Instant Pot Short Ribs are a restaurant-quality, indulgent meal you can make at home with minimal effort. Rich, deeply flavored, and fall-apart tender, these short ribs come together in a fraction of the time when cooked in an Instant Pot.
Fall-Apart Tender, Flavorful Short Ribs in the Instant Pot!
Short ribs are a truly hearty cut—well-marbled and full of connective tissue that becomes meltingly tender when cooked properly. Braising, slow-cooking, grilling—there are many great methods—but the Instant Pot speeds the process while delivering the same deep flavor and tender texture. With about 1.5 hours total and mostly hands-off time, you’ll have crave-worthy short ribs on the table faster than classic braising methods.
Why You’ll Love These Instant Pot Short Ribs
- Time-saver: Pressure cooking drastically shortens the time required to tenderize short ribs compared with traditional braising or slow cooking.
- Better flavor from searing: The Instant Pot’s sauté function lets you brown the ribs first, building rich, caramelized flavor before pressure cooking.
- Fall-off-the-bone tenderness: Pressure cooking breaks down connective tissue and collagen quickly, producing juicy, tender meat.
- Easy cleanup: The removable inner pot simplifies cleanup compared with multiple pans and long oven sessions.
The Ingredients You’ll Need
The recipe is divided into the short ribs and the sauce. Quantities below match the recipe card included later.
For the Short Ribs
- Bone-in beef short ribs: 3 pounds (look for well-marbled pieces)
- Salt and pepper: to taste
- Olive oil: or another neutral cooking oil for searing
For the Sauce
- Onion: 1 small yellow onion, chopped
- Carrots: 2 carrots, chopped
- Garlic: 3 cloves, minced
- Beef broth: 1 cup low-sodium beef broth
- Balsamic vinegar: 1/4 cup
- Tomato paste: 2 tablespoons
- Fresh thyme: 1 teaspoon chopped (or 1/3 the amount if using dried)
- Bay leaves: 2–3 leaves
- Cornstarch: 2 tablespoons mixed with 1 tablespoon cold water to thicken
- Honey: 1 tablespoon (substitute with maple syrup or brown sugar if desired)
- Fresh parsley: chopped, for garnish
How to Make Instant Pot Short Ribs
- Sear the short ribs: Pat ribs dry, season generously with salt and pepper, then heat the Instant Pot on Sauté with oil. Brown ribs in batches—don’t crowd the pot—until well caramelized on all sides. Transfer to a plate.
- Cook the vegetables: Add chopped onion and carrots to the pot and sauté 2–3 minutes, then add garlic and cook until fragrant.
- Add sauce components: Stir in beef broth, tomato paste, balsamic vinegar, and thyme. Mix well, then nestle the browned ribs back into the sauce and add bay leaves.
- Pressure cook: Lock the lid, set the valve to sealing, and pressure cook on high for 45 minutes.
- Release pressure: Allow a natural release for 10 minutes, then carefully perform a quick release for any remaining pressure.
- Finish the sauce: Remove ribs to a platter and keep warm. Strain the cooking liquid, return it to the pot, whisk the cornstarch with cold water and honey, then simmer using Sauté until the sauce thickens, stirring frequently.
- Serve: Pour the thickened sauce over the ribs, garnish with chopped parsley, and serve hot.
Frequently Asked Questions
Yes—short ribs are a tough cut with lots of connective tissue. When cooked low and slow, or under pressure, that connective tissue breaks down into gelatin, yielding tender, flavorful meat.
Tough results usually mean they need more cooking or more liquid, or conversely they were overcooked and dried out. Ensure ribs are mostly submerged in liquid and, if needed, cook an additional 10 minutes under pressure.
Generally yes, but there is a limit. Overcooking can cause the meat to become dry, stringy, or mushy. Follow recommended timing and adjust slightly based on the size and thickness of the ribs.
Tips for Success
Follow these tips to ensure flavorful, tender short ribs from your Instant Pot:
- Sear first: Browning builds flavor and improves color.
- Use enough liquid: Ribs should be mostly submerged in sauce to cook evenly and stay moist.
- Natural release helps: Letting pressure release naturally for about 10 minutes before quick release helps retain juices and prevents drying.
Side Dish Suggestions
These sides pair beautifully with the rich, savory short ribs:
- Mashed potatoes: Creamy mashed potatoes are a classic choice that soaks up the sauce.
- Roasted vegetables: Roasted carrots, Brussels sprouts, or root vegetables add texture and sweetness.
- Creamed spinach: A velvety, savory green that complements the richness of the meat.
Storing and Reheating Instant Pot Short Ribs
- To store: Cool ribs to room temperature, then refrigerate in an airtight container with sauce or wrapped tightly. Keep for 3–4 days in the fridge or up to 4 months in the freezer.
- To reheat: Reheat in a baking dish covered with foil at 350°F until warmed through, or reheat gently on the stovetop or in the microwave. Adding a splash of broth helps maintain moisture.
Instant Pot Short Ribs
Ingredients
- 3 pounds bone-in beef short ribs
- Sea salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 small yellow onion, chopped
- 2 carrots, chopped
- 3 cloves garlic, minced
- 1 cup low-sodium beef broth
- 1/4 cup balsamic vinegar
- 2 tablespoons tomato paste
- 1 teaspoon chopped fresh thyme
- 2–3 bay leaves
- 2 tablespoons cornstarch
- 1 tablespoon cold water
- 1 tablespoon honey
- Chopped fresh parsley, for garnish
Instructions
- Pat ribs dry and season on all sides with salt and pepper. Set aside.
- Select “Sauté” on the Instant Pot and heat the olive oil. Brown ribs in a single layer, 5–7 minutes total, working in batches if needed. Transfer to a platter.
- Add chopped onion and carrots to the pot and cook 2–3 minutes. Add garlic and sauté until fragrant.
- Stir in beef broth, balsamic vinegar, tomato paste, and thyme; combine well.
- Return short ribs to the pot so they are mostly submerged. Add bay leaves.
- Close the lid, set the valve to sealing, and pressure cook on high for 45 minutes.
- After cooking, allow a 10-minute natural release, then quick release any remaining pressure.
- Remove ribs to a serving platter and keep warm. Strain the cooking liquid back into the pot.
- Whisk cornstarch with cold water and stir in honey. Add the mixture to the pot and simmer on Sauté until the sauce thickens, stirring frequently.
- Pour the sauce over the ribs, toss to coat, and garnish with chopped parsley. Serve hot.
Equipment
- Instant Pot (or other electric pressure cooker)
- Measuring cups and spoons
- Wooden spoon or spatula
- Whisk
Notes
- Searing builds flavor—don’t skip it.
- Ensure ribs are mostly submerged in liquid so they cook evenly.
- Allow a short natural release before quick releasing to help retain moisture.
- Store leftovers in an airtight container with sauce for 3–4 days in the fridge or up to 4 months in the freezer.
- Reheat gently in the oven, on the stovetop, or in the microwave, adding a splash of broth if needed.
Nutrition
Carbohydrates: 19 g |
Protein: 50 g |
Fat: 32 g
Nutritional info is an estimate and provided as a courtesy. Values may vary according to ingredients and tools used.
More Savory Beef Recipes
- Quick Beef Stroganoff
- Hearty Guinness Beef Stew
- Slow Cooker Barbecue Beef Brisket