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instant pot ribs recipe
- Total Time: 95 minutes
- Yield: 4 servings 1x
- Diet: General
Description
A quick and easy Instant Pot recipe for fall-off-the-bone beef short ribs finished with a complex sweet, savory, and tangy maple-tamarind glaze.
Ingredients
- 3.3 lbs (1.5 kg) beef short ribs, bone-in (English or flanken cut)
- 2 tbsp neutral cooking oil
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp smoked paprika
- 0.5 tsp ground cumin
- 0.25 tsp cayenne pepper (optional)
- 1 tsp freshly ground black pepper
- 1.5 tsp fine sea salt
- 1.5 cups (375 ml) vegetable broth
- 0.75 cup (180 ml) pure maple syrup
- 0.25 cup (60 ml) tamarind paste (seedless)
- 0.25 cup (60 ml) soy sauce or tamari
- 0.25 cup (60 ml) apple cider vinegar
- 2 tbsp light brown sugar
- 1 tbsp toasted sesame oil
- 2 tbsp toasted sesame seeds, for garnish
- 2 scallions, thinly sliced, for garnish
Instructions
- Sear Short Ribs: Pat the beef short ribs dry and season with 1 teaspoon salt and 0.5 teaspoon black pepper. Set the Instant Pot to ‘Sauté’ mode. Heat the neutral oil and sear the ribs in batches, browning all sides (3-4 minutes per side). Remove ribs and set aside.
- Sauté Aromatics: Add the chopped onion to the pot and cook, scraping up any browned bits from the bottom. Sauté for 3-4 minutes until softened. Add the garlic, ginger, smoked paprika, cumin, cayenne (if using), and remaining black pepper; sauté for 1 minute until fragrant.
- Deglaze and Pressure Cook: Pour in the vegetable broth and deglaze the pot, ensuring no bits are stuck to the bottom. Return the seared ribs to the pot. Close the lid, set the vent to ‘Sealing’, and select ‘Manual’ or ‘Pressure Cook’ (High Pressure) for 45 minutes.
- Natural Release: After cooking, perform a Natural Pressure Release for 15 minutes, then carefully quick release any remaining pressure. If ribs remain tough after release, cook for an additional 5-10 minutes.
- Prepare Glaze: While ribs cook, make the glaze in a saucepan by combining maple syrup, tamarind paste, soy sauce, apple cider vinegar, and brown sugar. Simmer over medium heat for 5-7 minutes, stirring until slightly thickened. Stir in the toasted sesame oil.
- Reduce Sauce and Broil: Remove the cooked short ribs to a foil-lined baking sheet. Pour about half of the cooking liquid from the pot into the glaze saucepan and reduce the glaze until thick and syrupy (10-15 minutes). Preheat the broiler to high. Brush the ribs generously with the thickened glaze and broil for 5-7 minutes until sticky and caramelized.
- Garnish and Serve: Serve immediately, garnished with sliced scallions and toasted sesame seeds.
Notes
To achieve tender results, ensure you perform the full 15 minutes of Natural Pressure Release after pressure cooking. When broiling, watch the ribs carefully, as the glaze can go from caramelized to burnt very quickly.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 1050 kcal
- Sugar: 40 g
- Sodium: 1100 mg
- Fat: 45 g
- Saturated Fat: 18 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 75 g
- Cholesterol: 180 mg
Keywords: beef short ribs, instant pot, pressure cooker, sticky ribs, maple tamarind glaze, asian fusion, weeknight dinner, braised beef
