Instant Pot White Miso Beef with Black Rice, Shiitake Mushrooms and Edamame

Instructions

1. 1

   1. In a small bowl, whisk together the white miso, tamari, rice vinegar, honey, finely grated lime zest, black pepper, and 120 ml (1/2 cup) water until smooth. Set aside.

2. 2

   2. Turn the Instant Pot to Sauté on high. Once hot, add the sesame oil, onion, garlic, and ginger. Cook for 2 to 3 minutes, stirring, until the onion softens slightly.

3. 3

   3. Add the cubed beef and cook for 3 minutes, stirring, until it loses its red color on the surface. Stir in the shiitake mushrooms and cook 2 minutes more.

4. 4

   4. Pour in the reserved miso mixture and the beef broth. Stir well, scraping the bottom to release any browned bits. Add the black rice and spread it evenly without over-stirring.

5. 5

   5. Lock the lid, set the valve to sealing, and cook on high pressure for 22 minutes. When finished, let the pressure release naturally for 10 minutes, then carefully quick-release the remaining pressure.

6. 6

   6. Open the pot and stir in the edamame. Turn Sauté back on and cook for 2 minutes to heat it through.

7. 7

   7. In a small glass, mix the cornstarch with 2 tablespoons of the hot liquid from the pot until smooth. Add it to the Instant Pot and stir for 1 to 2 minutes until the sauce thickens slightly.

8. 8

   8. Turn off the pot. Add the lime juice, half of the scallions, and half of the sesame seeds. Adjust salt only if needed, keeping in mind that the miso and tamari already add saltiness.

9. 9

   9. Serve hot, finishing each portion with the remaining scallions and sesame seeds. If you want to hold it warm, use the Warm setting, ideally below 165°F and 74°C to keep the rice from overcooking.