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Instant Pot Korean Short Ribs with Vegetable Ribbons and Cilantro Jasmine Rice

Course Main Course
Cuisine korean
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8


  • 1/2 cup Coconut aminos (can substitute lite soy sauce)
  • 2 tsps white wine vinegar (can substitute rice vinegar)
  • 1 tbsp fish sauce
  • 1/2 Asian pear
  • 1/2 Fuji Apple
  • 2 Handfuls of cilantro
  • 3-4 scallions
  • 6 cloves garlic
  • 2 inch piece ginger
  • 2-3 lbs beef short ribs
  • 1 cup jasmine rice
  • Diamond Kosher Salt
  • 1 tbsp coconut oil
  • 2-3 carrots
  • 2 zucchini
  • 1 tbsp honey
  • 1 tbsp soy sauce


  1. Core and cut the pear and apple into cubes. Roughly chop 1 handful of the cilantro. Cut the scallions into 1 inch pieces. Peel and dice the ginger. Roughly chop the garlic.
  2. Add pear, apple, cilantro, scallions, ginger, and garlic, along with coconut aminos, vinegar, and fish sauce to a food processor. Pulse until smooth and liquidy.
  3. Season the short ribs with Diamond Kosher salt and crushed black pepper. Arrange them in the Instant Pot* with 1 tbsp olive oil. Pour the marinade over the ribs, then turn to coat. Set to manual high pressure for 45 minutes.
  4. In a medium pot, bring 2 cups of water to a boil. Add a large pinch of sal, 1 tbsp coconut oil, and jasmine rice. Reduce to low and simmer, covered, for 20 minutes, stirring occasionally to prevent sticking. When rice is done add 1 handful of roughly chopped cilantro.
  5. Using a vegetable peeler, cut the carrots and zucchini into thinly sliced ribbons. Toss in a large bowl with olive oil, salt and pepper.
  6. In a large pan over medium heat, add the carrots and 1 tbsp each of honey and soy sauce. Stir to combine and cook 5-6 minutes until soft.
  7. When ribs are done, do a quick release. Remove the meat from the bones and slice into thin strips. Plate the rice topped with Korean short ribs and scallions with a side of vegetable ribbons.