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Instant Pot Korean Short Ribs

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PREP TIME
20 min
COOKING TIME
55 min
TOTAL TIME
145 min
SERVINGS
6 servings
Dinner Korean
Instant Pot Korean Short Ribs
Ingredients
  • 3 pounds beef short ribs
  • 1 Asian pear - peeled, cored, and coarsely chopped
  • 1 small onion, chopped
  • 4 cloves garlic, chopped
  • 1/2 tablespoon peeled and coarsely chopped fresh ginger
  • 1 cup low-sodium soy sauce, divided
  • 1/4 cup rice wine
  • 1/4 cup water
  • 1/4 cup brown sugar
  • 2 tablespoons sesame oil, divided
  • 1/2 teaspoon ground black pepper
  • 2 carrots, peeled and cut in chunks
  • 5 radishes, peeled and cut into chunks
  • 1/4 cup white sugar
  • 1/2 bunch green onions, chopped, or to taste
  • 1 tablespoon sesame seeds, or to taste
Instructions
1
Submerge the ribs in a large container filled with water for 1 hour to rehydrate them.
2
Concurrently, blend Asian pear, onion, garlic, and ginger in a blender or food processor until the mixture is well combined. Transfer it to a separate mixing bowl and mix in 3/4 cup soy sauce, rice wine, water, brown sugar, 1 tablespoon sesame oil, and pepper to create a sauce. Set the sauce aside momentarily.
3
Drain the excess water from the ribs and thoroughly dry them with paper towels. Remove any excess fat from the ribs. Place the ribs in a pressure cooker and add carrots and radishes on top. Pour the prepared Asian pear sauce over the ribs and vegetables. Close and lock the lid of the pressure cooker, following the manufacturer's guidelines for using this appliance. Set the timer according to the manufacturer's instructions for 35 minutes, selecting the 'Meat' function. Allow 10 to 15 minutes for the pressure to build up.
4
Release the built-up pressure using the natural-release method, as specified by the manufacturer's instructions, for 10 to 40 minutes. Unlock and remove the lid of the pressure cooker. Transfer the meat and vegetables onto a plate, setting them aside for now.
5
Switch to the 'Sauté' function on your Instant Pot and stir in white sugar, the remaining 1/4 cup soy sauce, and the remaining 1 tablespoon sesame oil. Cook, stirring occasionally, until the sugar has melted and the sauce has thickened, approximately 10 minutes. Return the ribs and vegetables to the pot; stir them gently to coat with the sauce.
6
Garnish the ribs and vegetables with green onions and sesame seeds.