Description
Instant Pot Korean Short Ribs is a weeknight pressure cooker recipe for quick Asian flavors from my pressure cooker.
Ingredients
Scale
- 1 teaspoon vegetable oil
- 2 green onions (scallions), cut into 1 inch lengths
- 3 cloves garlic, smashed
- 3 quarter-sized slices of ginger
- 4 pounds beef short ribs, about 3 inches thick, cut into 3 rib portions
- ½ cup water
- ½ cup soy sauce
- ¼ cup rice wine (or dry sherry)
- ¼ cup pear juice (or apple juice)
- 2 teaspoons sesame oil
Garnishes
- Minced green onions
- Sesame seeds (optional)
- Gochujang sauce
Instructions
- Sauté the aromatics: Heat the vegetable oil in an Instant Pot set to sauté mode (or a pressure cooker on medium heat) until the oil is shimmering. Add the green onion, garlic, and ginger. Sauté until you can smell garlic, about 1 minute. Add the short ribs, water, soy sauce, rice wine, pear juice, and sesame oil. Stir to coat the ribs with the liquids.
- Pressure cook for 45 minutes with a Natural Pressure Release: Lock the lid on the pressure cooker. Pressure cook on high pressure for 45 minutes in an Instant Pot or other electric pressure cooker or for 38 minutes in a stovetop cooker. (In an Instant Pot, use Manual, Pressure Cook, or Pressure Cook - Custom mode set for 45 minutes.) Let the pressure come down naturally, about 20 minutes. (If you're in a hurry, you can quick release any remaining pressure after 15 minutes.)
- Serve: Scoop the short ribs out of the pot with tongs and/or a slotted spoon. (Be gentle - the short ribs will be fall-apart tender.) Pour the remaining liquid into a fat separator and let it settle so the fat floats to the surface for about 5 minutes. Pour a little de-fatted liquid over the ribs and pass the rest at the table as a sauce. Have your diners top their bowls with the garnishes, and enjoy!
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Weeknight Dinner
- Method: Pressure Cooker
- Cuisine: Korean