Gluten-Free Instant Pot Short Ribs and Risotto
I am new to the Instant Pot trend. To be honest, I just didn’t get it. It seems like everything the Instant Pot could do, could be done another way with equipment I already have.
Plus, there is this huge leap of faith whenever cooking with a pressure cooker. Is it done? You won’t know until you know. And then – it could be too late.
Lastly, I had a traumatic experience years ago with a pressure cooker. Obviously, it was really traumatic because I seem to have blocked out most of the details. I do, however, recall things exploding, food EVERYWHERE, and clean up that took weeks, if not years!
The Instant Pot is much safer than pressure cookers of old and has a ton of other features but still, I would not have bought one for myself. I would not own one if my friend Donna hadn’t sent one to me. With an ulterior motive – that I create recipes.
Let me say this – if the only thing I used this Instant Pot for was risotto, it would be worth it! So easy. So fast. No STIRRING! Or, almost no stirring.
The other thing that won me over were these short ribs. Delicious, easy, and they cooked while I was out running around. And, I didn’t even bother browning the ribs before tossing them in the Instant Pot – I just added a couple teaspoons of brown sugar. It saves 15 minutes and one whole step!
Make your short ribs the day before you plan to serve. Refrigerate them and then, before serving, scrape off the fat that has congealed at the top – trust me, this step is totally worth it. Plus, you can reheat the ribs in the Instant Pot in no time.
- 4-5 pounds short ribs
- Kosher or fine sea salt
- Freshly ground black pepper
- 2 tablespoons olive or vegetable oil
- 3 large leeks white and light green parts only, cleaned and thinly sliced
- 2 teaspoons brown sugar
- 2 cups plus 3 tablespoons pineapple juice
- ½ cup tequila (optional – can be omitted)
- ½ cup gluten-free beef broth
- 3 tablespoons gluten-free Gochujang (can be substituted with a little Sriracha if needed; adjust to taste on the heat)
- 3 tablespoons cornstarch
- 2 green onions thinly sliced
- 2 teaspoons sesame seeds
Season the ribs generously with salt and pepper.
Put the Instant Pot on sauté and add the oil to heat. Add the leeks and cook until tender, about 5 minutes. Stir in the brown sugar then add the ribs.
Whisk together 2 cups pineapple juice, tequila, beef broth, and Gochujang. Pour over the ribs. Cancel the sauté function, lock on the lid, turn the pressure release to sealing, and program for 45 minutes on high pressure. Let the pressure release naturally. Remove the lid, then remove the insert from the Instant Pot. Let cool. Cover with foil and refrigerate overnight or for at least 4 hours.
Scrape off the fat. Whisk together 3 tablespoons pineapple juice and cornstarch and stir into the sauce. Return the insert to the Instant Pot and cook on high pressure for 10 minutes.
Serve the short ribs garnished with sliced green onions and sesame seeds.
- 4 tablespoons unsalted butter
- 4 tablespoons olive oil
- 1 pound sliced cremini mushrooms
- 2 large shallots diced
- 1½ cups arborio rice
- ½ cup dry white wine
- 4 cups gluten-free chicken or vegetable stock
- ¾ cup grated Parmesan cheese
- Kosher or fine sea salt to taste
- Freshly ground black pepper to taste
Put the Instant Pot on sauté and add the butter and oil. Once the butter has melted, stir in the mushrooms. Cook, stirring occasionally, until the mushrooms start to brown, about 5 minutes. Add the shallots and cook, stirring occasionally, for 2 minutes. Add the rice, stir to coat well, and then cook for 2 minutes. Add the wine and cook for another minute or until the wine has evaporated. Add the chicken or vegetable stock, lock on the lid, set the pressure valve to sealing, and set to cook on high pressure for 6 minutes.
Manually release the steam, remove the lid, and add the cheese. Stir vigorously for 1 minute. Taste and season with salt and pepper, as needed.
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