Learn how to cook this Family-Friendly, Flavorful Instant Pot HK Tomato Beef! Saucy, comforting, deliciously satisfying meal that’s easy to make with few pantry staples ingredients. Save some yummy beefy tomato sauce over rice or pasta for your next meal.
In such a special time like this, we’ve been cranking up our creative juices to develop some super easy to cook & comforting recipes where you only need minimal, easy to substitute, pantry ingredients. All of this yet still delicious & doesn’t compromise on flavors! 😀
Learn how to cook this Family-Friendly, Flavorful Instant Pot HK Tomato Beef! Saucy, comforting, deliciously satisfying meal that's easy to make with few pantry ingredients. Save some yummy beefy tomato sauce over rice or pasta for your next meal.
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~
*Ingredients Substitutions: If you don't have some of the ingredients, here are some substitution suggestions.
Onion: substitute with 2 teaspoons onion powder.
Garlic: substitute with 1 teaspoon garlic powder.
Unsalted Chicken Stock: substitute with the same amount of cold water.
Cornstarch: substitute with flour or your favorite thickener.
Oyster Sauce & White Sugar are flavor enhancers and balancers, but they are optional if you don't have them on hand.
*Leftover Sauce Tip: The tasty leftover tomato sauce can easily be made into a pasta sauce for your next meal by adding some fresh veggies or ground meat.Rate Amy + Jacky's Recipe: If you've tried our recipe, rate the recipe in the Comments section. Thank you!
Course: Dinner, Lunch, Main
Cuisine: Asian, Chinese, Hong Kong
Keyword: instant pot tomato beef, tomato beef instant pot
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