Instant Pot Rib Tips

Ingredients

• 1.5 pound (563g) pork rib tips, brisket bones
• 1 (391g) large carrot
• 3 tablespoons (45g) chu hou sauce (Chinese: 柱候醬)
• 1 teaspoon (5ml) sesame oil
• 1 tablespoon (15ml) regular soy sauce
• 5 (16g) garlic cloves (, crushed)
• 1 (50g) shallot (optional) (, roughly diced)
• 1 tablespoon (12g) ginger (, thinly sliced pieces)
• 2 tablespoons (30ml) shaoxing wine
• 1 cup (250ml) unsalted chicken stock or water
• 1 teaspoon (5g) rock sugar or white sugar
• Garnish with finely sliced green onions

Steps

1. 1

   Brown Rib Tips in Instant Pot: Press “Saute” button to “Sauté More” function to heat up Instant Pot. Wait until the indicator says “HOT” (~8 mins). Pat dry the rib tips with a paper towel, then season one side of the rib tips very lightly with kosher salt. Add 1 tbsp (15g) grapeseed or olive oil in Instant Pot. Place the rib tips in Instant Pot (seasoned side face down), then brown for 3 minutes. Flip & brown the other side for another 2 minutes.

2. 2

   Sauté Garlic, Ginger, and Paste: Add crushed garlic, diced shallot (optional), sliced ginger, and 3 tbsp (45g) chu hou paste in Instant Pot, then saute for 3 minutes.

3. 3

   Deglaze Instant Pot: Pour 2 tbsp (30ml) Shaoxing wine in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot.

4. 4

   Pressure Cook Rib Tips: Add 1 cup (250ml) unsalted chicken stock, 1 tbsp (15ml) regular soy sauce, 5g rock sugar, and 1 tsp (5ml) sesame oil to the Instant Pot, then give it a quick mix. Layer carrot chunks on top (no need to mix). With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at:a) High Pressure for 18 minutes + 10 minutes Natural Release - Meat will be tender, but the cartilage will have a slight chew. b) High Pressure for 30 minutes + 10 minutes Natural Release. - Best to use well-marbled fatty rib tips, and the cartilage will be softened. After 10 minutes, release remaining pressure, then open the lid carefully.

5. 5

   Thicken & Season: Mix 2 tbsp (30g) cornstarch and 3 tbsp (45ml) cold water together, then stir cornstarch mixture into the sauce one third at a time until desired thickness. Taste and adjust the seasoning by adding more salt. *Pro Tip: For reference, we added roughly 1 -2 pinches of salt.

6. 6

   Serve: Garnish rib tips with green onions (optional). Serve & enjoy with rice or your favorite side dishes!~