Dad's Bulalo recipe uses the Instant Pot to speed things up. Bulalo is a simple and delicious Filipino soup made from beef shanks. This traditional Filipino recipe is from the Southern Luzon region of the Philippines. It was pointed out to me by a very nice commenter on my Filipino Chicken Adobo Recipe that Bulalo is actually an ingredient, marrow or shank, that it is cooked in the style of Nilaga.
So, to be 100% accurate the correct name is Nilagang Beef Bulalo. The determining factor is if your soup has beef shank and marrow in it is Nilagang Beef Bulalo and if it does not it is just Beef Nilaga. Whatever it is, it is DELICIOUS!
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What makes Beef Bulalo a great candidate for the Instant Pot?
One thing you will notice about Filipino cuisine is nothing goes to waste. The beef shank is not a very tender or fatty piece of meat since it comes from the leg area and that gets a lot of work. To solve that the recipe for bulalo has you simmer the beef shanks for 5 hours or so, which breaks them down and tenderizes them.
The other bonus of this long simmer is all of the bone marrow in the shanks also breaks down, and turns the water into a wonderfully flavorful soup broth. All of the collagen and what little fat there is form into this splendid soup. It is perfect for when the chill of fall starts to creep in, or anytime if you ask Dad.
You only need 6 ingredients and 5 hours of free time to pull off the traditional recipe for bulalo. However, Dad likes to make things go a little quicker. Dad uses his instant pot to significantly speed things up.
If you are unaware of what an "Instant Pot" is let me shed some light on the subject for you. An Instant Pot or "Instapot" as they are sometimes referred to is a brand of electric pressure cooker. It's like the old manual pressure cookers but updated to be much more user friendly. I have a few posts and videos on the subject if you want to learn more.
Through the magic of pressure cooking we can break down all that collagen and fat and tenderize the tough meat of the beef shank in about half the time. The hardest part of making Beef Bulalo in the Instant Pot might be finding beef shanks. They are not the most popular item so not all grocery stores carry them.
If you need to substitute you want to find something beef that at least has the bones. If you are in a huge hurry then you can cut the time to cook down by at least 30 minutes if you leave out the corn, but Dad suggests you don't.
There are 3 main items in the soup and they all cook at different rates so we have a little bit of staggering to do. You have the beef shanks, they take about 30 minutes. Then you have corn, on the cob, which only takes a few minutes. And lastly you have the cabbage which is too delicate to cook under pressure. This is the reasoning that we cook the beef shanks first, then add the corn and finally add the cabbage, but don't cook it under pressure.
Time to Eat Your Instant Pot Beef Bulalo.
Your Beef Bulalo cooked in the Instant Pot is now ready to serve. Traditionally it is served with a mixture of fish sauce, and Calamansi juice. Fish sauce or "Patis" is made from fish that have been coated in salt and fermented for up to two years. It is the the quintessential umami ingredient. It is used in all types of cuisines to add that umami flavor to dishes.
It is very powerful and should be used in moderation. If you don't have it, can't get it or are just afraid to try it, you can substitute soy sauce. Calamansi is a citrus fruit native to the Philippines and is also referred to as a Calamondin or even a Philippine Lime.
Calamansi has the sour flavor of a lime and the taste changes and gets less sour the more you let it ripen. This is a staple in Filipino cuisine and used in marinades, on fish and meats and even in juices. If you don't have any available you can substitute a mix of lime juice & lemon juice.
Now it is time to sit back and enjoy this simple yet delicious traditional Filipino dish made easy using the Instant Pot electric pressure cooker. Be sure to check out my other Filipino dishes and let me know if you have a favorite dish you would like me to try and simplify using some cooking gadgets and wizardry.
Bulalo Recipe - Made Easy with the Instant Pot
Dad has taken the Traditional Filipino dish of Beef Bulalo, a savory soup made from beef shanks, and hacked it so it can be made in a fraction of the time the traditional Filipino recipe takes.
3.86 from 107 votes
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Course: Main Course
Cuisine: Filipino
Keyword: filipino beef shank soup, filipino instsnt pot bulalo, instant pot beef bulalo
Prep Time: 10 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 10 minutes minutes
Servings: 6
Calories: 1824kcal
Author: James Bennett aka "Dad"
Equipment
Instant Pot or other Electric Pressure Cooker
Ingredients
- 2-3 lb Beef Shanks
- 1 lb Beef Stew Meat
- 1 Large Onion
- ½ Head of Cabbage
- 1 tablespoon Whole Black Peppercorns
- 4 Ears Corn on the Cob
- 1-4 tablespoon Salt
- 6-8 Cups Water Just use enough to cover everything in the Instant Pot and reach just shy of the max fill line.
Instructions
Cut the whole onion into quarters and remove the skins.
Cut the cabbage into quarters and then rinse it well.
Cut the corn cobs into 1 inch discs.
Place the beef shanks, stew meat, onion, black pepper, and salt in the inner pot.
Pour enough water to cover all of the ingredients and it reaches just shy of the max fill line.
Make sure you have your all purpose sealing ring inside the lid of your instant pot.
Place the lid on the Instant Pot, lock it and make sure the toggle is set on sealing.
Press the manual button and select 30 minutes.
Once the Instant Pot beeps let it sit for 10 minutes to do a natural release.
After the 10 minutes has passed release the pressure and open the instant pot.
Stir everything and give the soup a taste. This is where you can adjust the salt level.
Add in the corn and replace and lock the lid. Make sure the toggle is on sealing.
Press the manual button and select 10 minutes.
Once the Instant Pot beeps immediately release the pressure and remove the lid.
Press the cancel/off button and then put in the cabbage. It is a tight fit but the cabbage will cook down and shrink.
Press the Saute button and select the more setting using the adjust button. This should take between 10 and 20 minutes.
Alternatively you can put the cabbage in and then close the lid. Leave the unit on the Keep warm setting and the cabbage will soften up in around 30 minutes to an hour. I like to make the soup in the afternoon and then throw the cabbage in and leave it on warm until dinner time.
Video
Notes
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Nutrition
Calories: 1824kcal | Carbohydrates: 110g | Protein: 239g | Fat: 49g | Saturated Fat: 16g | Cholesterol: 494mg | Sodium: 7790mg | Potassium: 5691mg | Fiber: 23g | Sugar: 42g | Vitamin A: 1173IU | Vitamin C: 199mg | Calcium: 491mg | Iron: 27mg
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Not Sure about the Instant Pot?
If you are unfamiliar with the Instant Pot and would like to know more about it, Dad Got This. Dad has an entire page with information and resources for the Instant Pot.
Click Here to Learn About the Instant Pot.
Do you like Filipino Food?
Try Dad's Pork Bistek Tagalog recipe next, as long as you like onions.
