Instant Pot: Slow Cooked German Short Ribs

Before it gets warm out, I wanted to make a warm, comforting dish using short ribs. It’s one of my favorite cuts of beef because it has such a rich flavor, especially after braising for hours. I picked up some boneless short ribs the other day and rather than making the usual wine braised short rib recipe, I wanted something a bit different using my Instant Pot.
I came across this recipe on AllRecipes. This was a nice change of pace from other short rib recipes I’ve tried because it has a nice sweetness to it (from the brown sugar) and a little bite (from the dijon mustard). To balance the sweetness I served this with Horseradish Smashed Potatoes. Making this in the Instant Pot to pressure cook not only saved time but made it especially tender…

2 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon ground black pepper
3 pounds beef short ribs
2 tablespoons olive oil
1 slice onion, sliced
3/4 cup dry red wine
3 tablespoons packed brown sugar
3 tablespoons vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon dijon mustard
1/2 teaspoon chili powder
2 tablespoons all-purpose flour
1/2 cup frozen peas

When the IP beeps after pressure cooking for 75 minutes, allow your IP to naturally release pressure for 15-20 minutes. While naturally releasing pressure (also known as NPR or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure). No need to touch your IP while it naturally releases pressure. The pin at the top of your IP will drop when all pressure has been released and it’s safe to open.

Open up your IP when the pin has dropped (allow a few minutes for this to happen).

Add the frozen peas to the IP; stir into the sauce. Serve hot.