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  "title": "Instant Pot Braised Short Rib Recipe",
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  "url": "https://riceselect.com/recipe/instant-pot-braised-short-rib-recipe",
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  "intro": "<p>Korean boneless short ribs are quickly braised in the Instant Pot for a tasty rice bowl that you can make for a weeknight dinner.</p>",
  "difficulty": "medium",
  "prepTime": 20,
  "cookTime": 55,
  "totalTime": 75,
  "serves": 4,
  "pot": false,
  "spicy": false,
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      "label": "Instant Pot Short Ribs:",
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    {
      "label": "2 lb boneless beef short ribs",
      "amount": null,
      "measurement": null,
      "__typename": "ingredients_TableRow"
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    {
      "label": "1/4 tsp salt",
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      "label": "1/4 tsp pepper",
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      "label": "2 tbsp canola oil",
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      "label": "1 cup sodium-reduced beef broth",
      "amount": null,
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      "label": "1/4 cup rice vinegar",
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      "label": "1/2 tsp salt",
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      "label": "1/2 tsp granulated sugar",
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      "label": "1 cup RiceSelect® Jasmati® Rice",
      "amount": null,
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    {
      "label": "1/4 cup fresh cilantro leaves",
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  "instructions": [
    {
      "instruction": "Instant Pot Short Ribs: Pat short ribs dry with paper towel. Cut into 2-inch chunks and season with salt and pepper. Set Instant Pot on Sauté function to medium-high heat. Heat canola oil. In batches, cook short ribs for 3 to 5 minutes per side or until browned.",
      "__typename": "instructions_BlockType"
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      "__typename": "instructions_BlockType"
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    {
      "instruction": "Close lid and lock to seal. Set Pressure Cook function to High setting for about 25 minutes or until short ribs are tender. Carefully release the pressure manually according to manufacturer’s instructions before removing lid. Transfer short ribs to plate.",
      "__typename": "instructions_BlockType"
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      "instruction": "Whisk together 1 tsp water and cornstarch. Set Instant Pot on Sauté function to high heat. Bring sauce to boil; stir in cornstarch mixture. Cook, stirring often, for 8 to 10 minutes or until thickened. Return short ribs to Instant Pot; set to Warm function until ready to serve.",
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      "instruction": "Rice Bowls: Meanwhile, toss together radishes, carrot, red onion, vinegar, salt and sugar. Let stand for 20 minutes.",
      "__typename": "instructions_BlockType"
    },
    {
      "instruction": "Prepare rice according to package directions. Divide rice among 4 bowls. Top with short ribs, pickled vegetables and cilantro.",
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Ingredients

Instructions

  1. Instant Pot Short Ribs: Pat short ribs dry with paper towel. Cut into 2-inch chunks and season with salt and pepper. Set Instant Pot on Sauté function to medium-high heat. Heat canola oil. In batches, cook short ribs for 3 to 5 minutes per side or until browned.
  2. Whisk together broth, 1/2 cup water, soy sauce, rice wine vinegar, sugar, gochujang, sesame oil, ginger and garlic; pour over short ribs. Turn off Sauté function.
  3. Close lid and lock to seal. Set Pressure Cook function to High setting for about 25 minutes or until short ribs are tender. Carefully release the pressure manually according to manufacturer’s instructions before removing lid. Transfer short ribs to plate.
  4. Whisk together 1 tsp water and cornstarch. Set Instant Pot on Sauté function to high heat. Bring sauce to boil; stir in cornstarch mixture. Cook, stirring often, for 8 to 10 minutes or until thickened. Return short ribs to Instant Pot; set to Warm function until ready to serve.
  5. Rice Bowls: Meanwhile, toss together radishes, carrot, red onion, vinegar, salt and sugar. Let stand for 20 minutes.
  6. Prepare rice according to package directions. Divide rice among 4 bowls. Top with short ribs, pickled vegetables and cilantro.