Pressure Cooker Short Ribs In Plum Sauce Recipes

Steps:

• Sprinkle ribs with salt and pepper. Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add oil. Working in batches, brown ribs on all sides; transfer to a plate and keep warm., Add onions to cooker; cook and stir until tender, 8-9 minutes. Add garlic and tomato paste; cook and stir 1 minute more. Stir in beef broth, wine, thyme and bay leaf. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add ribs back to cooker, partially but not fully submerging them. Lock lid; close the pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Quick-release pressure. Add carrots; bring back to full pressure and cook 7 minutes. Quick-release pressure. Press cancel., Remove ribs and vegetables; keep warm. Skim fat from cooking liquid. Discard thyme and bay leaf. Select saute setting and adjust for medium heat; bring cooking juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with ribs and vegetables.

Steps:

• Heat a 6-to 8-quart stovetop pressure cooker over medium-high, or set an electric pressure cooker to saute. Season short ribs with 1 teaspoon salt and 1/2 teaspoon pepper. Working in batches, add ribs, fat side down, and cook until browned on all sides, 8 to 10 minutes; transfer to a plate. Pour out all but 2 tablespoons fat from pressure cooker. Add garlic and flour, stirring until fragrant, 1 to 2 minutes. Stir in marsala, stock, apricots, miso, coriander seeds, 1 teaspoon salt, and 1/2 teaspoon pepper. Return ribs to pressure cooker along with any accumulated juices.
• Stovetop: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 60 minutes. Remove from heat, quickly release pressure, then remove lid.Electric: Secure lid. Manually set cooker to 60 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid.
• Let ribs stand in liquid 10 minutes. Transfer to a serving platter. Spoon sauce over meat, top with sliced scallions and ginger (if using), and serve.

Steps:

• Trim excess surface fat from the ribs. In a 6-quart or larger pressure cooker, combine broth, leeks and vinegar. Pour 2 tablespoons of soy sauce onto a large plate, and turn the meat in it to coat thoroughly.
• Place meat in the cooker with any unabsorbed soy sauce. Scatter prunes around the sides; distribute the potatoes on top. Lock lid in place. Over high heat, bring to high pressure. Reduce heat just enough to maintain high pressure. Cook for 30 minutes. Turn off heat and allow pressure to decrease naturally, about 15 minutes.
• Remove lid, tilting it away from you to allow the steam to escape. Remove potatoes, and set aside. The ribs should be fork tender. If not, simmer with lid ajar until done. Transfer meat to a platter.
• Strain the broth, and degrease in a fat separator or refrigerate overnight. Discard congealed fat. Return broth and solids to the cooker. To thicken the sauce and intensify the taste, boil over high heat, stirring often, until syrupy, 3 to 5 minutes.
• Add more vinegar, if needed, to balance the sweetness and intensify the flavors. Stir in ginger to taste. Adjust seasonings with salt and pepper. Quarter the potatoes, and return them and the meat to the cooker to reheat and coat with sauce. Transfer to a platter or individual plates, and garnish with scallions. Serve any extra sauce on the side.

Steps:

• Season short ribs on all sides with garlic powder, kosher salt, and pepper.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function according to manufacturer's instructions. Set temperature to 375 degrees F (191 degrees C) if your unit has a temperature setting.
• Heat olive oil in the pot. Add short ribs; sear all over until golden brown, about 2 minutes per side. Remove from pot and set aside.
• Combine beef stock, tomato paste, carrots, onion, vinegar, and mushroom in the pot. Stir until tomato paste is dissolved. Return short ribs to the pot. Close and lock the lid. Select Meat function according to manufacturer's instructions; set timer for 30 to 40 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Remove short ribs and skim any fat from the top of the liquid in the pot.
• Stir water and cornstarch together to make a slurry. Set pressure cooker to Saute and bring the liquid to a boil. Stir in the slurry until mixture is thickened to your liking. Season with salt and pepper and return the short ribs. Cook on low until flavors come together, about 5 minutes more.

Steps:

• If time permits, rub salt, coriander and pepper all over beef and let marinate in refrigerator for 1 hour, or, ideally, overnight.
• Set electric pressure cooker to sauté function and add oil (or use a large skillet on the stove over medium-high heat). Sear beef until evenly browned on all sides, about 2 minutes per side. You'll probably have to do this in batches. Transfer to a plate as the pieces brown. Or if using a skillet, transfer them to pressure cooker.
• Add leeks, fennel and pinch of salt to hot pan and cook until soft, about 8 minutes, then add garlic, chile powder and tomato paste; cook until fragrant, 1 to 2 minutes. Pour in wine. Add prunes and beef (or add prunes and fennel-wine mixture to the meat in the pot).
• Cover, then cook for 35 minutes on high pressure. Manually release pressure. If sauce seems thin, pull out beef pieces and reduce sauce using sauté function. Serve with fennel fronds or scallions, or both, for garnish.

Steps:

• Select saute or browning setting on a 6-qt. electric pressure cooker and adjust for medium heat; add oil. Brown ribs in batches, adding additional oil as needed. Remove ribs. Brown onions. Add ribs back to the pressure cooker. Add water. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Let pressure release naturally for 10 minutes and then quick-release any remaining pressure., In a small saucepan, combine the remaining ingredients; cook and stir over medium heat until heated through. Remove ribs from pressure cooker; discard cooking juices. Return ribs to pressure cooker. Pour sauce over top. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 5 minutes. Allow pressure to naturally release for 5 minutes and then quick-release any remaining pressure. Serve ribs with sauce.