Brown Sugar Short Ribs with Peanut Butter

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Ever since Gina posted about the Instant Pot before the holidays, I knew it was something I had to have. It serves as a pressure cooker, slow cooker, rice cooker, yogurt maker…and on and on! Andrew and I make rice all time, so we knew we’d get a ton of use from this from our rice consumption alone.

When Christmas came around, my mom asked if I had a wish list, and without skipping a beat I told her I must have the Instant Pot. I have a ton of different kitchen tools and appliances (some may or may not get a ton of use *cough* mandolin…), but this one has been different! I’ve made a couple recipes that Gina has shared on her site, but my very favorite meal so far came from the cookbook that my mom gifted along with the pot. These ridiculously amazing short ribs have a sweet, nutty, and slightly spicy sauce, and the instant pot cooks them way faster than most other methods (which can take up to 8 hours!), and, the best part, they’ll melt in your mouth.

The recipe called for boneless short ribs, but I only could find bone-in and they worked just fine, so do as you please!

I’ve also provided the directions if you have a stovetop pressure cooker.

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In stovetop pressure cooker over medium heat, or an electric pressure cooker (turned to the browning setting), add the oil and let heat for 2-3 minutes.

Add in the short ribs, in batches, so that each one is nicely browned. Brown them on all sides. Repeat until all of the short ribs are brown (about 8 minutes per batch).

Transfer the short ribs into a large bowl.

Add the onion, ginger, garlic, and red pepper flakes into the pressure cooker and cook for 2-3 minutes.

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Add in the brown sugar, and mix until the sugar melts, about 30 seconds.

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Stir in the broth, soy sauce, water and peanut butter. Make sure to scrape up the browned bits on the bottom of the pot.

Return the meat to the pot, along with any juices that have accumulated in the bowl.

Lock the lid on the pressure cooker.

Stovetop pressure cooker: Raise the heat to high and bring the pot to high pressure (15 psi). Once the pressure is reached, reduce the heat as much as possible while maintaining the pressure. Cooke for 35 minutes. Once the time has passed, remove the pot from the heat and allow the pressure to fall normally (about 20 minutes).

Electric pressure cooker / Instant Pot: Set the machine to cook at high pressure (9-11 psi). Cook at high pressure for 50 minutes. Turn the machine off (or unplug it) so it doesn’t flip to the ‘keep warm’ setting. Let the pressure return to normal, naturally (about 20-25 minutes).

Unlock the lid and transfer the short ribs to serving bowls.

Skim the fat from the sauce (might take awhile…it sure did in my case!)

If you used boneless short ribs, simply ladle the sauce over the meat.

If you used bone-in short ribs, remove the meat from the bone and ladle the sauce over the meat.

Sprinkle the meat with scallions and toasted sesame seeds.

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Adapted from: The Great Big Pressure Cooker Book

Makes: 6 servings

Prep: 5 minutes, Cook: 45-60 minutes, Total: 50-65 minutes (depending on cooking method)

  • 2 tablespoons olive oil
  • 1 teaspoon chili oil
  • 3 lbs beef short ribs (boneless or bone-in)
  • 1 white onion
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup brown sugar
  • 1/2 cup beef broth
  • 1/4 cup soy sauce
  • 1/4 cup water
  • 2 tablespoons creamy peanut butter
  • 3 scallions, sliced
  • 1 tablespoon sesame seeds, toasted

In stovetop pressure cooker over medium heat, or an electric pressure cooker (turned to the browning setting, called ‘sauté’ on the instant pot), add both oils and let heat for 2-3 minutes.

Add in the short ribs, in batches, so that each one is nicely browned. Brown them on all sides. Repeat until all of the short ribs are brown (about 8 minutes per batch).

Transfer the short ribs into a large bowl.

Add the onion, ginger, garlic, and red pepper flakes into the pressure cooker and cook for 2-3 minutes.

Add in the brown sugar, and mix until the sugar melts, about 30 seconds.

Stir in the broth, soy sauce, water and peanut butter. Make sure to scrape up the browned bits on the bottom of the pot.

Return the meat to the pot, along with any juices that have accumulated in the bowl.

Lock the lid on the pressure cooker.

Stovetop: Raise the heat to high and bring the pot to high pressure (15 psi). Once the pressure is reached, reduce the heat as much as possible while maintaining the pressure. Cooke for 35 minutes. Once the time has passed, remove the pot from the heat and allow the pressure to fall normally (about 20 minutes).

Electric: Set the machine to cook at high pressure (9-11 psi). Cook at high pressure for 50 minutes. Turn the machine off (or unplug it) so it doesn’t flip to the ‘keep warm’ setting. Let the pressure return to normal, naturally (about 20-25 minutes).

Unlock the lid and transfer the short ribs to serving bowls.

Skim the fat from the sauce (might take awhile…it sure did in my case!)

If you used boneless short ribs, simply ladle the sauce over the meat.

If you used bone-in short ribs, remove the meat from the bone and ladle the sauce over the meat.

Sprinkle the meat with scallions and toasted sesame seeds.


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