When I bought the ribs, they were large like this. You can have the butcher cut into smaller pieces if you prefer that
Soak the ribs in water for 30 minutes. This draws out the blood from the cut. Discard the soaking liquid and give the ribs a quick rinse with fresh water
Bring a large pot of water to a boil. Add the pre-soaked ribs and boil for 5 minutes. This part is done to remove any impurities and unpleasant flavor
Discard the cooking liquid and rinse the ribs with cold running water to get rid of any scums or impurities
Cooking in pressure cooker:
Put the ribs, seasonings, aromatics and fruits in the inner pot of instant pot. Fill up with water until just barely covering the ribs
Close the lid and turn the pressure release valve to "sealing". Push "pressure cooker" and make sure it's on "high pressure". Set the timer to 50 minutes if cooking large ribs like the ones I have here. For smaller ribs, 40 minutes should do it. Then do a natural release
Remove the ribs from the inner pot
Add the rest of the ingredients:
I bought peeled and roasted chestnuts and so I don't need to do anymore prep for this
I didn't add the veggies together with the meat because they will be way overcooked. Add the carrots, radish, chestnuts, and red dates into the pot.
Press saute mode and cook until the veggies are soft and the sauce is reduced
To serve:
Have a taste on the sauce and adjust the seasonings to your preference. Garnish with some chopped green onions. You can also garnish with some pine nuts or other nuts such as roasted almonds or walnuts.