Instant Pot Rib Tips
User Reviews
5
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Total Time
1 hr
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Servings
2 - 4
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Calories
468 kcal
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Course
Main Course
Instant Pot Rib Tips
Description
Instant Pot Rib Tips combine pork rib tips with brisket bones and a selection of traditional Chinese sauces and seasonings. The recipe begins by browning the rib tips in the Instant Pot to develop a golden crust, which adds texture and depth to the dish. After sautéing garlic, ginger, shallots, and chu hou paste, the pot is deglazed with Shaoxing wine to extract all browned bits, enhancing the overall flavor of the cooking liquid.
The pressure cooking step softens the rib tips thoroughly while infusing the meat with savory notes from soy sauce, sesame oil, and rock sugar. Carrot chunks layered on top cook gently, adding a subtle sweetness. The final garnish of finely sliced green onions brings a fresh, mild sharpness that contrasts the rich meat. This method offers a hands-off way to enjoy tender rib tips with Asian-inspired flavors.
Serve these rib tips alongside steamed rice or noodles to soak up the flavorful broth. They also work well as a hearty protein option for a casual dinner or as part of a shared meal. The pressure cooking technique makes this recipe approachable without sacrificing taste or texture.
Pat the rib tips dry before browning to get a better sear and more flavor.Adjust the amount of chu hou sauce to match your preferred intensity of flavor.If you don’t have Shaoxing wine, a dry sherry can be used as a substitute.Garnish with fresh green onions just before serving to maintain their crisp texture.Leftovers can be refrigerated and gently reheated, keeping the rib tips tender and moist.
Ingredients
- 1.5 pound (563g) pork rib tips
- 1.5 pound (563g) brisket bones
- 1 (391g) carrot large
- 3 tablespoons (45g) chu hou sauce Chinese: 柱候醬
- 1 teaspoon (5ml) sesame oil
- 1 tablespoon (15ml) soy sauce regular
- 5 (16g) garlic crushed, cloves
- 1 (50g) shallot roughly diced, optional
- 1 tablespoon (12g) ginger , thinly sliced pieces
- 2 tablespoons (30ml) Shaoxing wine
- 1 cup (250ml) chicken stock unsalted, or water
- 1 teaspoon (5g) rock sugar or white sugar
- green onion garnish, finely sliced
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve: Garnish rib tips with green onions (optional). Serve & enjoy with rice or your favorite side dishes!~
Notes
- Pat the rib tips dry before browning to ensure good searing.
- Use grapeseed or olive oil for sautéing as recommended.
- Shaoxing wine adds authentic flavor but can be substituted if needed.
- Adding the carrot during pressure cooking infuses subtle sweetness into the dish.
- Garnish with fresh green onions for a contrasting fresh note before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2- 4
Amount Per Serving
Calories 468 kcal
% Daily Value*
| Calories | 468kcal | 23% |
| Carbohydrates | 13g | 4% |
| Protein | 25g | 50% |
| Fat | 35g | 54% |
| Saturated Fat | 11g | 55% |
| Sodium | 450mg | 19% |
| Potassium | 389mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 16330IU | 327% |
| Vitamin C | 7mg | 8% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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