Instant Pot Korean Beef

Pros: gluten free and dairy free! First time buying short ribs

Cons: didn't make all that much

Ingredients:

• 1 1/2 lbs beef short ribs
• 1/2 cup liquid aminos
• 1/4 cup sweet chili sauce
• 1/4 cup beef broth
• 1 tablespoon sesame oil
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1 teaspoon ground ginger
• 3 cloves garlic, pressed or minced
• 1 tablespoon cornstarch

Instructions:

1. In a small bowl, whisk together the aminos, sweet chili sauce, beef broth, sesame oil, onion powder, ginger and black pepper.
2. Place beef in the instant pot and pour the sauce over it.
3. Close the pressure valve, and cook on "Meat" setting on high for 40 minutes.
4. When done, turn off the instant pot and allow pressure to release naturally for 20 minutes.
5. Remove beef from instant pot and transfer to cutting board.
6. Turn instant pot to saute mode and simmer the sauce for 5 minutes, stirring repeatedly.
7. Scoop out 1/4 c of the sauce into a small dish and whisk in 1 tablespoon of cornstarch until smooth, then add the sauce back to the pot and continue cooking for 3 minutes, whisking continuously to prevent burning.
8. Shred the beef and add it back to the pot, stir the beef into the sauce.

Serve over hot rice, with sauteed vegetables (we used zucchini and cauliflower).