This may sound like a lot of broth and water, but the liquid will evaporate as the soup cooks.
Don’t worry about cutting the vegetables nicely. These are merely flavor enhancers, and you’ll be taking them out later.
Leave the liquid in the pot. It now has all the delicious flavors from the onion, star anise, and celery. You can try saving the vegetables for another recipe, but they won’t have much flavor left in them anymore.
You can use other cuts of beef, such as brisket, chuck, and ribs, as long as they come out to be 2 pounds (453. 59 g) total
Alternatively, you can use 1 large potato cut into quarts, 10 green beans, and 1 corn cut into quarters.
If the burner is too hot and causing the soup to boil over, slide the pot over onto a cold burner instead.
For an extra touch of color, garnish it with some sliced green onions. You can also add some lemon or lime juice too. Store any leftover soup in an airtight container in the fridge. Enjoy it within 3 to 5 days.
For extra flavor, add some peppercorns. About 1 tablespoon will do.
How long this takes will vary; it may take a few seconds to a few minutes. How you set up the pressure cooker will depend on the brand. Refer to the manual that came with the cooker if you don’t know how to use yours.
If it’s taking too long for the pressure to drop, run cold water over the cooker while the lid is still on. If you can’t find sweet potatoes, use regular potatoes instead.
You will have to cut the cabbage into quarters first. You can also omit it entirely.
Add a squeeze of lemon or lime juice for more flavor. You can also add some salt, pepper, and green onion. Pour any leftovers into an airtight container. Eat them within 3 to 4 days.
