Best 3 Instant Pot Flanken Recipes

Flanken is a classic dish made from beef short ribs, braised or stewed in a flavorful liquid until fall-off-the-bone tender. This versatile dish can be enjoyed on its own or used in a variety of other dishes, such as tacos, sandwiches, or salads. The Instant Pot is a great way to make flanken quickly and easily, and this article provides three delicious recipes to choose from: Classic Instant Pot Flanken, Asian-Inspired Instant Pot Flanken, and Tangy Mustard Instant Pot Flanken. All three recipes use simple ingredients and easy-to-follow instructions, making them perfect for home cooks of all levels. Whether you're looking for a comforting weeknight meal or a special dish to serve at your next gathering, these Instant Pot flanken recipes are sure to please everyone at the table.

Let's cook with our recipes!

INSTANT POT KOREAN STYLE SHORT RIBS

Instant Pot Korean Style Short Ribs image

The Instant Pot® makes it quick and easy to enjoy rich, tender short ribs, but it's the sauce that makes this dish shine. Inspired by the Korean pantry, it combines gochujang, ginger, garlic, brown sugar, sesame oil and fresh pear, and gets reduced to a wonderfully sweet and sticky glaze. The cucumber and scallion salad makes for a cool and crunchy accompaniment.

Provided by Food Network Kitchen

Categories main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1/4 cup soy sauce
3 tablespoons gochujang (Korean red chile paste)
2 tablespoons peeled and grated ginger
2 tablespoons dark brown sugar
1/2 pear, peeled, cored and grated on the large holes of a box grater
2 cloves garlic, finely grated
3 tablespoons toasted sesame oil
2 pounds 1/4- to 1/2-inch-thick crosscut bone-in beef short ribs (flanken style)
2 scallions, green part only, sliced thinly on the diagonal, plus additional for serving
1 hothouse cucumber, halved lengthwise and thinly sliced
2 tablespoons seasoned rice vinegar
1 to 2 teaspoons gochugaru (Korean red chile flakes) or 1 teaspoon crushed red pepper flakes
1 teaspoon toasted sesame seeds, plus additional for serving
1 teaspoon granulated sugar
Kosher salt
Serving suggestion: Steamed rice

Steps:

Whisk together the soy sauce, gochujang, ginger, brown sugar, pear, garlic, 2 tablespoons sesame oil and 1/4 cup water in a 6-quart Instant Pot®. Place the short ribs on top and follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 25 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Using a slotted spoon, transfer the meat to a large bowl, then cover and set aside.
Set the pot to saute on high for 30 minutes and let reduce until the liquid is thick and glazy, about 15 minutes (about 1/2 cup of sauce will remain). Set the pot to off and transfer the reduced sauce to the meat, then toss to coat.
Meanwhile, toss the scallions, cucumber, rice vinegar, gochugaru, sesame seeds, granulated sugar, 1/4 teaspoon salt and remaining tablespoon sesame oil in a medium bowl and cover and chill until ready to serve.
For charred short ribs (optional): Position an oven rack as high as it can go in the oven and preheat the broiler to high. Transfer the glazed ribs to a rack set inside a rimmed baking sheet and broil until lightly charred on both sides, about 1 minute per side.
Serve the ribs over steamed rice topped with the pickled cucumbers, additional scallions and sesame seeds.

INSTANT-POT SHORT RIBS RECIPE BY TASTY

Instant-Pot Short Ribs Recipe by Tasty image

Here's what you need: soy sauce, rice vinegar, sesame oil, gochujang, honey, flanken beef short ribs, kosher salt, ground black pepper, coconut oil, bosc pear, shallot, fresh ginger, garlic, water, cornstarch, white rice, sesame seed, fresh cilantro, scallion, kimchi

Provided by Crystal Hatch

Categories Dinner

Yield 6 servings

Number Of Ingredients 20

Ingredients

1 cup soy sauce
½ cup rice vinegar
¼ cup sesame oil, toasted
¼ cup gochujang, or to taste
2 tablespoons honey
2 lb flanken beef short ribs, 1/2 inch (1 1/4 cm) thick, each rib cut in half
kosher salt, to taste
ground black pepper, to taste
1 tablespoon coconut oil
1 bosc pear, or D'Anjou pear, finely chopped
¼ cup shallot, finely chopped
3 tablespoons fresh ginger, minced
1 tablespoon garlic, minced
2 tablespoons water
1 tablespoon cornstarch
white rice, for serving
sesame seed, toasted, for garnish
fresh cilantro, for garnish
scallion, thinly sliced, for garnish
kimchi, for serving

Steps:

