Got the cooking doldrums? I’ve got the cure: a deeply flavorful, Asian-inspired meal of Whole30-friendly Korean-style short ribs!
Bonus: There are TWO ways you can prepare this dish: in a slow cooker (a.k.a. Crock Pot) or in a pressure cooker like an Instant Pot. And you can set it and forget it with both methods! That means you can chill with your family instead of slaving over the stove!
As I mentioned in my Whole30 prep post, an Instant Pot is a useful gadget to have around the kitchen. My loyal Nomsters know that I’m a raving Instant Pot evangelist, and have been on a mission to convert my classic recipes so they can be prepared in this magical device. One of my readers’ all-time favorites is my easy-peasy Slow Cooker Korean Short Ribs, an umami-packed dish that’s perfect for winter. So naturally, I had to convert it for the Instant Pot, too!
For slow cooker instructions, click here…
If you happen to have both a slow cooker AND an Instant Pot, I recommend cooking this in the latter. Why? Because it turns out that my Korean Short Ribs are even simpler to prepare in the Instant Pot—and just as deliciously satisfying to eat. For the sake of speed and ease, you don’t even need to broil the ribs like in the slow cooker recipe: Just season the ribs, blitz the sauce, cook everything for 45 minutes under high pressure, and BOOM! (Note: That was an exclamation of triumph—not the sound of a pressure cooker exploding, because the Instant Pot is super-safe.)
Deliciousness in a pot!
A note to my Nomsters: This is one of a series of daily blog posts I’m writing in the month of January 2018 to help those doing a Whole30 to kick off the New Year. Not sure what the Whole30 is, or want info on how to get started? Read my Whole30 prep post—and then come back to Nom Nom Paleo every single day for recipes to inspire, delight, and sustain you on your Whole30!
And remember: Throughout January 2018, I’m partnering…
Read the full recipe on Nom Nom Paleo.