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Instant Pot Red Curry Short Ribs + Kale Salad

Active Time: 10 minutes
Total Time: 50 minutes
  • Dairy Free
  • Gluten Free
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Why we love it:

If you have an Instant Pot, you know that it cooks things super fast, and it really shines with tough meats like short ribs, stews meat, or brisket. It still takes awhile to come up to pressure and release but if you cooked this on the stovetop or oven it would take 3 hours. The beauty in it is that it’s almost completely hands off - easiest prep ever.
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Ingredients

  • 1⁄2 Red Onion
  • 3 cloves Garlic
  • 1 Sweet Potato (small, about ½ pound at most)
  • 11⁄4 pounds Short Ribs (boneless)
  • 11⁄2 teaspoons Kosher Salt (divided)
  • 2 Tablespoons Red Curry Paste
  • 1 teaspoon Turmeric
  • 1 15-ounce can Diced Tomatoes
  • 1 can Coconut Milk
  • 2 cups Water (divided)
  • 1 cup Couscous
  • 1 bunch Green Kale
  • 1 teaspoon Extra Virgin Olive Oil
  • 1 teaspoon Balsamic Vinegar

Cooking Instructions

  • 1. INSTANT POT

    Dice the onion and mince the garlic. Peel and dice sweet potato. Add all to the Instant Pot. Cut the beef if needed; sprinkle with a hefty pinch of salt. Add the curry paste, turmeric, tomatoes, coconut milk, 1 cup of water, and ½ teaspoon of salt to the instant pot.

    Cook on high pressure for 25 minutes. Release pressure.

  • 2. COUSCOUS

    Bring 1 cup water to a boil and add a pinch of salt. Stir in the couscous and cover. Turn off heat immediately, let sit for 12 minutes then fluff with a fork.

  • 3. KALE

    Wash and tear kale. Add olive oil and vinegar; add a pinch of salt. Massage with fingertips until it wilts.

  • 4. SERVING

    Serve couscous topped with short ribs and sauce, serve kale on the side.

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Substitutions

  • BONELESS:
    if you get bone-in, buy 2 to 2 ½ pounds so you have enough meat
  • SHORT RIBS:
    tri tip, flank steak, stew meat, and top round all work well, cut these into roughly 2 x 4” sections or 1 x 1” for the stew meat
  • SWEET POTATO:
    butternut squash cubes are great, or a russet potato
  • TOMATOES:
    try with fresh tomatoes
  • KALE:
    omit and serve with an arugula salad
  • INSTANT POT:
    see Culinary Skills section for stovetop instructions

Kid Friendly Version

Big Kids Plate
Toddler Plate

How to Tweak This Recipe for Kids:

  • Shred or slice the meat afterwards and it’s pretty easy to make it look like it has no sauce on it

For Toddlers

  • This is a great meal for a toddler since it’s soft and flavorful but not spicy. But if it’s new to them, serve with pasta or bread or a quesadilla - something that’s familiar and likely to make them feel comfortable trying it
  • Shred the meat on their plate

For Choosy Eaters

  • The stew could be a tough sell, separate out the pieces of meat from the cooking liquid. It’s a little easier to get big “sauceless” pieces of meat if you use stew meat
  • Swap kale for cucumbers, carrot sticks or fruit

Prep Ahead & Use It Up

  1. Cook it entirely, reheats well in the microwave or on the stove top
  2. Make the couscous

Culinary Skills

To cook this on the stovetop, sear the short ribs in a Dutch oven until browned on all sides, then remove the meat. Dice all of the veggies; sauté them. Add meat back in and add the curry paste, water and coconut milk. Simmer and cover the pot. Cook for about 90 – 120 minutes or until meat is tender.

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