Beef Broth with Corn Kernels
Servings
6Servings
Servings
6Servings
Ingredients
  • 1lb ( 600 g) boneless beef shank cubed
  • 1lb (600 g) bone-in beef shank
  • 2⅔cup precooked cacahuazintle cornclean (rinse under running cold water and check for impurities), 600 g
  • 2cubes or tbsp beef or chicken bouillon
  • Water
  • Salt to taste
  • 2cups vegetablescubed (carrot, potato and pumpkin)
  • ½ onion chopped
  • 2cloves garlic
To serve:
  • onion choppedchopped
  • Radishes slicedsliced
  • serrano pepper
  • chopped fresh cilantro
Instructions
  1. 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.
  2. 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 .
  3. 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.
  4. 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.
  5. 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.
  6. Serve and add the side dishes.