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Kansas City Style Short Rib Tacos (Electric Pressure Cooker or Instant Pot) Recipe

Prep Time10 minutes
Cook Time45 minutes
Servings: 8 people

Ingredients

  • 1 tablespoon olive oil olive oil
  • 1½ lbs. boneless beef short ribs boneless beef short ribs, seasoned with salt and pepper
  • 1 yellow onion small yellow onion, diced
  • 2 cloves garlic garlic, minced
  • 1 cup beef stock beef stock
  • 1 cup KC Masterpiece® Original Barbecue Sauce KC Masterpiece® Original Barbecue Sauce
  • 8 small flour tortillas small flour tortillas
  • ½ cup blue or gorgonzola cheese blue or gorgonzola cheese
  • 1 teaspoon salt salt

Cabbage Slaw (optional for serving with tacos)

  • 2 cups red cabbage red cabbage, diced and shredded
  • 1 Granny Smith apple Granny Smith apple, cored and cut into thin “matchsticks”
  • ½ cup mayonnaise mayonnaise
  • 1 tablespoon lemon juice lemon juice
  • 2 teaspoons honey honey
  • 1 teaspoon salt salt

Instructions

  • Select the sauté setting of an electric pressure cooker. Heat olive oil and sear short ribs on both sides until browned and juices have been rendered. Remove short ribs from pot and set aside. Add onion and garlic to pot and cook for approximately 3–4 minutes until onion is translucent. Add KC Masterpiece® barbecue sauce and beef stock to pot, and stir until combined. Place short ribs back into pot and tightly seal per manufacturer instructions. Change cooker setting to meat/stew and cook for 35 minutes.
  • OPTIONAL: Prepare the slaw by combining dressing ingredients with cabbage and apple in a medium-sized bowl. Refrigerate for at least 30 minutes, or until ready to assemble tacos.
  • Once done, release pressure from pot for approximately 15 minutes (regular release). Open lid of pressure cooker and remove short ribs using a slotted spoon. Shred using two forks. Switch setting of pot to sauté and reduce for 10 minutes to desired consistency. Skim any fat from the top of the sauce then incorporate shredded short ribs. Assemble tacos by placing slaw then shredded short rib on top. Garnish with cheese and serve warm.