This version of delicious Korean beef short ribs for your Instant Pot or other multi-cooker pressure cooker will have the ribs falling off the bone!
Preparation Time
20 mins
Cooking Time
55 mins
Total Time
1 hr 15 mins
Calories
657 Calories
Recipe Instructions
Step 1
Soak ribs in a large bowl of water for 1 hour.
Step 2
Meanwhile, combine Asian pear, onion, garlic, and ginger in a blender or food processor; purée until smooth. Transfer mixture to a mixing bowl. Mix in 3/4 cup soy sauce, rice wine, water, brown sugar, 1 tablespoon sesame oil, and pepper to create a sauce. Set aside.
Step 3
Select the Sauté function on your Instant Pot. Stir in white sugar, remaining 1/4 cup soy sauce, and remaining 1 tablespoon sesame oil. Cook, stirring occasionally, until sugar has melted and sauce has thickened, about 10 minutes. Return ribs and vegetables to the pot; stir to coat with sauce.
Step 4
Garnish ribs and vegetables with green onions and sesame seeds.
Step 5
Drain ribs and dry them well. Trim off excess fat. Place ribs in a multi-functional pressure cooker (such as Instant Pot), then add carrots and radishes. Pour Asian pear sauce on top. Close and lock the lid. Select Meat function according to manufacturer's instructions; set the timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
Step 6
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Transfer meat and vegetables to a plate and set aside.
Ingredients
1 small onion, chopped
4 cloves garlic, chopped
2 tablespoons sesame oil, divided
3 pounds beef short ribs
1 tablespoon sesame seeds, or to taste
1 cup low-sodium soy sauce, divided
2 carrots, peeled and cut in chunks
1 Asian pear - peeled, cored, and coarsely chopped
5 radishes, peeled and cut into chunks
0.5 teaspoon ground black pepper
0.25 cup water
0.25 cup white sugar
0.25 cup brown sugar
0.25 cup rice wine
0.5 tablespoon peeled and coarsely chopped fresh ginger
