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Instant Pot Short Ribs

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Ingredients

Warning0 allergens identified

Instant Pot Short Ribs

2 tablespoons olive oil

3 carrotschopped

1 yellow onionfinely diced

4 beef short ribs

½ tsp sea salt

½ tsp black pepper

2 tablespoons tomato paste

1 cup beef broth

⅔ cup pomegranate juiceor red wine

2 tablespoons tapioca flouror cornstarch

First, turn Instant Pot on and press the Sauté setting. Add in olive oil. Once oil is hot, add in onions and carrots. Cook for 3 minutes, stirring occasionally to prevent burning. Remove veggies from pot.

Pat dry short ribs with paper towels. Season on both sides with sea salt and pepper. If needed, add another drizzle of olive oil to the pot. Add short ribs to pot. Brown for 2 minutes on each side.

Add in all remaining ingredients except tapioca flour. Stir to combine. Press cancel.

Secure lid on top. Set top valve to Seal. Press the Pressure Cook button. Set timer for 45 minutes.

Once timer goes off, allow pot to naturally release pressure for 15 minutes. Then, carefully turn valve to Vent. Release remaining pressure.

Press Sauté. Remove ¼ cup of the liquid from the pot to a small bowl. Stir in tapioca flour.

Then, pour this slurry back into the pot. Stir until sauce has thickened.

Finally, serve short ribs and carrots!

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Pat Dry Before Searing 🏜️
Thoroughly pat the short ribs dry with paper towels before searing to create a deep, caramelized crust that locks in flavor and builds the foundation of your braising liquid.
Bloom the Tomato Paste 🍅
Sauté the tomato paste in olive oil for 1-2 minutes before adding other ingredients to deepen its umami complexity and eliminate any raw, metallic taste.
Strategic Tapioca Flour Timing ⏱️
Dust the short ribs with tapioca flour just before searing rather than earlier, as it absorbs moisture and prevents proper browning if applied too far in advance.
Pomegranate Juice Addition ✨
Add the pomegranate juice in the final 10 minutes of cooking to preserve its bright acidity and tangy notes, which complement the rich meat without becoming overpowered by prolonged heat.
Natural Release for Tenderness 💨
Allow a 10-minute natural pressure release after cooking before opening the valve to let the meat fibers relax gradually, resulting in fall-off-the-bone texture rather than mushy meat.