Short Ribs Made in an Electric Pressure Cooker

Ingredients

• 2 ½ pounds beef short ribs
• 1 tablespoon garlic powder
• 1 ½ teaspoons ground black pepper
• 2 ½ tablespoons olive oil
• 1 cup beef stock
• 1 (6 ounce) can tomato paste
• 2 carrots, coarsely chopped
• ¼ cup balsamic vinegar
• 1 large portobello mushroom cap, chopped
• 2 tablespoons water, or as needed
• 1 tablespoon cornstarch, or as needed
• salt and ground black pepper to taste

Step 1

Season the short ribs all over with garlic powder, kosher salt, and pepper. Turn on your electric pressure cooker and set it to the sauté function. If your cooker lets you adjust the temperature, aim for around 375°F. Pour in some olive oil and brown the short ribs on all sides, about 2 minutes per side, until they’re nicely golden. Once browned, take them out and set them aside.

Step 2

Add the beef stock, tomato paste, chopped carrots, onion, vinegar, and mushrooms to the pot. Give everything a good stir to dissolve the tomato paste. Nestle the short ribs back into the pot, then close and lock the lid. Select the meat or pressure cook function and set the timer for 30 to 40 minutes, depending on how tender you like your ribs. It will take a bit of time for the pressure to build up before cooking begins.

Step 3

When the cooking time is up, let the pressure release naturally for about 15 minutes before opening the lid. Carefully remove the ribs and skim off any fat floating on top of the liquid. To thicken the sauce, mix some water with cornstarch until smooth. Turn the sauté function back on and bring the liquid to a gentle boil. Stir in the cornstarch slurry and cook until the sauce thickens to your liking. Season with salt and pepper, then return the ribs to the pot and let everything simmer together for about 5 more minutes so the flavors meld.