Instant Pot Short Ribs

Ingredient

1. 6 - 10 pieces (1116g) bone-in short ribs (1.5 - 2 inches thick)
2. 6 cloves garlic , crushed and chopped
3. 2 (300g) small onions , sliced
4. 2 (170g) medium carrots , chopped
5. 2 ribs (90g) celery , chopped
6. ½ cup (125ml) red wine (Cabernet Sauvignon)
7. ½ cup (125ml) unsalted chicken stock or good quality beef broth
8. 2 tablespoons (30ml) balsamic vinegar
9. 1 - 1.5 tablespoon (14-21g) brown sugar
10. 1 tablespoon (15ml) regular soy sauce
11. 1 tablespoon (15ml) fish sauce
12. 1 tablespoon (15ml) olive oil
13. 2 bay leaves
14. A pinch dried thyme
15. Kosher salt and ground black pepper to taste
16. Thickener:
17. 2.5 tablespoons (22.5g) cornstarch
18. 3 tablespoons (45ml) cold water
19. Mashed Potatoes (Optional):
20. 3 - 4 russet potatoes , halved
21. 100 ml whole milk
22. 1 - 2 tablespoons (14g - 28g) unsalted butter

Instruction

1. Wait until it says HOT (prevents short ribs from sticking to the pot). Add 1 tbsp (15ml) olive oil in Instant Pot. Season one side generously with salt and black pepper. Add in 5 pieces of short ribs, then brown each side for 4 minutes. While one side is browning, season the other side with more salt and black pepper.
2. Add in sliced onions, and saute until soften (~ 3 minutes). Add in chopped garlic, and saute until fragrant (~30 seconds).
4. Give it a quick mix. Let the wine simmer for a minute to allow some of the alcohol to evaporate.
5. Carefully add in browned short ribs + meat juice.
6. Layer the bowl on top of the short ribs.
7. Then, pressure cook:
8. -With Potatoes: High Pressure 42 minutes + Natural Release 15 minutes
9. -No Potatoes: High Pressure 45 minutes + Natural Release 15 minutes
10. Optional - Make Mashed Potatoes: Drain & transfer the potatoes to a larger mixing bowl. Mash the potatoes with a potato masher. Mix in 100ml whole milk and 1 – 2 tbsp (14g -28g) unsalted butter. Season to taste with salt & pepper.
11. Mix 2.5 tbsp (22.5g) cornstarch and 3 tbsp (45ml) cold water together in a small mixing bowl. Bring the sauce to a simmer and add the cornstarch mixture one third at a time to thicken the red wine sauce until desired thickness. Taste and season with more salt, black pepper, and brown sugar if necessary (For reference: we added 3 large pinches of salt).
12. Serve & be prepared for your guests to beg for more of this deliciously beautiful creation!