Instant Pot Korean Short Ribs
Beef, Korean, Pressure Cooker
Ingredients
5 pounds bone-in English-style short ribs (5 pounds fits in a 6-quart pressure cooker)
1 tablespoon kosher salt, or half the amount if using a fine grain salt
¼ teaspoon freshly ground black pepper
½ cup coconut aminos
1 tablespoon rice, white balsamic, or coconut vinegar
2 teaspoons fish sauce
1 medium pear, Asian pear, or Fuji apple, peeled, cored, and chopped coarsely
6 garlic cloves, peeled and roughly chopped
3 scallions, roughly chopped
1 hunk of fresh ginger, about 2 inches, cut into 2 pieces
Small handful of roughly chopped fresh cilantro
Directions
Pat the short ribs dry with a paper towel and sprinkle with salt and pepper. Use your hands to rub the salt and pepper all over the ribs.
Transfer the seasoned ribs to a 6-quart (or larger) pressure cooker, making sure all of the ribs fit in the pot.
Add the coconut aminos, vinegar, fish sauce, pear or apple, garlic, scallions, and ginger in a high-speed blender or food processor. Blitz until smooth.
Pour the sauce over the short ribs in the pressure cooker, and stir everything around so the sauce reaches the bottom of the pot. If the sauce doesn't reach the bottom of the pot, the ribs might burn and you'll get an error message on the Instant Pot display. (Got the error message even though the sauce hit the bottom of the pot? Turn off your Instant Pot, and add ¼ cup broth or water. Then, restart the Instant Pot. That should clear the error.)
Pressure cook for 45 minutes on manual. Allow the pressure to naturally release for 25 minutes, then release any remaining pressure manually. Pop open the lid and check that the ribs are fork-tender. If they’re not, cook ’em for another 5 to 10 minutes under high pressure.
Transfer the ribs to a plate or platter, and taste the liquid for seasoning. Adjust, if necessary, with additional salt and pepper. If desired, skim the fat off the top.
Spoon the sauce on top of the ribs, and garnish with cilantro before serving.
Notes
This is a great make-ahead dish. You can refrigerate the cooked short ribs for up to 4 days or freeze them for up to 3 months. After the stew has been refrigerated or frozen, the fat on top will solidify, making it easy to remove if desired. You can reheat the stew in an Instant Pot—simply dump the ribs and sauce back into the Instant Pot and cook under high pressure for 5 minutes. Keep the short ribs warm until you’re ready to serve.