Dinner

Pressure Cooker Asian Braised Beef Recipe

Name: Pressure Cooker Asian Braised Beef Recipe
Prep time: 20 min
Cook time: 1 h 50 min
Total time: 2 h 10 min
Cuisine: Asian
Ingredients: 6 lbs beef brisket, trimmed and cut into 2-inch cubes; ½ cup water; ¼ cup soy sauce; ¼ cup rice vinegar; ¼ cup brown sugar; 4 tbsp sesame oil; 3 tbsp tomato paste; 2 tbsp neutral oil (for searing); 3-inch piece ginger, sliced thick; 4 cloves garlic, lightly smashed

ByMatteo Rossi March 24, 2026March 24, 2026

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Introduction

This Pressure Cooker Asian Braised Beef is a flavorful and tender dish made with just 10 simple ingredients. Perfect for a comforting meal, it combines rich soy sauce, ginger, and garlic to create an irresistible sauce that pairs beautifully with rice or mashed potatoes.

A white scalloped plate holds a dish with two main layers. The bottom layer is creamy mashed potatoes, pale off-white with a smooth, slightly lumpy texture spread close to the plate edges. On top, dark, glossy braised meat pieces are arranged, covered with a thick, shiny dark brown sauce that pools slightly over the mashed potatoes. The meat surface looks tender and moist, with finely chopped green herbs sprinkled over the top and some on the potatoes, adding contrast. The plate is set on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 lbs beef brisket, trimmed and cut into 2-inch cubes
½ cup water
¼ cup soy sauce
¼ cup rice vinegar
¼ cup brown sugar
4 tbsp sesame oil
3 tbsp tomato paste
2 tbsp neutral oil (for searing)
3-inch piece of ginger, sliced thick
4 cloves garlic, lightly smashed

Instructions

Step 1: Cut the beef brisket into 2-inch pieces and pat them dry well. Season all sides with salt and pepper.
Step 2: Heat your pressure cooker on the Sauté setting. Add the neutral oil and sear the beef in batches until deeply browned on all sides.
Step 3: Remove the excess oil from the pot, leaving the browned bits as they add great flavor.
Step 4: Add water, soy sauce, rice vinegar, brown sugar, sesame oil, tomato paste, ginger, and garlic to the pot.
Step 5: Return the browned beef to the pot and toss everything together to coat the meat evenly with the sauce.
Step 6: Seal the lid and pressure cook on High for 90 minutes.
Step 7: Allow a natural pressure release for 15 minutes, then carefully vent any remaining pressure.
Step 8: (Optional) To thicken the sauce, reduce it by simmering and stir in a cornstarch slurry until glossy and thickened.
Step 9: Serve hot with rice or mashed potatoes and your favorite vegetables.

Tips & Variations

For extra depth, marinate the beef in soy sauce and brown sugar for a few hours before cooking.
You can substitute brisket with chuck roast for a similar texture and flavor.
Add a few dried chili flakes during cooking if you prefer a spicier kick.
Finishing with fresh chopped scallions or cilantro adds a fresh contrast to the rich sauce.

Storage

Store leftover braised beef in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through. The sauce may thicken when chilled; add a splash of water or broth when reheating to loosen it.