Instant Pot Pineapple Short Ribs
Short ribs are cooked in a flavorful pineapple and ginger soy sauce until they are falling apart. They are served over a creamy coconut rice and topped with a bright and fresh pineapple salsa.
Ingredients
Pineapple Short Ribs
- 2 lbs boneless short ribs
- ½ Tbsp sesame oil
- 2 - 20 oz cans pineapple tidbits in 100% juice pineapple and juice separated
- 3 Tbsp soy sauce
- 3 Tbsp rice vinegar
- ½ tsp ground ginger
- ½ Tbsp sriracha
- 1 tsp salt
- ½ tsp pepper
Coconut Rice
- 13½ oz can light coconut milk
- 1 cup jasmine rice
Pineapple Salsa
- Pineapple tidbits from the 2 - 20 oz cans
- ½ cup cilantro chopped
- ¼ cup red onion diced
- ½ lime juiced
- ½ tsp salt
Instructions
- Pat the short ribs dry with a paper towel.2 lbs boneless short ribs
- Season with salt and pepper.1 tsp salt, ½ tsp pepper
- Turn Instant Pot to “Saute” for 10 minutes and add sesame oil.½ Tbsp sesame oil
- Sear the short ribs for 2 minutes on each side.
- Remove the short ribs and set them aside.
- Add the pineapple juice, soy sauce, rice vinegar, ground ginger and sriracha to the Instant Pot.2 - 20 oz cans pineapple tidbits in 100% juice, 3 Tbsp soy sauce, 3 Tbsp rice vinegar, ½ tsp ground ginger, ½ Tbsp sriracha
- Add the short ribs back in, along with ½ cup of the pineapple tidbits.
- Set the Instant Pot to “High Pressure” for 45 minutes.
- While the ribs are cooking, combine all of the ingredients for the pineapple salsa.Pineapple tidbits from the 2 - 20 oz cans, ½ cup cilantro, ¼ cup red onion, ½ lime, ½ tsp salt
- Cook the rice according to the package directions (substituting coconut milk for water).1 cup jasmine rice, 13½ oz can light coconut milk
- After the ribs have cooked for 45 minutes, let the pressure release naturally for at least 10 minutes and then manually release any remaining pressure.
- Once cooked, remove the short ribs from the Instant Pot and serve warm with the pineapple salsa and coconut rice.
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