So good. Definitely will do this again! Braised short ribs in the instant pot. I seared the meat (with merlot salt and fresh ground pepper) using Sautee feature, poured in about 6 oz pineapple juice to deglaze, added 2 or 3 cups of black cherry juice, pressured on high for 35 minutes with 15 minutes release. Removed meat, added a nice drizzle of balsamic vinegar, thickened with a bit of cornstarch/water. Served over fresh mashed potatoes. via Instagram http://bit.ly/2Elp3IK
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