Heat oil in a pressure cooker.
Once the oil becomes hot, saute garlic and onion for 30 seconds.
Add ginger. Continue to cook until onion gets soft.
Put the beef chuck into the pressure cooker. Cook until brown.
Pour beef broth and water. Let boil.
Cover the pressure cooker and then pressure cook for 40 minutes.
Safely remove the cover and then add green papaya and long green chili peppers. Cook for 8 to 10 minutes.
Season with ground black pepper and fish sauce. Stir.
Turn the heat off. Add spinach (or malunggay leaves). Let the residual het cook the leafy greens for 3 minutes.
Transfer to a serving bowl. Serve hot.
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