Instant Pot Short Ribs

Written by Katerina

Published Jun 24, 2023

Instant Pot Short Ribs are an indulgent, restaurant-worthy meal you can make with ease! Irresistibly tender and richly flavorful, these meaty short ribs cook up in a fraction of the time.

A bowl of mashed potatoes topped with ribs and sauce.

Fall-Apart Tender, Flavorful Short Ribs in the Instant Pot!

Short ribs are the epitome of meaty goodness. These succulent cuts of beef are a carnivore’s dream, featuring layer upon layer of marbling with a rich, melt-in-your-mouth texture. It doesn’t get better than that!

Whether you braise them, grill them, or slow cook them, short ribs never fail to deliver a hearty and satisfying meal. I especially like making them in the Instant Pot, because it’s incredibly easy and cuts the cooking time down to just about 1.5 hours – with most of that time hands-off. Tender, crave-worthy short ribs have never been so easy!

Why You’ll Love These Instant Pot Short Ribs

Convenience: using an Instant Pot drastically reduces the cooking time for short ribs. Instead of spending hours braising or slow cooking, the Instant Pot can have your short ribs tender and flavorful in a fraction of the time!
Searing: Unlike cooking in a slow cooker, you can actually sear your ribs in the Instant Pot before pressure cooking them. Searing adds so much extra flavor to this dish.
Tender, Juicy Meat: Pressure cooking is great for tough cuts (like short ribs). It helps break down the connective tissue, resulting in incredibly tender and juicy meat. You’ll get that fall-off-the-bone goodness without the long cooking time.
Easy Cleanup: The Instant Pot’s removable inner pot (and non-stick surface, if you have the nonstick version) make cleanup a breeze. No baked-on food here.

By the way, these Slow Cooker Beef Short Ribs are just as delicious and easy to make in the Crockpot.

Ingredients for instant pot short ribs, measured and arranged on a table.

The Ingredients You’ll Need

This dish has two parts: the ribs themselves, and the savory sauce. Here’s what you’ll need to make both:

For the Short Ribs

Short Ribs: Look for bone-in beef short ribs.
Salt and Pepper: To taste.
Olive Oil: Or another cooking oil of your choice.

For the Sauce

Onion: I like to use yellow onion, but any kind is fine. Chop the onion.
Carrots: Wash the carrots and chop them – no need to peel, unless you prefer to.
Garlic: Minced, fresh garlic.
Beef Broth: Low-sodium beef broth is my preference, but you can use any beef broth you like.
Balsamic Vinegar: Use a good-quality balsamic vinegar for unbeatable flavor.
Tomato Paste: Be sure to use paste, not sauce – tomato paste is much more flavorful and concentrated than tomato sauce.
Thyme: Chopped fresh thyme, or you can substitute dried thyme. If you substitute, you will only need about ⅓ the amount.
Bay Leaves
Cornstarch: Mix cornstarch with a little water, to thicken the sauce.
Honey: Pure maple syrup or brown sugar would also work.
Parsley: Chopped fresh, for garnish.

Close-up of Instant Pot short ribs topped with sauce and arranged atop mashed potatoes.

How to Make Instant Pot Short Ribs

Sear the Short Ribs. Pat the ribs dry with paper towels, season them well (on all sides) with salt and pepper, and set them aside. Next, select the “Sauté” function on your Instant Pot, and heat the olive oil. Cook the ribs in batches in the hot oil, to brown them well on all sides. You don’t want to crowd the pot, or they won’t brown.

Cook the Veggies. Set the browned ribs aside on a clean plate. Add the chopped onion and carrots to the Instant Pot, and cook them for a few minutes. Add the minced garlic and sauté until it’s soft and fragrant.
Add Sauce Ingredients, Except Cornstarch and Honey. Pour the beef broth, tomato paste, balsamic vinegar, and chopped fresh thyme. Stir well, then nestle the short ribs into the sauce, ensuring they’re covered. Finally, drop the bay leaves into the pot.
Pressure Cook. Lock the Instant Pot lid into place and set the timer for 45 minutes on high pressure. Allow the cooking cycle to complete.

Natural Release, Followed by Quick Release. Once the cooking time is up, allow the pressure to naturally release for 10 minutes. Then, carefully do a quick release, to get rid of any remaining pressure.
Make the Sauce. Unlock the lid and carefully place the short ribs onto a clean serving platter. Cover them to keep warm. Then strain the broth through a sieve and return it back to the pot. Mix the cornstarch with water, and stir it in, followed by the honey. Use the Sauté function to simmer the sauce until it thickens, stirring frequently.
Serve! Pour the thickened sauce over the short ribs, tossing to coat them evenly. Serve the Instant Pot short ribs hot, garnished with fresh chopped parsley.

Short ribs served over potatoes. In the background of the shot are more ribs and sauce in serving dishes.

Frequently Asked Questions

Is Short Rib a Tough Cut?

Short ribs are generally considered a tough cut of meat. They contain a lot of connective tissue and marbling, which is tough if cooked for a short time, but succulent and tender when cooked for a long time. Pressure cooking also breaks down connective tissue and marbling, and is faster than slow cooking.

Why Are My Short Ribs Tough in the Instant Pot?

If your short ribs turn out tough, they may need more cooking or liquid. It could also mean that you overcooked them. Add enough liquid to cover the ribs, and cook for another 10 minutes. This usually fixes the issue.

Does Cooking Short Ribs Longer Make Them More Tender?

For the most part, yes. However, you can overcook short ribs as well, which causes them to be very dry, tough, or even mushy. Avoid this by sticking to the timing guidelines in the recipe.

Tips for Success

These helpful tips will make sure that your Instant Pot short ribs turn out flavorful, tender, and scrumptious. Read on, and enjoy!

Searing: Before cooking the short ribs in the Instant Pot, it’s important to sear them first. Searing helps brown the meat, which gives the whole dish a flavorful base and rich color.
Liquid: Add sufficient liquid for cooking. Short ribs need to be fully submerged in the sauce. If they’re not fully coated, add more broth until they are. Otherwise, they will not cook properly.
Natural Release: You might be tempted to simply quick-release all of the pressure, but it’s really helpful to do a 10-minute natural release first. Natural pressure release helps to retain moisture in the meat and prevents it from becoming tough.

A fork pulling the meat of the short ribs apart, to show its tenderness.

Side Dish Suggestions

These side dishes provide a variety of textures and flavors, so you can choose what you love. Each one will complement succulent short ribs perfectly. Enjoy!

Mashed Potatoes: Classic Creamy Mashed Potatoes are a traditional choice that pairs well with the rich flavor of short ribs. Cream cheese, sour cream, butter, and garlic powder make them ultra-flavorful.
Roasted Vegetables: Roasting vegetables brings out their natural sweetness and creates deep, complex flavors – but they’re so easy to make! Try these Easy Roasted Vegetables and you’ll fall in love.
Creamed Spinach: A velvety and indulgent side dish like Steakhouse Creamed Spinach adds a fresh green touch that’s something a little different from regular salad. This creamy favorite will make your mouth happy!

Short ribs pulled apart slightly by a fork.

Storing and Reheating Instant Pot Short Ribs

To store leftover short ribs, cool them down to room temperature, and store them in an airtight container or wrap them tightly in plastic wrap. You can store them in the sauce, or separately if you prefer. They should keep for around 3 to 4 days in the fridge, and up to 4 months in the freezer.
To reheat, place the leftover ribs and sauce in a baking dish, cover it with foil, and bake at 350°F until warmed through. You can also reheat in the microwave or on the stove if you prefer.

Print Recipe