Instant Pot Beef Nilaga (Nilagang Baka): Philippine and Vegetable Soup
Learn how to make Beef Nilaga, a nourishing Filipino Beef and Vegetable Soup. A pressure cooker like the Instant Pot makes it extra tender in less time!
Place the beef neck bones and 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.
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.
Stovetop Cooking:
In a large Dutch oven or heavy pot, heat beef neck bones and stew meat with onion, peppercorns, salt and water over high heat and bring to a boil. Lower heat, and cover, allowing to simmer for several hours, until the meat is absolutely tender and falling off the bones. 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.
When the meat is tender, add the vegetables and cook a little more until the potatoes are fork tender. Season to taste with fish sauce or salt. Serve hot over rice.
Notes
Notes: When selecting beef for stew, I find that beef chuck roast works well here. For a more luxurious version of Nilaga, substitute the neck bones and beef for stew with beef short ribs.No one enjoys bites of whole peppercorn. If you have time, fish out and discard the peppercorns before serving. You can also place the peppercorns in an herb sachet made with cheesecloth, making it easier to retrieve and discard.