Instant Pot Magic Short Ribs (Whole30, Gluten Free)
Beef, Pressure Cooker
Ingredients
4½ pounds beef short ribs
1 tablespoon Magic Mushroom Powder or Diamond Crystal kosher salt
1 tablespoon extra virgin olive oil or cooking fat of choice
2 large shallots, thinly sliced (about 1 cup)
6 garlic cloves, peeled and smashed
1 cup marinara sauce
¼ cup minced Italian parsley (optional)
Directions
Pat the beef short ribs dry with paper towels and toss them in a large bowl with the Magic Mushroom Powder. Mix well.
Turn on the Sauté function on the Instant Pot. When the metal insert is hot, pour in the extra virgin olive oil or cooking fat of choice.
Toss in the sliced shallots and cook until slightly softened. Dump in the smashed garlic cloves and cook until fragrant.
Carefully plop in the seasoned beef short ribs and pour in the marinara sauce. Stir well to distribute the marinara sauce evenly.
Cancel the Sauté function and lock the lid on the Instant Pot. Program it to cook for 45 minutes under high pressure.
When the Instant Pot Magic Short Ribs are done cooking, wait for the pressure to release naturally. (If you’re impatient, manually release the pressure after 15 minutes.)
The ribs should be fall-off-the-bone tender. If they’re still a little tough, cook for about 5 more minutes under high pressure. Taste the short ribs and adjust the seasoning with more Magic Mushroom Powder or salt if necessary. Transfer the short ribs and sauce to a serving platter and top with minced Italian parsley if desired.
Notes
You can store the short ribs in the fridge for up to 4 days or in the freezer for up to 4 months. The easiest way to reheat any stew is in an Instant Pot. After I remove the hardened fat cap, I dump everything into the Instant Pot and cook it for 3 minutes under high pressure. You can even reheat the stew from frozen using the same instructions—it will just take longer to reach high pressure before the 3 minute countdown starts.
Nutrition
Calories: 471kcal | Carbohydrates: 5g | Protein: 48g | Fat: 28g | Fiber: 1g