Instant Pot Korean BBQ Beef Short Ribs

Step 1

Season short ribs liberally with salt and pepper on all sides.Set Instant Pot to Saute setting and add a teaspoon of olive oil. Allow it to get hot before adding ribs. Brown the short ribs on all sides, about 2 minutes per side. You will likely need to cook them in batches and then set aside.

Step 2

While the short ribs are browning, mix together gochujang paste, soy sauce, honey, garlic, ginger, rice vinegar, and sesame seed oil in a medium-sized bowl and set aside. Leave a 1/4 cup of the sauce mixture aside for after it is done cooking.

Step 3

Pour beef broth into the Instant Pot and scrape up any caramelized pieces left from the beef cooking. Place the short ribs in the broth. Pour all but a 1/4 cup of the sauce mixture over the short ribs.Place the lid on the Instant Pot with the vent closed, set to the Meat/Stew setting, adjust to 'more' (or high.)For bone-in: set the timer for 45 minutes. After it is done cooking, allow it to naturally release for 10 minutes and then open the vent.For boneless: set the timer for 40 minutes with a 10 minute natural release.

Step 4

While it cooks, add sesame seeds to a shallow dish and cook until lightly browned, then set aside.

Step 5

Remove the short ribs from the Instant Pot and pour the remaining 1/4 cup of sauce over them. Top with toasted sesame seeds and sliced green onions.