2lbsChuck Roast Cut into chunks. Use either Bone-In, or add Beef Bones.
½White OnionLeave halved
1-2TbspSalt Have more on hand
2Russet PotatoesCut into chunks
3CarrotsSliced into 3 in pieces
2ZuchinnisSliced into 3 in pieces
½Head of CabbageCut into quarters
2Cobs of CornHalved
Tortillas, Limes, Cilantro, and Hot Sauce for serving
Place cut Chuck Roast and bone into instant pot with, ½ onion, garlic cloves, water, and salt. Place lid, have valve on sealing and set timer on high pressure for 30 minutes. Release pressure after timer goes off, there will be a lot of steam, do so carefully and preferably under your kitchen hood. Remove onion, garlic cloves, and skim off any fat from the top and residue on the sides of the pot. Try the beef, if it's not tender enough, then cook for another 10 minutes.
If you are not planning on serving the soup right away then place lid back on and select 'keep warm', until ready to serve.
Add all the vegetables into the soup. If the liquid goes above the max fill line, then remove some liquid.Set the timer for 5 min for super tender vegetables or 3 min if you still want them to have some crunch. Release pressure, again there will be lots of steam, do so carefully. Taste broth and see if additional salt is needed. Serve with a squeeze of lime, cilantro, and if you like hot sauce on top.
Place cut Chuck Roast and bone into a large pot with, ½ onion, garlic cloves, water, and salt. Bring to a boil, then allow to simmer for about 45 minutes, or until the beef is tender. Remove onion, and skim off any fat from the top.
Add all the vegetables into the soup, bring back to a boil and cook for about 15 minutes or until vegetables are tender. Taste broth and see if additional salt is needed. Serve with a squeeze of lime, cilantro, and if you like hot sauce on top.
If you cannot find Beef bones, you can use a bone from a T bone steak and save the steak for a different meal. Or skip the beef bones and just use boneless chuck roast.