Smitten Kitchen brought my attention to this wonderful recipe but not shockingly, I already had the cookbook, ‘The Essential Instant Pot Cookbook’, by Coco Morante. I took Deb’s advice and added more salt and some gochujang (Korean hot pepper paste)…all adjustments are below! – enjoy!
Korean Braised Beef Short Ribs (Pressure Cooker)
1 yellow onion, peeled and cut into 1-inch pieces
2 small Asian or Bosc pears, peeled, cored and quartered
8 cloves of garlic
1-inch piece of ginger, peeled and chopped
1 T. brown sugar AND 6 T. soy sauce
1/4 c. mirin (or apple juice)
1 t. gochujang (or more to taste) AND 1 t. salt
3 1/2 lbs. boneless beef short ribs, rinsed and cut into 3-inch segments (I talked to the butcher and ended up using boneless brisket)
4 large carrots, peeled and cut into 1-inch pieces
1 medium daikon (about 1 lb.), peeled and cut into 1-inch pieces
toasted sesame seeds and chopped scallions or green onion for garnish
To your blender (but a food processor would work) add the onion, pear, garlic, ginger, brown sugar, soy sauce, mirin, gochujang and salt and blend until smooth. Taste for seasonings and add more gochujang or salt if you think it needs it.
Pat the ribs dry, add them to your instant pot and pour the sauce over top. Stir to coat the ribs evenly and then do your best to arrange the ribs in a single layer. Secure the lid, set the Pressure Release to Sealing, select and set the Meat/Stew button for 35 minutes at high pressure.
When the timer goes off you can either perform a quick release by carefully moving the Pressure Release to Venting (I recommend using tongs so that you don’t burn yourself with the steam!), or you can cook the ribs earlier in the day and allow the pot to release naturally – the ribs can be left in the pot on the Keep Warm setting for up to 10 hours.
When you’re close to eating time, open the pot as you choose and add in the carrot and daikon. Press Cancel to reset the pot, then select Manual for 3 minutes at high pressure. Perform a quick release by carefully moving the Pressure Release to Venting, use a slotted spoon to dish up the meat and vegetables, skim off and dispose of as much fat as you wish, then spoon on the sauce to your heart’s content (we enjoyed our goodness over rice). Garnish as you wish and dive in!