Korean-Style Short Ribs (45 Min Instant Pot)
Do you own an Instant Pot? If you’re a fan of slow cooking than girrrrrrllll you need to invest in this amazing appliance! Now, I’m not gonna lie, when you first open the box, you’ll probably feel overwhelmed. This thing programs itself and communicates with you— she’s sophisticated.
So there’s a bit of a learning curve— but I’m telling you, it’s well worth the time to familiarize yourself with this sexy slow cook upgrade.
I’ve prepared this recipe numerous times in the archaic crock pot— you know the deal— 6 to 9 hours later you’re sitting down to enjoy the fruits of your labor. The Instant Pot prepared this meal in 45 minutes. 45 MINUTES! That’s incredible!
I discovered this delicious recipe at nomnompaleo.com and was thrilled to discover that it was keto-friendly. I LOVE Korean short ribs, and had (for the most part) written them off because of their high sugar content. The original recipe calls for a 9-hour slow cook, but I’ve put my twist on it by browning the meat and throwing it in the Instant Pot, and I swear the flavor is even better than before!
Korean-Style Short Ribs
Yield: 3lbs // Serving Size: 8oz // Prep time: 20 min // Cook time: 45 min
Calories: 798 Fat: 55g Carbs: 11g Protein: 59g Sugar: 3g
Ingredients
3 pounds grass-fed boneless short ribs (6 pounds for bone-in)
1 pear or Asian pear peeled, cored and chopped
1/2 cup coconut aminos
6 garlic cloves, peeled and roughly chopped
6 scallions, roughly chopped
1 hunk of ginger (about the size of your thumb) cut into chunks
2 teaspoons Red Boat fish sauce
2 Tbsp grass-fed butter or lard
1 Tbsp coconut vinegar or white balsamic vinegar
1 cup bone broth
Small handful cilantro, roughly chopped
Dash Himalayan sea salt
Fresh cracked pepper
Instructions
Season the meat generously with salt and pepper.
Place butter in cast-iron pan and bring to high heat.
Place meat in pan until nicely browned (about 3 minutes). Flip meat and repeat (so both sides are browned).
Pull meat out of pan and place in Instant Pot.*
Place pear, coconut aminos, garlic, scallions, ginger, fish sauce and coconut vinegar in blender and blend on high until pureed.
Pour puree over meat.
Add bone broth to the pot.
Press the meat/stew button. Be sure to set pot to high-pressure and “more” settings. At that point the pot should automatically set itself for 45 minutes.
Top meat with chopped cilantro and enjoy!
*If using a crockpot the recipe remains the same, you would simply adjust your cook time for 9-11 hours.
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