Fix-It and Forget-It Holiday Instant Pot Cookbook by Hope Comerford

Author:Hope Comerford
Language: eng
Format: epub
ISBN: 9781680998474
Publisher: Good Books
Published: 2022-01-15T00:00:00+00:00

Instant Pot Boneless Short Ribs

Hope Comerford, Clinton Township, MI

Makes 4 servings

Prep. Time: 20 minutes    Cook Time: 53–55 minutes

1½ Tbsp. olive oil

3 lb. boneless short ribs

½ tsp. salt

⅛ tsp. pepper

1 large onion, sliced

6 cloves garlic, smashed

1 cup beef stock

¼ cup balsamic vinegar

¾ cup red wine

4 carrots, cut into 2-inch chunks

Sprig rosemary

Sprig thyme

2 Tbsp. cold water

2 Tbsp. cornstarch

1. Set the Instant Pot to the Sauté function and pour in the olive oil.

2. Sprinkle the short ribs with the salt and pepper, then brown them on all sides in the inner pot. Do this in batches if necessary. Set them aside.

3. Add the onion and garlic to the inner pot and sauté for 3 to 5 minutes.

4. Pour the beef stock into the inner pot and scrape the bottom to remove any bits that may be stuck. Press Cancel.

5. Place the short ribs back into the inner pot, along with the balsamic vinegar, red wine, carrots, rosemary, and thyme.

6. Secure the lid and set the vent to sealing. Manually set the cook time for 50 minutes on high pressure.

7. When the cook time is over, let the pressure release naturally for 20 minutes, then release the remaining pressure manually.

8. Switch the Instant Pot to the Sauté function.

9. Mix the cold water and cornstarch. Gently stir this mixture into the contents of the inner pot and let simmer until the sauce is thickened a bit, about 3 to 5 minutes.

10. Serve the short ribs and carrots with the sauce spooned over the top.

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