Instant Pot Soy Braised Beef Shank

This is a simplified (& speed up) version of a classic Chinese dish. Shank is an economy cut of beef full of tendon, which contains large amount of collagen. It is super tough when quick-seared, but melts apart when slow cooked. Cooked down tendon adds richness and body to a stew, despite being surprisingly low fat and high protein. This budget cut is very flavorful when cooked with some patience. They usually take 90 minutes ~ 2 hours stove top, but a pressure cooker can get it done in ~35 minutes. Ingredients: marinade: 1/4 cup soy paste 1 tbsp of brown sugar 1/4 tsp ground star anise 1/4 tsp ground cinnamon 1/4 tsp ground numbing pepper 1/4 tsp onion powder 1/4 tsp crushed ginger 1/4 tsp crushed garlic 2lb beef shank, lightly salted on all sides 4~6 cups water, add enough for braising liquid to cover the beef add to braising liquid: 4 orange peels (about that of 1/4 medium orange) 3 bay leaves 2 whole hot chili peppers notes: *jarred crushed ging