by Christine
1 pound beef shank
8 cups chicken stock
6 large carrots
3 stalks celery
1 large onion
1/2 head cabbage
1 Tablespoon garlic powder
Salt and pepper to taste
Salt and pepper to taste
Place beef shank and chicken stock in the Instant Pot. Select meat/stew and then press pressure. The pot will automatically set to 30 minutes. When the time is up, let the pressure release naturally. While you wait for the pressure to release, chop the vegetables.
Remove the beef shank and shred the meat adding it, along with the vegetables, back into the pot. Stir in the garlic powder and close lid. Select soup and then pressure. Again, the pot will automatically set to 30 minutes. When the time is up, let the pressure release naturally.
Season with salt and pepper and enjoy.
Remove the beef shank and shred the meat adding it, along with the vegetables, back into the pot. Stir in the garlic powder and close lid. Select soup and then pressure. Again, the pot will automatically set to 30 minutes. When the time is up, let the pressure release naturally.
Season with salt and pepper and enjoy.
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