Instant Pot, Asian Inspired Short Ribs

Instant Pot, Asian Inspired Short Ribs

The Instant Pot® is everyone’s new favorite kitchen toy. The Instant Pot is an electric pressure cooker/rice steamer/slow cooker/ yogurt maker/artificial heart. Well, not really that last, but to hear people talk about it you might believe that. People have gone a little crazy and are pressure cooking everything. (Really? You pressure cooked pasta?)

However, pressure cookers are great for some foods. Dried beans do not need to be soaked and cook very quickly. Rice can be made light and fluffy in a few minutes. Tough inexpensive cuts of meat can be made flavorful and tender.

Short ribs are this type of meat. They can be tough. So, I usually braise them over low heat for a long time. I tried them in the Instant Pot and they were so delicious, just as easy and much faster. The meat fell off the bone without being mushy.

You can buy hoisin sauce, five-spice powder, sesame oil and sriracha, a hot sauce, in the Asian food section of your grocers. Better yet, visit an Asian food store. Look at my other Asian inspired recipes for ways to use them.

Servings: 4-6

Hardware: A cutting board and knives, measuring spoons and cups, an Instant Pot®, a bowl, silicone tipped tongs, a spoon, an oven mitt

Time: Active time: 10 minutes; Cook: 45 minutes; brisket in about 2 hours

Ingredients

• 2 ½ pounds short ribs
• 4 tablespoons five-spice powder
• 6 cloves of garlic
• 2 tablespoons grated ginger
• 1 leek
• 6 ounces bell pepper (I used a bag of baby bells)
• 2 tablespoons hoisin sauce
• 1 tablespoon apple cider vinegar
• 2 teaspoons sriracha (optional)
• 1 teaspoon sesame oil
• 1 cup beef broth
• Salt

Instant Pot, Asian Inspired Short Ribs

1. Slice the leek into rings. Place the leek into a bowl of water until you need it. Mince the garlic. If you are using baby bells, just remove the tops. If you are using a large bell pepper, cut it into long strips and remove the white membrane.
2. Rub the ribs with the five-spice powder. Generously, salt them.
3. Place the trivet into the pot. Add the ribs.
4. Drain the leek. Layer the veggies around the ribs.
5. Mix the hoisin sauce, vinegar, sriracha and sesame oil into the beef broth. Pour over the meat.
6. Close, make sure the valve is on sealing and pressure cook on high for 45 minutes. Allow the steam to naturally release for about 20 minutes. Then release by turning the valve. I always wear an oven mitt while doing this to make sure I am not burned.
7. Remove the ribs and allow them to rest for about 5-10 minutes.