Place beef shank chunks into a large pot and fill with enough water to cover the beef. Bring to a boil over high heat, then discard the scummy water. Rinse the beef until clean and drain very thoroughly, then set the beef aside.
Turn on the sauté function of the Instant Pot and wait until the "hot" indicator is on.
Add neutral oil into the pot, swirling to coat evenly followed by the smashed garlic and ginger. Stir until aromatic.
Transfer the beef chunks into the pot and sear for a few minutes (about 3-4 min).
Push the beef aside and add the soybean paste. Give the paste a few stirs to bring out its aroma, then add the rest of the braising liquid ingredients into the pot.
Close the lid to the Instant Pot, ensuring that the steam valve is in sealing position, then pressure cook on high for 40 minutes.
After 40 minutes, allow the pressure to naturally release completely.
Remove residual scum in the broth, if any, and adjust ingredients according to your preference. Serve over cooked noodles of choice, green leafy veggies and chopped scallions. Enjoy!
Note: The braised beef stew is even better the next day!
