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Pressure Cooker Curry Short Ribs with Root Vegetables Recipe

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  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: Indian-inspired

Description

This hearty and flavorful Pressure Cooker Curry Short Ribs and Root Vegetables recipe combines tender beef short ribs with a vibrant curry-spiced broth and an assortment of root vegetables. Cooked quickly in a pressure cooker, it delivers rich, melt-in-your-mouth meat and perfectly cooked vegetables in just over an hour, making it an ideal comforting meal for chilly evenings.

Ingredients

Scale

Meat

  • 2 pounds short ribs

Vegetables

  • 2 cups diced carrots
  • 1 cup diced potatoes
  • 1 cup diced parsnips
  • 1 medium onion, diced
  • 4 cloves garlic, minced

Liquids & Sauces

  • 1 can (14 ounces) coconut milk
  • 2 cups beef broth
  • 1 tablespoon soy sauce

Seasonings & Oils

  • 2 tablespoons curry powder
  • 1 tablespoon olive oil
  • Salt to taste
  • Black pepper to taste

Instructions

  1. Prepare the pressure cooker: Heat the olive oil in the pressure cooker using the sauté mode. This step warms the oil, preparing it for browning the meat and sautéing the aromatics.
  2. Brown the short ribs: Season the short ribs with salt and black pepper, then brown them on all sides in the hot oil. Browning seals in the meat’s juices and adds depth of flavor to the dish.
  3. Sauté onions and garlic: Add the diced onions and minced garlic to the pot, cooking until the onions become translucent and fragrant, which enhances the overall taste.
  4. Add curry powder: Stir in the curry powder and cook for about a minute to toast the spices and release their aroma.
  5. Add liquids and return meat: Pour in the beef broth, coconut milk, and soy sauce, stirring to combine. Return the browned short ribs back into the pot, ensuring they are partially submerged in the liquid.
  6. Add root vegetables: Add the diced carrots, potatoes, and parsnips, and ensure they are submerged in the cooking liquid to allow even cooking.
  7. Pressure cook: Seal the pressure cooker lid and cook on high pressure for 45 minutes. This step tenderizes the meat and melds the flavors quickly.
  8. Release pressure: Allow the pressure to release naturally for 10 minutes to finish cooking gently, then perform a quick release for any remaining pressure.
  9. Serve: Serve the curry short ribs and root vegetables hot, garnished with fresh herbs if desired for an added bright note.

Notes

  • For thicker sauce, remove the meat and vegetables after cooking and simmer the liquid on sauté mode until desired consistency is reached.
  • Substitute root vegetables with sweet potatoes or turnips for a different flavor profile.
  • This dish pairs well with steamed rice or warm naan bread.
  • Adjust the amount of curry powder based on your spice preference.
  • Use gluten-free soy sauce to make this recipe gluten free.

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Find it online: https://trendykitchenideas.com/pressure-cooker-curry-short-ribs-with-root-vegetables-recipe/