Instant Pot HK Garlic Beef Rice Bowl (Pot in Pot)

We’ve been overwhelmed with readers’ love for our Instant Pot Pork Chops in HK Tomato Sauce Recipe & Instant Pot Pork Chops in HK Onion Sauce Recipe. Thank you 🙂

So, it’s about time to continue our Cha Chaan Teng 港式茶餐廳 (Hong Kong Style Cafes) series!

What are Cha Chaan Tengs?

Cha Chaan Tengs are everywhere in Hong Kong! They serve local Hong Kong style comfort food at cheap prices, with super fast service to suit the hectic city life.

It’s a part of who we are, inseparable part of our lives, and deeply rooted in our Hong Kong culture and identity (just like Dim Sum).

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
• 1 whole garlic, about 12 cloves (30g), minced
• 1 (150g) small onion, diced
• 1 tablespoon (15ml) peanut oil
• 2 tablespoons (28g) unsalted butter
• 200 grams frozen mixed vegetables
• Kosher salt and ground black pepper to taste

Chicken Stock Mixture

• 3/4 cup (188ml) unsalted chicken stock
• 1 teaspoon (5ml) Worcestershire sauce
• 1 tablespoon (15ml) regular soy sauce

Thickener

• 2 tablespoons (18g) cornstarch
• 2 tablespoons (30ml) cold water

Pot in Pot Rice

• 230 grams (~1 cup) Jasmine rice
• 250 ml (1 cup) cold running water

Tools for Instant Pot HK Garlic Beef Rice Bowl

• Instant Pot Electric Pressure Cooker
• Stainless Steel Steaming Rack Stand
• Stainless Steel Bowl (for Pot-in-Pot Rice)

Instructions for Instant Pot HK Garlic Beef Rice Bowl

Step 1
Prepare Pressure Cooker

Instant Pot Electric Pressure Cooker

First, 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 (as shown in photo below).

Make sure your pot is as hot as it can be.

• Instant Pot: wait until the indicator says HOT.

Step 2
Prep Ingredients

1 whole garlic, about 12 cloves (30g), minced
1 (150g) small onion, diced

While the pressure cooker is heating up, you can prepare the ingredients.

*Note: You should have about 24 mins including the time to brown the chuck steak.

Step 3
Brown Chuck Steak

1 1/4 pound (567g) chuck roast steak, 1.5 inch in thickness
Kosher salt and ground black pepper to taste
1 tablespoon (15ml) peanut oil

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.

Step 4
Make Chicken Stock Mixture

3/4 cup (188ml) unsalted chicken stock
1 teaspoon (5ml) Worcestershire sauce
1 tablespoon (15ml) regular soy sauce

While the chuck steak is browning in pressure cooker, mix 1 tsp (5ml) Worcestershire sauce and 1 tbsp (15ml) regular soy sauce with 3/4 cup (188ml) unsalted chicken stock.

Step 5
Sauté Onion & Garlic

Diced onion
2 tablespoons (28g) unsalted butter
Minced garlic cloves
Kosher salt and ground black pepper to taste

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.

Step 6
Deglaze

Chicken stock mixture (from Step 4)

Pour in 1/2 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.

Step 7
Cut Chuck Steak

Chuck steak

After deglazing, cut the chuck steak into 1.5 – 2 inches stew cubes (as shown in photo below).

Place all chuck stew meat and the flavorful meat juice into the pressure cooker.

Step 8
Pressure Cook Beef & Rice

230 grams (~1 cup) Jasmine rice
250 ml (1 cup) cold running water

Stainless Steel Steaming Rack Stand
Stainless steel bowl (for PIP rice)

Layer a stainless steel bowl filled with 1 cup (230g) of Jasmine rice on top of a steamer rack (as shown in photo below).

Add 1 cup (250ml) cold water in the rice bowl. Make sure all the rice is covered with water (as shown in above photo).

Close lid and pressure cook at

• Pressure Cooking Method: High Pressure for 32 minutes, then 10 minutes Natural Release

Turn off the heat. Release the remaining pressure. Open the lid carefully.

Fluff & set aside cooked rice.

Step 9
Thicken Sauce and Add Mixed Vegetables

200 grams frozen mixed vegetables
2 tablespoons (18g) cornstarch
2 tablespoons (30ml) cold water 

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! 🙂