There is something so good and easy about Filipino beef nilaga! It is an island comfort food which showcases tender pieces beef in a salty beef broth with vegetables. The star of the show is usually the broth so bear with me as I perfect it.
My dad used to cook his beef nilaga (which he also called “boiled beef”) in a real pressure cooker. In fact, this is how I was introduced to the OG pressure cooker – the one that was scary AF. Traditional nilaga takes hours to make the beef tender; but, you know me, I try to find a shortcut to mealtime since time is of the essence in our household! This is not a replacement for the nilaga your nanay takes hours to make but it works even on the busy weekdays.
Last week I made my first EVER beef nilaga! And it was the first time in the Instant Pot! How I’ve never made it before – I’m not too sure. The beef neck bone meat was tender like it was stewing for hours; I was pleasantly surprised! I was planning to add stew meat too so go ahead and do that. For the vegetables, you can also add corn on the cob in addition to the carrots and bok choy.
Any tips to add? Enjoy!
Instant Pot Beef Nilaga
Filipino dish made of tender beef, carrots, potatoes, and bok choy in a salty beef broth served over fresh white rice.
Ingredients
- 2 lbs beef neck bone 12 pieces
- 4 c. beef broth
- 5 c. water
- 2 cubes beef bouillon
- 1/3 c. fish sauce (Patis)
- 1 handful whole peppercorn
- 1/2 onion sliced
- 3 tbsp garlic
- 3-5 pieces bay leaves
- 1 potato diced large
- 1 c. baby carrots
- 4 stalks boy choy cleaned and prepared
- salt and pepper to taste
Instructions
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Turn on Instant Pot to SAUTE. Brown onion, garlic and meat and remove meat.
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Deglaze bottom of pot by adding just a little of the water or broth. Using a wooden spoon, scrape pan lifting off the good bits from the browned beef.
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Return browned meat to the pot and add water, beef broth, and beef bouillon cubes. Add fish sauce, whole peppercorn, and bay leaves.
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Close lid of Instant Pot and turn knob to seal. Set to MEAT/STEW 45 minutes. Once done, let pot natural pressure release (NPR) for 10 minutes and then, turn knob to quick release (QR).
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Open lid to add potatoes and carrots. Close lid and set to MANUAL 1 minute. Once done, quick release (QR) knob.
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Turn pot to SAUTE and add boy choy. Let wilt (takes about a minute) and turn off Instant Pot.
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Salt and pepper to taste. Enjoy over a fresh bed of white rice!
Recipe Notes
- This recipe is for an 8 qt. Instant Pot. If you have a smaller Instant Pot like a 6 qt., you don't need as much liquid (omit water). My liquid is enough to cover the meat.
Can you use short ribs?
I haven’t tried! I’m a “newbie” to the meat cuts but please let me know if you do! I don’t think it’d be a problem.
I used short ribs. Delicious, meat just fell off the bone. I also used napa cabbage instead of bok choy. yum.
Mmm! I will have to try short ribs next! Thanks!