This Pressure Cooker Asian Braised Beef is what I make when I want maximum flavour with minimal effort. This dish is deeply savoury, slightly sweet, and fall-apart tender. Your pressure cooker is about to earn its keep.
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Perfect for Sunday family dinners, meal prep, or when you want something cozy but impressive without babysitting the stove.
If braising is your jam, check out my Oven Baked Ribs, Chicken Adobo, Chicken Adobo with Coconut Milk (family favourite) or Lemon Garlic Roasted Chicken and Potatoes.
Jump to:
- Ingredients and Substitutions
- How to make Asian Braised Beef in the pressure cooker
- Why Brisket Needs Long Pressure Cooking
- Equipment
- How to store and reheat
- Top tips for success
- Asian Braised Beef - FAQs
- Other PRESSURE COOKER recipes you need to check out
- Similar recipes
- Don't miss out!
- Super Tender Pressure Cooker Asian Braised Beef
- Food safety
Ingredients and Substitutions
Beef Brisket → Chuck roast or short ribs
Soy sauce → Tamari (gluten-free)
Rice vinegar → Apple cider vinegar
Brown sugar → Honey or coconut sugar
Sesame oil → Toasted sesame oil if you want to me more fancy.
Tomato paste → adds depth and more flavor. No substitution.
See recipe card for quantities.
How to make Asian Braised Beef in the pressure cooker
- Step 1: Cut into 2 inch pieces and sear.
- Step 2: Add all the ingredients.
- Step 3: Optional highly recommended - reduce the sauce
- Step 4: Serve and enjoy!
Why Brisket Needs Long Pressure Cooking
- Brisket is a tough, collagen-heavy cut that comes from a well-used muscle.
- Long pressure cooking breaks down collagen into gelatin, which is what makes the beef juicy and fork-tender.
- Time + pressure = melt-in-your-mouth results.
Equipment
- Pressure Cooker
- Or Dutch Oven (if you don't have a pressure cooker)
- Pan to reduce the sauce
How to store and reheat
- Store in an airtight container up to 4 days.
- Freeze up to 3 months.
- Reheat on the stovetop or microwave with a splash of water to loosen the sauce.
Top tips for success
- 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.
Asian Braised Beef - FAQs
Yes! Simmer on the stovetop for 3 hours or bake covered at 325°F for 4 hours until tender.
Absolutely. Chuck roast, blade roast, or boneless or bone-in short ribs all work beautifully.
Not at all. You can add a kick to it by adding red chili flakes.
Other PRESSURE COOKER recipes you need to check out
Similar recipes
Looking for other recipes like this? Try these:
Don't miss out!
Super Tender Pressure Cooker Asian Braised Beef
Ingredients
Equipment
Method
- Cut the beef brisket into 2-inch pieces. Pat dry well. Salt and pepper on all sides.
- Heat your pressure cooker on Sauté. Add a little oil and sear the beef in batches until deeply browned on all sides.
- Remove excess oil from the pot (leave the browned bits - thats all flavor).
- Add ginger, garlic, soy sauce, brown sugar, rice vinegar, tomato paste, sesame oil, and black pepper.
- 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.
Nutrition
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.
Tried this recipe?
Let us know how it was!Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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