Massaman Curry Short Ribs

1 . Stage

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat for 2 minutes; add vegetable oil. Sear 3 to 4 ribs at a time in the hot oil until nicely browned, about 2 minutes per side. Repeat with remaining ribs. Remove ribs and set aside.

2 . Stage

Stir curry paste, ginger, and garlic into the hot pot, scraping up the beef fat and browned bits with a wooden spoon at the bottom of the pot, for about 2 minutes. Pour in coconut milk. Stir in turmeric, curry powder, cumin, chile powder, and garlic salt.

3 . Stage

Carefully place your short ribs back into the pot and stir in a folding motion so that the ribs are covered in the curry sauce.

4 . Stage

Close and lock the lid. Select Meat/Stew function according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.

5 . Stage

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.