Pressure Cooker Short-ribs

This recipe is adapted from the New York Times and is one of my absolute favorite and easiest ways to cook short ribs. The prunes add an amazing tang and shouldn’t be skipped!




  1. If time permits, rub salt, coriander, and pepper all over the beef and let marinate in the refrigerator for 1 hour, or, ideally, overnight.
  2. Set electric pressure cooker to sauté function and add oil (or use a large skillet on the stove over medium-high heat). Sear beef until evenly browned on all sides, about 2 minutes per side. You’ll probably have to do this in batches. Transfer to a plate as the pieces brown. Or if using a skillet, transfer them to pressure cooker.
  3. Add leeks, fennel, and pinch of salt to the hot pan and cook until soft, about 8 minutes, then add garlic, chili powder and tomato paste; cook until fragrant, 1 to 2 minutes. Pour in beef broth. Add prunes and beef (or add prunes and fennel mixture to the meat in the pot).
  4. Cover, then cook for 35 minutes on high pressure. Manually release pressure. If the sauce seems thin, pull out beef pieces and reduce sauce using sauté function. Serve with fennel fronds or scallions, or both, for garnish.