Ingredients
Scale
- 2 pounds bone-in short ribs
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons curry powder
- 1 can (14 oz) coconut milk
- 2 cups beef broth
- 2 large carrots, chopped
- 2 large parsnips, chopped
- 1 large sweet potato, chopped
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Season the short ribs with salt and pepper.
- Turn on the pressure cooker and set it to the sauté function. Add vegetable oil and sear the short ribs until browned on all sides.
- Add onions, garlic, and ginger, and sauté until fragrant.
- Stir in the curry powder and cook for another minute.
- Add coconut milk, beef broth, soy sauce, carrots, parsnips, and sweet potato to the pot.
- Seal the pressure cooker and set to cook on high pressure for 45 minutes.
- Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
- Serve the curry short ribs and vegetables over rice or with naan.
Notes
- Adjust the spice level by adding more or less curry powder.
- For a thicker sauce, you can thicken it with a cornstarch slurry after cooking.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 6g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 120mg