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Healthy Recipes | Instant Pot Korean Short Ribs

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Try this super flavorful Korean short ribs made in an Instant Pot (or in any other electric pressure cooker). The sticky sauce glazed meat is bone fall apart tender and lip-smacking delicious!

Today, I’m sharing my first instant pot recipe. In case you don’t know, Instant Pot is a hugely popular electric pressure cooker in North America and the UK. And, after a long wait, I finally got hold of this gadget a few months ago. In case you’re curious, mine is a 6 quart / 5.5 litre sized pot.

I just tried this recipe today. The result was delicious; so sweet and rich in flavor and very similar to the dishes we’ve had from our favorite Korean restaurants in the states and abroad. Thank you for sharing. My husband and I really enjoyed it! Should you decide to make a spicy version, we wouldn’t hesitate to try it.

Instant Pot or Pressure Cooker Keto Chinese Braised spareribs are meaty little ribs with a great, rich, deep flavor. These are ribs braised in a deep, dark flavorful black bean sauce that coats the ribs with umami goodness. Super easy dump and cook recipes for your Instant Pot or pressure cooker.

Instant Pot Korean Short Ribs

Prep Time: 15 minutes
Cook Time: 55 minutes
Natural release: 15 minutes
Total Time: 1 hour 10 minutes
Servings: 6Calories: 105kcal

Ingredients:

Main:
  • 200 g Korean radish (7 ounces), (or daikon radish), optional, cut in medium size chunks
  • 1.5 kg bone-in beef short ribs (3.3 pounds)
  • 250 g carrots (8.8 ounces), peeled & cut in medium size chunks

Sauce:
  • 2 Tbsp honey
  • 2 Tbsp rice wine (mirin)
  • 1 Tbsp minced garlic
  • 1 tsp sesame oil
  • 5 whole black peppercorns
  • 1/2 cup water
  • 1 red apple (or nashi / asian pear), (170 g / 6 ounces), cored & chopped
  • 1/2 onion (60 g / 2 ounces), peeled & chopped
  • 6 Tbsp soy sauce , regular
  • 2 Tbsp brown sugar

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Instructions:

  1. First, Fill a large pot with some water (about 2/3 of the pot) and bring it to boil. While the water is boiling, soak the ribs in cold water. Once the water in the pot is rapidly boiling, transfer the short ribs into the pot and boil them over medium high heat for 6 to 8 minutes. 
  2. Second, Drain the water away and rinse the ribs in cold running water. Cut off any excess fat (with a pair of scissors) from the ribs. Place the short ribs in the instant pot.
  3. Next, Meanwhile, blend the sauce ingredients in a mixer or food processor until smooth.
  4. Pour the sauce over the short ribs. Put the lid on and make sure the vent is in the sealed position. Set the pot to pressure cook on high for 35 minutes. After the pressure cook cycle is complete, allow the pressure to naturally release for 15 mins (the vent is still closed). Then do quick release and wait until the quick release cycle is complete. Be careful of any remaining steam. Unlock and remove the lid.
  5. Using a slotted spoon, transfer the meat to a large bowl then cover and set aside. Cancel the keep warm mode. (Which would have activated automatically when it finished pressure cooking.)
  6. Add the prepared vegetables into the pot. Set the pot to sauté (normal) for 20 minutes and cook the vegetables until soft. Meanwhile, the sauce will turn thick and glazy. 
  7. Set the pot to off and transfer the vegetables and the sauce to the meat, then toss to coat. (If desired, you can separate the oil from the sauce as explained in the cooking tips above). Garnish with toasted sesame seeds.
  8. Serve the ribs with steamed rice and other Korean side dishes. Steamed vegetables such as broccoli go well too.


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