Instant Pot Beef Short Rib Barbacoa Recipes

EASY INSTANT POT BEEF SHORT RIBS (5 INGREDIENTS!)

Steps:

• Pat the short ribs dry with paper towels.
• Use sea salt and black pepper to generously season the short ribs on both sides.
• Set the Instant Pot to Saute on High (or "More"). Add oil and let it heat up until hot.
• Once oil is hot, add the short ribs in a single layer. Sear for about 5 minutes per side, until browned. You will need to do this in two batches, so that they are not too crowded. Set all the short ribs aside outside the pan as you get through them.
• Add the minced garlic to the empty Instant Pot, and saute for about 1 minute, until fragrant.
• Add the broth and coconut aminos to the Instant Pot. Use a wooden spoon to release any browned bits of garlic from the bottom of the pan (deglaze it). Shut off the saute function.
• Place the short ribs back into the Instant Pot, crowding them together in a single layer. Push the bay leaves into the broth, if using (optional). Close the lid and set the pin to Seal. Cook on High pressure for 40 minutes. Use Natural Release for 10 minutes, then Quick Release if there is any pressure left.
• At this point, you can shred the short ribs or leave them whole.
• Remove the short ribs, leaving the liquid behind, and cover the short ribs with foil to keep warm. Set the Instant Pot to the Saute function.
• Sprinkle gelatin (don't dump it) over the liquid in the Instant Pot, one tablespoon at a time, whisking rapidly and immediately after each sprinkle.
• Simmer for 10 to 15 minutes, until the sauce thickens. If it's still not as thick as you like, add more gelatin and repeat.

INSTANT POT BARBACOA BEEF

Steps:

• Combine beer, garlic, chipotles, onion, green chiles, lime juice, vinegar, cumin, oregano, salt, pepper and cloves in a blender or food processor. Purée for 30 seconds, or until completely smooth. Set aside.
• Press the "Sauté" setting on the Instant Pot. Add oil. Then once it is heated and shimmering, add the roast and sear - turning every 45-60 seconds or so - until the roast is browned on all sides. Press "Cancel" to turn off the heat.
• Add the bay leaves and pureed sauce, and briefly toss everything until the roast is evenly coated in the sauce. Close lid securely and set vent to "Sealing".
• Press "Manual", then press "Pressure" until the light on "High Pressure" lights up, then adjust the +/- buttons until time reads 60 minutes. Cook. Then very carefully, turn the vent to "Venting" for quick release, and wait until all of the steam has released and the valve has dropped.
• Remove the lid, and discard the bay leaves.
• Using two forks, shred the beef into bite-sized pieces. Give the beef one more good toss in all of those juices so that it can soak them up.
• Serve warm, or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

INSTANT POT BEEF SHORT RIB BARBACOA

Steps:

• Start by slicing all of the vegetables. See recipe notes about slicing the onion. Mince the garlic roughly (some larger chunks are totally okay). Diced peppers finely.
• Combine all of the spices in a bowl, and mix together well.
• Turn the instant pot to Sauté mode, and the olive oil. Let it heat until it shimmers. Add the short ribs. Brown them for about 1 minute per side.
• Add the onions, and garlic. Let them cook for a couple of minutes. Pour the spice mixture over the ribs, and vegetables.
• Pour in the broth, honey, soy sauce, worcestershire, and the peppers in the adobo sauce.
• Switch the instant pot to Meat/Stew mode, and adjust the timer to 45 minutes. The pot will read "ON", while it increases pressure. Once it reaches the correct pressure, it will show the timer.
• After 45 minutes, turn off the pot. Allow it to natural release for 15 minutes, and then turn the knob to venting to release the remaining pressure.
• Remove the ribs from the liquid, and pour the lime juice over them.

INSTANT POT® SHORT RIBS

Steps:

• Pour red wine over short ribs in a large bowl. Marinate in the refrigerator, 8 hours to overnight.
• Remove ribs from marinade, saving marinade for later use. Season short ribs with salt and pepper. Coat 1 side of each short rib with flour.
• Select the "Saute" setting on an electric pressure cooker (such as Instant Pot®); add olive oil and butter. Cook and stir until butter melts, about 2 minutes. Add 3 short ribs to hot butter-oil mixture. Cook until bottom is browned, about 8 minutes. Transfer browned short ribs to a plate. Repeat cooking with remaining short ribs, reserving butter-oil mixture in the pot.
• Cook and stir onion, carrots, garlic, and rosemary in the hot butter-oil mixture, scraping browned bits off the sides of pot, until onion is softened and starting to brown, about 5 minutes. Add reserved wine marinade; stir well. Simmer until wine is reduced by 1/2, about 10 minutes.
• Return ribs to the pot; add chicken stock. Ensure the total volume does not go above the maximum fill line and that the bulk of the ribs are submerged. Seal the pressure cooker. Turn the venting knob on top to "Sealed", causing the floating valve to pop up.
• Press the "Manual" button; set timer for 35 minutes. Tap the venting knob with a wooden spoon or spatula. Stand back; turn knob to point at "Vent." Remove lid when pressure is released, about 5 minutes.
• Transfer the ribs to a plate and cover with aluminum foil, reserving sauce in the pot.
• Turn the Instant Pot to "Saute". Simmer sauce until slightly reduced, about 5 minutes. Stir water and cornstarch together in a bowl until smooth; add to sauce in the pot. Cook for 3 minutes. Strain sauce and serve over ribs.