Beef Shoulder & Feet Soup (Angie Baquero’s Recipe in the Pressure Cooker)

Total Time: 2.5 hours
Serving Size: 2 cups
Number of Servings: About 6–8 cups
Calories & Macros per Serving: Calories: 220 Fat: 15g Carbs: 6g Protein: 16g

Ingredients

• 1–1.5 lb beef shoulder

• 1 beef foot (cut into pieces)

• 1 onion, peeled and halved

• 4 garlic cloves, peeled

• 2 carrots, chopped

• 2 celery stalks, chopped

• 8–10 cups water (enough to cover)

• Salt, to taste

Instructions

1. Prep the ingredients:
   – Rinse the beef shoulder and beef foot under cold water. Pat dry.
   – If the beef foot isn’t already cut, ask your butcher to cut it into 2–3 pieces.
   – Peel the onion and cut it in half (no need to chop).
   – Peel the garlic cloves, leave them whole.
   – Wash and trim the ends off the carrots and celery. Chop them into large chunks (about 1-inch pieces).

2. Add to the pressure cooker or Instant Pot:
   – Place the beef shoulder and foot at the bottom.
   – Add the onion, garlic, carrots, and celery on top.
   – Pour in enough water to cover everything but stay under the max fill line.
   – Add salt if desired.

3. Cook:
   – Lock the lid and set to high pressure for 90 minutes.
   – Let the pressure release naturally (about 20–30 minutes).

4. Finish:
   – Open the lid carefully. Use tongs to remove the beef bones and any large meat pieces.
   – Strain the broth through a fine mesh strainer for a clear soup, or leave as-is for a rustic version.
   – Shred the beef shoulder if you want to add it back into the soup.

5. Serve:
   – Enjoy warm on its own, or serve with cooked rice, noodles, or more veggies.

Tips

• The beef foot creates a rich, collagen-packed broth that gels when cold — great for gut health.

• You can use either a pressure cooker or Instant Pot — same instructions.

• Keeps well in the fridge for up to 5 days, or freeze for later.

• If you prefer a stronger flavor, you can sauté the onion and garlic in the pot first using the Sauté function before pressure cooking.