Sauté Garlic, Ginger, and Paste

Brown Rib Tips in Instant Pot: Press “Saute” button to “Sauté More” function to heat up Instant Pot. Wait until the indicator says “HOT” (~8 mins).

Pat dry the rib tips with a paper towel, then season one side of the rib tips very lightly with kosher salt. Add 1 tbsp (15g) grapeseed or olive oil in Instant Pot.

Place the rib tips in Instant Pot (seasoned side face down), then brown for 3 minutes. Flip & brown the other side for another 2 minutes.

Sauté Garlic, Ginger, and Paste: Add crushed garlic, diced shallot (optional), sliced ginger, and 3 tbsp (45g) chu hou paste in Instant Pot, then saute for 3 minutes.

Deglaze Instant Pot: Pour 2 tbsp (30ml) Shaoxing wine in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot.

Pressure Cook Rib Tips: Add 1 cup (250ml) unsalted chicken stock, 1 tbsp (15ml) regular soy sauce, 5g rock sugar, and 1 tsp (5ml) sesame oil to the Instant Pot, then give it a quick mix. Layer carrot chunks on top (no need to mix).

a) High Pressure for 18 minutes + 10 minutes Natural Release - Meat will be tender, but the cartilage will have a slight chew.

b) High Pressure for 30 minutes + 10 minutes Natural Release. - Best to use well-marbled fatty rib tips, and the cartilage will be softened.

After 10 minutes, release remaining pressure, then open the lid carefully.

Thicken & Season: Mix 2 tbsp (30g) cornstarch and 3 tbsp (45ml) cold water together, then stir cornstarch mixture into the sauce one third at a time until desired thickness. Taste and adjust the seasoning by adding more salt.

*Pro Tip: For reference, we added roughly 1 -2 pinches of salt.

Serve: Garnish rib tips with green onions (optional). Serve & enjoy with rice or your favorite side dishes!~