Ingredients

• 1 tablespoon vegetable oil
• 2 pounds beef short ribs
• 4 ounces Massaman curry paste
• 1 , 1 inch
• 1 tablespoon minced garlic
• 1 ½ , 14 ounce
• 1 tablespoon ground turmeric
• 1 tablespoon curry powder
• 1 tablespoon ground cumin
• 1 tablespoon red chile powder
• 1 tablespoon garlic salt

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat Pot for 2 minutes; add vegetable oil. Add ribs, 3 to 4 at a time; sear until nicely browned, about 2 minutes per side. Repeat with remaining ribs. Transfer ribs to a plate; set aside.
2. 2 Stir curry paste, ginger, and garlic into hot Pot, scraping the browned bits of food off the bottom of the Pot with a wooden spoon for about 2 minutes. Pour in coconut milk; stir in turmeric, curry powder, cumin, red chile powder, and garlic salt.
3. 3 Carefully place ribs back into Pot; stir in a folding motion until ribs are covered in curry sauce.
4. 4 Close and lock the lid. Select Meat/Stew function according to manufacturer's instructions; set the timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Nutrition per serving