https://guylyons.dev/tags/instant-pot/Recent content in Instant-Pot on Guy LyonsHugoen-usWed, 25 Feb 2026 00:00:00 +0000https://guylyons.dev/recipes/instant-pot-korean-short-ribs/Wed, 25 Feb 2026 00:00:00 +0000https://guylyons.dev/recipes/instant-pot-korean-short-ribs/<h2 id="servings-and-time">Servings and Time</h2> <ul> <li>Serves 6</li> <li>Prep: 15 minutes</li> <li>Cook: 55 minutes</li> <li>Natural release: 15 minutes</li> <li>Total: about 1 hour 10 minutes</li> </ul> <h2 id="ingredients">Ingredients</h2> <h3 id="main">Main</h3> <ul> <li>1.5 kg (3.3 lb) bone-in beef short ribs</li> <li>250 g (8.8 oz) carrots, peeled and cut into medium chunks</li> <li>200 g (7 oz) Korean radish (or daikon), optional, cut into medium chunks</li> </ul> <h3 id="sauce">Sauce</h3> <ul> <li>1/2 cup water</li> <li>1 red apple (or nashi/asian pear), cored and chopped (about 170 g / 6 oz)</li> <li>1/2 onion, peeled and chopped (about 60 g / 2 oz)</li> <li>6 tbsp regular soy sauce</li> <li>2 tbsp brown sugar</li> <li>2 tbsp honey</li> <li>2 tbsp rice wine (mirin)</li> <li>1 tbsp minced garlic</li> <li>1 tsp sesame oil</li> <li>5 whole black peppercorns</li> </ul> <h2 id="instructions">Instructions</h2> <ol> <li>Fill a large pot about two-thirds full with water and bring to a boil.</li> <li>While it heats, soak the short ribs in cold water.</li> <li>Once boiling, add ribs and boil over medium-high heat for 6 to 8 minutes.</li> <li>Drain and rinse ribs under cold running water. Trim excess fat with scissors.</li> <li>Put cleaned ribs into the Instant Pot.</li> <li>Blend all sauce ingredients until smooth.</li> <li>Pour sauce over the ribs.</li> <li>Lock lid and set vent to sealed. Pressure cook on high for 35 minutes.</li> <li>Let pressure release naturally for 15 minutes, then quick release the rest.</li> <li>Carefully open lid and transfer meat to a large bowl with a slotted spoon. Cover and set aside.</li> <li>Cancel keep-warm mode.</li> <li>Add carrots and radish to the pot.</li> <li>Set to saute (normal) and cook for about 20 minutes, until vegetables are soft and sauce is thick and glossy.</li> <li>Turn off heat. Return vegetables and sauce to the meat and toss to coat.</li> <li>Garnish with toasted sesame seeds if desired.</li> <li>Serve with steamed rice and Korean side dishes.</li> </ol> <h2 id="notes">Notes</h2> <ul> <li>Parboiling and rinsing the ribs helps clean the flavor and remove bone residue.</li> <li>For better tenderness and timing, use a fast natural release: 15 minutes natural, then quick release.</li> <li>If you want less fat, chill sauce and skim hardened fat before serving, or use a fat separator.</li> </ul> <p>Source: My Korean Kitchen (Instant Pot Korean Short Ribs)</p>