Southwestern Instant Pot Short Ribs With Harvest Succotash
Jun 01, 2024 12:45 PM
This one pot meal is easy and delicious thanks to the Instant Pot! Juicy tender Instant Pot Short Ribs with earthy southwestern spices, colorful succotash and a delicious sauce for drizzling. It’s an exciting, unexpected dinner recipe in one pot!
This flavor-packed meal seems like something you’d order in a restaurant. But you can make it at home by pressure cooking in a fraction of the time it takes to make with conventional cooking.
Pressure cooking also breaks down the tough connective tissues and collagen in short ribs, resulting in tender meat without the need for extended marination or pre-cooking steps.
In a little over an hour you’ll serve tender, falling-off-the-bone short ribs with rich flavor thanks to your Instant Pot!! A colorful succotash side dish with southwestern flavors (also cooked in the Instant Pot) makes it a perfect meal.
Ingredients:
- 2 teaspoons Olive Oil
- 1 teaspoon Kosher Salt
- ½ teaspoon freshly Ground Black Pepper
- 6 2-3 inch Beef Short Ribs (approximately 3 pounds), fat trimmed
- 1 cup chopped Red Onion
- 4 medium Garlic Cloves peeled and diced
- 1 cup low-sodium Beef Stock
- 1 cup Pale Ale (gluten-free or regular)
- 1 1-pound Yam or Sweet Potato peeled and cut into ¾-inch cubes
- 1 14.5-ounce can Petite Diced Tomatoes
- 2 teaspoons ground Cumin
- 1 teaspoon Ancho Chile Powder
- ½ teaspoon ground Coriander
- 1 cup frozen Corn Kernels thawed
- 1 cup frozen shelled Edamame thawed and microwaved per package instructions
Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
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