Craving succulent, fall-off-the-bone ribs but don’t have hours to spare? This Instant Pot recipe is your secret weapon! We’re talking deeply flavorful, tender pork ribs infused with herbs and finished in a savory-sweet sauce with crisp bell peppers. Forget the low-and-slow hassle; this entire mouthwatering meal comes together in just 45 minutes, making it perfect for a busy weeknight. Get ready to impress everyone with ribs that taste like they’ve been cooking all day.
Ingredients
• 2 lbs / 900g pork ribs, chopped into individual or 2-rib sections
• 2 red bell peppers, sliced
• 1 green bell pepper, sliced
• 1 celery stalk, chopped
• ¼ cup / 60ml soy sauce
• 1 tbsp / 15ml apple cider vinegar
• 1 tbsp / 7g almond flour
• 3 tbsp / 45ml vegetable or canola oil
• Spices
• 1 tsp / 6g salt
• ½ tsp / 0.5g dried basil
• 1 bay leaf
• 1 fresh rosemary sprig
Instructions
1. Place the chopped ribs into the inner pot of your pressure cooker. Pour in just enough water to cover the meat. Sprinkle with salt, then add the dried basil, bay leaf, and fresh rosemary sprig.
2. Secure the lid and set the steam release handle to the ‘Sealing’ position. Select the ‘Manual’ or ‘Pressure Cook’ setting and cook on high pressure for 25 minutes.
3. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining steam. Carefully open the lid, remove the tender ribs, and set them aside.
4. Discard the cooking liquid and wipe the inner pot dry. Add the oil to the pot and press the ‘Sauté’ button. Once the oil is shimmering, add the sliced bell peppers and chopped celery. Sauté for 5-6 minutes, stirring frequently, until slightly softened.
5. Return the ribs to the pot. In a small bowl, whisk together the soy sauce and apple cider vinegar, then pour it over the ribs. Add about ¼ cup of fresh water.
6. Gently stir everything together. Sprinkle the almond flour over the mixture and stir again to combine. Allow it to simmer for 4-5 minutes, letting the sauce thicken slightly.
7. Press the ‘Cancel’ button to turn off the heat. Serve your sweet and savory ribs immediately over rice or with your favorite sides.
Nutritional Information
• Serving Size: 1/5 of recipe
• Calories: 367
• Total Fat: 15g
• Net Carbs: 5.8g
• Protein: 49.1g
• Fiber: 1.2g
Pro Tips
• For a deeper, richer flavor, use the ‘Sauté’ function to brown the ribs in oil on all sides before pressure cooking. Remove them, deglaze the pot with a splash of water, then proceed with step 1.
• To achieve a classic sticky, caramelized glaze, transfer the sauced ribs to a baking sheet and broil on high for 2-3 minutes after cooking. Watch them carefully to prevent burning.
• For an even thicker sauce, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir it in during the final simmer until your desired consistency is reached.
• Enhance the ‘sweet’ in these sweet ribs by adding 1-2 tablespoons of honey, brown sugar, or maple syrup to the soy sauce mixture in step 5.
FAQ
Q: How long does it take to cook ribs in an Instant Pot
A: For these fall-off-the-bone Instant Pot ribs, the pressure cooking time is just 25 minutes on high. With prep and sautéing the sauce, the entire delicious meal is ready in about 45 minutes, making it perfect for a weeknight.
Q: How do I get a sticky glaze on my pressure cooker ribs
A: To achieve a classic sticky, caramelized glaze, transfer the sauced ribs to a baking sheet after they are finished in the Instant Pot. Broil them on high for 2-3 minutes, watching carefully to prevent burning, until the sauce is bubbly and caramelized.
Q: What can I use instead of almond flour to thicken the sauce
A: If you don’t have almond flour, a cornstarch slurry is an excellent substitute. Simply whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the sauce during the final 4-5 minute simmer until it thickens.
Q: Can I use frozen ribs for this recipe
A: Yes, you can cook ribs from frozen in the Instant Pot. You will need to increase the pressure cooking time. For frozen individual ribs, we recommend increasing the cook time to 30-35 minutes on high pressure.
