I liked these ok but wasn’t over the moon about them (the fat content bothered my stomach, so that might have been a factor).
5 pounds beef short ribs don’t go above 5 pounds or it won’t fit in a 6-quart pressure cooker (I think I used closer to four)
1 tablespoon Diamond Crystal kosher salt use half the amount if you’re using a fine grain salt
¼ teaspoon freshly ground black pepper
½ cup coconut aminos
1 tablespoon rice vinegar white balsamic, or coconut vinegar
2 teaspoons Red Boat fish sauce
1 medium pear Asian pear, or Fuji apple, peeled, cored, and chopped coarsely
6 garlic cloves peeled and roughly chopped
3 scallions roughly chopped
1 hunk of fresh ginger about 2 inches, cut into 2 pieces
Small handful of roughly chopped fresh cilantro
Pat the short ribs dry with a paper towel and sprinkle with salt and pepper.
Transfer the ribs to a 6-quart (or larger) pressure cooker, making sure all the ribs fit in the pot.
Add the coconut aminos, vinegar, fish sauce, pear or apple, garlic, scallions, and ginger in a high-speed blender or food processor. Blitz until smooth.
Pour the sauce over the short ribs in the pressure cooker, and stir everything around so the sauce reaches the bottom of the pot.
Shut and lock the lid, turn the valve at the top to “sealing,” and program the Instant Pot to cook under high pressure for 45 minutes.
Let the pressure release naturally. If the pressure hasn’t dropped after 25 minutes, release it manually by turning the top valve to the “venting” position.
Pop open the lid and check that the ribs are fork-tender. If they’re not, cook them for another 5 to 10 minutes under high pressure.
Transfer the ribs to a plate or platter, and taste the liquid for seasoning.
Adjust if necessary with additional salt and pepper. If desired, skim the fat off the top.
Spoon the sauce on top of the ribs, and garnish with cilantro before serving.