Prep Time::20 mins
Cook Time::55 mins
Additional Time:: 1 hr 10 mins
Total Time:: 2 hrs 25 mins
Servings::6
Ingredients
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3 pounds beef short ribs
1 Asian pear – peeled, cored, and coarsely chopped
1 small onion, chopped
4 cloves garlic, chopped
½ tablespoon peeled and coarsely chopped fresh ginger
1 cup low-sodium soy sauce, divided
¼ cup rice wine
¼ cup water
¼ cup brown sugar
2 tablespoons sesame oil, divided
½ teaspoon ground black pepper
2 carrots, peeled and cut in chunks
5 radishes, peeled and cut into chunks
¼ cup white sugar
½ bunch green onions, chopped, or to taste
1 tablespoon sesame seeds, or to taste
Directions
Soak ribs in a large bowl of water for 1 hour.
Meanwhile, combine Asian pear, onion, garlic, and ginger in a blender or food processor; purée until smooth. Transfer mixture to a mixing bowl. Mix in 3/4 cup soy sauce, rice wine, water, brown sugar, 1 tablespoon sesame oil, and pepper to create a sauce. Set aside.
Drain ribs and dry them well. Trim off excess fat. Place ribs in a multi-functional pressure cooker (such as Instant Pot), then add carrots and radishes. Pour Asian pear sauce on top. Close and lock the lid. Select Meat function according to manufacturer's instructions; set the timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Transfer meat and vegetables to a plate and set aside.
Select the Sauté function on your Instant Pot. Stir in white sugar, remaining 1/4 cup soy sauce, and remaining 1 tablespoon sesame oil. Cook, stirring occasionally, until sugar has melted and sauce has thickened, about 10 minutes. Return ribs and vegetables to the pot; stir to coat with sauce.
Garnish ribs and vegetables with green onions and sesame seeds.