Step 1

Brown Lamb Stew Meat: Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8mins) - you want the Instant Pot to be as hot as it can be for the maillard reaction. Drizzle the inner pot with 1 tbsp peanut oil or vegetable oil. Then, brown 2 sides of the lamb stew meat for 3 minutes per side in Instant Pot.

Step 2

Saute Ginger and Garlic: Add crushed garlic cloves, sliced ginger, diced shallot, and the white part of the green onions in Instant Pot. Saute until fragrant (~2 mins).

Step 3

Saute Ingredients with Bean Curd Paste: Add 8 rehydrated shiitake mushrooms, 8 peeled water chestnuts, 1 tbsp (15g) chu hou paste, 2 tbsp (30g) fermented red bean curd, and 2 tbsp (30g) fermented bean curd in Instant Pot. Saute for 4 minutes.

Step 4

Deglaze with Shaoxing Wine: Pour in 1 tbsp Shaoxing wine (or dry sherry wine/water), then completely deglaze the bottom of the pot.

Step 5

Pressure Cook Chinese Lamb Stew: Place 4 - 6 (90g) bean curd sheet at the bottom of the pot. Add in 1 cup (250ml) cold water, 1 tbsp (15g) rock sugar, 1 tbsp (15ml) dark soy sauce, and 1 tbsp (15ml) regular soy sauce. Make sure the bean curd sheets are fully submerged in the liquid. Pressure Cook at High Pressure for 50 minutes, then 25 minutes Natural Release. Remove the lid carefully.

Step 6

Make Killer Lamb Dipping Sauce: While the lamb stew is pressure cooking, mix 2 (30g) fermented bean curds, ½ tsp sugar, ½ tsp (2.5ml) sesame oil, and 1 tbsp (15ml) hot water together.

Step 7

Season & Serve Instant Pot Chinese Lamb Stew: Add green onion stalks to the lamb stew and give it a quick mix. Taste and adjust seasoning by adding more salt if necessary. Serve Instant Pot Chinese Lamb Stew with Killer Lamb Dipping Sauce! Enjoy~ :)