Beef Stew With Marrow Bones Recipe

Bulalo made in the Instant Pot? Yes! Bulalo or beef bone marrow stew is a Filipino dish traditionally made with beef shank and beef bones with marrow. It is like bone broth I would say, with all the delicious goodness like collagen you'd get from simmering bones for a few hours.

I didn't try making bulalo at home until I got an Instant Pot, knowing that it would've taken hours to make the beef tender. With the Instant Pot, it just takes 30 minutes at pressure, plus a few more minutes to cook the vegetables. So easy!

What do I need?

Beef and Bones

Try to get grass-fed beef if you can. Cows are not meant to eat grains, they naturally graze on grass. Feeding cows something other than grass just to make them grow faster has made them sick thus requiring the use of antibiotics.

Remember, we are what our food eats. Grass-fed beef also has higher levels of omega-3. Read more about the benefits of grass-fed beef here.

We get our grass-fed beef from a local farmer. I get stewing beef and beef soup bones that have the bone marrow. You'll want bone marrow as this is what makes this beef stew bulalo.

Without the soup bones, this would be beef nilaga. Just as yummy though!

Vegetables and Spices

Slice some onions. Peel and quarter some potatoes. Cut up some green cabbage.

You'll need some whole peppercorns and salt too.

How do I make Instant Pot Bulalo?

Add the beef and bones into the Instant Pot.  I usually just dump the frozen beef and bones directly into the pot without thawing.

Add the sliced onions, whole peppercorns, and salt. Then add water until everything is covered.

Cover and set the Instant Pot to Meat/Stew (or Manual at high pressure) for 30 minutes.

When it's done, let the pressure release naturally, then open the Instant Pot.

You may want to scoop out the bones and meat at this point to make some room for the vegetables.

You have two options for the vegetables:

1. Sauté mode

Set the Instant Pot to Sauté mode. Just leave at the default setting and keep the lid off. This is just to keep the stew hot.

Add the potatoes and cabbage. When the potatoes are tender, turn off the Instant Pot. Add more salt to taste.

Total Cook Time = time to build pressure + cook time at pressure + time to release pressure + sauté time

2. Manual mode for 3 minutes with Quick Release

I usually do the Sauté mode because the potatoes end up being too mushy, but I've had readers comment about using Manual mode so I tried it and it works too.

Add the potatoes and cabbage. Cover and set the Instant Pot to Soup (or Manual at high pressure) for 3 minutes.

When it's done, do a quick release with caution. Quick release means you release the pressure by carefully moving the venting knob from the Sealing to the Venting position using the end of a spatula or wooden spoon. Caution: The steam will be very hot! More information about quick release in this article.

There you have it - Instant Pot Bulalo! Look at all that bone marrow goodness. Yum!

Serve over some rice and enjoy while warm!

Tip: I usually save the bones and use them to make Instant Pot Bone Broth.

Please leave a comment or rate this recipe below!

Check out my other Instant Pot recipes too:

• Instant Pot Bone Broth
• Instant Pot Chili
• Instant Pot Mung Bean Stew or Monggo Guisado
• Instant Pot Pork Adobo

• 1 lb stewing beef
• 2 lb beef soup bones with bone marrow
• 1 onion sliced
• 1 teaspoon black peppercorns
• 1 teaspoon salt plus more to taste
• 6 cups water
• 3 potatoes
• 1 green cabbage

• In an Instant Pot, add the beef, bones, onion, peppercorns, salt, and water. Cover and set to Meat/Stew (or Manual at high pressure) for 30 minutes.

• While the stew is cooking, peel and quarter the potatoes. Core the cabbage, and cut into 1 to 2-inch chunks.

• When the Instant Pot beeps, allow pressure to release naturally. Carefully open the lid. You may want to scoop out the bones and meat to make room for the vegetables.

• Add the vegetables after the meat/stew is done. Here are two options:

  Sauté mode option: Set to Sauté mode at the default setting, then add the potatoes and cabbage. Leave the lid off. Cook until potatoes are fork-tender, this should not take 30 minutes. Turn off the Instant Pot. Add more salt to taste.

  Manual mode with Quick Release option: Add the potatoes and cabbage. Cover and set to Soup (or Manual at high pressure) for 3 minutes. When the Instant Pot beeps, very carefully do a Quick Release using the back of a spatula or wooden spoon.

• Serve warm and enjoy!

Cook Time = time to build pressure + cook time at pressure + time to release pressure + sauté time

Melissa Torio is a Culinary Nutrition Expert and Certified Instructor of the Academy of Culinary Nutrition. She teaches online kombucha brewing workshops and healthy cooking classes.

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