Instant Pot Korean Short Ribs

Step 1

Trim off any thick layer of surface fat. In the pot, rinse the ribs with cold water a couple of times to remove surface blood and bone dust.

Step 2

Drain, and fill the pot with 4 cups of water to cover the ribs. Close the lid tightly. Press the “Manual” function and High Pressure, and using the “-” button, adjust the time to 2 minutes. Make sure the pressure switch is turned to “sealing”. When finished, carefully released the pressure.

Step 3

Discard the cooking liquid (or save to use it as a soup base later), and rinse the ribs and the pot. Return the ribs to the pot.

Step 4

In a small blender, blend together the pear, onion, garlic, and ginger. You can separately grate them if you want. Transfer to a bowl. Mix well with the remaining braising liquid ingredients.

Step 5

Add the radish, carrot, and mushrooms to the pot. If using fresh mushrooms, you can add them in step Pour the braising liquid over to the ribs. Toss everything well to coat the ribs evenly. (You can prepare up to this point ahead of time.) Close the lid tightly. Pressure cook the ribs for 35 minutes, NPR (Natural release of Pressure) for 10 minutes. (See the quicker alternative method below.) Then, remove the ribs and vegetables to a large bowl or plate.

Step 6

Strain the braising liquid. You can skim off the fat or use a fat separator.

Step 7

Put everything back to the Instant Pot. This will be a good point to add optional chestnuts, fresh vegetables such as potatoes, and/or even rice cake (tteokbokki tteok) if you want. Boil everything together on Saute for 10 to 15 minutes.

Step 8

Garnish with the optional scallions and sesame seeds.

Step 9

Press the “Manual” function, 40 minutes (45 minutes if your meat is thick and you want extra tender meat), NPR 10 minutes. Strain the braising liquid if you want. You can skim off the fat or use a fat separator.