Moroccan Spiced Short Ribs

1 1/2 teaspoons cinnamon

1 1/2 teaspoons cumin

1 1/2 teaspoons smoked paprika 

1 teaspoon turmeric

1 teaspoon ground ginger

1 teaspoon garlic powder

2 1/2 pounds short ribs

1/4 cup tomato paste

1 (28-ounce) can diced tomatoes

1 cup chicken broth

Vegetable oil

Salt and pepper to taste

Couscous, for serving

In a small bowl stir together spices and season with 1/2 teaspoon salt. In a multi-cooker, heat enough oil to coat the bottom until hot. Season short ribs with spice mix and brown on all sides. Remove and transfer to a plate.

Add remaining spices to multi-cooker and toast for 1 minute. Add tomato paste and stir until darkened, about 1 minute. Add diced tomatoes and chicken broth to multi-cooker. Return short ribs to multi-cooker. Cook on high pressure for 45 minutes, then manually release steam. Let stand 10 minutes before serving. Serve with couscous.