Instant Pot Red Curry Short Ribs + Kale Salad
Active Time: 10 minutes
Total Time: 50 minutes
- Dairy Free
- Gluten Free
Big Kids Plate
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.
- 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
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.
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.
Wash and tear kale. Add olive oil and vinegar; add a pinch of salt. Massage with fingertips until it wilts.
Serve couscous topped with short ribs and sauce, serve kale on the side.