The first food I ever cooked in my Instant Pot was short ribs/flanken. It convinced me this device would change my life. I was amazed how moist the meat was after 40 minutes, when it usually took 2 ½ hours’ baking to achieve the same melt-in-your-mouth texture.

If making this with a regular oven, sear the meat on the stove top and then bake covered in the oven for 2 ½ hours at 160°C

Method

• Place the chillis and . cup of the hot water into a small bowl and let sit for 10 minutes. Press Saut. and when the display reads “Hot,” add the oil and ribs to the inner pot, 3 or 4 pieces at a time, and sear for 3 minutes per side. Remove to a plate.
• Repeat for the remaining meat. Add the remaining hot water and use a wooden spoon to scrape the bottom of the pot clean. Press Cancel.
• When the meat is almost done browning, place the chillis and soaking water, onion, garlic, maple syrup, lime juice, brewed and ground coffee, chilli powder, Aleppo pepper and salt into a food processor or blender and process until smooth, for about 1 minute.
• When all of the meat has been browned, add the sauce to the pan, return the meat to the pan, and turn to coat each piece.
• Secure the lid, ensuring that the steam release handle is in the Sealing position. Press the Pressure Cook button and set the cooking time for 40 minutes.
• When the cooking time is complete, turn the valve to the Venting position to quickly release the pressure. Press Cancel and remove the lid.
• Remove the meat to a serving dish. Press Saut. and cook the liquid for 5 minutes to reduce. Pour over the meat.