Add onions to cooker. These korean bbq style short ribs are the perfect crowdpleaser to make with your instant pot recipe. Gently remove the short ribs on to a plate and turn the saute function back on for the liquid broth in the instant pot. On high heat add olive oil to a pan and cook ribs on both sides. Electric pressure cooker and adjust for medium heat.
Cook and stir until tender 8 9 minutes. Put the flour in a pie pan add the salt and pepper and mix. Cover pot and place into the oven. Dissolve the cornstarch in the water and add it to the liquid broth in the instant pot. Prepare ribs with salt and pepper then dredge in flour and set aside.
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Turn heat to medium add onions carrots and shallots to the pan and cook for 2 minutes. Dredge the ribs in the mix and set aside on kitchen paper. Transfer to a plate and keep warm. Taste and add more salt if needed. Working in batches brown ribs on all sides.
Step 2 set a 6 quart multi cooker to the saute. Add thyme and rosemary sprigs whole to the liquid. They should be almost completely submerged. Cook the short ribs for 45 minutes followed by a 10 15 minute natural release. Step 2 set a 6 quart multi cooker to the saute.
Cook the short ribs for 45 minutes followed by a 10 15 minute natural release. Turn heat to medium add onions carrots and shallots to the pan and cook for 2 minutes. Select saute setting on a 6 qt. Cook and stir until tender 8 9 minutes. Add ribs to the liquid.
They should be almost completely submerged. Add onions to cooker.
