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Pork Chops with a Creamy Garlic Sauce
Instant Pot Braised Short Ribs
| By : |
| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Servings |
6 servings
|
Ingredients
- 1 tablespoon butter or ghee
- 4 1/2 pounds Short Ribs lean
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 cup beef bone broth
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons coconut sugar or
1/8 teaspoon powdered stevia - 1/2 teaspoon whole allspice
- 2 bay leaves
- 1 1/4 cup Water cold
- 1 tablespoon arrowroot mixed with
2 tablespoons water, optional
Ingredients
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Instructions
- Set your Instant Pot to the Sauté setting. When display reads "hot", heat the butter/ghee.
- Add in the short ribs and brown on all sides. Add onion and garlic and cook for 1 minute.
- Add the beef bone broth, salt, pepper, coconut sugar, allspice and bay leaves.
- Using the Manual setting on the Instant Pot, adjust to high pressure and cook for 30 minutes. When time is up, Allow pressure to naturally release. Remove the meat to a platter.
- If you wish to thicken the sauce, skim off any excess fat, remove the bay leaves and allspice and add the coconut milk to the cooker.
- Blend the arrowroot into
2 tablespoons of water. - Set your Instant Pot to Sauté, bring the sauce to a boil and stir in the arrowroot mixture. Boil gently, stirring constantly until the sauce has thickened or about 2 minutes. Serve and enjoy!
Kellyann Petrucci, M.S., N.D., is the author of the New York Times bestselling book Dr. Kellyann’s Bone Broth Diet (Rodale, 2015) and Dr. Kellyann’s Bone Broth Cookbook (Rodale, 2016). She also is the host of the PBS special, 21 Days to a Slimmer, Younger You. A weight-loss and natural anti-aging transformation expert, Dr. Petrucci has a private practice in the Birmingham, Michigan area and is a concierge doctor for celebrities in New York City and Los Angeles. She is a board-certified naturopathic physician and a certified nutrition consultant.
Dr. Petrucci is a regular guest on television shows including The Doctors, Dr. Oz, Good Morning America, and national news programs, and has authored six books for John Wiley & Sons. In addition, she is a regular contributor to The Huffington Post and MindBodyGreen. She is the driving force behind the popular website drkellyann.com.
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Made these today but am wondering when does the 1-1/4 cup of cold water get added? They are coming to pressure now. 🙂 Thanks
Recipe shopping list says 1 1/4 cup water, but in the directions its never used, the directions do however call for coconut milk, which isn’t on the ingredient list, im assuimg i use the water when it calls for coconut milk??
What’s the 1 1/4 cup of water for, and there is no mention of coconut milk in the ingredients list…
Made it with Bison short ribs… yummy!
I added the 1 1/4 cup of water with 1 tbsp of “Beef” Better Than Bouillon just before I closed the lid and turned it on to pressure cook for 30 minutes. I am doing a natural pressure release at present.
I have a question. Step 5 mentions coconut milk, but it isn’t in the list of ingredients. I’m assuming that is a mistake. Can someone Please clarify?
Dont try this if you arent familiar with the instapot. This recipe has some good tips but do more research.
This is a great recipe – no guesswork and consistent results. We’ve made these several times, and they’re always a hit!
The coconut milk and 1 1/2 c water need to be corrected in the recipe/directions.
Same question about water also what pressure level please ? Med or high?
Made this today following the directions as best I could. No flavor and the meat was still tough. I’ll look for a different recipe in the future.