Source: Pressure Cooker Perfection (ATK). Serves 6 as a main dish over white rice.
Cook time approx 1 hr 15 min. 15 min prep + 10 min to reach pressure, 35 min at pressure + 15 min natural release
This recipe works fine for any tough cut of meat with lots of connective cartilage. I’ve had great success using pork shoulder (aka Boston Butt or pork butt), boneless country style ribs, and beef cheek meat. Because I have an 8-qt Instant Pot, I always add 3/4 C water to the recipe with the beef to ensure the pot can reach pressure.
*if using bone-in meat, increase cooking time to 90 mins.
Ingredients
- 1 Tbs vegetable oil
- 4 garlic cloves, minced
- 1- 3” piece ginger, peeled, sliced into 1/4” rounds and smashed
- 1/2 C hoisin sauce
- 2 Tbs soy sauce
- 2 Tbs dry sherry
- 4 scallions, white chopped coarsely, green parts sliced thinly
- 1/4 tsp cayenne pepper
- 6 – 8 oz boneless beef short ribs, trimmed
- 2 Tbs minced fresh cilantro
- Optional: 4-6 carrots, washed and peeled, sliced into thick chunks on the diagonal
Directions
- Build flavor: Cook oil, garlic, and ginger in pressure-cooker pot until fragrant, about 1 minute. Stir in hoisin, soy sauce, sherry, scallion whites, and cayenne. Add beef (and carrots, if using)
- High pressure for 35 minutes Lock cooker lid into place and bring to high pressure over medium high heat (Instant pot setting: 35 min on high). As soon as cooker reaches high pressure, reduce heat to med-low and cook for 35 min, adjusting heat as needed to maintain pressure.
- Naturally release pressure Remove pot from heat and allow pressure to release naturally for 15 mins. Quick release any remaining pressure, then carefully remove lid, allowing steam to escape. (Instant Pot: I actually unplug my IP for 15 mins at this point).
Before serving Transfer ribs to a platter and tent loosely with foil. Let rest while finishing sauce. Strain sauce into a fat separator, allow to sit 5 mins. Pour defatted sauce into small bowl. Stir in scallion greens and cilantro and serve with ribs.
Notes