Name: Electric Pressure Cooker Short Ribs
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Beef short ribs - 2 ½ pounds; Garlic powder - 1 tablespoon; Kosher salt - 2 teaspoons; Ground black pepper - 1 ½ teaspoons; Olive oil - 2 ½ tablespoons; Beef stock - 1 cup; Tomato paste - 1 (6 ounce) can; Carrots, coarsely chopped - 2; Onion, coarsely chopped - 1; Balsamic Vinegar - ¼ cup; Portobello mushroom cap, chopped - 1 large; Water, or as needed - 2 tablespoons; Cornstarch, or as needed - 1 tablespoon; Salt and ground black pepper to taste - 1 tablespoon

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Electric Pressure Cooker Short Ribs

1. Beef short ribs - 2 ½ pounds

2. Garlic powder - 1 tablespoon

3. Kosher salt - 2 teaspoons

4. Ground black pepper - 1 ½ teaspoons

5. Olive oil - 2 ½ tablespoons

6. Beef stock - 1 cup

7. Tomato paste - 1 (6 ounce) can

8. Carrots, coarsely chopped - 2

9. Onion, coarsely chopped - 1

10. Balsamic Vinegar - ¼ cup

11. Portobello mushroom cap, chopped - 1 large

12. Water, or as needed - 2 tablespoons

13. Cornstarch, or as needed - 1 tablespoon

14. Salt and ground black pepper to taste - 1 tablespoon

How to cook deliciously - Electric Pressure Cooker Short Ribs

1. Stage

Season short ribs on all sides with garlic powder, kosher salt, and pepper.

2. Stage

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function according to manufacturer's instructions. Set temperature to 375 degrees F (191 degrees C) if your unit has a temperature setting.

3. Stage

Heat olive oil in the pot. Add short ribs; sear all over until golden brown, about 2 minutes per side. Remove from pot and set aside.

4. Stage

Combine beef stock, tomato paste, carrots, onion, vinegar, and mushroom in the pot. Stir until tomato paste is dissolved. Return short ribs to the pot. Close and lock the lid. Select Meat function according to manufacturer's instructions; set timer for 30 to 40 minutes. Allow 10 to 15 minutes for pressure to build.

5. Stage

Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Remove short ribs and skim any fat from the top of the liquid in the pot.

6. Stage

Stir water and cornstarch together to make a slurry. Set pressure cooker to Saute and bring the liquid to a boil. Stir in the slurry until mixture is thickened to your liking. Season with salt and pepper and return the short ribs. Cook on low until flavors come together, about 5 minutes more.