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My Instant Pot Short Ribs Melt In Your Mouth
I’ve never disliked short ribs anywhere, but recently I ordered a bowl with them at a restaurant and remembered why I always choose Instant Pot short ribs when I make them myself. The restaurant ones weren’t the same. Here’s the difference:
- Moist, fall-apart tender texture – This is a tough cut of meat, but when cooked right, they’re so juicy and tender that you can cut them with a fork. With my recipe, they fall apart and melt in your mouth. I’m obsessed.
- Big flavor with 5 simple ingredients – My Instant Pot beef short ribs are so flavorful, rich, and savory, that it’s hard to believe you only need 5 ingredients (plus salt and pepper). I do have a couple optional add-ins, but they are still delicious without them.
- Works for bone-in or boneless short ribs – I’ve tested the recipe with both, so you can use what you’ve got.
- Quick and easy – The Instant Pot cuts down cook time dramatically compared to traditional methods. This dish tastes like it took you all day, but it’s only about an hour (which is mostly hands-off).
- Special, comforting meal – Short ribs are definitely a more expensive cut, but it’s so worth it for these amazing results. They are perfect for date night or a special occasion dinner.
Of all my Instant Pot recipes, this one is definitely my favorite. The last time I made it was when my parents came to visit (photo here with my mom), and we all fought over them. Cook your short ribs in the Instant Pot with me and you’ll see why!
Ingredients & Substitutions
Here I explain the best ingredients for my Instant Pot beef short ribs recipe, what each one does, and substitution options. For measurements, see the recipe card.
Basic Ingredients:
- Beef Short Ribs – I recommend getting them at the butcher for the best quality. Bone-in short ribs have a little more flavor, but boneless short ribs are easier to eat, so I prefer them. I just ask the butcher to remove the bones. You can use my recipe for either kind though, the cook time is just a bit different.
- Olive Oil – For searing the meat. Avocado oil works great, too.
- Beef Broth – The Instant Pot needs liquid to work its magic, and beef broth adds so much flavor. Swap in bone broth for an even richer sauce.
- Coconut Aminos – Think of it as a soy sauce alternative with a slightly sweet, salty, and umami-packed flavor. You can use regular soy sauce if you like.
- Garlic – Fresh garlic cloves give the best flavor, but a tablespoon of jarred minced garlic works if you’re short on time.
- Sea Salt & Black Pepper
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Optional Flavor Boosters:
My recipe for pressure cooker short ribs only requires the above 5 ingredients, but sometimes I make these additions for extra flavor:
- Dried Bay Leaves – I love adding these for an aromatic flavor. You can also opt for hearty fresh herbs instead, like fresh thyme or rosemary sprigs.
- Veggies – Saute 1 cup of diced onions, carrots, and/or celery before adding the garlic to the Instant Pot.
- Liquids – Replace 1/4 to 1/2 cup of the beef broth with red wine or balsamic vinegar if you like those flavors. A few tablespoons of tomato paste also make a nice addition.
- Unflavored Gelatin Powder – If you prefer a thicker gravy rather than a runny sauce, you can mix this with the liquid at the end. Cornstarch or other cornstarch alternatives will achieve this, too.
How To Cook Short Ribs In The Instant Pot
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Season the short ribs. Pat the beef dry with a paper towel, and season generously with salt and pepper.
- Sear until browned. Use the Instant Pot’s Saute setting to brown the short ribs on all sides. Remove and set aside.
- Saute the garlic. Add the olive oil and garlic. Saute until fragrant.
- Deglaze the pot. Stir in the beef broth and coconut aminos, scraping up the browned bits from the bottom of the pot. (If you’re adding other liquids in my variations above, add them at this step.)
- Cook short ribs in the Instant Pot. Add the short ribs back in, along with the bay leaf (if using). Seal the lid and pressure cook. Let the pressure release naturally for 10 minutes before finishing with quick release.
- Thicken the sauce (optional). For a thicker sauce, remove the short ribs, leaving the liquid behind, and cover the short ribs with foil to keep warm. Sprinkle (don’t dump) gelatin powder (or cornstarch) into the liquid, and simmer using the Sauté setting until it reaches your desired consistency.
- Enjoy! Serve your Instant Pot short ribs over your favorite base (see my serving ideas below) and drizzle with sauce. I did not thicken the sauce for my pictures here.
My Recipe Tips
- Cut the beef into 1.5 X 2 inch pieces. I find this is the perfect size to get lots of seared edges, and the cook time in my recipe is based on this size.
