Here's a bonus recipe not from my book, because I may be done writing How to Instant Pot, but I'm not done making dinner. Want to read up on some considerations for converting slow-cooker recipes to the Instant Pot's pressure-cooker function? Check out my book.
Find How to Instant Pot at your local bookstore, or buy it online.
TOTAL TIME: 1 hour 10 minutes
ACTIVE TIME: 10 minutes
YIELD: Serves 4
This recipe was inspired by the Slow Cooker Asian Short Ribs from Damn Delicious. Here we use the Instant Pot's pressure-cooking function to get the slow-cooker flavor and tenderness in a fraction of the time.
- 1/4 cup reduced-sodium soy sauce
- 1/2 cup reduced-sodium beef or chicken broth
- 2 tablespoons brown sugar, packed
- 1 tablespoon freshly grated ginger
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon sesame oil
- 1 tablespoon neutral-flavored oil, such as corn or canola
- 1 small yellow or white onion, finely chopped
- 3 cloves garlic, minced
- 2 1/2 pounds bone-in beef short ribs, cut crosswise if desired
- 1 tablespoon cornstarch
- 2 tablespoons water
- Toasted sesame seeds, for garnish
- In a medium bowl, combine the soy sauce, broth, sugar, ginger, red pepper flakes, and sesame oil. Set aside.
- Press Sauté and use the Sauté or Adjust button to select the middle temperature (“Normal”). Place the vegetable oil in the inner pot, wait about 2 minutes for the oil to heat, and then add the onion and garlic. Cook with the lid off, stirring occasionally, until the onion has softened slightly, about 5 minutes.
- Add the beef to the inner pot, wait about 1 minute, and then pour the soy sauce mixture over the beef. (Waiting a minute allows the inner pot to cool slightly and prevents too much steam from whooshing up when the liquid is added. But be careful, some steam may still whoosh up.)
- Close and lock the lid. Set the valve to Sealing. Press Cancel, then press Manual or Pressure Cook and use the Pressure or Pressure Level button to select High Pressure. Use the – or + button to set the time to 35 minutes.
- When the cooking cycle ends, press Cancel. Allow the appliance to cool and release pressure naturally, about 20 minutes. (The pressure is released when the small metal float valve next to the pressure-release valve sinks back into the lid and the lid is no longer locked.)
- Remove the lid. Use tongs to remove the beef from the inner pot, place it on a cutting board, and then cover it with aluminum foil to keep warm while you make the sauce.
- In a small bowl, use a fork to combine the cornstarch and water.
- Press Sauté and use the Sauté or Adjust button to select the middle temperature (“Normal”). Add the cornstarch mixture, stir thoroughly, and cook until the sauce bubbles and thickens, about 2 minutes.
- Press Cancel and serve the beef with the sauce drizzled over it, garnished with sesame seeds.
Tip: Any extra sauce can be placed in a zip-top bag and frozen for up to three months. Use it to season a stir-fry. It's particularly good for adding umami to vegetable and tofu stir-fries.