Instant Pot Cola Braised Short Ribs Recipes

COLA BRAISED INSTANT POT BEEF SHORT RIBS

Steps:

• Mix the salt, paprika, pepper, cayenne and cumin in a bowl.
• Cut the boneless short ribs into 4" to 6" pieces and coat with the spice rub from step one.
• Add 2 TB of olive oil to your Instant Pot and set it to "high" or "more" saute.
• When the display reads "HOT", brown the ribs in batches so that you don't overcrowd the pot. It should take about 2 minutes per side to get a nice sear on the meat.
• Remove the meat from the Instant Pot and add the garlic and onions. Saute until soft -- about 4 minutes.
• Add the soda, coconut aminos and Worcestershire sauce to the Instant Pot, and using a spoon or rubber tongs, scrape the brown crusty fond off the bottom of the pot so that it dissolves into your sauce.
• Add the beef to sauce, turning to coat each piece. Put the lid on the Instant Pot, and set to pressure cook for 30 minutes. Once the 30 minutes is up, allow the Instant Pot to do a "natural release" for 15 minutes.
• Remove the beef from the Instant Pot and using an immersion blender, blend in the xanthan gum until the sauce is smooth and there are no clumps.
• Return the meat to the sauce, and using 2 forks, shred the meat into bite sized chunks.
• Serve over mashed cauliflower.

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.