Beef Broth with Corn Kernels

By: Ana Rodriguez

Beef Broth with Corn Kernels
cuisine icon Cuisine
Mexican
cuisine icon Course
Soups and Creams
cuisine icon Duration
45 Minutes
cuisine icon Cooking Technique
Pressure Cooking
cuisine icon Keywords
45 minutes, 6 servings, bone-in beef shank, boneless beef shank cubed, chopped fresh cilantro, garlic, meat/stew, mexican, onion chopped, or tbsp beef or chicken bouillon, precooked cacahuazintle corn, pressure cooking, radishes sliced, red meat, serrano pepper, soups and creams, to taste, vegetables, water

serving icon Servings
6 Servings
Ingredients
  • 1 lb ( 600 g) boneless beef shank cubed
  • 1 lb (600 g) bone-in beef shank
  • 2⅔ cup precooked cacahuazintle corn
  • 2 cubes or tbsp beef or chicken bouillon
  • Water
  • Salt to taste
  • 2 cups vegetables
  • ½ onion chopped
  • 2 cloves garlic
  • onion chopped
  • Radishes sliced
  • serrano pepper
  • chopped fresh cilantro
Instructions
  • Insert the stainless steel inner pot into the Instant Pot® and add the meat, corn kernels, bones, water (up to maximum capacity), seasoning and salt to taste.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing . Press Meat/Stew and set time to 25 Minutes .
  • When done cooking, press Cancel and turn the steam release handle to Venting. Once all the pressure is released, open the lid and add the vegetables except the squash.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook and set the time to 5 Minutes.
  • When done cooking, press Cancel and turn the steam release handle to Venting. Once all the pressure is released, open the lid and add the pumpkins.
  • Serve and add the side dishes.
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