Hope everyone had an awesome July 4th holiday weekend! Last Friday, I had the day off and decided to finally use my long awaited Instant Pot to cook up something good (and healthy, since I knew I was going to eat some tasty not-so-healthy food that weekend). I trust Michelle Tam from Nomnompaleo with my cooking life and knew I had to go for one of her recipes. I perused the Slow Cooker / Pressure Cooker section of her recipe index and finally decided on the Slow Cooker Korean Grass Fed Short Ribs recipe due to the number of ingredients I had on hand. I made some substitutions and had to buy two things, but generally, had most of the ingredients. I would love to try so many recipes on my Paleo Pinterest board but seriously, would never get myself to buy so many extra ingredients that I don’t use in my daily cooking routine.
So, what was the verdict? Soft, tender, fall-off-the-bone goodness! The asian flavors were there but not overwhelming. THANK YOU MICHELLE TAM AND INSTANT POT. The perfect duo. It was very easy to make, and I would say not very time-consuming as I originally thought. I think it took me 10-15 minutes to prep, 10 minutes in the broiler, and ~60 minutes in the Instant Pot (~10 min for pot to reach high pressure then 50 min to cook). And the results will make you think you’re a legit chef.
So here’s a modified recipe, majorly thanks to the comments section of the recipe page.
I totally recommend reading the comments section of every recipe (if available) since the author or other people who’ve made it may give great tips!
Pressure Cooker Korean Short Ribs
Original recipe: Nomnompaleo’s Slow Cooker Korean Grass Fed Short Ribs
- 6 pounds of bone-in English-style short ribs
- Nomnompaleo uses grass-fed short ribs but I checked my local American market and that grass-fed ish is like $6 a pound! UH Sorry. I know I’m breaking the paleo rules here but I CANNOT afford $6/lb. So, I went to the Chinese market and bought $2.58/lb of short ribs. Yes, there was a lot more fat. But #noregrets #cheap4ever #sorrypaleogods
- I asked the Chinese butcher to cut mine into smaller chunks (4x 2-inch tall chunks) so it would fit in my Instant Pot
- Nomnompaleo uses kosher salt but I had table salt at home
- Freshly ground pepper
- 1 medium apple peeled, cored, and chopped coarsely
- Nomnompaleo calls for 1 medium pear or Asian pear but I had apples at home. One person asked if they could sub pear for a green apple but Michelle said the fruit had to be sweet. So I used a red apple and it was fine
- ½ cup coconut aminos
- 6 garlic cloves, peeled and roughly chopped
- 1 hunk of ginger, about the size of your thumb, cut into two pieces
- 2 teaspoons of Red Boat fish sauce
- 1 tablespoon rice vinegar (look for no sugar!)
- Nomnompaleo uses coconut vinegar but Michelle says you can sub for applecider vinegar, rice vinegar, white balsamic vinegar.
- 1 cup chicken broth
- Nomnompaleo uses organic chicken broth but I just went cheapo and bought low sodium chicken broth (of course, checked the label and ingredients didn’t seem too terrible)
Two things omitted because I didn’t feel like buying it:
- 3 scallions, roughly chopped
- Small handful of roughly chopped fresh cilantro
I actually quite enjoy reading Michelle’s writing style for her instructions, so I definitely recommend you to read her instructions.. but I’ll just tell you what I did:
- Preheat broiler
- Take out your baking pan with rack and cover with a sheet of aluminum foil
- Place the short ribs on top of the foil, bone down, and season generously with salt and pepper
- Use tong (or whatever utensil) to flip the short ribs bone up and again, season generously with salt and pepper
- Place pan of ribs in oven and broil for 5 minutes
Tip: While the ribs are broiling, use this time to chop the ginger, apple, and garlic
- Use tongs and flip over ribs and broil again for 5 minutes
- Take pan out of oven
- Place ribs in a single layer (I put mine on the side so it would fit) inside the inner pot
- Toss the apple, coconut aminos, garlic, ginger, fish sauce, and vinegar in a blender and puree until smooth. I used a Nutri-bullet and that was fine.
- Pour this new (gingery-smelly) concoction onto the ribs evenly inside the inner pot
- Pour chicken broth in there as well
- Cover pot with lid and set Manual setting (high pressure) at 50 minutes.
- LIVE YOUR LIFE FOR ~60 MINUTES
- Come back and either let it naturally release the pressure OR if you’re impatient like me, I just used the quick-release. In the comments section, Michelle says to do natural release.
- Once pressure is all gone, open the lid and REJOICE AT HOW GOOD IT SMELLS.
- Serve and ENJOY.