The Soup Diva

• 1 1/2 to 2 lbs boneless beef or pork short ribs
• 4 -6 carrots, peeled and cut into 1-inch pieces
• 1 yellow onion, diced
• 1/4 cup soy sauce
• 2 tbsp molasses or honey
• 2 tbsp rice wine vinegar
• 1 tbsp sesame oil
• 1 tsp dried or 2 tsp fresh ginger
• 1 tsp chili garlic paste
• salt and black pepper to taste
• up to 1/4 cup cornstarch
• diced scallions and sesame seeds to garnish (optional)

Arrange short rib pieces in bottom of pot and drizzle with oil. Add all ingredients except carrots and garnishes and stir lightly to coat meat. Set pot to Pressure Cook for 10 minutes. When the timer goes off, allow natural release for 10 minutes, then release remaining pressure. Open the pot and add the carrots on top (do not stir). Secure the lid on the pot again, and set pot for Pressure Cook 3 minutes. Perform quick release when time is up; open the pot and use a slotted spoon to remove the meat and vegetables from the cooking liquid. Stir and taste the sauce for seasoning and adjust as needed, add cornstarch if needed to thicken or water to loosen, then spoon the sauce over the meat and vegetables. Garnish with sesame seeds and scallions and serve over rice.