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Massaman Curry Short Ribs in Instant Pot

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PREP TIME
15 min
COOKING TIME
45 min
TOTAL TIME
70 min
SERVINGS
8 servings
Dinner
Massaman Curry Short Ribs in Instant Pot
Ingredients
  • 1 tablespoon vegetable oil
  • 2 pounds beef short ribs
  • 4 ounces massaman curry paste
  • 1 (1 inch) piece fresh ginger, minced
  • 1 tablespoon minced garlic
  • 1 1/2 (14 ounce) cans coconut milk
  • 1 tablespoon ground turmeric
  • 1 tablespoon curry powder
  • 1 tablespoon ground cumin
  • 1 tablespoon red chile powder
  • 1 tablespoon garlic salt
Instructions
1
Turn the pressure cooker on and switch it to its Saute mode. Allow it to heat up for 2 minutes, then add a small amount of vegetable oil to the pot. Brown 3-4 short ribs at a time in the hot oil, using a gentle stirring motion until they are nicely browned on both sides, taking about 2 minutes per side. Repeat this process with the remaining short ribs, setting them aside once done.
2
Next, combine curry paste, grated ginger, and minced garlic in the hot pot. Use a wooden spoon to scrape up any browned bits from the bottom of the pot, stirring for about 2 minutes. Pour in a can of coconut milk and stir in turmeric, curry powder, ground cumin, chile powder, and garlic salt.
3
Carefully place the short ribs back into the pot, using a gentle folding motion to coat them evenly in the curry sauce.
4
Close and lock the lid on the pressure cooker. Follow the manufacturer's instructions to select the Meat/Stew function and set a timer for 25 minutes. Allow 10-15 minutes for the pressure to build up.
5
Release the pressure using the natural-release method, as instructed by the manufacturer. This process may take anywhere from 10 to 40 minutes.