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    Home » Recipes » Pressure cooker

    Instant Pot Short Ribs with Coconut Milk and Thai Curry

    Published: Jul 16, 2019 · Modified: Aug 16, 2023 by Mike Vrobel · This post may contain affiliate links · 4 Comments

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    Short ribs with coconut curry sauce in a teal bowl with rice, and bowls of cilantro, shallots, limes, and curry paste in the background
    Short ribs with coconut curry sauce in a teal bowl with rice, and bowls of cilantro, shallots, limes, and curry paste in the background
    Instant Pot Short Ribs with Coconut Milk and Thai Curry

    Instant Pot Short Ribs with Coconut Milk and Thai Curry. Pressure cooked ribs, braised in coconut milk, with the Thai flavor combination of hot, sour, salty and sweet.

    I read Bon Appetit’s Short Ribs Slow-Roasted in Coconut Milk recipe, and I had to do my own take on the recipe.

    This is a cross-Pacific riff on Thai curry. I borrow the four flavors of Thai food: hot (curry) sour (lime) salty (soy sauce) and sweet (coconut milk). These ribs come out fall-apart tender, and swimming in a flavorful curry sauce. It is not particularly authentic, but it is delicious, and can be stocked from the International aisle of most grocery stores.

    It’s also a simple enough recipe to make on a weeknight. The only pre-pressure cooking is a quick sauté of the shallot, garlic, and ginger. After that, it’s dump and stir, and the result is well worth the (minimal) effort. Serve it with some simple white rice, or make a batch of coconut rice (to match the coconut ribs) if you're feeling fancy.

    Recipe: Instant Pot Short Ribs with Coconut Milk and Thai Curry

    Inspired by: Short Ribs Slow-Roasted in Coconut Milk, Chris Morocco, Bon Appetit Magazine

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    Short ribs with coconut curry sauce in a teal bowl with rice, and bowls of cilantro, shallots, limes, and curry paste in the background

    Instant Pot Short Ribs with Coconut Milk and Thai Curry


    ★★★★★

    5 from 2 reviews

    • Author: Mike Vrobel
    • Total Time: 1 hour 5 minutes
    • Yield: 6 servings 1x
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    Description

    Instant Pot Short Ribs with Coconut Milk and Thai Curry. Pressure cooked ribs, braised in coconut milk, with the Thai flavor combination of hot, sour, salty and sweet.


    Ingredients

    Scale
    • 1 tablespoon vegetable oil
    • 1 large shallot, diced
    • 4 cloves garlic, crushed
    • 1-inch piece ginger, peeled and minced
    • 13.5-ounce can unsweetened coconut milk
    • 1 tablespoon soy sauce
    • 2 tablespoons Thai red curry paste
    • 1 tablespoon minced cilantro
    • 3 pounds beef short ribs, cross cut about 1½ inches thick (aka flanken style)
    • ¾ teaspoon fine sea salt
    • Juice of 1 lime (about 2 tablespoons)
    • More minced cilantro for garnish

    Instructions

    1. Sauté the aromatics: Heat the vegetable oil in the pressure cooker pot over medium heat (sauté mode in an Instant Pot) until the oil is shimmering. Add the shallot, garlic, and ginger, and saute until the shallot softens, about 1 minute.
    2. Coat the short ribs with coconut milk and curry: Pour the coconut milk into the pot, then add the soy sauce, curry paste, and minced cilantro. Stir until the coconut milk and curry paste are smooth and blended together. Sprinkle the short ribs with the sea salt, then add them to the pot, turning to coat with the coconut milk and curry sauce.
    3. Pressure cook the short ribs for 25 minutes with a Natural Pressure Release: Lock the lid on the pressure cooker. Cook at high pressure for 25 minutes in an electric pressure cooker or 20 minutes in a stovetop cooker. (Use “Manual” or “Pressure Cook” mode set for 25 minutes in an Instant Pot). Let the pressure to come down naturally for at least 15 minutes, then quick release any pressure left in the pot.
    4. Serve: Remove the short ribs to a platter with a slotted spoon or tongs. (Be gentle -they will want to fall apart after pressure cooking.) Stir the lime juice into the pot liquid, then pour the pot liquid into a fat separator and let it settle. (Defatting the pot liquid is optional, but a good idea.) Pour some of the defatted sauce over the ribs, then serve, passing the rest of the sauce at the table.

    Equipment

    fat separator

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    6-Quart Pressure Cooker

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    Notes

    • Serve with plain white rice or coconut rice.
    • The cooking time is based on the thickness of the ribs. Thick cut ribs, 2- to 2½-inches thick, should cook for 40 minutes at high pressure (35 minutes in a stovetop PC)
    • Thai Curry Paste is found in the international aisle in most grocery stores, but if you can't find it, substitute 1 tablespoon of curry powder. (That will be Indian curry powder, so it is less authentic, but it still tastes great.)
    • Prep Time: 15 minutes
    • Cook Time: 50 minutes
    • Category: Weeknight Dinner
    • Method: Pressure Cooker
    • Cuisine: Thai

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    Reader Interactions

    Comments

    1. Anthony says

      July 24, 2021 at 12:19 am

      Huge fan of short ribs but haven't tried a curry braise before. Looks delicious!

      ★★★★★

      Reply
    2. Gary Dahl says

      May 24, 2020 at 1:21 pm

      Does this recipe work if you save all of the cilantro for garnish? I'm the only one in my house who enjoys cilantro.

      Reply
      • Mike Vrobel says

        May 24, 2020 at 5:00 pm

        Sure does - hold it back and use it as a garnish.

        Reply
    3. Chuck L. says

      October 06, 2019 at 9:14 am

      Great recipe, love it!!!

      ★★★★★

      Reply

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