Pressure Cooker Curry Short Ribs and Root Vegetables Recipe Revealed!

Name: Pressure Cooker Curry Short Ribs and Root Vegetables Recipe Revealed!
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Indian
Ingredients: 2 pounds beef short ribs, bone-in; 1 tablespoon vegetable oil; 1 large onion, diced; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons curry powder; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 can (14 ounces) coconut milk; 1 cup beef broth; 2 medium carrots, peeled and cut into chunks; 2 medium parsnips, peeled and cut into chunks; 1 medium sweet potato, peeled and cut into chunks; Salt and pepper to taste; Fresh cilantro, for garnish

Chef Hicham2 days ago

0 5 19 minutes read

Pressure Cooker Curry Short Ribs and Root Vegetables

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How to Make Pressure Cooker Curry Short Ribs and Root Vegetables

Now that you’re all set with the ingredients, let’s dive into the heart of the matter: making this delightful dish! I promise, it’s easier than you might think. With just a few simple steps, you’ll have a comforting meal that will make your kitchen smell like a cozy Indian restaurant. So, roll up your sleeves, and let’s get cooking!

Step 1 – Prep Ingredients

First things first, let’s get our ingredients ready. Start by seasoning the beef short ribs with salt and pepper. This simple step is crucial because it enhances the flavor of the meat. Trust me, you want those ribs to be bursting with taste!

Next, chop up your onion, garlic, and ginger. I like to use a sharp knife for this—there’s something satisfying about slicing through fresh ingredients. The aroma of garlic and ginger will fill your kitchen, and you’ll feel like a culinary rock star!

Now, peel and cut your carrots, parsnips, and sweet potato into chunks. Aim for uniform sizes so they cook evenly. If you have picky eaters at home, you might want to cut the veggies a bit smaller. It’s all about making it appealing for everyone at the table!

Step 2 – Begin Cooking

With everything prepped, it’s time to fire up your pressure cooker. Set it to the sauté function and heat up a tablespoon of vegetable oil. Once the oil is shimmering, add the seasoned short ribs in batches. Don’t overcrowd the pot; we want to give them room to brown beautifully on all sides. This step adds depth to the flavor, and you’ll be amazed at how much richer the dish will taste!

After browning the ribs, remove them from the pot and set them aside. In the same pot, toss in the diced onion. Sauté it until it’s translucent, about 5 minutes. Then, stir in the minced garlic and grated ginger, cooking for an additional minute. The smell will be heavenly, and you might find yourself doing a little happy dance in the kitchen!

Step 3 – Combine Ingredients

Now it’s time to add some spice to the mix! Sprinkle in the curry powder, ground cumin, and ground coriander. Stir them around for about 30 seconds to toast the spices. This step is like a warm hug for your taste buds, bringing out the flavors in a way that will make your dish sing!

Next, pour in the coconut milk and beef broth, scraping up any browned bits from the bottom of the pot. Those bits are flavor gold! Return the browned short ribs to the pot, ensuring they’re submerged in the liquid. This is where the magic happens, as the pressure cooker will transform these ingredients into a tender, flavorful masterpiece.

Step 4 – Finish and Serve

Now, let’s add those beautiful root vegetables! Place the carrots, parsnips, and sweet potato on top of the ribs. Close the lid of your pressure cooker and set it to cook on high pressure for 45 minutes. While it cooks, take a moment to relax. Maybe pour yourself a glass of wine or catch up on your favorite show. You deserve it!

Once the cooking time is complete, allow the pressure to release naturally for 10 minutes. After that, perform a quick release for any remaining pressure. Carefully remove the lid, and voilà! You’ve just created a comforting bowl of Pressure Cooker Curry Short Ribs and Root Vegetables that’s sure to impress.

Serve the short ribs and vegetables in bowls, garnished with fresh cilantro. The vibrant green adds a pop of color and freshness that makes the dish even more inviting. Your family will be lining up for seconds, and you’ll be basking in the glory of your culinary triumph!

Introduction to Pressure Cooker Curry Short Ribs and Root Vegetables

Welcome to a culinary adventure that’s as comforting as a warm hug on a chilly evening! Today, I’m excited to share my recipe for Pressure Cooker Curry Short Ribs and Root Vegetables. This dish is not just a meal; it’s a cozy experience that brings the whole family together around the dinner table.

Now, I know how busy life can get, especially for us women juggling multiple roles—whether you’re a mom, a professional, or both. Between work, family commitments, and everything in between, finding time to cook can feel like a daunting task. That’s where this recipe shines! With its quick prep time and the magic of the pressure cooker, you can whip up a hearty meal in no time. It’s like having a personal chef at your fingertips!

Imagine the aroma of tender short ribs simmering in a rich, flavorful curry sauce, mingling with the sweetness of root vegetables. It’s a dish that not only satisfies your hunger but also warms your soul. Plus, the vibrant colors and enticing flavors will have your family asking for seconds—maybe even thirds! And let’s be honest, who doesn’t love a meal that’s both delicious and easy to prepare?

