Instant Pot Short Ribs with Creamy Polenta
Instant Pot Short Ribs with Creamy Polenta is a comforting and indulgent dish that transforms tender beef short ribs into a gourmet delight. Cooked in a rich, savory sauce and served atop creamy polenta, this recipe is perfect for cozy family dinners or to impress guests at a dinner party. With minimal effort required, you can enjoy deep flavors and an unforgettable meal that warms the heart.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 6
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Ingredients
Scale
- 3 lbs beef short ribs
- 1 medium onion, diced
- 4 garlic cloves, minced
- 2 cups low-sodium beef broth
- 1 cup dry red wine
- 1 cup instant polenta
- 2 tbsp butter
- ½ cup freshly grated Parmesan cheese
Instructions
- Sear the beef short ribs in the Instant Pot on sauté mode until browned on all sides (about 3-4 minutes per side). Remove and set aside.
- Sauté diced onions and minced garlic in the pot until softened (around 3 minutes).
- Deglaze by adding red wine and scraping up brown bits; simmer for 2 minutes.
- Return ribs to the pot, add beef broth, seal lid, and pressure cook on high for 45 minutes.
- Meanwhile, cook instant polenta according to package instructions, whisking in butter and Parmesan until creamy.
- Once cooking is complete, allow natural pressure release for 10 minutes before serving the short ribs over polenta.
Nutrition
- Serving Size: 1 cup short ribs with polenta (350g)
- Calories: 700
- Sugar: 3g
- Sodium: 800mg
- Fat: 36g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 150mg
Keywords: - For added flavor, incorporate herbs like rosemary or thyme into the braising liquid. - You can add vegetables such as carrots or mushrooms for extra nutrition. - Leftovers can be stored in an airtight container for up to three days; reheat gently.