Pressure Cooker Beef Shank “Gomtang Style” Hot Pot

There’s something deeply soul-warming about a rich, milky beef broth simmered to perfection—especially when it arrives at your table in under 40 minutes. Enter the pressure cooker beef shank recipe that fuses the best of Korean tradition with Japanese-inspired clarity: Gomtang-style hot pot. 

This luxurious, fragrant soup starts with beef shank bones, slow-cooked to extract maximum flavor and collagen, then finished with tender daikon radish, earthy mushrooms, and a whisper of aromatics. The result? A deeply nourishing, velvety broth that’s as comforting as a hug on a rainy day—and far more delicious than any store-bought stock.

Perfect for busy weeknights or cozy weekend mornings, this Korean-Japanese fusion soup delivers the rich depth of Gomtang without the all-day simmer. Whether you’re craving a quick beef soup in pressure cooker fix or searching for a new easy beef stew to impress your family, this recipe is your new go-to. Get ready for a bowl of pure comfort, packed with umami and goodness in every spoonful.

Why You’ll Love This Recipe

• Ready in under 40 minutes—no long, waiting hours in the kitchen
• Ultra-nourishing and collagen-rich—supports joints, skin, and long-term vitality
• Deep, milky broth that tastes like it’s been simmering for hours (but only took 30 minutes)
• Flexible and forgiving—easy to tweak with pantry staples or seasonal veggies
• Comfort food at its finest, ideal for cold weather, post-workout recovery, or healing any kind of emotional chill

Ingredients You’ll Need

This recipe pulls from Korean Gomtang traditions but streamlines the process using the pressure cooker. The key? Quality bones, good aromatics, and a few simple swaps to keep things balanced and fast.

Main Ingredients:

• 2–3 lbs (900–1350g) beef shank (bone-in, with marrow) – crucial for that rich, milky broth
• 6 cups (1.4L) cold water – for maximum extraction of collagen
• 4 large garlic cloves, smashed – aromatic, sweet depth
• 1 tbsp fresh ginger, thinly sliced – warmth and brightness
• 1 medium daikon radish, peeled and cut into 1-inch chunks – sweet, crunchy contrast
• 1 cup shiitake mushrooms (fresh or dried), whole or halved – earthy umami
• 1 medium onion, quartered – natural sweetness and body
• 2 green onions, whites and greens separated – for aroma and garnish

Broth Boosters (no sake needed!):

• 1 tbsp rice vinegar – light acidity, mimics sake’s lift
• 1 tsp sugar – balances acidity, enhances sweetness
• 1 tsp low-sodium soy sauce – depth, not saltiness
• 1 tsp toasted sesame oil (optional) – fragrant finish

Step-by-Step Instructions

1. Prep the Bones
Place the beef shank bones in a large bowl and cover with cold water. Add a splash of vinegar or lemon juice (optional), and let soak for 20 minutes to draw out impurities. Drain and rinse thoroughly under cold water. Pat dry with paper towels—this helps with browning and flavor development.

2. Sear for Depth (Optional but Recommended)
Heat 1–2 tbsp oil in your pressure cooker over medium-high heat. Add the bones in batches and sear for 2–3 minutes per side until deeply browned. This step adds a rich, roasted note to the broth—skip if you're short on time, but I highly recommend it.

3. Build the Aromatic Base
Add the garlic, ginger, and onion to the pot. Sauté for 1–2 minutes until fragrant. Stir in mushrooms and lightly brown them for 30 seconds. This layer of flavor sets the foundation.

4. Pressure Cook the Broth
Add the rinsed bones back to the pot, then pour in 6 cups of cold water. The cold water helps release collagen slowly and prevents cloudiness. Add your soy sauce, sugar, rice vinegar, and sesame oil (if using). Stir gently.

Close the lid, set the valve to sealing, and cook on High Pressure for 30 minutes. Once done, allow a natural release for 15 minutes, then carefully release any remaining pressure.

5. Skim and Season
Open the lid and skim off any excess fat from the surface. The broth should be thick, milky, and golden—like liquid gold. Taste and adjust seasoning: add a touch more soy sauce for umami, or a splash of vinegar for brightness.

6. Add Vegetables and Finish
Add the daikon radish and any green onions (white parts). Return to pressure and cook on High Pressure for 5 minutes. Natural release for 5 minutes, then open. The daikon should be tender and sweet.

7. Serve with Garnish
Ladle the hot pot into deep bowls. Top with sliced green onions (green parts) and a drizzle of sesame oil. Serve immediately with rice and a side of kimchi.

Pro Tips for the Best Broth

• Use bone-in beef shank — the marrow and connective tissue are essential for that signature creamy texture.
• Cold water first — this allows collagen to slowly release, creating a clear, rich broth.
• Don’t skip searing — it adds depth and prevents flat flavor, even if you’re in a rush.
• Skim after pressure release — the natural release helps separate fat; skimming now gives you a cleaner, clearer broth.
• Add veggies last — delicate ingredients like daikon can break down in long cooking. 5 minutes is enough.
• Save the bones + broth — you can add more water and cook again for a second batch (though flavor will be milder).

Serving Ideas

This beef soup in pressure cooker is a full meal in a bowl, but here’s how to make it feel extra special:

• Serve over steamed jasmine or brown rice – soak up that broth like a pro.
• Add a soft-boiled egg – the yolk swirls in like a golden ribbon.
• Toss in a handful of spinach or bok choy at the end for green contrast.
• Pair with tangy kimchi – the spicy, fermented kick cuts the richness perfectly.
• Garnish with sesame seeds and a dash of chili oil for extra flair (if you like heat).

It’s just as great eaten solo during a quiet evening as it is shared with friends over laughter and stories.

Storage & Make-Ahead Tips

• Cool completely before storing — place in airtight containers.
• Refrigerate for up to 4 days — the broth thickens slightly; just reheat gently.
• Freeze for up to 3 months — excellent for meal prep. Freeze in individual portions.
• Thaw overnight in the fridge — reheat on the stove or in the microwave, adding a splash of water if needed.

Pro tip: When defrosting, reheat the broth first, then add the daikon and mushrooms to preserve texture.

Nutrition & Benefits

The collagen-rich beef shank supports joint health and keeps your skin glowing. The daikon brings fiber and digestive enzymes, while mushrooms boost immunity. Garlic and ginger offer natural anti-inflammatory power. And that glowing, milky broth? It’s packed with amino acids and minerals—perfect for restoring energy after a long day.

This comfort food recipe isn’t just delicious; it’s nature’s way of saying, “You’ve got this.”

Ready to savor the moment? Make it tonight.