Spicy Pressure Cooker Short Ribs

In a bowl, combine the minced habanero pepper, ground black pepper, MSG, paprika, and cumin. Generously rub this spice mixture all over the short ribs. Place the ribs in a container, cover, and refrigerate for at least 30 minutes, or up to overnight. (30 minutes)

In a separate bowl, whisk together the cola, apple cider vinegar, raspberry jam, Worcestershire sauce, and brown sugar until well combined. Set aside. (5 minutes)

Heat the canola oil in a pressure cooker over medium-high heat. Working in batches, sear the short ribs on all sides until deeply browned. This will add depth of flavor to the final dish. Remove the browned ribs from the pressure cooker and set aside. (8 minutes)

Add the diced onion and minced garlic to the pressure cooker. Cook, stirring occasionally, until the onion is translucent and softened, about 5 minutes. (5 minutes)

Return the browned short ribs to the pressure cooker. Pour the cola mixture over the ribs, ensuring they are mostly submerged. (2 minutes)

Close the pressure cooker securely, following the manufacturer's instructions. Bring the cooker to high pressure, indicated by rapid steam escaping. Reduce the heat to medium to maintain high pressure and cook for 30 minutes. (35 minutes)

After 30 minutes, allow the pressure to release naturally, following the pressure cooker's instructions. This usually takes about 15 minutes. (15 minutes)

In a small bowl, whisk together the water and cornstarch until the cornstarch is completely dissolved, creating a smooth slurry. (2 minutes)

Carefully open the pressure cooker, releasing any remaining pressure. Transfer the short ribs to a serving platter and cover to keep warm. Skim any excess fat from the surface of the braising liquid. If desired, strain the liquid to remove any solids. (5 minutes)

Return the braising liquid to the pressure cooker. Bring the liquid to a boil over medium-high heat. Slowly drizzle in the cornstarch slurry, stirring constantly, until the sauce thickens to your desired consistency. (8 minutes)

Return the short ribs to the pressure cooker and coat them evenly with the thickened sauce. Serve immediately, garnished with fresh herbs like cilantro or parsley, if desired.