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Paleo Sesame Short Ribs with Thai Sunbutter Sauce (Instant Pot)

  • Author: Jaime Hartman
  • Total Time: 1 hour 50 mins
  • Yield: 4 servings 1x


This nut-free, legume-free, and grain-free dish evokes the flavors of Thailand through a paleo template.


  • 2 tablespoons toasted sesame oil
  • 2 pounds bone-in beef short ribs
  • 1 medium leek, white and pale green parts only, thinly sliced
  • 1 tablespoon minced ginger
  • 4 garlic cloves, minced
  • 1/2 teaspoon red pepper flakes (optional)
  • 2/3 cup bone broth
  • 1/3 cup coconut aminos
  • 2 tablespoons sunflower seed butter
  • 1 tablespoon white sesame seeds


  1. Season short ribs generously with salt.
  2. Press “saute” on Instant Pot and add oil. When hot, add short ribs and brown on all sides (about 8 minutes), turning occasionally.
  3. Remove short ribs and set aside.
  4. Add leeks, ginger, garlic, and red pepper flakes to now empty pot. Cook, stirring constantly, about 3 minutes or until softened and beginning to brown.
  5. Stir in broth and sunflower seed butter, scraping up any browned bits. Add sunflower seed butter and stir to combine.
  6. Return short ribs to pot, arranging so the bone is on top and most of the meaty part is submerged in the liquid.
  7. Lock lid and press “manual” then set time for 50 minutes.
  8. After cooking is complete, allow pressure to naturally release for about 20 minutes, then release any remaining pressure and open lid.
  9. Remove meat, cut off bone and thinly slice.
  10. Strain solids out of sauce and discard.
  11. Serve meat with sauce over zucchini noodles or cauliflower rice.
  • Prep Time: 20 mins
  • Cook Time: 90 mins
  • Category: Entree
  • Cuisine: Thai