This easy recipe for Instant Pot Braised Beef Shank yields a tender, flavorful meat that can be paired with noodles, rice or in Chinese Green Onion Pancake Beef Rolls.
Why you'll love this recipe
This recipe for Chinese Braised Beef Shank is really simple and straightforward.
You can use any tough cut of meat such as beef shank, beef digital muscle (beef heel muscle), or even beef tendon.
You'll end up with a tender, flavorful meat that can be sliced thinly in green onion beef pancake rolls, and enjoyed cold or warmed up.
Using an Instant Pot (or pressure cooker) is efficient and speeds up the cooking process.
You'll need only a few ingredients to create this classic recipe.
Equipment you'll need
- pressure cooker (Instant Pot)
Ingredients you'll need
- beef shank or beef digital muscle
- Chinese master stock
How to make it
Clean and trim the beef shank.
Place the beef shank in a large pot of water and bring it up to a rolling boil for about 10 minutes.
You'll start to see lots of impurities float to the top.
Drain the beef shank into a colander and give it a good rinse under cold water, removing the impurities and scum.
Transfer the beef shank into the Instant Pot liner.
Add ½ C water and 1 C Chinese master stock.
Place the lid on, set the vent to SEALING and set to MEAT 35 minutes at HIGH PRESSURE.
Let pressure naturally release, and test to see if the meat is tender.
Transfer meat and stock to a bowl or container.
Let cool and cover.
Place into the fridge to chill completely.
Once chilled, remove meat and slice thinly.
Serve chilled or slightly warmed.
How to serve
Serve the thinly sliced braised beef shank with steamed rice, in Taiwanese noodle soup, or wrapped up in Chinese Green Onion Pancake Beef Rolls 牛肉捲餅.
Or enjoy chilled as part of a Chinese assorted cold platter with jellyfish, chicken feet, pork hock, crispy pork (siu yuk).
Use it as a roast beef of sorts and try it in a quesadilla.
How to store
Store the cooked beef shank in an airtight container in the fridge for up to 1 week.
You can store it unsliced, or slice prior to serving.
Tip: if planning to slice the beef shank, it's best to chill it first and then slice with a sharp serrated knife. The meat will be firmer and easier to cut.
How to reheat
Reheat the beef shank by microwaving it in a little master stock and covering with a lid.
If sliced, heat for 20-30 seconds, depending on your microwave's power.
If unsliced, heat for 1-2 minutes, or until completely warmed through.
Other delicious recipes you may like
Be sure to check out these recipes:
Simple Chinese Master Stock (Instant Pot)
Chinese Green Onion Pancake Beef Rolls 牛肉捲餅
Taiwanese Spicy Beef Noodle Soup (Instant Pot)
Bun Bo Hue (Spicy Vietnamese Beef Noodle Soup - Instant Pot)
Easy Korean Beef Tacos (Instant Pot)
Instant Pot Vietnamese Beef Pho
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Instant Pot Chinese Braised Beef Shank
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 1 ½ lbs beef shank or beef digital muscle
- ½ C water
- 1 C Chinese master stock
- Clean and trim the beef shank.
- Place the beef shank in a large pot of water and bring it up to a rolling boil for about 10 minutes.
- You'll start to see lots of impurities float to the top.
- Drain the beef shank into a colander and give it a good rinse under cold water, removing the impurities and scum.
- Transfer the beef shank into the Instant Pot liner.
- Add ½ C water and 1 C Chinese master stock.
- Place the lid on, set the vent to SEALING and set to MEAT 35 minutes at HIGH PRESSURE.
- Let pressure naturally release, and test to see if the meat is tender.
- Transfer meat and stock to a bowl or container.
- Let cool and cover.
- Place into the fridge to chill completely.
- Once chilled, remove meat and slice thinly.
- Serve chilled or slightly warmed.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
The beef shank looks very mouth watering and easy to cook using Instant Pot and is way much faster to put food on the table.
Raymund | angsarap.net
That is a nice shank you got in there, that collagen is thick, I bet the soup it was boiled would be really nice.
Heidi | The Frugal Girls
Your Beef Shank Instant Pot recipe is such a smart and super easy way to tenderize tougher cuts of meat. Genius!
Ben | Havocinthekitchen
I've never cooked beef this way, but I can tell this beef shank looks splendid, so tender and delicate.
David @ Spiced
That Chinese Master Stock is really cool - and super versatile for all sorts of recipes. I haven't played around with an instant pot too much, but this is making me wish I had one now! That beef looks incredibly tender.
That's one thing I've never done with my instant pot, cook beef in it. And it looks so tender. I must do this. Thanks for the inspiration Michelle!