These simple sweet potato crepes are filled with a quick weeknight instant pot roasted short rib stew, and topped with crema, radishes, and scallions.

Oh my gosh y’all – it finally snowed here in Michigan. And I don’t mean a dusting – I mean it snowed like four inches and I had to clean off my car with that wiper thing. Yay!

I’ve been waiting and waiting and waiting for it to snow all winter, because I just don’t get that cozy winter feeling without it! If it’s going to be cold and yucky outside, I’d rather it be cold and beautifully covered in a blanket of white snow.

You might also like:

• Moroccan Short Ribs with Couscous
• Sweet Potato Spaetzle with Kale Pesto
• Carrot Gnocchi with Brown Butter

And of course when it’s snowy and white outside, you need a good stew recipe, you know! This is my very first Instant Pot recipe, after receiving one for Christmas from my parents, and I am so in love with it! I love being able to use the pressure cooker feature to create that tasty “all-day” stew flavor in under an hour. (I mean, it’s unreal, peeps.)

For this recipe, I prepared the crepe batter (based on Cooking Light’s super easy basic crepe recipe) first, so that it can chill while the meat is stewing. Then you start by searing the short ribs in the Instant Pot using the saute function. I absolutely love this feature because you don’t have sear your meat in another pan, so less cleanup! And we all know searing your meat is the way to go.

After the meat is nice and browned, we throw together a sauce of onions, garlic, tomatoes, beef stock and red wine before returning the meat to the pot and pressure cooking it for 35 minutes. It continues to amaze me that this gadget can produce fall-off-the-bone-shreddable beef short rib in that little amount of time!

While the meat is stewing, you have some time to prepare the crepes, crema, and other toppings, so that when your meat is finished, it is ready to be stuffed into these delicious sweet potato crepes and topped with a dollop of crema and some refreshingly crunchy green onions and radishes. Yummo!

Now it’s your turn: what is your favorite way to use your instant pot?

My Must-Haves for This Recipe:

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Sweet Potato Crepes with Shredded Beef Short Ribs

These simple sweet potato crepes are filled with a quick weeknight instant pot roasted short rib stew, and topped with crema, radishes, and scallions.

Prep Time 30 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Servings 4 servings

Ingredients

For sweet potato crepes:

• 1 cup all-purpose flour
• 1/4 teaspoon kosher salt
• 8 ounces sweet potato puree
• 1/2 cup milk
• 1/2 cup water
• 1 tablespoon butter melted
• 2 large eggs

For short ribs:

• 1 1/2 to 2 pounds bone-in beef short ribs
• Kosher salt
• Ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1/2 large white onion chopped
• 3 cloves garlic minced
• 1 tablespoon tomato paste
• 1/4 cup red wine
• 1/2 cup beef stock
• 14 ounces strained tomatoes or tomato sauce
• 2 teaspoons cornstarch

For crema:

• 3/4 cup sour cream
• 3/4 cup heavy cream
• 1 teaspoon kosher salt

For garnish:

• Fresh radishes shaved
• Green onions minced

Special equipment:

• Instant pot

Instructions

1. Prepare the sweet potato crepe batter first. In a small bowl, combine flour and salt. Add sweet potato puree, milk, water, melted butter, and eggs to a blender and blend until smooth, about 30 seconds. Add flour mixture and blend again until smooth, about one minute. Chill batter in the refrigerator until ready to prepare crepes (at least 30-45 minutes).
2. Generously season the short ribs on all sides with salt and pepper. Turn instant pot to sauté (normal heat) and allow to come to temperature. When ready, add olive oil. Add short ribs to the pot and brown on all sides. Remove short ribs to a plate. To the instant pot, add butter and melt. Add chopped onion and sauté about 5 minutes, stirring occasionally. Add garlic and sauté for about 30 seconds more. Add tomato paste and stirring constantly until the tomato paste is glistening, about 30 second. Add the red wine to deglaze the pot and use a wooden spoon to scrape up the browned bits from the bottom of the pan. Add beef stock and strained tomatoes and stir to combine Add the beef short ribs back to the pot and cover. Set the pressure cooker setting to 35 minutes and allow to cook.
3. While the meat is cooking, prepare the crema and slice your garnishes. Combine the sour cream, heavy cream, and salt in a small bowl and whisk until combine. Allow to sit at room temperature while you finish preparing the meal.
4. Allow the steam to release natural from the pot (this took me about 15-20 minutes). Remove the short ribs from the pot and allow to cool slightly until they can be easily handled. Remove the bones, fatty tissue, and connective tissue and shred the meat. Return only meat to the pot and stir to coat. To thicken sauce, turn the instant pot on to low sauté setting. Combine cornstarch with 2 tablespoons of water and stir to combine. Add cornstarch slurry to the instant pot and stir to combine. (The cornstarch slurry step can be skipped if you find your sauce is almost thickened at this point). Allow to sauté, stirring occasionally, until sauce thickens, about 15-20 minutes.
5. While the sauce is thickening, prepare the crepes. Heat an 8-inch nonstick skillet (or crepe pan) over medium heat. Add about 1/3 cup batter to the pan and quickly tilt the pan in all directions until the batter covers the pan completely in a thin layer. Try to move quickly because it will not take long before the batter is no longer pliable. Cook about 1-2 minutes until the edges start to lift, the underside is browned, and the crepe can be easily released from the pan. Flip the crepe over and cook for about 30-60 seconds more. Remove crepe and store on a piece of wax paper or parchment paper on a sheet pan. Repeat with remaining batter. As you finish each crepe, slide a piece of parchment or wax paper in between each crepe to prevent them from sticking.
6. To serve, fill two crepes per person with beef short rib stew and fold each individually to wrap around the stew (see photos). Garnish with crema, radishes, and green onions.

Recipe Notes

The short ribs can also be prepared in a slow cooker or a Dutch oven over the stove. In both cases, you will want to similarly sear the meat before starting the sauce, then return the meat back to the pot before covering and cooking. For a slow cooker, you can cook on high for 3-4 hours or low for 7-8 hours, or until the meat is falling off the bones. You can cook over stove in a Dutch oven placed over medium-low heat for about 3-4 hours, or until meat is falling off the bone.

The crepe recipe is based on Cooking Light's Basic Crepe recipe and can be found here.