Step 1

Sprinkle salt over the ribs. If needed cut the ribs into smaller pieces to fit in the Instant Pot®. Set aside while continuing with the rest of the prepping.

Step 2

Place the dried chilies, cumin seeds, cloves, cinnamon stick, Kashmiri red chili powder, and turmeric in a spice mill or coffee grinder and grind to a powder.

Step 3

Set the Instant Pot® to Sauté mode, and heat the oil for about 1 minute. Add the red onion, garlic, and ginger and sauté for about 2 minutes. Stir in the ground spice mixture and vinegar. Add the ribs and cook, stirring, until the ribs are coated and the mixture is a rich reddish-brown color, about 3 minutes. Add the chicken or vegetable broth and brown sugar and stir well. Bring the mixture to a simmer.

Step 4

Press Cancel to turn off the Sauté mode. Close the lid and set the Instant Pot® on the Meat/Stew mode for 25 minutes.

Step 5

When cooking time is complete, allow for Natural Pressure Release for 10 minutes, then use Quick Release for any residual pressure.

Step 6

Once the pressure is released, open the lid and set the Instant Pot® to Sauté mode and simmer to thicken the liquid. Drain off any excess fat.

Step 7

Garnish with the green onions and crushed red pepper and serve with steamed rice or crusty bread.