Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, instant pot beef nilaga. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Pressure Cooker (Instant Pot) Cooking: Place the beef neck bones and stew meat with onion, peppercorns, salt and water in the pressure cooker. Turn on Instant Pot to SAUTE. Brown onion, garlic and meat and remove meat. Deglaze bottom of pot by adding just a little of the water or broth.
Instant Pot Beef Nilaga is one of the most popular of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Instant Pot Beef Nilaga is something which I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have instant pot beef nilaga using 9 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Instant Pot Beef Nilaga:
- Get 1 lb beef for stew (beef chuck roast, see notes)
- Make ready 2 cups onion finely diced (about 1 large onion)
- Prepare 2 tbsp. whole peppercorns
- Prepare 1/2 tsp osher salt
- Make ready 6-7 cups water
- Prepare 1/2 head cabbage
- Get 1-2 large potatoes
- Take 3 carrots cut in 1 inch pieces
- Prepare 3 tbsp. fish sauce or substitute kosher salt
In traditional cooking, you need to boil the beef for hours in order to get the tenderness out of the meat. Using Instant Pot, you can shorten this process yet you get the delicious dish out of this. You can use any cut of beef but it's best to use something with bones to develop a rich bone broth. I often use beef shank or ribs since they are affordable, but, every now and then I splurge and use short ribs (my favorite).
Instructions to make Instant Pot Beef Nilaga:
- Place the beef stew meat with onion, peppercorns, salt and water in the pressure cooker. Place the cover on the pressure cooker, and pressure cook on high for 30 minutes, until the meat is absolutely tender and falling off the bones. If meat is frozen cook for 70-80 minutes.
- Prepare and cut your vegetables
- Depressurize the pressure cooker. If necessary, skim any foam from the broth. If you wish, cook the broth in advance and refrigerate. Any solidified fat will be easier to skim.
- Add the vegetables and cook on the simmer function until the potatoes are fork tender. Season to taste with fish sauce or salt. Serve hot over rice.
You can use any cut of beef but it's best to use something with bones to develop a rich bone broth. I often use beef shank or ribs since they are affordable, but, every now and then I splurge and use short ribs (my favorite). The typical cooking time of beef nilaga is around two hours, sometimes more, using a regular stove-top pot. The goal is to make the beef chunks delicately tender and for the soup to develop that rich beef flavor. Do you know that you can do all that in less than an hour with a pressure cooker?
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