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Instant Pot Turkish Short Ribs - Dump and Go Dinner

2 Servings Recipe By

Ingredients

  • 2 pounds Beef Short Ribs
  • 1 tablespoon Apple Cider Vinegar
  • 3 cups pit and dice Apricot
  • 1 cup dice Onion
  • 1 teaspoon Salt
  • 2 teaspoons Ginger, Ground
  • 2 teaspoons Turmeric
  • 2 teaspoons Cinnamon
  • 1 cup Beef Bone Broth/Stock

Serving Day Ingredients

  • 2 tablespoons Olive Oil

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 pound
  • 996 Calories
  • 61g Total Fat
  • 22g Sat Fat
  • 0g Trans Fat
  • 268mg Cholesterol
  • 1613mg Sodium
  • 19g Total Carb
  • 5g Fiber
  • 10g Total Sugars (Includes 0g Added Sugars)
  • 89g Protein
  • 26 WW Freestyle

Make It Now Cooking Directions

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

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Add olive oil to the inner pot and saute.
  3. Add short ribs and brown on all sides.
  4. Add all remaining ingredients to Instant Pot.
  5. Lock cover into place and seal steam nozzle.
  6. Cook on high pressure for 40 minutes.
  7. Naturally release pressure.
  8. Remove ribs from pot and set aside.
  9. Puree sauce with immersion blender and serve on ribs.

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 short ribs among indicated number of freezer bags.
  2. Divide remaining ingredients among indicated number of round containers. 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 a 64 ounce container.**
  3. Add olive oil to the inner pot and saute.
  4. Add short ribs and brown on all sides.
  5. Add frozen contents of round container.
  6. Lock cover into place and seal steam nozzle.
  7. Cook on high pressure for 40 minutes.
  8. Naturally release pressure.
  9. Remove ribs from pot and set aside.
  10. Puree sauce with immersion blender and serve on ribs.

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