How to Make Instant Pot® Braised Beef Short Ribs with Lentils - A Step-by-Step Guide

Braising beef short ribs in an Instant Pot® is a surefire way to achieve tender, juicy meat in a fraction of the time it would take using traditional methods. This recipe for Instant Pot® Braised Beef Short Ribs with Lentils combines the rich, savory flavor of beef with the earthy, nutty taste of lentils for a hearty and satisfying meal.

Short ribs are a cut of beef that comes from the rib section of the cow, and they are known for their flavorful and succulent meat. By braising them ...

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Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 3 beef short ribs, trimmed
  • 1 medium yellow onion, chopped
  • 3 stalks celery, chopped, divided
  • 1 clove garlic, chopped
  • ⅛ teaspoon salt, or to taste
  • freshly ground black pepper to taste
  • 1 (32 fluid ounce) container beef broth, divided
  • 2 cups dry lentils, rinsed and drained
  • 1 (10 ounce) package sliced fresh mushrooms
  • 3 carrots, chopped
  • 1 cup water, or as needed

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 35 mins
  • Additional Time: 20 mins
  • Total Time: 2 hrs 25 mins
  • Servings: 10
  • Yield: 10 servings

  • Turn on a multi-functional pressure cooker (such as Instant Pot®), add olive oil, and select Saute function. Add ribs to the hot oil and cook until browned on all sides, 5 to 7 minutes. Transfer ribs to a plate. Add onion, 1/3 of the celery, and garlic to the pot; cook and stir until onion is translucent, about 5 minutes. Cancel Saute function.
  • Place a trivet in the pot and lay ribs on top; season with salt and pepper. Pour in 1 cup beef broth and close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
  • Transfer ribs to a cutting board and remove any remaining fat. Shred the meat and return it to the pot, along with the bones.
  • Cover meat with lentils, mushrooms, carrots, and remaining celery; stir to combine. Pour in remaining beef broth and water until 1/2 inch higher than food. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
  • Remove and discard bones before serving.
  • Nutrition

    374 cal.

    • Total Fat: 20g
    • Saturated Fat: 7g
    • Cholesterol: 35mg
    • Sodium: 371mg
    • Total Carbohydrate: 27g
    • Dietary Fiber: 13g
    • Total Sugars: 3g
    • Protein: 20g
    • Vitamin C: 5mg
    • Calcium: 47mg
    • Iron: 4mg
    • Potassium: 696mg

    Categories

    Lentil recipes