Instant Pot Nikujaga

Instant Pot Nikujaga 肉じゃが (圧力鍋) is a quick, Japanese home style beef stew. It hits all the right spots for a beef stew - warm, filling, and savory with the perfect mix of carrots, potatoes, and green beans or snap peas. Serve with miso soup and a hot bowl of rice for complete set meal.

Prep Time20 minsCook Time20 minsTotal Time40 mins

 1 onion
 2 carrots
 ½ cup green beans or snap peas, cut into 1-2 inch pieces
 2 potatoes (preferably ones that keep their shape like Yukon Gold), cut into large chunks
 1 package shirataki noodles, washed and drained
 1 lb beef (chuck or rib eye), thinly sliced
 1 tbsp oil (preferably neutral tasting)
 1 tsp sugar
 1 cup dashi (instant or prepared)
 3 tbsp mirin
 2 tbsp cooking sake
 3 tbsp soy sauce
 salt to taste

1

Put the green beans and water in a covered glass container and stick it in the microwave. Cook 2 minutes on high, stir the beans, and then cook in 1 minute intervals until your desired texture (I like them with a bit of crunch still). Drain and set aside.

Optional: If you want to keep the nice green colour of the beans, prepare a bowl of cold water and ice. Immediately toss the cooked green beans in the ice water until completely cool. Drain and set aside.

2

Press the “Sauté” button on your Instant Pot and heat 1 Tbsp. vegetable oil. When the Instant Pot screen says "Hot", add onion and saute for 2-3 minutes. Add the meat and stir until combined.

3

Add the potatoes, carrots, and drained shirataki noodles. Add the sugar, dashi, mirin, sake, and soy sauce and stir until everything is combined.

4

Press “Keep Warm/Cancel” button on the Instant Pot to end the saute. Cover and lock the lid. Move the dial to "Sealing". Press the “Meat/Stew” button and Adjust the cooking time to 12 minutes. Quick Release the pressure after the cooking is complete, stir in the green beans, and serve!

Ingredients

 1 onion
 2 carrots
 ½ cup green beans or snap peas, cut into 1-2 inch pieces
 2 potatoes (preferably ones that keep their shape like Yukon Gold), cut into large chunks
 1 package shirataki noodles, washed and drained
 1 lb beef (chuck or rib eye), thinly sliced
 1 tbsp oil (preferably neutral tasting)
 1 tsp sugar
 1 cup dashi (instant or prepared)
 3 tbsp mirin
 2 tbsp cooking sake
 3 tbsp soy sauce
 salt to taste

Directions

1

Put the green beans and water in a covered glass container and stick it in the microwave. Cook 2 minutes on high, stir the beans, and then cook in 1 minute intervals until your desired texture (I like them with a bit of crunch still). Drain and set aside.

Optional: If you want to keep the nice green colour of the beans, prepare a bowl of cold water and ice. Immediately toss the cooked green beans in the ice water until completely cool. Drain and set aside.

2

Press the “Sauté” button on your Instant Pot and heat 1 Tbsp. vegetable oil. When the Instant Pot screen says "Hot", add onion and saute for 2-3 minutes. Add the meat and stir until combined.

3

Add the potatoes, carrots, and drained shirataki noodles. Add the sugar, dashi, mirin, sake, and soy sauce and stir until everything is combined.

4

Press “Keep Warm/Cancel” button on the Instant Pot to end the saute. Cover and lock the lid. Move the dial to "Sealing". Press the “Meat/Stew” button and Adjust the cooking time to 12 minutes. Quick Release the pressure after the cooking is complete, stir in the green beans, and serve!

Instant Pot Nikujaga

Leave a Reply

Your email address will not be published. Required fields are marked *