I love a slow roast, especially when it comes to weekend comfort food but, truth be told, to get that meat super tender can take hours! Not so, with the Instant Pot Duo Crisp™ + Air Fryer. This ridiculously useful wunder-appliance makes pressure cooking so safe, easy and fast. I’m told, it can reduce cooking time and energy usage by up to 70%.
Keen to give our recipe for Asian Short Rib served with Sticky Coconut Rice a try? We hope so! And if you’d love an Instant Pot Duo Crisp™ + Air Fryer, then hurry on over to our competition and enter.
By the way, conventional cooking instructions below 😉
1.5kg beef short ribs, bone-in (we asked the butcher to cut them chunky, but any cut would work here)
Salt and pepper, to taste
1 Tbsp olive oil
2 large onions, chopped into large chunks
2 large green peppers, deseeded and cut into squares
4 Tbsp fresh ginger, grated
2 cloves garlic
1 cup soy sauce
1 tub Pesto Princess Fresh Tomato Cooking Sauce
3 Tbsp Pesto Princess Basil & Chilli Pesto
2 ½ cups chicken stock
2 Tbsp cornflour
¼ cup brown sugar
4 Tbsp sesame oil
For the coconut jasmine rice:
2 cups jasmine rice
1 can coconut milk
1½ cups water
1 tsp salt, or to taste
Spring onions and sesame seeds, to serve
1. Season the short ribs with salt and pepper. Select ‘Sauté’, press ‘Start’, and heat the olive oil.
2. When the oil gets hot, brown the meat in batches on both sides (approximately four minutes per side), making sure not to crowd the pot. Set aside.
3. Sauté the onions and peppers for about 3 minutes before adding the garlic and ginger.
4. Pour in the soy sauce and deglaze with a wooden spoon to scrape the brown bits from the bottom of the pot. Add the Pesto Princess Fresh Tomato Cooking Sauce, Pesto Princess Basil & Chilli Pesto and stock. Stir and place the short ribs back into the pot, turning once to coat. Turn the pot off by selecting ‘Cancel’, then secure the pressure cooking lid.
5. Select the ‘Pressure Cook’ function. Adjust the time to 45 minutes, then select ‘Start’.
6. When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure. Carefully remove the ribs from the pot to a large serving dish and cover.
7. Rinse the jasmine rice several times until the water runs clear. In a medium-sized pot, add the rice, coconut milk, water and salt. On high heat, allow the mixture to boil. Turn the heat down to low and cook covered for 20 minutes. Uncover and continue to cook for 5 minutes. Fluff before serving.
8. To make the short rib sauce, select ‘Cancel’, then ‘Sauté’ and ‘Start’. Spoon a little liquid from the pot into a small bowl and add 2 tablespoons of cornflour. Mix well to create a ‘slurry’. Add this back into the Instant Pot along with the sugar and sesame oil, and stir until thickened and bubbly.
Pour the sauce over the cooked short rib and serve with coconut jasmine rice and wilted pak choi. Top with spring onions and sesame seeds.
Notes on conventional cooking:
Preheat the oven to 170°C. Heat the olive oil in a large oven-proof pot and follow steps 1 to 4 (on the stove top). Cover with a lid and place the pot into the preheated oven, cooking for approximately 1.5 hours. Check every 30 minutes and coat with sauce / turning ribs with cooking liquid. Once the short ribs are tender, carefully remove them from the pot and cover. Follow steps 7 and 8 to make the rice and thicken the sauce (on the stove top). Serve the short rib with thickened sauce poured over, sprinkled with chopped spring onions and sesame seeds, the rice and wilted pak choi.
Photography, Recipes and Styling by Michelle Parkin.