Instant Pot Spicy Korean Short Ribs

Submitted by DanaAngeloWhite

"You can use bone-in or boneless short ribs for this recipe. As your butcher for the boneless version, they are a little harder to find but totally worth it!"

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photo by Jonathan Melendez

Ready In:: 1hr 5mins
Ingredients:: 8
Serves:: 6

ingredients

2 tablespoons chili paste (such as sambal oelek)
2 tablespoons molasses
2 teaspoons reduced sodium soy sauce
1 teaspoon ground ginger
1 garlic clove, minced
2 lbs boneless short ribs, cut into pieces
¹⁄₂ teaspoon kosher salt
¹⁄₂ cup chopped fresh cilantro, for serving

directions

In a small bowl, combine chili paste, molasses, soy sauce, ground ginger and garlic.
Season short ribs with salt and transfer them to the inner pot. Add sauce and toss to coat.
Cover and lock the lid in place. Place the vent to the sealing position and set to manual on high pressure for 40 minutes. When the cook time is done, allow the pressure to naturally release for 10 minutes and then release the remaining pressure.
Open the lid and remove pieces of meat using a slotted spoon. Serve garnished with fresh cilantro.
Serves: 6; Calories: 245; Total Fat: 10 grams; Saturated Fat: 4 grams; Total Carbohydrate: 8 grams; Sugars: 5 grams; Protein: 30 grams; Sodium: 346 milligrams; Cholesterol: 106 milligrams; Fiber: 0 gram.