Instant Pot Sinigang na Corned Beef (Corned Beef Sour Soup)
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!
Ingredients
- 1 large onion, peeled and quartered
- 3 pounds Corned Beef Brisket, cut into large (1.5-2-inch) chunks
- 8 cups water or beef broth
- 1 White or Daikon Radish, sliced
- 3 Plum Tomatoes, quartered
- 1 Japanese Eggplant, sliced (optional)
- 8 Okra (optional)
- 1 packet Knorr or Mama Cita's Tamarind (Sinigang) soup mix or juices of 2-3 whole lemons or limes or a combo, (adjust the amount of tamarind mix or lemon juice to how sour/tart you want your soup to taste)
- 1 bunch Bok Choy
- 3 green chilis, mild variety (like Banana Pepper)
- Salt or Fish Sauce, to taste
Instructions
- 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 chopped onion and beef chunks into the instant pot. If you prefer the more traditional Filipino sinigang (sour) soup flavor, leave out the spice seasoning packet that usually goes with the corned beef pack. Pour in the water or beef broth. 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. for 15-20 minutes. 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 bok choy has wilted. Season with fish sauce (begin with 2 tablespoon of the fish sauce and add more as needed according to your taste preference). Add more lemon juice or lime, (if using citrus), or some more of the powdered tamarind soup mix until you reach the level of sourness you like. This is adjustable to one's flavor preference. Ladle into bowls and enjoy with rice!
- 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!
Notes
TIPS & TRICKS
If you're using the tamarind soup mix, buy about 2 packs. Use up all the content of one pack first. If it's not enough flavor to your taste, simply add more of the other seasoning pack. The same goes with the citrus fruits.
Everyone's taste preference is different so simply adjust flavor to your liking and you can't go wrong.
Nutrition
Calories: 46kcalCarbohydrates: 7gProtein: 4gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gSodium: 816mgPotassium: 462mgFiber: 3gSugar: 4gVitamin A: 3982IUVitamin C: 46mgCalcium: 115mgIron: 1mg
Tried this recipe?Let us know how it was!