Ingredients
8
8 servings
- •1 tablespoon vegetable oil
- •2 pounds beef short ribs
- •4 ounces massaman curry paste
- •1 (1 inch) piece fresh ginger, minced
- •1 tablespoon minced garlic
- •1 ½ (14 ounce) cans coconut milk
- •1 tablespoon ground turmeric
- •1 tablespoon curry powder
- •1 tablespoon ground cumin
- •1 tablespoon red chile powder
- •1 tablespoon garlic salt
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat for 2 minutes; add vegetable oil. Sear 3 to 4 ribs at a time in the hot oil until nicely browned, about 2 minutes per side. Repeat with remaining ribs. Remove ribs and set aside.
- Stir curry paste, ginger, and garlic into the hot pot, scraping up the beef fat and browned bits with a wooden spoon at the bottom of the pot, for about 2 minutes. Pour in coconut milk. Stir in turmeric, curry powder, cumin, chile powder, and garlic salt.
- Carefully place your short ribs back into the pot and stir in a folding motion so that the ribs are covered in the curry sauce.
- Close and lock the lid. Select Meat/Stew function according to manufacturer's instructions; set timer for 25 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.
Nutritional Facts
Per 8 servings
- Calories: 417
- Carbohydrate: 6g
- Fat: 39g
- Fiber: 2g
- Protein: 13g
- Sugar: 1g
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