Instant Pot Beef Bulalo- Beef Shank Soup
My parents bought some beautiful beef shanks fresh from the farm. The best way to cook beef shanks the filipino way, is a soup called Beef Bulalo. It's made with sweet corn, potatoes and cabbage. You can add other vegetables like green beans or even bok choy. But the basics are with corn, potatoes and cabbage to accompany the beef shanks.
This soup is so easy to make with an instant pot as it makes the beef shanks super tender and fall off the bone. I hope you give this a try. This is perfect for a rainy day or on cold winter days.
Ingredients
2 Beef Shanks
1 onion
2 medium potatoes (cut into large dice)
2 corn ears cut into small pieces
1/2 small cabbage
2 tsp salt
1 tsp black peppercorns
water
1. To prep the beef shanks, rinse in cold water to get rid of any bone fragments. Then soak in cold water for about an hr, this will get rid of any excess blood. Rinse again and set aside.
2. In an instant pot add the beef shanks, 2 tsp salt, 1 tsp black peppercorn and 1 onion sliced. Cover with water just enough to cover the beef. Cover and ensure the lid is set to seal, then pressure cook for 40 mins.
3. Once there is 20mins left on the instant pot, in a large pot add the diced potatoes and the corn. Cover with water but only to the top of the corn. Season with a pinch of salt. Bring to a boil and simmer until the potatoes are soft about 20mins. Do not cover, allow the water to evaporate.
4. Once the instant pot beeps, release the pressure and wait till there is no more steam.
5. Transfer the beef shanks to the pot with the corn and potatoes. Strain the broth from the instant pot and squish the onions. Add the cabbage wedges around the beef shanks. Bring to a boil and cover. Simmer for 10 mins until the cabbage is tender.
6. Taste the broth and adjust seasoning as needed.
This soup is so easy to make with an instant pot as it makes the beef shanks super tender and fall off the bone. I hope you give this a try. This is perfect for a rainy day or on cold winter days.
Ingredients
2 Beef Shanks
1 onion
2 medium potatoes (cut into large dice)
2 corn ears cut into small pieces
1/2 small cabbage
2 tsp salt
1 tsp black peppercorns
water
1. To prep the beef shanks, rinse in cold water to get rid of any bone fragments. Then soak in cold water for about an hr, this will get rid of any excess blood. Rinse again and set aside.
2. In an instant pot add the beef shanks, 2 tsp salt, 1 tsp black peppercorn and 1 onion sliced. Cover with water just enough to cover the beef. Cover and ensure the lid is set to seal, then pressure cook for 40 mins.
3. Once there is 20mins left on the instant pot, in a large pot add the diced potatoes and the corn. Cover with water but only to the top of the corn. Season with a pinch of salt. Bring to a boil and simmer until the potatoes are soft about 20mins. Do not cover, allow the water to evaporate.
4. Once the instant pot beeps, release the pressure and wait till there is no more steam.
5. Transfer the beef shanks to the pot with the corn and potatoes. Strain the broth from the instant pot and squish the onions. Add the cabbage wedges around the beef shanks. Bring to a boil and cover. Simmer for 10 mins until the cabbage is tender.
6. Taste the broth and adjust seasoning as needed.
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