Aromatic steam billows from your Instant Pot, carrying the deep, soul-warming scent of simmering marrow bones and beef shank. This Filipino classic, traditionally a labor of love requiring hours on the stovetop, is transformed into a weeknight wonder. Get ready to unlock a broth so rich, so profoundly flavorful, it will redefine your concept of comfort food.
Why This Recipe Works
- Pressure-Powered Depth: The Instant Pot extracts maximum collagen and marrow from the bones in 90 minutes, creating a broth with body and silkiness that usually takes all day.
- Layered Flavor Bomb: We build flavor in stages—searing the meat, toasting the aromatics—ensuring every sip of the broth is a complex, savory masterpiece.
- Textural Symphony: Tender, fall-apart beef shank meets soft, sweet corn and crisp, fresh pechay (bok choy), creating a perfect contrast in every spoonful.
- Effortless Elegance: This method delivers authentic, restaurant-quality bulalo with minimal hands-on time, making an impressive dish incredibly accessible.
Ingredients
- 3 pounds beef marrow bones, cut into 2-3 inch segments
- 2 pounds beef shank, with bone-in for extra flavor
- 1 large yellow onion, roughly chopped into 1-inch pieces
- 1 whole head of garlic, cloves peeled and lightly smashed
- 2 tablespoons fish sauce (preferably Filipino brand like Rufina or Tiparos)
- 1 tablespoon whole black peppercorns
- 3 bay leaves (preferably fresh, but dried works)
- 4 ears of corn, husked and cut into 2-inch rounds
- 1 large bundle of pechay (bok choy), leaves separated and stems trimmed
- 1 tablespoon neutral oil (like avocado or canola)
- 8 cups cold water
- Salt, to taste
- For serving: steamed jasmine rice and calamansi or lemon wedges
Equipment Needed
- 6-quart or 8-quart Instant Pot or electric pressure cooker
- Tongs
- Large slotted spoon or spider skimmer
- Fine-mesh strainer (optional, for a clearer broth)
- Large bowl for resting meat
Instructions
Step 1: Sear the Beef for Foundation Flavor
Set your Instant Pot to “Sauté” on the “More” or “High” setting. Allow the inner pot to heat for a solid 3 minutes until a droplet of water sizzles and evaporates instantly. Pour in 1 tablespoon of neutral oil, swirling to coat the bottom. Pat the beef shank and marrow bones completely dry with paper towels—this is non-negotiable for a proper sear. Working in batches to avoid crowding, carefully place the bones and shank in the hot pot. You should hear an immediate, aggressive sizzle. Do not move them for a full 4-5 minutes, allowing a deep, mahogany-brown crust to form. Use tongs to flip each piece, searing the other side for another 4-5 minutes. This Maillard reaction isn’t just for color; it creates hundreds of new flavor compounds that will infuse the entire broth with a robust, meaty essence. Transfer the beautifully seared meat to a large bowl. Tip: For the deepest sear, ensure your meat is room temperature and thoroughly dried before it hits the pot.
Step 2: Build the Aromatic Base
Step 3: Pressure Cook to Extract Marrow MagicTip: Always start with cold water for a clearer broth; hot water can cloud it by coagulating proteins too quickly.
Step 4: Skim, Strain, and Season to Perfection
Step 5: Add Vegetables and Final SimmerTip: For the ultimate experience, use a small spoon to scoop out the warm, buttery marrow from the bone and stir it into your broth or spread it on toast.
Tips and Tricks
For an even richer broth, ask your butcher for “soup bones” or “knuckle bones” in addition to the marrow bones. Roasting the bones in a 450°F oven for 30 minutes before adding them to the Instant Pot will add a incredible roasted, nutty dimension to the broth, though it adds an extra step. If you can’t find pechay, Swiss chard or regular bok choy are excellent substitutes. Leftover broth is liquid gold—strain it and freeze it for use as an incredible base for risottos, soups, or stews. The fat that solidifies on top of chilled broth is tallow; save it for frying potatoes for an unbelievably flavorful side. To make this ahead, complete the recipe through Step 4, then cool and refrigerate the broth and meat separately overnight. The next day, skim off the solidified fat, reheat, and proceed with Step 5 for even more developed flavors.
Recipe Variations
- Spicy Bulalo (Bulalo na Maanghang): Add 2-3 chopped Thai bird’s eye chilies or 1 tablespoon of whole dried chilies (like arbol) to the pot during pressure cooking. Serve with a spicy vinegar dipping sauce (sawsawan) made with calamansi, soy sauce, and more chopped chilies.
- Bulalo with Ube (Purple Yam): Introduce a sweet, earthy note by adding 1 cup of peeled and cubed purple yam (ube) along with the corn. It will soften and slightly thicken the broth, creating a stunning color contrast and a unique flavor profile.
- Seafood Bulalo Fusion: For a lighter take, use the bone broth as a base. After straining, add 1 pound of large shrimp (peeled and deveined) and 1 pound of mussels during the final simmer. Cook just until the shrimp are pink and the mussels open, about 5 minutes. Finish with a handful of fresh cilantro.
- Low-Carb/Keto Version: Omit the corn and add low-carb vegetables like daikon radish (cut into chunks) and mushrooms (shiitake or cremini) during the pressure cook. The broth, rich in collagen and fat, is perfectly keto-friendly.
Frequently Asked Questions
Q: Can I make this without an Instant Pot?
A: Absolutely. Use a large stockpot. Follow the searing and sautéing steps, then add water to cover. Simmer gently, partially covered, for 4-6 hours, skimming foam occasionally, until the meat is fork-tender and the broth is rich. The result is fantastic but requires significantly more time and attention.
Q: My broth isn’t as rich or gelatinous as I expected. What went wrong?
A: This usually means the bones didn’t have enough connective tissue or the cook time was insufficient. Next time, ensure you’re using marrow-rich bones and beef shank with the bone-in. A full 90 minutes under high pressure is essential for full collagen extraction. Natural release is also critical.
Q: Is there a substitute for fish sauce? I don’t have any.
A: While fish sauce provides a unique umami, you can use 1 tablespoon of soy sauce plus 1 teaspoon of Worcestershire sauce as a substitute. The flavor will be slightly different but still deeply savory. Alternatively, use 1-2 teaspoons of fine sea salt, but add it at the end to control seasoning.
Q: How do I store and reheat leftovers?
A: Let the bulalo cool completely, then store the broth, meat, and vegetables separately in airtight containers in the refrigerator for up to 4 days. To reheat, bring the broth to a gentle simmer, then add the meat and vegetables just to warm through. Avoid boiling vigorously, as it can toughen the meat.
Summary
This Instant Pot Bulalo delivers the soul-satisfying depth of a traditional Filipino feast in a fraction of the time. It’s a masterclass in building flavor, resulting in a rich, collagen-packed broth, fall-apart tender beef, and vibrant vegetables—a true celebration in a bowl.
