Hungry for more? Check out more of our Instant Pot dinner ideas! If you've made this recipe, drop us a line down below, leave a rating, and let us know how you liked it! To turn the flavorful broth into a more gravy-like consistency, whisk together 1 heaping tablespoon cornstarch with 2 tablespoons broth in a small bowl to make a slurry, then stir the slurry into the pot and bring to a simmer until thickened. Once the mixture is thoroughly chilled, you can also skim the fat off the top for a cleaner bite or reduce the cooking liquid into a richer sauce to drizzle over the ribs before serving. This overnight rest time will give a chance for the flavors to really meld together and infuse even deeper into the ribs. This recipe can be prepared a day in advance and chilled in the fridge until you're ready to serve.

This requires starting with a natural release for 15 minutes, and then using the manufacturer's instructions to initiate a quick release of the remaining steam without ruining the texture of the meat. To get a combo of proper cooking and speed, use an abbreviated natural release. If quick release is used for meat, the rapid change in pressure and moisture dries the meat out, leaving behind a rubbery hunk of protein. This abrupt end to the cooking process is best for food that otherwise would be ruined by being overcooked (think fresh vegetables or seafood). This allows the steam to escape slowly and evenly, and adds a bit more cooking time to the dish.Īlternatively, there is also a quick release setting that stops the cooking a lot faster, quickly releasing a shower of hot steam in the process. For food that won't be ruined by a longer cooking time (tough cuts of meat, stews, etc) using the natural release function on your Instant Pot is best. The secret to cooking meat in an Instant Pot or any electric pressure cooker is in the pressure release. While not exactly instant, this Instant Pot recipe takes half the time most braised ribs recipes call for. The richness of bacon and short ribs shine against the mildly sweet background of sherry wine, carrots, and star anise.

Instant pot short ribs