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Massaman Curry Short Ribs
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Tender, flavorful short ribs cooked effortlessly in Instant Pot® with rich coconut milk and fragrant Massaman curry paste for a delicious meal.
Ingredients:
  • 1 tablespoon vegetable oil
  • 2 pounds beef short ribs
  • 4 ounces massaman curry paste
  • 1 (1 inch) piece fresh ginger, minced
  • 1 tablespoon minced garlic
  • 1.5 (14 ounce) cans coconut milk
  • 1 tablespoon ground turmeric
  • 1 tablespoon curry powder
  • 1 tablespoon ground cumin
  • 1 tablespoon red chile powder
  • 1 tablespoon garlic salt
Instructions:
  • Heat vegetable oil in a multi-functional pressure cooker on the Saute function. Sear ribs in batches until nicely browned on both sides, about 2 minutes per side. Remove ribs and set aside.
  • Add curry paste, ginger, and garlic to the hot pot. Use a wooden spoon to scrape up the beef fat and browned bits for 2 minutes. Pour in coconut milk and stir in turmeric, curry powder, cumin, chile powder, and garlic salt.
  • Gently return the short ribs to the pot and fold them into the curry sauce until fully coated.
  • Seal the lid securely and choose the Meat/Stew function as per the manufacturer's directions, then program the timer for 25 minutes. Let the pressure naturally build for 10 to 15 minutes.
  • Let the pressure naturally release for 10 to 40 minutes following the manufacturer's guidance.

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