Forget waiting hours for tender, succulent pork ribs! Thanks to the magic of the pressure cooker, you can have fall-off-the-bone ribs, swimming in a rich and savory vegetable-packed sauce, on your table in just 30 minutes. This all-in-one meal is perfect for a busy weeknight when you’re craving serious comfort food without the fuss. Let’s get cooking!
Ingredients
• 2 lbs / 900g pork ribs
• 1 cup / 100g cauliflower, chopped into florets
• 2 celery stalks, chopped
• 2 red bell peppers, chopped
• ½ cup / 75g onions, finely chopped
• 1 cup / 75g portobello mushrooms, chopped
• 1 cup / 180g tomatoes, diced
• 5 cups / 1.2 L beef broth
• 3 tbsp / 42g butter
• 2 tbsp / 30ml sugar-free hot chili sauce
• 1 tsp / 5ml apple cider vinegar
• 2 garlic cloves, whole
• 2 tsp / 12g salt
• ½ tsp / 1g black pepper, freshly ground
• 1 tsp / 1g dried celery
• 2 tsp / 6g onion powder
Instructions
1. Directions
2. Place the pork ribs and chopped celery stalks into your pressure cooker pot. Pour in just enough water to cover the ribs.
3. Secure the lid, set the steam release to the “Sealing” position, and cook on high pressure for 15 minutes using the “Meat” setting or manual high pressure.
4. Once the timer finishes, perform a quick pressure release by carefully turning the steam release handle to the “Venting” position. Once the pin drops, open the lid.
5. Carefully drain the water. Add the butter, cauliflower, bell peppers, onions, mushrooms, tomatoes, whole garlic cloves, beef broth, hot chili sauce, and apple cider vinegar to the pot with the ribs.
6. Sprinkle the salt, black pepper, dried celery, and onion powder over everything. Stir gently to combine all the .
7. Secure the lid again and set the steam release to “Sealing”. Cook on high pressure for an additional 7 minutes.
8. When the time is up, perform another quick pressure release. Open the lid, give everything a final stir, and serve immediately.
Nutritional Information
• Nutrition Per Serving
• Calories: 633
• Total Fats: 40.7g
• Net Carbs: 7.1g
• Protein: 54.9g
• Fiber: 2.1g
Pro Tips
• For a richer flavor, use your pressure cooker’s “Sauté” function to brown the ribs in a little oil on all sides before the first pressure cook.
• To create a thicker, glaze-like sauce, remove the ribs and vegetables after cooking and turn on the “Sauté” function. Let the remaining liquid simmer and reduce for 5-10 minutes.
• For a classic BBQ finish, place the cooked ribs on a baking sheet, brush with your favorite BBQ sauce, and broil for 2-4 minutes until the sauce is bubbly and caramelized.
• Don’t overcrowd the pot. Ensure the do not go past the max-fill line on your pressure cooker for safe and effective cooking.
FAQ
Q: How long does it take to cook pork ribs in a pressure cooker
A: This recipe makes tender, fall-off-the-bone pork ribs in a total pressure cooking time of just 22 minutes. The entire meal, including the vegetable-packed sauce, is ready in about 30 minutes from start to finish.
Q: Can I make these pressure cooker ribs with a BBQ sauce finish
A: Absolutely! For a classic BBQ finish, after pressure cooking, place the ribs on a baking sheet. Brush them with your favorite BBQ sauce and broil for 2-4 minutes until the sauce is bubbly and caramelized for that perfect sticky glaze.
Q: How do I get a thicker sauce for my ribs
A: To create a thicker, glaze-like sauce, simply remove the cooked ribs and vegetables from the pressure cooker. Set the appliance to the ‘Sauté’ function and let the remaining liquid simmer and reduce for 5-10 minutes until it reaches your desired consistency.
Q: Is this a low-carb or keto-friendly rib recipe
A: Yes, with only 7.1g of net carbs per serving, this pressure cooker pork rib recipe is a great option for a low-carb or keto diet. The sauce is packed with low-carb vegetables and uses a sugar-free hot chili sauce to keep the carb count down.
