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