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Instant Pot Family Dinners
Instant Pot Korean Galbijjim with Pear & Chestnuts
Beef short ribs turn spoon-tender in a mild pear-soy braising sauce, with shiitakes and chestnuts for a special-feeling pressure-cooker dinner.
Directions
Trim and season the ribs
Pat the short ribs dry and trim only large exterior fat pockets, leaving the meat attached to the bones. Season with 1 teaspoon salt. If the ribs have visible bone fragments, rinse them briefly under cold water and dry very thoroughly.
Brown in batches
Select Sauté on High on a 6-quart electric pressure cooker. Add the oil, then brown the ribs in two batches for about 3 minutes on each broad side. Transfer to a plate. Cancel Sauté and let the pot cool for 1 minute.
Deglaze and layer
Pour 1 cup broth into the pot and scrape the base until absolutely no browned bits remain. Whisk the pear, soy sauce, brown sugar, vinegar, garlic, ginger and remaining 1/2 cup broth in a bowl. Return the ribs to the thin broth, keeping the contents below the maximum-fill line. Add the shiitakes and chestnuts, then pour the pear mixture over the top without stirring it into the base.
Pressure cook and release
Lock the lid and cook on High Pressure for 35 minutes; allow about 15 minutes for the cooker to reach pressure. Let pressure release naturally for 15 minutes, then vent the remainder in short controlled pulses with hands and face away from the steam. Stop if liquid sputters, wait, and open only after the float valve drops.
Cook the carrots and reduce the sauce
Transfer the ribs, mushrooms and chestnuts to a rimmed platter. Skim the fat from the liquid. Add the carrots, select Sauté on High and simmer uncovered for 8 to 10 minutes, until the carrots are tender and the sauce lightly coats a spoon. Stir often near the end so the pear sugars do not scorch.
Verify, glaze and serve
Check the thickest meat away from bone: beef is safe at 145°F with a 3-minute rest, but short ribs should reach roughly 195 to 205°F and feel easily pierced for the intended tenderness. Return the ribs, mushrooms and chestnuts to the pot and turn them in the sauce. Cancel Sauté, stir in sesame oil, and adjust salt. Top with scallions and sesame seeds and serve with rice; offer gochugaru or chile crisp at the table.
Why this works
Why it worksThin broth sits directly against a fully deglazed base, while the pear-soy mixture stays above the ribs, reducing the risk that its natural sugars trigger a burn warning.
Why it worksA 15-minute natural release continues tenderizing the collagen-rich ribs and keeps the hot braising liquid from surging through the valve.
Why it worksAdding carrots after pressure protects their shape, and reducing the defatted sauce at the end creates a glossy glaze instead of a greasy broth.
Useful kitchen gear
Tools that make this easier.
Compare the function and specifications first; skip anything your kitchen already handles well.
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Compare on Amazon6-quart electric pressure cookerThe thin-broth base, 35-minute cycle and staged release are written for this common family size.See current options →
Compare on AmazonInstant-read thermometerShort ribs become safe before they become tender; temperature plus an easy-piercing texture confirms the intended finish.See current options →
Compare on AmazonFine-mesh strainerA fine strainer catches bone fragments during a quick rinse and helps skim the finished pear-soy braising sauce cleanly.See current options →
Swaps & notes
Easy swaps
- Use 3 lb boneless short ribs cut into 3-inch pieces; begin checking tenderness after a 30-minute High Pressure cycle and the same 15-minute natural release.
- A ripe Bosc pear can replace the Asian pear. If neither is available, use 3/4 cup unsweetened applesauce and reduce the brown sugar to 1 tablespoon.
- Replace chestnuts with 8 oz peeled Korean radish or daikon chunks, adding them with the carrots for the final uncovered simmer.
Cook notes
- Total time includes about 15 minutes to pressurize, a 35-minute pressure cycle, the 15-minute natural release and the final sauce reduction.
- Keep the shared dish mild; add gochugaru, chile crisp or sliced fresh chile only to individual bowls.
- Do not use flanken-cut ribs for this timing; their thin cross-cut strips cook much faster than thick English-cut ribs.
- Written for a 6-quart electric pressure cooker. Follow the minimum-liquid, maximum-fill and venting directions for your exact model, and never force the lid.
- For the cleanest sauce, chill the finished braise overnight, remove the solid fat and reheat gently the next day.
Storage
Cool the ribs and sauce in shallow containers within 2 hours and refrigerate for up to 4 days. The chilled fat lifts off easily. Reheat covered over low heat or in the microwave with a splash of broth until the center reaches 165°F. Freeze the ribs in sauce for up to 2 months; thaw overnight in the refrigerator.
Questions
Do I need to soak the short ribs first?
No. A brief rinse removes any visible bone dust, while browning builds flavor. Long soaking can wash away savory juices and is not required for safe cooking.
Why are my short ribs still chewy?
Short ribs can exceed the safe minimum temperature before their connective tissue softens. Return them to the cooker with at least 1 cup thin liquid and pressure-cook 5 minutes more, followed by a 10-minute natural release.
Can I make galbijjim a day ahead?
Yes. It improves after an overnight rest, and the hardened fat is easy to remove. Reheat the ribs slowly in their sauce to 165°F and add the scallions and sesame only before serving.
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Instant Pot Korean Galbijjim with Pear & Chestnuts
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1. Trim and season the ribsPat the short ribs dry and trim only large exterior fat pockets, leaving the meat attached to the bones. Season with 1 teaspoon salt. If the ribs have visible bone fragments, rinse them briefly under cold water and dry very thoroughly.
2. Brown in batchesSelect Sauté on High on a 6-quart electric pressure cooker. Add the oil, then brown the ribs in two batches for about 3 minutes on each broad side. Transfer to a plate. Cancel Sauté and let the pot cool for 1 minute.
3. Deglaze and layerPour 1 cup broth into the pot and scrape the base until absolutely no browned bits remain. Whisk the pear, soy sauce, brown sugar, vinegar, garlic, ginger and remaining 1/2 cup broth in a bowl. Return the ribs to the thin broth, keeping the contents below the maximum-fill line. Add the shiitakes and chestnuts, then pour the pear mixture over the top without stirring it into the base.
4. Pressure cook and releaseLock the lid and cook on High Pressure for 35 minutes; allow about 15 minutes for the cooker to reach pressure. Let pressure release naturally for 15 minutes, then vent the remainder in short controlled pulses with hands and face away from the steam. Stop if liquid sputters, wait, and open only after the float valve drops.
5. Cook the carrots and reduce the sauceTransfer the ribs, mushrooms and chestnuts to a rimmed platter. Skim the fat from the liquid. Add the carrots, select Sauté on High and simmer uncovered for 8 to 10 minutes, until the carrots are tender and the sauce lightly coats a spoon. Stir often near the end so the pear sugars do not scorch.
6. Verify, glaze and serveCheck the thickest meat away from bone: beef is safe at 145°F with a 3-minute rest, but short ribs should reach roughly 195 to 205°F and feel easily pierced for the intended tenderness. Return the ribs, mushrooms and chestnuts to the pot and turn them in the sauce. Cancel Sauté, stir in sesame oil, and adjust salt. Top with scallions and sesame seeds and serve with rice; offer gochugaru or chile crisp at the table.