Make this Easy Instant Pot HK Garlic Beef Rice Bowl in your pressure cooker! Comforting one-of-a-kind Instant Pot One Pot Meal. Pot-in-Pot rice topped with tender beef soaked in fragrant classic garlicky sauce.
When we’re in the mood for something a teeny bit more pricey and fancy at Cha Chaan Tengs, we’d jump at the opportunity to order Hong Kong Style Sizzling Plates 鐵板餐.
The sizzling hot plate makes the “average Joe” steak or seafood all the more special that somehow we feel legit they’re charging more.
The show comes on when the server drizzle the rich meat sauce onto the sizzling plate as you peek through the napkin in front of your face. And out comes the smoke & sounds of deliciousness…
HK Garlic Beef Sauce 蒜茸汁 is one of our favorite sauces to drizzle onto our sizzling plates.
So, we developed this Instant Pot HK Garlic Beef Rice Bowl with the soul being inspired by this classic HK Garlic Beef Sauce.
Let’s get cooking!! 😀
You’ll Enjoy Instant Pot HK Garlic Beef Rice Bowl Because:
Deliciously simple to make
Comforting & satisfying to eat – the classic HK garlic beef sauce is simple but yummy!!
Made with mostly healthy whole, real ingredients
One-of-a-kind “One Pot Meal” using the Pot-in-Pot method – meaning you can cook the beef and rice separately at the same time in the same pot! Plus, just throw in the frozen veggies straight from the freezer at the last step. Easy peasy. 😉
Ingredients for Instant Pot HK Garlic Beef Rice Bowl
1 1/4 pound (567g) chuck roast steak, 1.5 inch in thickness
Add frozen mixed vegetables in the Instant Pot. They will warm up in 30 seconds.
Press Cancel and Sauté button to heat up the sauce.
In a small mixing bowl, mix cornstarch with water and mix it into the HK Garlic Sauce one third at a time until desired thickness.
Taste and adjust the seasoning with kosher salt if necessary.
Step 10 Serve Instant Pot HK Garlic Beef Rice Bowl
Place the beef & mixed vegetables over Jasmine rice and drizzle the HK Garlic Sauce.
Serve immediately & enjoy! 🙂
Cooking Tips for Instant Pot HK Garlic Beef Rice Bowl
1. Why are we browning the chuck steak as a whole before cutting it up?
Retain More Moisture: Browning the chuck steak as a whole retains more moisture due to less surface area.
Brown Faster & Better: Since maillard reaction excels in dry and high heat environment, the chuck steak will brown faster and better when compared to cubed stew.
Richer & Flavorful: The caramelized flavors from browning results in a richer & more flavorful dish.
2. Can I use other beef cuts for this recipe?
Chuck roast is one of the most suitable cuts for pressure cooking. For optimal result, choose one that is well marbled!
3. Can I skip all the sauté steps and dump everything into the pressure cooker for this recipe? Yes, you can dump everything in the pressure cooker and cook for 32 minutes. But if you want to beef up your rice bowl, give it some time and labor of love.
4. Can I skip the rice & only make the Instant Pot HK Garlic Beef? Yes! You can make the HK Garlic Beef on its own and you don’t have to change the cooking time! 🙂
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Prepare Pressure Cooker: Heat up your pressure cooker over medium high heat (Instant Pot: press Sauté button and click the adjust button to go to Sauté More function). Make sure your pot is as hot as it can be (Instant Pot: wait until the indicator says HOT).
Prep Ingredients: While the pressure cooker is heating up, you can prepare the ingredients. You should have about 24 mins including the time to brown the chuck steak.
Brown Chuck Steak: Season one side of the chuck steak generously with kosher salt and freshly ground black pepper. Add 1 tbsp (15ml) peanut oil in pressure cooker. Ensure to coat the oil over whole bottom of the pot. Carefully place the seasoned side of chuck steak in pressure cooker. Generously season the other side with kosher salt and freshly ground black pepper. Brown for 6 mins on each side without flipping. Remove and set aside in a large mixing bowl.
Make Chicken Stock Mixture: While the chuck steak is browning in pressure cooker, mix 1 tsp (5ml) Worcestershire sauce and 1 tbsp (15ml) light soy sauce with ¾ cup (188ml) unsalted chicken stock.
Sauté Onion & Garlic: Change heat to medium. (Instant Pot: press Cancel button, then Sauté button, and click the Adjust button until it reaches Saute Normal Setting) Add diced onion (150g) to the pressure cooker. Sauté for 1 minute. Add in 2 tbsp (28g) unsalted butter and let the butter melt. Add minced garlic cloves and stir for roughly 90 seconds until fragrant. Do not let the garlic burn. Season with kosher salt and freshly ground black pepper if desired.
Deglaze: Pour in ½ cup (125ml) chicken stock mixture and completely deglaze the bottom of the pot by scrubbing the flavorful brown bits with wooden spoon. Pour in the remaining ¼ cup (63ml) chicken stock mixture.
Cut Chuck Steak: After deglazing, cut the chuck steak into 1.5 – 2 inches stew cubes. Place all chuck stew meat and the flavorful meat juice into the pressure cooker.
Pressure Cook Beef & Rice: Layer a stainless steel bowl filled with 1 cup (230g) of Jasmine rice on top of a steamer rack. Add 1 cup (250ml) cold water in the rice bowl. Make sure all the rice is covered with water. Close lid and pressure cook at High Pressure for 32 minutes + 10 minutes Natural Release. Turn off the heat. Release the remaining pressure. Open the lid carefully. Fluff & set aside cooked rice.
Thicken Sauce and Add Mixed Vegetables: Add frozen mixed vegetables in the Instant Pot. They will warm up in 30 seconds. Press cancel and sauté button to heat up the sauce. In a small mixing bowl, mix cornstarch with water and mix it into the HK Garlic Sauce one third at a time until desired thickness. Taste and adjust the seasoning with kosher salt if necessary.
Serve: Place the beef & mixed vegetables over Jasmine rice and drizzle the HK Garlic Sauce. Serve immediately