Instant Pot Asian Shortribs

6-8 short ribs, room temperature
1 C soy sauce (I used low sodium)
2 C beef broth (I used low sodium)
1 Onion, finely chopped
1 Jalapeno pepper, no seeds or veins, finely chopped (optional)
1 T garlic (4 cloves minced)
1 T ginger paste, or 1 ounce ginger cut in matchsticks
1 onion, finely chopped
1 t Chinese 5 spice (or substitute)
1/4 C Brown Sugar
4 T Mirin or Rice Wine for deglazing
1 t Sesame oil
Green Onions for garnish
Sesame seeds for garnish

Salt and pepper short ribs and let them stand a few hours
put Instant pot on saute mode and add oil
Brown the short ribs 4-5 minutes on each side
Remove from instant pot
Keep in saute mode and sauté onions, peppers until soft, add garlic and ginger and sauté a few more minutes.
Add Mirin or wine to pan for deglazing and scrape pan. Add sesame oil
Add broth & soy sauce
Add brown sugar and sauté until bubbly
Add 5 spice

put the short ribs back into the pot. There should still be at least 2 C cooking liquid – that’s how the instant pot pressure cooker works!
Seal instant pot and pressure cook for 45 minutes (bone-in) or 35 minutes (boneless)

Let steam naturally release 10-15 minutes after cooking. Release the remaining pressure and then remove the ribs and any bones from instant pot. Optional – put it back on sauté mode and let the remaining liquid boil until the sauce starts to thicken. Turn off pot when the sauce is where you want it to be.

Serve ribs with steamed rice or mashed potatoes and garnish with chopped green onions and sesame seeds. Ladle sauce over rice to make more delicious – make sure to skim fat off of surface. Ribs render alot of fat while cooking!!!!!