Hong Kong Borscht Soup

Step 1

Wash and peel off 2 carrots and 3 potatoes skin. Then, cut them into chunks and set aside.

Step 2

Next, wash and cut 2 sticks of celery and 2 tomatoes into chunks. Then, set them aside.

Step 3

The following, wash and cut 1/2 head of cabbage and 1.5 pounds of beef roast into chunks.

Step 4

After that,  push sauté button in instant pot. Pour one tablespoon of vegetable oil into instant pot. Next, add beef roast browning the sides for few minutes. After, take them out and set them aside.

Step 5

Put one pound of beef bones into pressure cooker.

Step 6

Add the cut potatoes, carrots, tomatoes, celery and one can of tomatoes.

Step 7

Then, put back beef roast, cabbage and pour 5 cups of water into instant pot.

Step 8

After, put 2 pieces of bay leaves,  1/2 teaspoon of garlic powder, 1/4 teaspoon of ground black pepper, one small can of tomato paste (6 oz) and 1.5 teaspoons of salt (always add salt to you taste). Mix them a little bit.

Step 9

Lastly, close the lid and vent. Push manual button, adjust time for 60 minutes at high pressure and natural release. Also, you can use this type of strainer to remove fat.