I've been seeing Instant Pot recipes all over pinterest lately especially from a lot of the Paleo bloggers I follow. I myself am not paleo but my mom is pretty hard core. This past week I've been in Sweet Home, Oregon staying with my grandparents. I saw that my Grammy had an Instant Pot and I knew I had to try it out. After looking around pinterest I settled on Korean Short Ribs, something I had been craving lately anyways. I think the last time I had Kalbi was in college in NYC, almost 5 years ago. This recipe is from What's Cookin, Chicago with a few tweaks on the ingredients by me. But never having used an instant pot or even a pressure cooker I didn't feel safe just winging it. I don't think Grammy would appreciate if I blew up her kitchen. When I made this I used the flanked cut of short ribs because they are less expensive out here. I do normally prefer the English cut but it all depends on your preferences. I served this with white rice, sauteed sesame zucchini & onions and steamed Bok Choy. I must say the Bok Choy with a drizzle of soy on it is the perfect veg to go with this dish. I marinated the ribs the night before and it made for such an easy delicious dinner!
5 lbs beef short ribs, flanked or English cut 1 cup gluten free soy sauce or tamari 1 cup packed light brown sugar 4 tablespoons sesame oil
2 tablespoons fish sauce 4 tablespoons rice vinegar 4 tablespoons minced fresh ginger I head of garlic, peeled and minced 1 teaspoon red pepper flakes
1 teaspoon white pepper 1-2 stalks green onions, sliced thin for garnish 1/2 teaspoon white sesame seeds for garnish
In your Instant Pot:
Plug in the IP with insert set in place. Add the beef ribs to the IP.
In a small bowl, combine soy sauce, brown sugar, oil, vinegar, ginger, garlic and red pepper. Transfer mixture over the ribs in the IP.
Secure the lid of the IP and ensure the valve is set to SEALING.
Press MANUAL and adjust the time to 35 minutes on HIGH pressure.
The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.
Once at pressure, the display will reflect 35 (the number of minutes you initially set) and will begin to countdown to 0 minutes.
When the IP beeps after pressure cooking for 35 minutes, allow your IP to naturally release pressure for 15 minutes. While naturally releasing pressure (also known as NRP or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure). No need to touch your IP while it naturally releases pressure. When the display reflects 15 (which is 15 minutes since the IP has beeped), turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release pressure (also known as QRP or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.
Open up your IP when the pin has dropped (allow a few minutes for this to happen). Using tongs, remove the ribs serve over rice and garnish with green onions and sesame seeds.
Alternatively, you can also remove the ribs from the IP and transfer them onto a baking sheet. Broil the ribs in the oven for a few minutes until your desired char or color is reached.
Read more at http://www.whatscookinchicago.com/2017/01/instant-pot-korean-style-short-ribs.html#jpkXAcgQIwDR3CpB.99