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Brace yourselves, folks, this recipe I'm about to share is downright cozy and comforting - we're making beef nilaga in an instant pot today. Just envision tender beef chunks, veggies cooked to perfection, all bathed in a savory broth. Intrigued? Stick around, you'll soon be whippin' up this Filipino classic right in your own kitchen. Ready, set, let's cook!
Ingredients for Instant Pot Beef Nilaga
- Beef shank: Tender cut of meat that adds rich flavor and becomes melt-in-your-mouth after pressure cooking.
- Onion: Adds depth and sweetness to the broth, enhancing the overall flavor profile of the dish.
- Garlic: Infuses a savory aroma and taste, elevating the umami factor of the beef nilaga.
- Potatoes: Starchy vegetable that thickens the broth and provides a hearty element to the dish.
- Carrots: Sweetness and color to the dish, balancing the flavors and adding a hint of freshness.
- Cabbage: Adds a light crunch and freshness to the dish, completing the traditional beef nilaga experience.
- Water: Essential base for the broth, ensuring all ingredients cook properly and flavors meld together harmoniously.
READ MORE: Instant Pot Shepherd's Pie Recipe Guide
Tools Required for This Beef Nilaga Recipe
- Instant Pot: Essential for pressure cooking the beef and vegetables quickly while infusing flavors.
- Knife: Needed to cut the beef shank, onion, garlic, potatoes, carrots, and cabbage into appropriate sizes.
Serves: 4 people
Preparation time: 15 minutes
Cooking time: 45 minutes
Total time: 1 hour
Ingredients:
- 1 lb beef shank, cut into chunks
- 1 onion, quartered
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and quartered
- 2 medium carrots, peeled and cut into chunks
- 1 small cabbage, chopped
- 8 cups water
- Fish sauce, salt, and pepper to taste
Instructions:
- Place beef, onion, and garlic in the Instant Pot.
- Add water and season with fish sauce, salt, and pepper.
- Close the lid and set to high pressure for 30 minutes.
- Once done, release pressure naturally for 10 minutes, then quick release.
- Add potatoes and carrots, then cook on high pressure for 5 minutes.
- Quick release pressure, add cabbage, and cook on high pressure for 2 minutes.
- Season with more fish sauce, salt, and pepper if needed.
- Serve hot and enjoy!
Nutritional value:
Per Serving in Calories: 350 kcal | Carbohydrates: 25 g | Protein: 25 g | Total Fat: 15 g | Saturated Fat: 6 g | Trans Fat: 0 g | Monounsaturated Fat: 7 g | Polyunsaturated Fat: 2 g | Cholesterol: 70 mg | Sodium: 800 mg | Dietary Fiber: 6 g | Sugar: 8 g | Calcium: 120 mg | Potassium: 900 mg | Iron: 4 mg | Vitamin A: 500 µg | Vitamin C: 45 mg
Preparing and Storing Beef Nilaga Ahead of Time
Make Ahead Instructions
- Cook the beef nilaga as instructed and let it cool to room temperature.
- Transfer the beef nilaga to airtight containers and store in the refrigerator for up to 3 days.
Freezing Instructions
- Allow the beef nilaga to cool completely before transferring to freezer-safe containers or bags.
- Label the containers with the date and store in the freezer for up to 3 months.
Beef nilaga is a traditional Filipino dish that is often cooked with bone-in beef shank for added flavor and richness.
