My instructions are very detailed, intended for first time users of instant pot. If you are familiar with your instant pot just pay attention to numbers 2, 5, 7, 8, 9, 10, 12, 13, 14, 20 and 21.
Add water in the inner pot and add meat.
Place inner pot in the instant pot cooker base.
Install the condensation collector behind the cooker and plug the instant pot.
Press “SAUTE” and adjust time to 30 minutes. Note: Thirty minutes is just a time I chose to assign. When done, you can cancel this program at any time. You can assign any time you prefer.
After a few minutes, display will show “HOT”.
Bring to a boil and remove scum that will arise. Once broth is clear. Cancel program.
Add onion and peppercorn.
Note: If using large russet potatoes, add it whole. If you want carrots soft, you may add it too.
If using smaller potatoes, add it during the SAUTE program at the very end. Carrots can be cooked in this program as well.
Place and close lid and turn the steam release handle to "SEALING".
Press "PRESSURE COOK".
Adjust time to 20 minutes. Leave it alone until done.
Note: Cooking time will vary depending on the cut & amount of meat. Experiment is key! I tend to set it for less time and repeat the process again. If you believe you have set the time longer than it should be – you may cancel the program at any time.
Float valve will rise & countdown begins.
When "PRESSURE COOK" is done, display will show the elasped time. Example: L000, L001 etc.
Wait for FLOAT VALVE to drop (Natural Release) before opening lid.
Once float valve is down, turn steam release handle to "VENTING". Open lid.
Check if meat is already tender, if not repeat the process for lower time. Otherwise remove meat, potatoes and carrots.
Press SAUTE, bring broth to a boil, add potatoes and carrots if you didn’t add it during PRESSURE COOK. When both are almost done, add bok choy or napa cabbage. Season with fish sauce or salt.
Cancel program. Enjoy!