Instant Pot Short Ribs

A bowl of mashed potatoes topped with ribs and sauce.

Print Recipe

Instant Pot Short Ribs are an indulgent, restaurant-worthy meal you can make at home!

Prep Time15

Cook Time1 20

Total Time1 35

Course: Dinner

Cuisine: American

Keyword: beef short ribs, easy short rib recipe, instant pot short ribs, short ribs

Servings:

Calories: 575kcal

Author: Katerina | Easy Weeknight Recipes

Equipment

Ingredients

3 pounds bone-in beef short ribs
sea salt and freshly ground black pepper, to taste
2 tablespoon olive oil
1 small yellow onion, chopped
2 carrots, chopped
3 cloves garlic, minced
1 cup low sodium beef broth
¼ cup balsamic vinegar
2 tablespoons tomato paste
1 teaspoon chopped fresh thyme
3 bay leaves
2 tablespoons cornstarch
1 tablespoon cold water
1 tablespoon honey
chopped fresh parsley, for garnish

Instructions

Pat the ribs dry with paper towels and season on all sides with salt and pepper. Set aside.
Select the "Sauté" function on your Instant Pot and heat the olive oil. Once hot, add the ribs to the pot in a single layer. Do this in batches if necessary so as not to crowd the pot. Brown the ribs on both sides for about 5-7 minutes total. Transfer the browned ribs to a platter.
Add the chopped onion and carrots to the pot; cook for 2 to 3 minutes, then add minced garlic. Sauté until soft and fragrant.
Stir in the beef broth, balsamic vinegar, tomato paste, and chopped fresh thyme. Stir well to combine the ingredients.
Return the short ribs to the Instant Pot, ensuring they are fully submerged in the sauce. Add the bay leaves.
Close the Instant Pot lid and set the pressure release valve to the "Sealing" position.
Select the "Pressure Cook" function and set the timer for 45 minutes on high pressure.
Once the cooking time is complete, allow the pressure to naturally release for 10 minutes. Then, carefully do a quick release to release any remaining pressure.
Open the Instant Pot lid and remove the short ribs, placing them on a serving platter. Cover to keep warm.
Strain the broth into a pot through a sieve, then return the broth to the Instant Pot. Whisk the cornstarch with water until smooth; whisk in the honey until incorporated, and add the cornstarch liquid to the instant pot.
Select the "Sauté" function again and set the timer for 10 minutes. Let the sauce simmer until it thickens. Make sure to stir frequently.
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.

Notes

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: Short ribs need to be fully submerged in the sauce. If they’re not fully coated, add more broth until they are.

Natural Release: You might be tempted to quick-release all of the pressure, but it’s really helpful to do a 10-minute natural release first.
Serving: This recipe will result in tender and flavorful short ribs with a rich sauce that can be served with mashed potatoes, rice, or your preferred side dishes.
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 heated through. You can also reheat in the microwave or on the stove if that is what you prefer.

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