Moroccan Short Ribs - an Instant Pot Recipe
The mouthwatering flavor of Moroccan cuisine captured in an Instant Pot recipe
Equipment
- Instant Pot or other pressure cooker
Ingredients
The Short Ribs
- 4 tbsp. Extra Virgin Olive Oil, divided Half for tossing short ribs before S&P and half for Instant Pot before ribs enter
- Salt and Pepper, to taste
- 5 - 7 Short Ribs (bone-in) About 2.5 - 3 lbs.
The Stuff That Really Makes It Delicious
- 3 Carrots, chopped
- 2 Celery Stalks, diced
- 1 Yellow or Sweet Onion, diced
- 3 cloves Garlic, diced
- 1 tbsp. Tomato Paste
- 2 tbsp. Ground Cumin
- ½ tbsp. Ground Cinnamon
- 1 tsp. Ground Coriander
- 1 tsp. Ground Ginger
- 1 tsp. Smoked Paprika
- 1 tsp. Ground Cayenne Pepper
- 3 Roma Tomatoes, diced Can sub 1 14 oz. can diced tomatoes
- 2 cups Chicken Stock or Broth
- 2 - 3 Bay Leaves
- ½ cup Kalamata Olives, chopped
- ½ cup Dried Apricots, chopped
Instructions
Prepare the Short Ribs
- Pat the short ribs dry with a paper towel. Toss with half the oil. Season generously with salt and pepper.
- In saute mode, add the remaining oil to the pot and allow to heat. Working in batches, if necessary, brown the short ribs on each side, using tongs to flip, about 8 - 10 minutes (See notes 1 and 2).
- Remove the browned short ribs and remain in saute mode.
Make the Magic Happen
- Deglaze the pot with stock/broth or a little wine. Scrape any bits from the bottom of the pot (important to later avoid the dreaded burn notice). Add more oil, if needed. Saute the carrots, celery, and onion for 5 - 7 minutes, or until beginning soften and stirring occasionally.
- Stir in the garlic and spices. Cook 1 - 2 more minutes.
- Add the remaining ingredients to the pot while also returning the short ribs.
- Cook on high pressure for 25 minutes. Allow to natural release for 20 - 25 minutes and then release remaining pressure.
- Skim any excess fat and remove the short ribs. Place the Instant Pot in saute mode and reduce the liquid by half, 10 - 12 minutes. At this step, if desired, make a batch of couscous according to the package instructions.
- Plate the short ribs with accompanying sauce over couscous (if using).
Notes
Note 1: The key to browning is to not crowd the pan otherwise you steam the meat more than you achieve the desired "browning".
Note 2: The short ribs should release without force so give them a wiggle but do not tear them from the pot.
Note 3: Calorie count does not include couscous (if included).