Using a 6-quart Instant Pot, click the Saute button on the keypad.
Add the vegetable oil in the inside pot. When oil is hot enough in 1 to 2 minutes, saute the garlic, onions and ginger till fragrant, about 2 minutes.
Add the beef short ribs. Stir around for 1 to 2 minutes so the beef browns on all sides.
Pour the soy sauce and beef broth.
Add the peppercorns, star anise, salt and ground pepper. Mix the ingredients.
Click Cancel to turn off the Saute function.
Close and lock the lid. Check cooking pressure is on High Pressure and release valve is set to Sealing.
Press Manual and Meat/Stew mode. Set to cook for 45 minutes.
When cooking is completed, do a quick release to release steam. Unlock the lid carefully.
Add the brown sugar and using a large cooking spoon, mix ingredients for sugar to blend.
Using a large ladle, scoop out the beef chunks and the broth into a soup tureen or in individual bowls.
Garnish with chopped scallions. Serve warm with rice and the broth.
*Important Note: After the initial Saute, it takes about 17 to 20 minutes for the Instant Pot to preheat before the High Pressure cooking time begins. For other multi-cooker brands, please consult the product manual.
To cook on the stove-top:
Using a large, heavy stock-pot, over medium-high heat follow the recipe above starting with adding the vegetable oil, then sauteing the garlic, onions and ginger. Then add the beef, soy sauce, broth as directed above.
Season with the peppercorns, star anise, salt and ground black pepper.
Cover and simmer over medium heat. Cook for about 2 or 2.5 hours till beef chunks are tender.
Add the brown sugar and blend ingredients.
Garnish with scallions. Serve warm with rice and the broth.
Quick Release for the Instant Pot: This is when you release the pressure instantly. Press Cancel on your Instant Pot and turn the Steam release handle on the lid to a Venting position. Allow the steam to release in a few minutes. (From "Instant Filipino Recipes: My Mother's Traditional Philippine Food In a Multicooker Pot").
About the Author: I recently interviewed Liza Agbanlog, author of the cookbook Quintessential Filipino Cooking (Page Street Publishing Co.) and she shared her story and recipes about Filipino cooking in Canada where she and her family reside. Read my feature Watch Out World: Liza Agbanlog Canada Housewife Turned Cookbook Author which published on Positively Filipino, the premiere online magazine. Click and read here. Hello, Friends! All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos and recipe content I wrote, on your website,books, films, television shows or videos without my permission. If you want to republish this recipe or content on another website, video, news article,or media outlets mentioned above please ASK my permission, re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you. Email me at [email protected] Disclosure: As a participant in the Amazon Affiliate program, some blog posts contain links to products used in the recipe and sold on Amazon. The price stays the same for the readers who wish to purchase these products on my links. I earn a small commission from Amazon which helps maintain the blog expenses. Thanks in advance for your support.