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Instant Pot Hawaiian Teriyaki Beef Short Ribs
Print Recipe
Prep Time:
15
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
45
minutes
minutes
Course:
Dinner, Lunch, Main Dish
Servings:
4
people
Calories:
146
kcal
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:
146
kcal
|
Carbohydrates:
25
g
|
Protein:
5
g
|
Fat:
3
g
|
Saturated Fat:
3
g
|
Cholesterol:
0
mg
|
Sodium:
2476
mg
|
Potassium:
183
mg
|
Fiber:
1
g
|
Sugar:
17
g
|
Vitamin A:
170
IU
|
Vitamin C:
19.7
mg
|
Calcium:
33
mg
|
Iron:
1.2
mg
Tried this recipe?
Let us know
how it was!