Favorite Instant Pot Short Ribs Recipe. Boneless short ribs are cooked with daikon and carrots in a savory sauce until moist and tender. A beautiful dinner gets done in 30 mins!
Gather all the ingredients.
Thinly slice the ginger and crush garlic cloves in a garlic press (or simply mince them).
Cut the onion in half and cut the halves into 5 wedges.
Peel the daikon and cut in half lengthwise, and cut into ½ inch (1.3 cm) slices. Tip: If you do not like your vegetables mushy, you can cut into slightly bigger size.
Peel the carrot and cut into bite sizes. I use a Japanese cutting technique called “Rangiri". Cut the carrot diagonally while rotating it a quarter between cuts. This not only makes an attractive shape that is good for stews and simmered dishes but also gives the pieces bigger surface space to absorb seasonings faster. Tip: If you do not like your vegetables mushy, you can cut into a slightly bigger size.
Cut the scallion/green onion into thin rounds and save them for garnish.
Cut the short ribs into 1 inch (2.5 cm) pieces.
Pat all sides of the short ribs dry with paper towels so the steak will sear easily.
Season with kosher salt and freshly ground black pepper.
Press the “Sauté” button on your Instant Pot and heat 1 Tbsp. sesame oil. When the pot is hot, add the short ribs. If you have more than specified amount of short ribs for the recipe, you might need to do this step in 2 batches to avoid "steaming" instead of "searing".
Don't touch the meat when searing. The meat will release naturally when a beautiful sear has formed. Sear all sides of the meat. When you're done, transfer to a plate.
Add the onion and sauté until they are tender. You don’t need to caramelize onions, but this extra step adds more flavors.
Add the garlic, ginger, and short ribs.
Add 2 Tbsp brown sugar, 2 Tbsp sake, 4 Tbsp mirin, and 4 Tbsp soy sauce.
Mix the seasonings and add daikon and carrot. Mix all together.
Cover and lock the lid. Make sure the steam release handle points at “sealing” and not “venting”. Press the “Keep Warm/Cancel” button on the Instant Pot to stop cooking. Press the “Meat/Stew” or "Manual" button to switch to the pressure cooking mode. Cook under High Pressure for 35 minutes.
If you’re using a stove-top pressure cooker, you won’t have the buttons to press. Just cook on high heat until high pressure is reached. Then reduce the heat to low but maintain high pressure for about 30 minutes.
When it is finished cooking, the Instant Pot will switch automatically to a “Keep Warm” mode. Let the pressure release naturally (takes about 15-20 mins). Unlock the lid and transfer to a serving dish. Garnish with scallion/green onion.
You can store the leftover in the airtight container and keep in the refrigerator for up to 3 days or 2 weeks in the freezer.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
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