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For easy comfort food in the instant pot, make sweet and spicy pressure cooker short ribs braised in red wine with figs and chipotle. Serve over mashed potatoes or with some crusty bread for the sauce. | justalittlebitofbacon.com #comfortfood #shortribs #beefshortribs #pressurecookerrecipe #instantpotrecipe #winterrecipe
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Pressure Cooker Wine Braised Short Ribs

For easy comfort food in the instant pot, make sweet and spicy pressure cooker short ribs braised in red wine with figs and chipotle. Serve over mashed potatoes or with some crusty bread for the sauce.
Course Main Course
Cuisine Mediterranean
Keyword braised short ribs, pressure cooker short ribs
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 6 servings
Calories 750kcal
Author justalittlebitofbacon

Ingredients

  • 4 lbs short ribs
  • kosher salt and black pepper
  • 1 tbsp olive oil
  • 1 large yellow onion, diced
  • 2 medium carrots, diced
  • 4 cloves garlic, minced
  • 2 tbsp flour, or 1 tbsp cornstarch
  • 1 cup full bodied red wine
  • 1 cup low or no sodium chicken stock, or homemade beef stock
  • 1 tsp chipotle powder
  • 1 tsp ancho powder
  • 1 tsp dried thyme, or 1 tbsp fresh chopped
  • 1 cup (4 oz) dried figs, cut into quarters
  • 1/4 cup fresh chopped parsley

Instructions

  • Sprinkle the short ribs with salt and pepper.
  • Heat up your pressure cooker on the saute function. (Medium saute on the instant pot.)
  • Add the oil and then the meat. Brown on all sides, about 10 minutes total. You may need to do this in two batches. Remove the short ribs to a bowl.
  • Pour in a little more oil if needed. Add the onion and carrot to the cooker and saute for about 5 minutes, or until lightly browned and soft.
  • Add garlic. If using flour, add the flour too. Cook for 1 minute.
  • (If using cornstarch, mix it with the stock now.) Pour in wine and stock and bring to a simmer. Simmer for 5 minutes.
  • Return the short ribs to the cooker all with their juices. Stir in chipotle, ancho, thyme, and figs.
  • Cover the pressure cooker and set it to high pressure for 45 minutes.
  • Let the pressure release naturally for 10 minutes, then use manual release to finish depressurizing. Open the cooker. If there is a lot of fat on the surface of the sauce, skim it off with a large spoon.
  • Remove the beef and switch the cooker to the saute function on high. Simmer to reduce the sauce for 6-8 minutes, or until the sauce is thick.
  • Garnish with fresh parsley (and fresh thyme if you have it) and serve.

Notes

Nutrition

Calories: 750kcal