Ingredients

• 3 pounds beef short ribs
• 1 Asian pear - peeled , cored, and coarsely chopped
• 1 small onion , chopped
• 4 cloves garlic , chopped
• 0.5 tablespoons peeled and coarsely chopped fresh ginger
• 1 cup low-sodium soy sauce , divided
• 0.25 cups rice wine
• 0.25 cups water
• 0.25 cups brown sugar
• 2 tablespoons sesame oil , divided
• 0.5 teaspoons ground black pepper
• 2 carrots , peeled and cut in chunks
• 5 radishes , peeled and cut into chunks
• 0.25 cups white sugar
• 0.5 bunches green onions , chopped, or to taste
• 1 tablespoon sesame seeds , or to taste

Instructions

1. 1 Soak ribs in a large bowl of water for 1 hour.
2. 2 Meanwhile, combine Asian pear, onion, garlic, and ginger in a blender or food processor; purée until smooth. Transfer mixture to a mixing bowl. Mix in 3/4 cup soy sauce, rice wine, water, brown sugar, 1 tablespoon sesame oil, and pepper to create a sauce. Set aside.
3. 3 Drain ribs and dry them well. Trim off excess fat. Place ribs in a multi-functional pressure cooker (such as Instant Pot), then add carrots and radishes. Pour Asian pear sauce on top. Close and lock the lid. Select Meat function according to manufacturer's instructions; set the timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Transfer meat and vegetables to a plate and set aside.
5. 5 Select the Sauté function on your Instant Pot. Stir in white sugar, remaining 1/4 cup soy sauce, and remaining 1 tablespoon sesame oil. Cook, stirring occasionally, until sugar has melted and sauce has thickened, about 10 minutes. Return ribs and vegetables to the pot; stir to coat with sauce.
6. 6 Garnish ribs and vegetables with green onions and sesame seeds.

Nutrition per serving