Pressure Cooker "Viet" Beef Stew

Wonderfully complex flavor and sooo delicious, 10/10 all the way!!

Link to my video of preparation on YouTube: https://youtu.be/lS23IpOGiEY

Original recipe: https://www.foodandwine.com/recipes/instant-pot-viet-beef-stew-star-anise-and-lemongrass

Recipe below contains my modifications.

Ingredients:

2 lbs. boneless beef chuck / stew meat, cut into 1 1/2" chunks

1/2 T. five spice powder

2 tsp. brown sugar (can be light or dark)

3 T. fish sauce

3 T. canola oil, plus more as needed

1 c. chopped onion

3 T. finely chopped fresh ginger

2 large garlic cloves, finely chopped (~ 1 T.)

1 1/2 c. canned crushed tomatoes (or 2 c. chopped peeled tomatoes)

2 large or 3 medium lemongrass stalks, trimmed, cut in 3" lengths, bruised with meat mallet

2 whole star anise

1 bay leaf

1/2 tsp. fine sea salt

2 c. water

1 lb. baby carrots (or regular carrots, peeled and cut in 1" chunks)

chopped fresh basil (or cilantro)

Directions:

1. In a large bowl, combine the beef, five-spice powder, brown sugar, and fish sauce.

***in progress, pardon my "dust"!

• Step 2

  Program a 6-quart programmable electric pressure cooker to sauté. Add canola oil; working in batches, sear beef on all sides, about 3 minutes, adding additional oil between batches as needed. Transfer seared beef to a plate. Reserve any leftover marinade in bowl.

• Step 3

  Reduce heat. Add onion, ginger, and garlic to pressure cooker, and cook, stirring often, until fragrant, 3 to 4 minutes. Increase heat to sauté; add tomatoes, lemongrass, star anise, bay leaf, and 1/2 teaspoon salt. Simmer, stirring occasionally, until mixture resembles a rough wet paste, 4 to 6 minutes.

• Step 4

  Return beef and accumulated juices and any reserved marinade to cooker. Stir to combine, and add 2 1/2 cups water to cover beef. Lock lid. Program cooker to cook at high pressure 10 minutes. Turn it off or unplug it, and naturally depressurize for 18 minutes; carefully turn pressure release valve to venting position to release remaining pressure from cooker until float valve drops.

• Step 5

  Unlock lid. Beef should be chewy-tender and should feel firm but yield when pressed. Skim off fat, if needed, and add carrots. Set cooker to sauté, and cook, uncovered, until beef and vegetables are tender and sauce has intensified, about 30 minutes. Add additional water if sauce reduces too much. Let stew rest, uncovered, 5 to 10 minutes. Add additional salt or fish sauce to intensify flavor if needed, or splash in additional water to lighten it.

• Step 6

  Remove and discard lemongrass, bay leaf, and star anise (warn guests of potential lingering bits). Divide stew among shallow bowls, and garnish with cilantro. Serve warm.