Instant Pot Taiwanese beef noodles. Garnished with chopped sour pickled mustard and a bit of chili oil. Tasted way better than it looks. I used the Meat/Stew function (35 mins) with natural release, which I think was a tad too long for the beef rib finger meat. It fell apart a bit too much, as did the tendons. Thinking 30 mins might do it next time. Also the finger meat was rather too fatty. I skimmed an entire bowlful of fat and also removed a good amount the next day (which I used to saute bok choy - waste not, want not! I also highly recommend beef noodle fat-roasted potatoes...
.). Will do beef shank again next time.
What I've learned so far: Use less liquid than in regular braising/stewing.
OK, here's a stew question. If I want to make stew with carrots & potatoes, how do I get the veg cooked in there without it all going to mush? Do I pressure cook it twice - once till the meat is almost done, then chuck in the veg & pressure cook a second time? Or simmer it on the Saute function??
Next stop - probably bolognaise or ragu. Or potatoes. Or maybe I'll steam something. Steamed potatoes.
