Recipe by Chef John/All Recipes
No Instant-Pot? Not to worry! Check out the original stove-top version, linked here!
This recipe takes your usual, tired, braised beef experience in a different direction! For me, the standouts are the meaty king mushrooms which provide some textural contrast without adding any starchiness and of course, the star ingredient, Miso paste. It heightens the savouriness and adds a hint of sweetness. It hits all the notes and satisfies your craving for warm comfort food. You can serve this over mashed potatoes, rice or on its own with veggies on the side like I did.
Miso paste is so versatile and can be added to any number of sauces, dressings, broths to enhance their flavours. It also makes a great glaze for fish! Check out my recipe for Miso-Glazed Cod.
Miso-Braised Beef with King Mushrooms (Instant Pot)
- 1 2 1/2 pound boneless beef chuck roast, cut into 2-inch-thick strips or
- use larger beef cubes
- 1 pinch cayenne pepper or to taste
- kosher salt and freshly ground black pepper to taste
- 2 tablespoons peanut oil or other neutral frying oil
- 1 tablespoon butter
- 3 3-4 oz (340g) King trumpet mushrooms halved lengthwise (or baby king mushrooms halved lengthwise)
- 1 medium yellow onion diced
- ¼ cup sake
- ½ cup chicken broth or beef or mushroom broth
- 3 tablespoons yellow miso or red
- 2 tablespoons maple syrup
- 2 tablespoons ketchup
- 1 tablespoon rice wine vinegar
- ¼ cup thinly sliced red chili pepper or Jalapeno
- ¼ cup thinly sliced green onions (Preferably on the diagonal ‘cause it’s prettier)
- Dry beef off with paper towels and season liberally with salt, pepper and a couple of sprinkles of cayenne.
- Set the Instant pot to sauté – high. Heat the oil, add beef and brown for about 3-4 mins per side. I recommend doing it in batches as not to overcrowd the pot. (Otherwise, your beef will boil rather than sear)
- Transfer beef to a plate.
- Throw in a tbsp of butter and when butter is foamy, add your mushrooms, cut sides down. Cook until mushrooms are light brown, 3 to 4 minutes. Flip and continue to cook until golden, 2 to 3 minutes more.
- Add onion; cook onion until softened, 3 minutes or so.
- Pour sake into the pot and scrape the browned bits of food off the bottom of the pot with a wooden spoon.
- Stir in broth, miso, maple syrup, ketchup, vinegar and salt.
- Press “Cancel” and then select “Pressure Cook” on high for 40 minutes, turnin off the “keep warm” feature unless you are serving much later but this will continue to cook the meat.
- When the time is up, if you’ve got the time, let the machine depressurize naturally. If not, use the quick release method. Meat should be tender and falling apart.
- Using a slotted spoon, remove contents to a plate, leaving sauce (accumulated juices) behind. If you can, skim the top if there is a lot of fat/oil. Turn on “Sauté” high and reduce for about 3 minutes. If it has reduced too much, add some broth.
- Plate your beef and mushrooms, adding some reduced sauce among the places.
- Garnish with sliced chili peppers, and green onion.