Pressure Cooker Curry Short Ribs and Root Vegetables
Published Dec. 19, 2025
- Total Time
- 1 hour 30 minutes
- Prep Time
- 15 minutes
- Cook Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3pounds bone-in beef short ribs
- Salt and freshly ground black pepper
- 3tablespoons Jamaican curry powder (preferably Betapac), divided
- 2tablespoons coconut oil
- 1large white onion, halved and sliced
- 6garlic cloves, smashed and peeled
- 2cups chicken stock
- 3thyme sprigs
- 2bay leaves
- 1Scotch bonnet chile
- 1½ pounds root vegetables, such as carrots, potatoes, sweet potatoes and celery root, peeled and cut into 1-inch pieces
- Cilantro leaves, for garnish
- Rice or thick slices of toast, for serving
Nutritional analysis per serving (6 servings)
1144 calories; 88 grams fat; 40 grams saturated fat; 0 grams trans fat; 38 grams monounsaturated fat; 3 grams polyunsaturated fat; 47 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 39 grams protein; 1134 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Season the short ribs on all sides with salt and pepper and 2 tablespoons of curry powder. If time permits, refrigerate and marinate for 2 hours or, ideally, overnight.
- Step 2
Set the electric pressure cooker to sauté. Melt the coconut oil, then add the short ribs, cooking until each side is well browned, 4 to 6 minutes per side. Transfer to a plate.
- Step 3
Add the onion and garlic and cook for 2 to 4 minutes, until lightly browned. Season with salt and pepper and add the remaining 1 tablespoon curry powder. Toast the spices for 1 minute, stirring, until fragrant. Add the chicken stock, thyme sprigs, bay leaves and chile. Using a spoon, release any browned bits from the bottom of the pan.
- Step 4
Return the short ribs to the pressure cooker with the bones facing upward to mostly submerge the meat. Cover, set steam valve to the closed position and cook on high pressure for 50 minutes. While the meat cooks, toss the root vegetable mix with a sprinkle of salt and set aside.
- Step 5
Manually release the pressure. Remove the thyme sprigs, bay leaves and chile. Carefully transfer the short ribs to a platter and tent with aluminum foil to keep warm. Skim some of the excess fat off the sauce and add the root vegetable mix to the pressure cooker. Loosely cover with the lid and turn on the sauté function to medium for 10 to 20 minutes, stirring occasionally, until vegetables are tender.
- Step 6
Spoon the vegetables over and around the short ribs and pour the sauce over top. Garnish with cilantro.
- To make without a pressure cooker, prepare the short ribs as directed but in a Dutch oven or heavy bottomed-pot, adding 1 extra cup of stock, then transfer to a 325-degree oven for 3 to 4 hours, until tender, adding the root vegetable mix in the last 45 minutes of braising.
Private Notes
Comments
Does anyone have a recipe for the Jamaican curry powder?
Sounds great, I may try this for my nye party. But I will braise the root veggies while the meat cooks. Large chunks of carrot and potato will not be cooked after 20 minutes of sautéing…not in my Instapot at least.
Hi Ashley! Can we get slow cooker instructions please? This sounds absolutely mouthwatering, dying to make it. Thank you!
Does anyone have a recipe for the Jamaican curry powder?
4 tablespoons ground turmeric 2 tablespoons ground coriander 2 tablespoons ground cumin 1 tablespoon ground fenugreek 1 tablespoon ground allspice (this is essential for a Jamaican profile) 2 teaspoons ground ginger 2 teaspoons ground black pepper 1 teaspoon ground mustard 1 teaspoon ground cinnamon ½–1 teaspoon ground Scotch bonnet or cayenne (optional, to taste) Allow itr to sit for at least 24 hours before using. This resting period lets the flavors harmonize.
Sounds great, I may try this for my nye party. But I will braise the root veggies while the meat cooks. Large chunks of carrot and potato will not be cooked after 20 minutes of sautéing…not in my Instapot at least.