Asian Shredded Beef

Asian Shredded Beef

The fears of pressure cooking are quickly becoming a thing of the past. Innovative and user-friendly tools have made pressure cooking safer and more convenient than ever. YES, I am talking about the Instant Pot. This was a last-minute meal that was simple and healthy to make. I had been eating out most of the week and I wasn’t sure if I felt like cooking, but I knew I didn’t want to eat from another Styrofoam box or pay hefty delivery prices. Having the Instant Pot has made those decisions easier! This healthy recipe satisfied all of your Asian takeout cravings (made dinner for 5 people) at a fraction of the cost. Did I mention healthy? Look at all these healthy veggies :-)

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Bok Choy Recipe with radish, mushrooms, and water chestnut.
Pressure cooker meat with all of the ingredients in the dish.

HEalthy pressure cooker recipe

Pro Tip:

Don’t have an Instant Pot? Use your Slow Cooker! Cook the meal in your Slow Cooker on low for 8 hours or high for 4 hours.

We made dinner a little extra fun with a platting contest! Which one is your favorite??

Asian Beef with Bok Choy

Asian Shredded Beef

Yield: 5
prep time: 15 Mcook time: 1 H & 30 Mtotal time: 1 H & 45 M
Craving takeout? But looking for something a bit healthier? Try this Asian shredded beef and add all of the vegetables your heart desires.


  • 1/4 cup soy sauce
  • 2 tsp minced garlic
  • 1 tbsp minced fresh ginger
  • 1/2 tsp red pepper flake
  • 1 cup beef broth
  • 1/2 cuphoisin sauce
  • 2 tbsp rice vinegar
  • 2 lbs chuck roast
  • Large head of Bok Choy
  • optional toppings: mushrooms, waterchesnut, radish, scallion


How to cook Asian Shredded Beef

  1. Turn instant pot on saute setting.
  2. Brown all sides of chuck roast. Approximately 1 minute on each side.
  3. Peel and mince fresh ginger.
  4. Dump soy sauce, garlic, ginger, red pepper flake, beef broth, hoisin sauce, and rice vinegar into instant pot.
  5. Set instant pot to high pressure for 60 minutes.
  6. While beef is cooking, prep Bok Choy. Wash and cut off stem.
  7. When timer beeps allow pressure to naturally release for 15 minutes and then turn valve to quick release.
  8. Saute Bok Choy in medium pan with 1/2 cup of juice from the instant pot. Saute Bok Choy for 3-5 minutes until stem is softened and greens have wilted.
  9. Enjoy! We paired the meal with brown rice, mushrooms, waterchestnuts, radish, and scallion.
What you will need
  1. Instant Pot (or slow cooker!)
  2. Medium Saute Pan



Carbs (grams)


Protein (grams)

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