Tender Short Ribs in an Electric Pressure Cooker

Ingredients 0/12

Step 1

Season the short ribs all over with garlic powder, kosher salt, and pepper. Turn your electric pressure cooker to the sauté setting and heat a bit of olive oil. Once hot, brown the ribs on all sides—this usually takes about 2 minutes per side. When they’re nicely seared, take them out and set them aside.

Step 2

Add the beef stock, tomato paste, chopped carrots, onion, a splash of vinegar, and mushrooms to the pot. Give everything a good stir until the tomato paste dissolves. Nestle the short ribs back into the liquid, then close and lock the lid. Use the meat or pressure cook function and set the timer for around 30 to 40 minutes. It’ll take about 10 to 15 minutes for the pressure to build up before the cooking starts.

Step 3

Once the timer’s up, let the pressure release naturally—it usually takes about 15 minutes. Carefully open the lid, remove the ribs, and skim off any fat floating on top of the sauce. To thicken the sauce, mix some water and cornstarch until smooth, then turn the sauté function back on. Bring the sauce to a gentle boil and stir in the cornstarch mixture until it thickens to your liking. Season with a little more salt and pepper, then return the ribs to the pot and let everything simmer together on low for about 5 minutes so the flavors really meld.