PIONEER WOMAN INSTANT POT SHORT RIBS RECIPES

Steps:

• Add the butter and oil to the liner of a 6- or 8-quart Instant Pot and set to SAUTE. Once the butter is melted, add the onions, garlic, and sugar. Stir well to coat the onions. Cover the Instant Pot with the lid and lock into place. Seal the steam release handle. Select HIGH PRESSURE and set the timer for 5 minutes. When the timer is up, manually release the pressure (unseal the steam release handle). Unlock and remove the lid, being careful of any remaining steam.
• Add the thyme sprigs. Set to SAUTE and cook 18-20 minutes, stirring occasionally, until onion broth is light golden in color.(You don’t want the onions to get too mushy.) Combine the flour and wine in a small bowl. Add wine mixture and cook for 1-2 minutes. Stir in the broth, Worchestershire sauce, salt, pepper, and bay leaf.
• Cover the Instant Pot with the lid and lock into place. Seal the steam release handle. Select HIGH PRESSURE and set the timer for 5 minutes. When the timer is up, manually release the pressure (unseal the steam release handle). Unlock and remove the lid, being careful of any remaining steam. Remove the bay leaf and thyme sprigs.
• Preheat a broiler to high heat. Spread the mustard over top of each bread slice. Spoon the soup into 6 individual ovenproof ramekins. Top each with 1 bread slice and sprinkle the cheese evenly over top.
• Place the ramekins on a rimmed baking sheet. Broil 1-2 minutes or until the cheese is melted and lightly browned. Garnish with thyme leaves and more black pepper, if desired.

Steps:

• Whisk together the soy sauce, gochujang, ginger, brown sugar, pear, garlic, 2 tablespoons sesame oil and 1/4 cup water in a 6-quart Instant Pot®. Place the short ribs on top and follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 25 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Using a slotted spoon, transfer the meat to a large bowl, then cover and set aside.
• Set the pot to saute on high for 30 minutes and let reduce until the liquid is thick and glazy, about 15 minutes (about 1/2 cup of sauce will remain). Set the pot to off and transfer the reduced sauce to the meat, then toss to coat. 
• Meanwhile, toss the scallions, cucumber, rice vinegar, gochugaru, sesame seeds, granulated sugar, 1/4 teaspoon salt and remaining tablespoon sesame oil in a medium bowl and cover and chill until ready to serve.
• For charred short ribs (optional): Position an oven rack as high as it can go in the oven and preheat the broiler to high. Transfer the glazed ribs to a rack set inside a rimmed baking sheet and broil until lightly charred on both sides, about 1 minute per side.
• Serve the ribs over steamed rice topped with the pickled cucumbers, additional scallions and sesame seeds.