Five pounds of chuck roast, one hour in the pressure cooker, and a sauce you will want to eat with a spoon. This ginger miso beef is fall-apart tender chuck roast braised in miso, ginger, garlic, mirin, and brown sugar, then thickened into a glossy, sweet and savory glaze. Sear it, add everything, lock the lid, and walk away. Dinner for a crowd, handled.
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The move that makes this recipe? Skim the fat after the pressure releases. Chuck roast throws off a lot of it, and skipping this step gives you a greasy sauce instead of a glossy one. The dark soy has one job and that is deep rich color that makes it look like it braised all day.
My family goes bananas whenever I make any braised beef. This miso ginger beef is a hug in a bowl, I love making it on a Sunday and having it through out the week. I pair it with my cucumber salad to cut the richness. It's chef's kiss. You will be making this lots this winter.
As a Filipina saucy beef over a big bowl of rice is home base for me. This one leans Japanese with the miso and mirin. If you loved my Asian style braised chuck roast, this is its miso-obsessed cousin.
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How to make (VIDEO)
My favorite pressure cooker
- It pressure cooks. It slow cooks. It sears your meat right in the pot. One appliance, zero extra dishes.
- And the real reason I love it? It's cute. Like, leave-it-on-the-counter-forever cute.
Ingredients
How to make (PICTURES)
Season the chuck roast chunks with salt and pepper, then sear in batches on Sauté until deeply browned on all sides. Put everything in the pressure cooker. Lock the lid, and pressure cook on high for 60 minutes.
Let it naturally release. Add the cornstarch slurry. Mix to thicken the sauce. Serve and enjoy!
What to serve
- Garlic fried rice to soak up every last drop of sauce
- Asian cucumber salad for something cold, crunchy, and tangy
- Sesame braised cabbage for an easy veggie side
- Easy Asian garlic noodles if you are team noodles over rice
- Plain steamed rice. Simple, and the sauce does all the talking.
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Ginger Miso Beef (Pressure Cooker)
Ingredients
Equipment
Method
- Pat the chuck roast dry, cut it into large chunks, and season generously with salt and pepper.5 pounds beef chuck roast, salt and black pepper
- Set the pressure cooker to Sauté. Sear the beef in batches until deeply browned on all sides, then transfer to a plate. Working in batches keeps the beef searing instead of steaming.
- Add the garlic, ginger, brown sugar, miso paste, mirin, rice vinegar, dark soy sauce, and sesame oil to the pot. Stir until the miso dissolves and scrape up all the browned bits from the bottom.5 cloves garlic, 2 inches fresh ginger, ¼ cup brown sugar, 2 tablespoons miso paste, 2 tablespoons mirin, 2 tablespoons rice vinegar, 2 tablespoons dark soy sauce, 1 tablespoon sesame oil
- Return the beef and any juices to the pot. Lock the lid, set the valve to sealing, and pressure cook on high for 60 minutes.
- Let the pressure release naturally, about 15 to 20 minutes, until the float valve drops.
- Open the lid and skim the layer of oil off the top of the sauce.
- Switch back to Sauté. Whisk the cornstarch with the water, stir it into the sauce, and simmer for 1 to 2 minutes until thick and glossy.1 tablespoon cornstarch, 3 tablespoons water
- Serve the beef and sauce over rice, topped with cucumber slices and green onions.cucumber slices, green onions
Notes
- Skim the fat: chuck roast releases a lot of fat, and skimming it is the difference between a glossy sauce and a greasy one.
- Dark soy is for color: it gives the sauce that deep, braised-all-day look without making it much saltier.
- Avoid the burn notice: scrape the pot clean after searing and stir the miso into the liquids before sealing.
- Slow cooker option: cook on low for 8 to 10 hours, then thicken the sauce on the stovetop.
Video
Nutrition
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I'm the creator of Eat With Carmen, where I share Filipino and other Asian recipes I love and grew up eating, made simple for everyday cooking.
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Frequently Asked Questions for Ginger Miso Beef
Can I make ginger miso beef in an Instant Pot? Yes, any Instant Pot or electric pressure cooker works. Use the Sauté setting to sear and thicken, and pressure cook on high for 60 minutes with a natural release.
Can I make this in a slow cooker instead? Yes, cook it on low for 8 to 10 hours until the beef is fork tender. Sear the beef first for the best flavor, then thicken the sauce with the cornstarch slurry on the stovetop at the end.
What is the best cut of beef for ginger miso beef? Chuck roast is the best cut because its marbling and connective tissue melt into tender, juicy beef under pressure. Leaner cuts like sirloin or round dry out and turn stringy.
Why do I need to skim the fat? Skimming the fat keeps the sauce glossy instead of greasy. Chuck roast releases a lot of fat as it cooks, so spoon off the layer on top before you add the cornstarch slurry.
Which miso should I use? White or yellow miso gives you a milder, slightly sweet sauce. Red miso works too, but it is saltier and stronger, so taste before adding extra salt.
Why did my pressure cooker say burn? A burn notice usually means miso, sugar, or browned bits stuck to the bottom of the pot. Scrape the pot clean after searing, stir the miso into the liquids so it dissolves, and add a splash of water if your sauce looks thick before sealing.
How long does ginger miso beef last? It keeps in an airtight container in the fridge for up to 4 days. It also freezes well with its sauce for up to 3 months, so thaw it overnight in the fridge and reheat gently.
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