Instant Pot Korean Short Rib Stew
Recipe tags: beef base, moderate difficulty, main, beef, slow
|3 lbs||bone-in beef short ribs|
|1||Asian pear, cored and chopped|
|2 tbsp||Better Than Bouillon® Roasted Beef Base|
|2 tbsp||Korean chili paste|
|2 tbsp||rice wine or mirin|
|4||cloves garlic, chopped|
|1 tsp||sesame oil|
|6||large carrots, peeled and cut into chunks|
|2||large yellow-fleshed potatoes, peeled and cut into chunks|
|1 tsp||sesame seeds|
|2||green onions, thinly sliced|
Rinse ribs in cold water; trim any excess fat with scissors and discard. Place in multi-cooker; set aside.
In blender, combine 1/2 cup water, pear, onion, brown sugar, soy sauce, Beef Base, chili paste, honey, rice wine, garlic and sesame oil. Purée until very smooth.
Secure lid and ensure vent is sealed. Set to Pressure Cooker on High for 40 minutes. Once cycle is complete, allow steam to release naturally, with vent closed, for 15 minutes. Select Quick Release and carefully remove lid when cycle is complete.
Transfer ribs to platter; cover and keep warm. Meanwhile, set multi-cooker to Sauté; cook carrots and potatoes for about 20 minutes or until vegetables are tender and sauce has thickened. Spoon over ribs. Sprinkle with sesame seeds and green onions.
Tip: Korean chili paste, also called gochujang, can be found in the Asian or international aisle of well-stocked grocery stores, as well as in specialty markets.