Description
This flavorful dish combines tender short ribs with aromatic curry and a variety of root vegetables, all cooked to perfection in a pressure cooker.
Ingredients
Scale
- 2 pounds short ribs
- 2 cups diced carrots
- 1 cup diced potatoes
- 1 cup diced parsnips
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 tablespoons curry powder
- 1 can (14 ounces) coconut milk
- 2 cups beef broth
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Heat olive oil in the pressure cooker on sauté mode.
- Season short ribs with salt and pepper, then brown them on all sides.
- Add onions and garlic, cooking until translucent.
- Stir in curry powder, cooking for a minute.
- Add the beef broth, coconut milk, and soy sauce, then return short ribs to the pot.
- Add the root vegetables, ensuring they are submerged in the liquid.
- Seal the pressure cooker and cook on high for 45 minutes.
- Release the pressure naturally for 10 minutes, then quick release any remaining pressure.
- Serve hot, garnished with fresh herbs if desired.
Notes
- For a spicier dish, add red pepper flakes or a chopped chili.
- You can substitute the root vegetables with your favorites.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg