This Pressure Cooker Asian Braised Beef is what I make when I want maximum flavour but minimal effort. This dish is fall-apart fork tender, has the best flavor with only using 10 simple ingredients . Your pressure cooker is about to earn its keep.
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Perfect for Sunday family dinners, this is always a hit for Sunday Football or when you want something cozy but impressive without babysitting the stove. I love making this on special occasions or when I have guests over. It looks impressive but it the pressure cooker does all the work.
Another impressive dish that is super easy but always a show stopper is my Oven Baked Ribs.
Whenever my friends crave Filipino food I make them these my Chicken Adobo or add coconut milk and you get Chicken Adobo with Coconut Milk (both a family favourite).
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How to make (VIDEO)
How to make Asian braised beef (PICTURES)
- Step 1: Cut into 2 inch pieces and sear.
- Step 2: Add all the ingredients.
- Step 3: Optional BUT highly recommended - reduce the sauce in a pan
- Step 4: Serve and enjoy!
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Pressure Cooker Asian Braised Beef (only 10 ingredients!)
Ingredients
Equipment
Method
- Cut the beef brisket into 2-inch pieces. Pat dry well. Salt and pepper on all sides.6 lbs beef brisket
- Heat your pressure cooker on Sauté. Add a little oil and sear the beef in batches until deeply browned on all sides.2 tablespoon neutral oil
- Remove excess oil from the pot (leave the browned bits - thats all flavor).
- Add the rest of the ingredients.½ cup water, ¼ cup soy sauce, ¼ cup rice vinegar, ¼ cup brown sugar, 4 tablespoon sesame oil, 3 tablespoon of tomato paste, 3- inch ginger, 4 cloves of garlic
- Return the beef to the pot and toss to coat evenly.
- Seal the lid and pressure cook on High for 90 minutes.
- Natural release for 15 minutes, then carefully vent.
- Optional but recommended: reduce the sauce and add cornstarch slurry to make it thicker and more glossy.
- Serve with rice or mashed potatoes and your favourite vegetables.
Notes
- Brown your beef properly. Crust = major flavor.
- Brisket needs time: It's a tough, collagen-rich cut that needs long pressure cooking to break down and become fork-tender.
- Sauce reduction matters: Pressure cooking thins sauces. Reducing after cooking concentrates flavor and gives you that glossy finish. Add cornstarch slurry to thicken.
- Make-ahead = better flavour: Resting overnight deepens the flavour and allows excess fat to rise, making it easy to skim.
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