In a liquid measuring cup or medium bowl, whisk together the soy sauce, rice vinegar, sesame oil, gochujang (adjust the quantity based on your preferred spice level), and honey.
Place the short ribs in a deep baking dish or large bowl and season generously on both sides with salt and pepper. Pour the soy sauce mixture over the ribs. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour, up to overnight.
Preheat a 6-quart (6 Liter) Instant Pot on the high sauté setting. Once hot, add the coconut oil.
Remove the short ribs from the marinade and let any excess marinade drip off. Reserve the marinade for later.
Working in batches, add the short ribs to the Instant Pot and sear for 3-4 minutes on each side, until deeply caramelized. Transfer the short ribs to a baking sheet as they finish cooking and repeat with the remaining ribs.
After the short ribs are seared, add the pear, shallot, ginger, and garlic to the Instant Pot. Season with salt and pepper, and sauté for 4-5 minutes, or until the mixture is golden brown.
Return the short ribs to the Instant Pot, then pour in the reserved marinade. Place the lid on the Instant Pot, make sure the lid is set to "Sealing," and change the setting to high pressure cooker. Set the timer for 20 minutes.
At the end of 20 minutes, carefully release the pressure from the Instant Pot by turning the knob from "Sealing" to "Venting," making sure your hand is not over the release switch as the hot steam will come out of the top. Wait for the pressure to release and the Instant Pot to unlock before taking off the lid.
Remove the short ribs from the pot and change the setting to high sauté. Bring the sauce to a simmer and cook for about 5 minutes, or until reduced to about 2 cups (480 ml)
Add the cornstarch to the water and mix until completely dissolved. Add the slurry to the sauce and whisk continuously for another 3 minutes, or until the sauce thickens. Remove from the heat and let cool slightly. Skim off any excess oil from the top of the sauce, if desired.
Serve the short ribs over white rice. Pour about ½ cup (120 ml) of the sauce over the ribs and serve the rest on the side. Garnish with toasted sesame seeds, cilantro, and scallions, and serve with kimchi, if desired.
Enjoy!

Nutrition Facts : Calories 473 calories, Carbohydrate 27 grams, Fat 26 grams, Fiber 1 gram, Protein 32 grams, Sugar 20 grams

Provided by Collette Duck

Categories Main Dish Recipes Rib Recipes

Time 1h16m

Yield 6

Number Of Ingredients 11

Ingredients

2 pounds beef short ribs, cut flanken-style
2 tablespoons white sugar
2 tablespoons steak seasoning
⅓ cup soy sauce
2 tablespoons white vinegar
2 tablespoons maple syrup
2 tablespoons cayenne pepper
2 teaspoons cayenne pepper
1 teaspoon sesame oil
½ teaspoon ground ginger
½ teaspoon red pepper flakes

Steps:

Season short ribs with sugar and steak seasoning; rub over both sides.
Whisk soy sauce, vinegar, maple syrup, 2 tablespoons plus 2 teaspoon cayenne pepper, sesame oil, ginger, and red pepper flakes together in a small bowl to make marinade.
Pour marinade into a large resealable plastic bag. Add short ribs. Seal and let marinate in the refrigerator, 1 to 4 hours.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Remove short ribs from marinade; discard marinade. Grill short ribs until well-browned, about 3 minutes per side.

Nutrition Facts : Calories 372.7 calories, Carbohydrate 12.4 g, Cholesterol 62 mg, Fat 29.1 g, Fiber 1 g, Protein 15.6 g, SaturatedFat 12 g, Sodium 1753.7 mg, Sugar 8.7 g

Tips:

Selecting the right cut of beef: Look for flanken-style short ribs, which are cut across the grain and have a good amount of marbling. These ribs are known for their rich flavor and tenderness when cooked properly.
Marinating the ribs: Marinating the ribs for at least 4 hours, or preferably overnight, helps to infuse them with flavor and tenderize the meat. The marinade typically includes soy sauce, brown sugar, garlic, ginger, and green onions, but feel free to adjust the ingredients to your preference.
Using the right cooking liquid: Beef broth, water, or a combination of both is commonly used as the cooking liquid for flanken ribs. You can also add aromatics like ginger, garlic, and green onions to enhance the flavor.
Cooking time: The cooking time for flanken ribs can vary depending on the thickness of the ribs and the desired level of tenderness. Generally, it takes around 1 hour and 15 minutes to 1 hour and 30 minutes to cook the ribs in a pressure cooker.
Natural pressure release: After the cooking time is complete, allow the pressure cooker to naturally release pressure for 10-15 minutes before quick-releasing the remaining pressure. This helps to prevent the ribs from overcooking and becoming tough.
Serving suggestions: Serve the flanken ribs with rice, noodles, or vegetables. You can also drizzle them with the cooking liquid or a sauce of your choice. Some popular accompaniments include kimchi, pickled vegetables, and a spicy dipping sauce.

Conclusion:

In conclusion, the Instant Pot Flanken Ribs recipe is a delicious and easy-to-make dish that can be enjoyed by people of all ages. With its tender fall-off-the-bone ribs and flavorful sauce, this recipe is sure to become a favorite in your household. Whether you're a beginner or an experienced cook, give this recipe a try and experience the convenience and delicious results that the Instant Pot can offer.