohol.

star anise

🥗Healthier: fennel seeds

💰Cheaper: anise extract

Fennel seeds provide a similar flavor profile.

Use beef shank for the stew, which is often cheaper in Western markets.

Season the beef shank with black pepper.

Set the Instant Pot to the 'sauté' function and wait until it says 'hot'.

Add avocado oil to the pot for searing the beef.

Sear the beef for about 3 to 4 minutes, then remove it from the pot.

Turn the Instant Pot back to the 'sauté' function and wait until it's hot again.

If there's not enough fat in the pot, add more avocado oil; otherwise, add the aromatics directly.

Add onions, chili pepper, ginger, garlic, a cinnamon stick, and a bay leaf to the pot.

Sauté the aromatics until fragrant and the onions are translucent.

Add the seared beef back into the pot.

Add carrots, cut into larger chunks, to the pot.

Add fresh shiitake mushrooms to the pot.

Add tomatoes, diced into larger wedges, to the pot.

Add about 3 to 4 pitted medjool dates, roughly broken open, to the pot.

Add 1 cup of liquid, which is a mix of coconut aminos and five-spice powder, and salt.

Pressure cook for 40 minutes.

After cooking, the beef should be tender and fall off the bone; sprinkle with chopped scallions or cilantro if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens