This has now become a classic favorite in my household. Use your corned beef and turn it into this delicious and hearty soup loaded with vegetables with a tangy mouth-puckering flavor that would leave your tastebuds asking for more! Made even easier in the Instant Pot - this Sinigang na Corned Beef (Corned Beef Sour Soup) produces a melt-in-your-mouth tender beef that is oh-so-good!
Rinse the corned beef thoroughly (a few times even) under cool water to remove any excess salt from the brine. This is important so you don't end up with a very salty corned beef!
Place the beef chunks into the instant pot. Sprinkle the spices in the packet that comes with the corned beef brisket. This is optional. If you prefer the more traditional Filipino sinigang soup, leave out the spices. Pour in the water. Cover the instant pot and secure the lid (make sure it's on sealing position). Select Manual and cook on high for 35 minutes. Alternatively, you can also use the stew meat setting in the instant pot. Once done, allow natural release. Carefully remove the lid.
Choose the sauté function this time. Add the radish, tomatoes plus the sliced eggplant and okra (if using), entire content of tamarind soup mix or the citrus juice (if using instead). Stir and cook just until the vegetables are done. Add the bok choy and green chilis and continue to cook just until the wok chow has wilted. Taste and adjust the seasoning, if needed. Add more lemon juice or lime, if using citrus, until you reach the level of sourness you like. Use fish sauce to add extra flavor, too if you have it. Ladle into bowls and enjoy with rice!
You can also serve this alongside a condiment of soy sauce mixed with some finely chopped spicy red chilis. Add a few drops of the soy sauce as you eat the soup with rice. So good!