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Instant Pot Short Ribs Korean Style - Dump and Go Dinner

4 Servings Recipe By

Ingredients

  • 3 pounds Beef Short Ribs
  • 1/2 cups Water
  • 1 cup Soy Sauce, Gluten Free
  • 1 teaspoon mince Garlic, Cloves
  • 1 cup Brown Sugar
  • 5 individual Jalapeño

Serving Day Ingredients

  • 2 cups cook White Rice, Long-Grain

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 12 oz beef & 1/2 cup rice
  • 1006 Calories
  • 35g Total Fat
  • 15g Sat Fat
  • 0g Trans Fat
  • 201mg Cholesterol
  • 3407mg Sodium
  • 95g Total Carb
  • 2g Fiber
  • 51g Total Sugars (Includes 49g Added Sugars)
  • 75g Protein
  • 33 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Noshtastic for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide ribs among indicated number of round freezer containers.
  2. Divide remaining ingredients among containers, on top of meat.
  3. Seal, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
  3. Add frozen contents to Instant Pot.
  4. Lock lid into place and seal steam nozzle.
  5. Cook on high pressure for 23 minutes.
  6. Let pressure release naturally.
  7. Serve over rice.

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