Place the clean beef brisket into the Instant Pot. Add 1 and 1/2 cup of water, 3 cloves of smashed garlic, ginger slices, soy sauce or tamari, rice cooking wine, fennel seeds, star anise, cinnamon, sugar and sea salt according to ingredient amount above. Close the lid of the Instant Pot, and shut off the steam valve.. 1) Use the Sauté function and brown the beef on all sides in a bit of oil, then set aside. Do this in batches. 2) Add the garlic, ginger, shallots, and star anise. Stir and sauté until the garlic begins to lightly brown (about 30-60 seconds). 3) Add the scallions to the pot.
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Saute for about a minute or until fragrant. Add in the beef brisket pieces. Do not toss or flip them for the first couple of minutes to slightly brown the meat. De-glaze the pan with the Shaoxing wine. Stir in the chu hou paste, light soy sauce and oyster sauce. Then add the rock sugar and 400ml of water.. Once the timer is up at 20 minutes, turn the pressure cooker off, switch the knob to 'venting' for a quick release. In a bowl, add cornstarch and cold water to make a slurry. Press saute on the Instant Pot and add the slurry to the stew to thicken the sauce. Mix the stew. Taste and add salt and pepper if desired.