So, grab your pressure cooker, and let’s dive into this delightful recipe that’s perfect for busy weeknights or any time you crave a comforting meal. Trust me, you’re going to love it!

Why You’ll Love This Pressure Cooker Curry Short Ribs and Root Vegetables

Let’s talk about why this Pressure Cooker Curry Short Ribs and Root Vegetables dish is going to become your new go-to recipe. First off, we all know that time is a precious commodity, especially for busy women like us. Between work, family, and everything else life throws our way, who has hours to spend in the kitchen? That’s where the beauty of the pressure cooker comes in! With just a quick 15 minutes of prep, you can set it and forget it while the magic happens inside the pot. It’s like having a little kitchen elf working hard while you kick back and relax.

And let’s not forget about cleanup! I don’t know about you, but I dread the mountain of dishes that often follows a home-cooked meal. The pressure cooker simplifies this process, too. You’ll only need a few pots and utensils, which means less scrubbing and more time enjoying your delicious creation. It’s a win-win situation!

Now, let’s dive into the flavors. This dish is a crowd-pleaser, and I can almost guarantee that even your pickiest eaters will be asking for seconds. The rich, aromatic curry sauce envelops the tender short ribs, while the root vegetables add a delightful sweetness and texture. It’s a symphony of flavors that appeals to all ages. I’ve served this to my family, and I can tell you, my kids—who usually turn their noses up at anything that resembles “healthy”—devoured it! They even asked for the recipe, which is a huge compliment in my book.

But it’s not just about the taste; it’s about the comfort this dish brings. There’s something incredibly soothing about a warm bowl of curry on a chilly evening. It’s like wrapping yourself in a cozy blanket after a long day. The combination of spices, tender meat, and hearty vegetables creates a meal that feels like a warm hug from the inside out. Perfect for those busy weeknights when you need a little extra comfort!

So, whether you’re looking to impress your family, simplify your cooking routine, or just enjoy a comforting meal, this Pressure Cooker Curry Short Ribs and Root Vegetables recipe has got you covered. Trust me, once you try it, you’ll be adding it to your regular rotation!

Ingredients You’ll Need

Before we dive into the cooking process, let’s gather our ingredients for this delightful Pressure Cooker Curry Short Ribs and Root Vegetables. Having everything prepped and ready to go makes the cooking experience so much smoother. Here’s what you’ll need:

2 pounds beef short ribs, bone-in: These are the stars of the show! The marbled fat in short ribs makes them incredibly tender and flavorful when cooked under pressure.
1 tablespoon vegetable oil: This is for browning the short ribs. It helps create a delicious crust that adds depth to the dish.
1 large onion, diced: Onions are the foundation of flavor in many dishes. They add sweetness and richness as they sauté.
3 cloves garlic, minced: Garlic brings a wonderful aroma and a punch of flavor that complements the curry spices beautifully.
1 tablespoon fresh ginger, grated: Ginger adds a warm, zesty kick that brightens the dish and pairs perfectly with the curry.
2 tablespoons curry powder: This is where the magic happens! Curry powder is a blend of spices that gives the dish its signature flavor. Feel free to adjust the amount based on your spice preference.
1 teaspoon ground cumin: Cumin adds a warm, earthy flavor that enhances the overall taste of the curry.
1 teaspoon ground coriander: This spice adds a citrusy note that balances the richness of the dish.
1 can (14 ounces) coconut milk: Coconut milk brings creaminess and a subtle sweetness that rounds out the flavors beautifully.
1 cup beef broth: This adds depth and richness to the sauce. You can use low-sodium broth if you’re watching your salt intake.
2 medium carrots, peeled and cut into chunks: Carrots add sweetness and color, making the dish visually appealing.
2 medium parsnips, peeled and cut into chunks: Parsnips have a sweet, nutty flavor that complements the other root vegetables.
1 medium sweet potato, peeled and cut into chunks: Sweet potatoes add a lovely sweetness and a pop of color to the dish.
Salt and pepper to taste: These are essential for seasoning and enhancing the flavors of the dish.
Fresh cilantro, for garnish: Cilantro adds a fresh, herbaceous note that brightens the dish just before serving.

Now, if you’re looking to mix things up a bit, here are some optional substitutions and healthy swaps:

For a leaner option, you can substitute the beef short ribs with chicken thighs or even tofu for a vegetarian twist.
If you’re not a fan of coconut milk, you can use unsweetened almond milk or low-fat cream for a lighter version.
Feel free to swap out the root vegetables for your favorites! Potatoes, turnips, or even butternut squash work wonderfully.
For a little extra heat, consider adding a diced jalapeño or a teaspoon of red pepper flakes when sautéing the onions.

And don’t worry about jotting down these measurements! You’ll find printable measurements at the end of the article, making it super easy to follow along. Now that we have our ingredients ready, let’s get cooking!