Gluten-Free Sweet & Spicy Instant Pot Short Ribs

4.50 from 2 votes

Prep Time25 mins

Cook Time1 hr

Resting time4 hrs

Total Time1 hr 25 mins

Course: Main Course

Servings: servings

Calories: 572kcal

Author: Gluten Free & More

4-5 pounds short ribs
Kosher or fine sea salt
Freshly ground black pepper
2 tablespoons olive or vegetable oil
3 large leeks white and light green parts only, cleaned and thinly sliced
2 teaspoons brown sugar
2 cups plus 3 tablespoons pineapple juice
½ cup tequila (optional – can be omitted)
½ cup gluten-free beef broth
3 tablespoons gluten-free Gochujang (can be substituted with a little Sriracha if needed; adjust to taste on the heat)
3 tablespoons cornstarch
2 green onions thinly sliced
2 teaspoons sesame seeds

Season the ribs generously with salt and pepper.
Put the Instant Pot on sauté and add the oil to heat. Add the leeks and cook until tender, about 5 minutes. Stir in the brown sugar then add the ribs.
Whisk together 2 cups pineapple juice, tequila, beef broth, and Gochujang. Pour over the ribs. Cancel the sauté function, lock on the lid, turn the pressure release to sealing, and program for 45 minutes on high pressure. Let the pressure release naturally. Remove the lid, then remove the insert from the Instant Pot. Let cool. Cover with foil and refrigerate overnight or for at least 4 hours.
Scrape off the fat. Whisk together 3 tablespoons pineapple juice and cornstarch and stir into the sauce. Return the insert to the Instant Pot and cook on high pressure for 10 minutes.
Serve the short ribs garnished with sliced green onions and sesame seeds.