Instant Pot Hawaiian Teriyaki Beef Short Ribs
Ingredients:
- 1 Orange large and cut in half
- 3 tsp Fresh Ginger minced, or about 2 tsp ginger powder
- 5 cloves Garlic minced
- 1 bunches Green Onions chopped
- 1 c Water
- 0.75 c Coconut Aminos Or Tamari
- 0.50 c Coconut Sugar
- 0.25 tsp Crushed Red Pepper Flakes
- 4 Beef Short Ribs large
- 1 tbsp Coconut Oil
Instructions:
- Cut orange. Mince ginger. Set aside.
- Combine water, coconut aminos or tamari, and sugar in a large bowl or extra large freezer bag. Stir until the sugar is dissolved.
- Squeeze the juice from the halved orange into sugar mixture and stir. Cut orange into smaller pieces and place in sugar mixture.
- Add ginger, garlic, green onions, and red pepper flakes to sugar mixture and mix thoroughly.
- Add short ribs to sugar mixture, covering completely.
- Place in the refrigerator and marinate for up to 24 hours, stirring occasionally.
- When ready to cook, remove short ribs from marinade. Reserve marinade.
- Press "SAUTE" button on Instant Pot. Add coconut oil to the pot and melt.
- Place short ribs in bottom of pot. Sear for 2 to 3 minutes on each side until browned.
- Add reserved marinade mixture to short ribs. Stir to combine.
- Place the lid on Instant Pot and move valve to closed. Press "MEAT/STEW" button and cook for 30 minutes.
- At the end of the 30 minutes cooking time, use the quick release and carefully remove lid.
- Remove short ribs from Instant Pot and discard marinade. Serve with your favorite side.
Nutrition
Calories: 146kcal | Carbohydrates: 25g | Protein: 5g | Fat: 3g | Saturated Fat: 3g | Cholesterol: 0mg | Sodium: 2476mg | Potassium: 183mg | Fiber: 1g | Sugar: 17g | Vitamin A: 170IU | Vitamin C: 19.7mg | Calcium: 33mg | Iron: 1.2mg
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