3tablespoonsgrapeseed oilcanola or olive oil would work too
Instructions
Boil a large pot of water (enough to cover the meat). Put in the beef shanks and tendons. As soon as the meat is mostly brown, remove from the pot and blanch with cold water. This step removes the gunk from the meat that would otherwise make the soup murky.
Set the Instant Pot to the Saute setting. Once hot, add the oil. Quickly add in the garlic, ginger, onion, carrots, and green onions. Stir-fry until the onions become translucent, about 3 minutes.
Add in the tomato wedges and stir-fry for 1 minute.
Add in the sugar, meat and tendons, tomato paste, bean paste, soy sauce, Shiaoxing wine, and dry red chilies (optional). Stir until everything is combined.
Add the water and spice packet. Change the cooking mode to the Meat/Stew setting. Set to 100 minutes. Put the lid on and make sure the vent is closed.
When the timer is up, quickly open the vent. There will be a huge whoosh of hot air, so use an oven mitt.
While the Instant Pot has about 15 minutes left, boil some water on the stove. Cook the bok choy for about 1 minute and set aside. Then, cook the noodles according to package instructions.
Place noodles in a large bowl. Add a healthy amount of soup. Garnish with bok choy, scallions, and pickled mustard greens. Make sure to have hot chili sauce too!