- 5 pounds bone-in beef short ribs
- Black pepper
- 2 small yellow onions, peeled and quartered
- 2 inches fresh ginger, sliced
- 3 teaspoons Chinese 5 spice powder
- 1 cup whole cranberries
- ½ cup pomegranate juice
- ⅓ cup tamari or soy sauce
- ⅓ cup Thai chili sauce
- 1 (14 ounce) can coconut milk
- 2 tablespoons butter
- 2 cups jasmine rice
- Pinch salt
- ½ cup chopped green onions
- 1 cup chopped cilantro
- 3 tablespoons toasted sesame seeds
In the bowl of your Instant Pot, season the short ribs with pepper. Add the onions, ginger, Chinese 5 spice powder, and cranberries. Pour the pomegranate juice, tamari, and chili sauce over the top of the ribs. Cover and set your Instant Pot to cook on high pressure for 45 minutes. When the cycle ends, allow the appliance to release pressure naturally for 15 minutes; release any remaining pressure after that.
Shred the ribs and discard the bones. Drain any excess grease away from the sauce. Toss the ribs into the sauce. Keep warm in an oven set to 250°F.
To make the coconut rice, combine the coconute milk, 3/4 cup of water, and butter in the bowl of your Instant Pot. Add the jasmine rice and a pinch of salt. Stir to combine, cover, and set your Instant Pot to cook on the rice setting (12 minutes on low pressure). When the cycle ends, allow the appliance to release pressure naturally for 10 minutes; release any remaining pressure after that and fluff the rice with a fork.
Serve the ribs and sauce over the rice. Garnish with the chopped green onions and cilantro and sprinkle with sesame seeds. Enjoy!
- Yields: 6-8 servings
- Preparation Time: 90 minutes total, 20 minutes hands on