instant pot: Chinese braised short ribs


Yes, I joined the Instant Pot bandwagon. It's all the rage right now, but it is for a reason. It's a miracle worker, I swear. It use to take me 16 hours to make this ridiculously amazing Kahlua Pig with my slow cooker, and now 90 minutes under pressure with the Instant Pot.

Game. Changer.

After following a few recipes for the past couple weeks, I'm starting to feel comfortable with this new appliance. This is my first try at something without a recipe. And I have to say, it's a keeper. After removing the short ribs, I threw in some potatoes in the remaining liquids and cooked it under pressure for 6 minutes. 6 minutes, people! Have you ever cooked potatoes in such a short amount of time? It was delicious and flavorful. Needless to say, I have already given my slow cooker away.

instant pot: Chinese braised short ribs

  • 2 tbsp vegetable oil
  • 3 lbs bone-in short ribs
  • 1 yellow onion, cut into 1" dices
  • 1/4 cup cooking wine
  • 3 green onions
  • 3 tomatoes, cut into 1" dices
  • 8 garlic cloves. peeled
  • 2 anise star
  • 1" piece of ginger, peeled
  • 1 cinnamon stick
  • 1 bay leaf
  • 1/2 cup soy sauce (I did a combination of 2 parts light and 1 part dark)
  • 1/4 brown sugar
  • 1/4 cup water
  • 3 large potatoes, cut into 2" chunks
  1. press the 'saute' button on the instant pot and add in the oil. when the oil is hot, place a few pieces of short ribs into the pot and cook all sides until brown. remove from pot and repeat with remaining short ribs. set the short ribs aside. 
  2. add in onions and cook until transparent. turn off the instant pot and add in the cooking wine. deglaze the pot by scraping all the bits from the bottom.
  3. add in the green onions, tomatoes, garlic, ginger, bay leaf, cinnamon stick, and the short ribs. try to keep the ribs in a single, even layer. 
  4. in a bowl or measuring cup, mix together soy sauce brown sugar and water. pour into the pot. 
  5. cover and lock the lid. on the instant pot, press 'manual' and adjust the time to 35 minutes under high pressure. 
  6. when the braise is finished cooking, press "keep warm/cancel" to do a slow pressure release. 
  7. once the cooker is depressurized, transfer the short ribs into a bowl and set aside. 
  8. add the potatoes into the remaining liquids. 
  9. cover and lock the lid again. set the instant pot to cook under high pressure for 6 minutes. when the potatoes are done, use the quick release valve on the lid. 

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