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.
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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!
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Super Tender Pressure Cooker Asian Braised Beef
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.
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.
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