Place cut Beef Chuck (2 pound) and bone into the instant pot or large pot with, White Onion (1/2), Garlic (4 clove), Water (10 cup), and Salt (1 tablespoon). Place lid, have the valve on sealing, and set the timer on high pressure for 30 minutes or bring to a boil and allow it to simmer for about 45 minutes until the beef is tender if cooking on a stovetop.
Release pressure after the timer goes off. Remove onion, garlic cloves, and skim off any fat from the top and residue on the sides of the pot. Try the beef, if it's not tender enough, then cook for another 10 minutes.
If you are not planning on serving the soup right away then place the lid back on and select 'keep warm', until ready to serve.
Add Russet Potato (2), Carrot (3), Zucchini (2), Green Beans (1 cup), Green Cabbage (1/2 head), and Corn Cob (2) into the soup. If the liquid goes above the max fill line, then remove some liquid. Set the timer for 5 minutes for super tender vegetables or 3 minutes if you still want them to have some crunch. If cooking on a stovetop boil and cook for about 15 minutes until vegetables are tender.
Release pressure, again there will be lots of steam, do so carefully. Taste broth and see if additional salt is needed. Serve with Small Corn Tortilla (to taste), a squeeze of Lime (to taste), Fresh Cilantro (to taste), and if you like, some Hot Sauce (to taste) on top.