INSTANT POT HK TOMATO BEEF | TESTED BY AMY + JACKY

Instant Pot HK Tomato Beef | Tested by Amy + jacky image

Kid-Friendly, Flavorful HK Tomato Beef: saucy, comforting, deliciously satisfying meal that's easy to make with few pantry ingredients (with substitution options).

Provided by @MakeItYours

Number Of Ingredients 14

Ingredients

2 - 3 pounds (710g) chuck roast (, 2 inches thick)
1 can 14oz (398g) diced tomatoes
1 (200g) medium onion (, sliced)
6 (24g) garlic cloves (, minced)
1 tablespoon (15ml) olive oil
1 cup (250ml) unsalted chicken stock
3 tablespoons (45g) tomato paste
2 tablespoons (30ml) regular soy sauce
1 tablespoon (19g) oyster sauce ((optional))
1 tablespoon (13g) white sugar ((optional))
Salt and Black pepper
2 tablespoons (30g) cornstarch
3 tablespoons (45ml) cold water
2 stalks green onions (, finely sliced)

Steps:

Brown Chuck Roast Steak: Heat up Instant Pot using "Sauté More" function. Wait until Instant Pot says "HOT". Pat dry the chuck roast steaks, then season one side generously with salt and black pepper. Drizzle 1 tbsp olive oil in inner pot, then ensure to coat the oil over whole bottom of the pot. Carefully place the seasoned side of chuck steaks in Instant Pot. Generously season the other side with salt and black pepper. Brown one side for 5 minutes before flipping over, then brown the other side for another 5 minutes. Remove browned chuck steaks, then set aside.
Saute Onion & Garlic: Add sliced onions in Instant Pot, saute for 3 minutes. Add in minced garlic and 3 tbsp (45g) tomato paste, saute for another minute.
Deglaze Instant Pot: Pour in 1 cup (250ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.
Pressure Cook Tomato Beef: Turn off the Instant Pot. Cut the browned chuck roast steaks into 1.5 inches thick cubes. Add 2 tbsp (30ml) regular soy sauce, 1 tbsp (19g) oyster sauce, and 1 tbsp (13g) white sugar in Instant Pot, then give it a quick mix. Place chuck roast cubes into the cooking liquid. *Pro Tip: Make sure the beef cubes are partially soaked in the liquid. Don't forget the meat juice! Layer the diced tomatoes on top - Do NOT mix!With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 32 minutes, then 10 minutes Natural Release. After 10 minutes, release the remaining pressure by turning the Venting Knob to Venting position. Remove the lid carefully.
Season & Thicken Tomato Beef: Bring the Tomato Beef sauce mixture to a simmer with "Saute More" function. Taste and adjust seasoning by adding more salt (~1 - 2 large pinches of salt). Thicken Tomato Sauce: mix 2 tbsp (30g) cornstarch and 3 tbsp (45ml) cold water together, then stir the mixture into the tomato sauce one third at a time until desired thickness.
Garnish & Serve: Garnish HK Tomato Beef with finely sliced green onions. Serve & enjoy~