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

Instant Pot Short Ribs with Coconut Milk and Thai Curry

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★★★★★

5 from 1 reviews

• Author: Mike Vrobel
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• 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.

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Ingredients

• 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

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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.)

• Category: Weeknight Dinner
• Method: Pressure Cooker
• Cuisine: Thai

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My other Instant Pot Pressure Cooker Recipes

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