5.0 from 18 votes
Instant Pot Chinese Braised Beef Shank
This easy recipe for Instant Pot Braised Beef Shank yields a tender, flavorful meat that can be paired with noodles, rice or in Chinese Green Onion Pancake Beef Rolls.
Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 12
Calories: 56 kcal
Course:
Appetizer
Cuisine:
Chinese
Ingredients
- 1 ½ lbs beef shank or beef digital muscle
- ½ C water
- 1 C Chinese master stock
Instructions
- Clean and trim the beef shank.
- Place the beef shank in a large pot of water and bring it up to a rolling boil for about 10 minutes.
- You'll start to see lots of impurities float to the top.
- Drain the beef shank into a colander and give it a good rinse under cold water, removing the impurities and scum.
- Transfer the beef shank into the Instant Pot liner.
- Add ½ C water and 1 C Chinese master stock.
- Place the lid on, set the vent to SEALING and set to MEAT 35 minutes at HIGH PRESSURE.
- Let pressure naturally release, and test to see if the meat is tender.
- Transfer meat and stock to a bowl or container.
- Let cool and cover.
- Place into the fridge to chill completely.
- Once chilled, remove meat and slice thinly.
- Serve chilled or slightly warmed.
Cup of Yum
Nutrition Information
Calories
56kcal
(3%)
Carbohydrates
1g
(0%)
Protein
10g
(20%)
Fat
1g
(2%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
1g
Cholesterol
13mg
(4%)
Sodium
1163mg
(48%)
Potassium
175mg
(5%)
Fiber
0.2g
(1%)
Sugar
0.3g
(1%)
Calcium
11mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 56
% Daily Value*
| Calories | 56kcal | 3% |
| Carbohydrates | 1g | 0% |
| Protein | 10g | 20% |
| Fat | 1g | 2% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 13mg | 4% |
| Sodium | 1163mg | 48% |
| Potassium | 175mg | 4% |
| Fiber | 0.2g | 1% |
| Sugar | 0.3g | 1% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.