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5.0 from 18 votes

Instant Pot Rib Tips

Learn how to cook Tender Instant Pot Rib Tips (Spare Rib Tips) with minimal prep using simple Chinese pantry ingredients. These flavorful Chinese rib tips are delicious meaty bites that are so comforting to eat. Great family-friendly weeknight recipe!

Total Time
1 hr
Servings: 2 - 4
Calories: 468 kcal
Course: Main Course
Cuisine: Asian , Chinese

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

Instructions

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

Notes

  • *Rate Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!

Nutrition Information

Calories 468kcal (23%) Carbohydrates 13g (4%) Protein 25g (50%) Fat 35g (54%) Saturated Fat 11g (55%) Sodium 450mg (19%) Potassium 389mg (11%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 16330IU (327%) Vitamin C 7mg (8%) Calcium 39mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 2- 4

Amount Per Serving

Calories 468

% 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.