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Instant Pot Beef Short Rib Pot Roast

This Beef Short Rib Pot Roast is a hearty Northeastern Brazilian style stew, made in an instant pot with vegetables. Perfect for an easy family meal, either to serve over rice or along with your favorite side dish.
Prep Time 20 minutes
Cook Time 38 minutes
Total Time 58 minutes
Servings 4 people

Ingredients

  • 1 1/2 Tablespoons annatto powder (use turmeric as a sub although flavor is not the same)
  • 1 Tablespoon salt (plus 2-3 tsp for the broth)
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons ground black pepper (plus enough to taste for the broth)
  • 1 1/2 pounds beef short ribs (bone-in), about 6 ribs Make sure to remove ribs from the refrigerator 30 minutes prior
  • 3 Tablespoons vegetable oil
  • 1 medium white or yellow onion, chopped
  • 5 garlic cloves, minced
  • 2 teaspoons tomato paste
  • 6 cups water
  • 6 baby red potatoes
  • 12 baby carrots
  • 6 frozen small sweet corn on the cob, thawed
  • 8-12 whole okra
  • 1/2 lemon
  • 1-2 Tablespoons chopped cilantro or parsley

Instructions

  • Mix the annatto, salt, cumin, and pepper in a small bowl. Sprinkle spice mixture on the ribs on both sides, distributing uniformly with your hands.
  • With mine, I put the instant pot on the saute function.
  • Turn on your instant pot and follow the instructions for use. For this method, when pot has heated, add 2 Tablespoons of oil and brown the ribs in batches, about 1 1/2 minutes per side.
  • Do not overcrowd the pan! Use a bit more oil if necessary. Transfer ribs to a plate.
  • Add remaining oil and saute the onion and garlic for about 2 minutes, stirring every now and then. Do not let them brown.
  • Stir in the tomato paste and water, scraping the pot down with an wooden spoon. Add the ribs back with their juices, cover, and set to cook for about 30 minutes.
  • For this I used the meat function of my instant pot. If you would like to cook in a dutch-oven pot, please read NOTES at the bottom of the recipe.
  • When the 30 minutes has elapsed, carefully turn valve to fast release, letting all the pressure out.
  • Safely open the pot and add all the vegetables, making sure to submerge them into the liquids as much as possible, principally the corn and potatoes.
  • Cover and set on the vegetable or poultry function for about 8 minutes.
  • Again, carefully turn valve to fast release, letting all the pressure out. Safely open the pot, taste, and adjust salt and pepper if desired.
  • Squeeze in the lemon, stirring carefully. Sprinkle chopped cilantro/parsley.
  • Serve with white rice and pirão (a creamy-polenta like dish made from pot roast broth and coarse manioc flour) OR instead with mashed potatoes, creamy corn polenta, grits, pasta, couscous, quinoa, etc.
  • TIP: pirão recipe is above (post text).

Recipe Notes

DUTCH-OVEN PAN: If cooking our beef short ribs pot roast in a dutch-oven pan, brown ribs over medium-high heat, about 1 1/2 minutes per side, working in batches to avoid overcrowding the pan.
When cooking onion and garlic, reduce heat to medium, letting them cook for 2 minutes and stirring occasionally to prevent from browning.
Once tomato paste and water are added, bring to a boil over medium-high heat and then reduce heat to medium-low.
Cover pan, and let ribs cook for about 35-45 minutes or until almost tender.
Add the vegetables, making sure to submerge the corn and potatoes as much as possible into the liquids.  Cover the pan and let cook over medium-low heat for 10-15 minutes or until vegetables are cooked and ribs are very tender.
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