Instant Pot Beef Short Ribs Dish: Healthy Meal and Food

Instant Pot Beef Short Ribs Dish, these beef short ribs by Lexi’s Clean Kitchen swap mashed potatoes for cauliflower mash to make it lower in carbs and higher in fiber to promote weight loss.

Short ribs offer a nice amount of protein to keep you full and the grass-fed butter or olive oil provide good-for-you fats in fact.

Instant Pot Beef Short Ribs Dish: How to Cook

You sear the meat using the saute function until it’s nice and browned to deepen the flavor of the resulting sauce.

Then add some aromatics to the pot (we use shallots, garlic, carrots, and rosemary).

Deglaze the pot with liquid (we use wine and beef broth, but you can use all beef broth)

Cook on high pressure for 40 minutes, with a natural release for 10 minutes.

Reduce the sauce further, adding the optional thickener if desired. Serve with cauli-mash.

Instructions

Heat up Instant Pot using Sauté More. Wait until it says HOT (prevents short ribs from sticking to the pot).

Then add 1 tbsp (15ml) olive oil in Instant Pot. Season one side generously with salt then black pepper.

Add in 5 pieces of short ribs, then brown each side for 4 minutes. While one side is browning, season the other side with more salt and black pepper.

Set aside the browned short ribs. Add in sliced onions, and saute until soften (~ 3 minutes).

Then add in chopped garlic, and saute until fragrant (~30 seconds).

Add in chopped carrots, celery, a pinch of dried thyme, and 2 bay leaves, then saute for 2 minutes.

Pour a ½ cup (125ml) red wine in Instant Pot and deglaze by scrubbing the flavorful brown bits off the bottom of the pot with a wooden spoon.

Give it a quick mix. Let the wine simmer for a minute to allow some of the alcohol to evaporate.

Then add 1 tbsp (15ml) light soy sauce, 1 tbsp (15ml) fish sauce, 1-1.5 tbsp (14-21g) brown sugar, 2 tbsp (30ml) balsamic vinegar, and ½ cup (125ml) unsalted chicken stock in Instant Pot.

Carefully add in browned short ribs + meat juice.

Drain & transfer the potatoes to a larger mixing bowl. Mash the potatoes with a potato masher.

Mix in 100ml whole milk and 1 – 2 tbsp (14g -28g) unsalted butter. Season to taste with salt & pepper.

Carefully set aside the short ribs. Mix 2.5 tbsp (22.5g) cornstarch and 3 tbsp (45ml) cold water together in a small mixing bowl.

Bring the sauce to a simmer and add the cornstarch mixture one third at a time to thicken the red wine sauce until desired thickness.