Pressure Cooker Korean Ribs. In the pot, rinse the ribs with cold water a couple of times to remove surface blood and bone dust. Select pressure cook (manual) and cook for 35 minutes on high pressure.
Put the meat and sauce in the pressure cooker and put it on the stove top on high heat until the pressure release valve. If you’re in a hurry you can skip this part and dump it all into the instant. Prep the meat and make the sauce as per directions above.
Ingredients (材料):牛肋骨(大件) beef short ribs 1.5 kg紅蘿蔔(中件) carrot (chunks) 250 g韓國蘿蔔(中件) korean radish (chunks) 200 g葱花. Lightly season short ribs with salt and pepper, and add to the cooker. In the pot, rinse the ribs with cold water a couple of times to remove surface blood and bone dust.
Pressure cook the short ribs: Drain, and fill the pot with 4 cups of water to cover the ribs. Put the meat and sauce in the pressure cooker and put it on the stove top on high heat until the pressure release valve.
Soak ribs in a large bowl of water for 1 hour. Lock the lid on the pressure cooker. Allow pressure to release naturally for 10 minutes, then set steam vent handle to venting to quick.
Lock on lid and close pressure valve. They are fall apart tender, taste delicious and are easily made in your instant pot. Place ribs into a large heavy duty storage bag or storage container and add sauce.
Close the instant pot and set it on pressure for 50 minutes. Cook under pressure for 45 minutes, naturally depressuirze. Place the air fryer basket in a clean inner pot, layer the short ribs on top, then sprinkle with sesame seeds.
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