- Do you have to brown the short ribs first? No, but I highly recommend it. The browning step adds a lot of flavor and takes just a few minutes. It makes a big difference in the final result!
- Let the oil get nice and hot. After adding the oil, I wait for my Instant Pot to say “hot” before placing the beef short ribs in the Instant Pot. You can also add a drop of water — the oil is hot enough if it sizzles.
- Sear the beef in batches. They won’t all fit at once. If you crowd the pot, they will steam instead of browning.
- Make sure to brown all 6 sides. For the smaller sides, I find it helpful to lean the pieces against the sides of the Instant Pot to prevent them from falling over.
- Time to come to pressure will depend on your Instant Pot size. I have this Instant Pot, which is the most popular size and comes to pressure quickly. If yours is larger, it will take longer to come to pressure but after that the cook time will be the same.
- Don’t skip the pressure cooker natural release. The Instant Pot short ribs actually finish cooking during this step, so don’t skip it if you want tender results.
- Want to scale the recipe up or down? You can adjust the number of servings on the recipe card below to change the weight of the beef to match what you have, and the other ingredient amounts will adjust accordingly. For the cook time, subtract 10 minutes if you have less than 1.5 pounds of short ribs, or add 10 minutes if you have more than 4 pounds. Keep the same time for natural release.
- What to do if they come out tough? My timing in this recipe is designed to make your Instant Pot short ribs come out fall-apart tender. If they are tough, they likely needed more time, which can vary by beef weight (see my tip above) and the size of your Instant Pot. You can easily put the lid back and cook for 10 more minutes if needed.
Instant Pot Short Ribs (5 Ingredients)
By
Make my flavorful, fall-apart tender Instant Pot beef short ribs (boneless or bone-in) with just 5 simple ingredients. It's so easy!
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
Instant Pot Short Ribs:
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Pat the short ribs dry with paper towels.
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Use sea salt and black pepper to generously season the short ribs on both sides.
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Set the Instant Pot to Saute on High (or "More"). Add oil and let it heat up until hot.
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Once oil is hot, add the short ribs in a single layer. Sear for about 2 minutes per side, on all 6 sides, until browned. You will need to do this in two batches, so that they are not too crowded. Set all the short ribs aside outside the pan as you get through them.
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Add the minced garlic to the empty Instant Pot, and saute for about 1 minute, until fragrant.
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Add the broth and coconut aminos to the Instant Pot. Use a wooden spoon to release any browned bits from the bottom of the pan (deglaze it). Shut off the saute function.
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Place the short ribs back into the Instant Pot, crowding them together in a single layer. Push the bay leaves into the broth, if using (optional). Close the lid and set the pin to Seal. Cook on High pressure for 40 minutes. Use Natural Release for 10 minutes, then Quick Release if there is any pressure left.
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At this point, you can shred the short ribs or leave them whole.
Optional Steps For Thicker Sauce:
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Remove the short ribs, leaving the liquid behind, and cover the short ribs with foil to keep warm. Set the Instant Pot to the Saute function.
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Sprinkle gelatin (don’t dump it) over the liquid in the Instant Pot, one tablespoon at a time, whisking rapidly and immediately after each sprinkle.
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Simmer for 10 to 15 minutes, until the sauce thickens. If it’s still not as thick as you like, add more gelatin and repeat.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 2 pieces with sauce, or 1/6 of the entire recipe
- Option for bone-in short ribs: If you prefer to use bone-in, the weight you’ll need is 3-3.5 lb, and you will need to increase the cook time to 50 minutes.
- Tips and scaling: Check out my recipe tips above to help you get the best flavor and texture in your Instant Pot short ribs, and how to adjust the time for more or less beef.
- Store: Keep leftover short ribs in refrigerator for up to 3-4 days. Pour the liquid over them to keep them moist. It will solidify when cold, which is normal.
- Reheat: Transfer the beef and sauce (which may be solid — this is fine) to a baking dish, cover in foil, and warm in the oven for 10-15 minutes. The microwave works okay, but is a bit more dry.
- Freeze: Cool completely, place in an airtight container or zip lock bag (with the sauce/cooking liquid), and store in the freezer for up to 3 months. Thaw in the fridge overnight.
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Instant Pot Short Ribs
Serving Ideas
There are many ways to enjoy these Instant Pot beef short ribs. Here are some ways I serve them:
- Mash – This is my favorite option to soak up all the juices, plus it’s such a comforting pairing. You can opt for regular mashed potatoes, or make my creamy mashed cauliflower (pictured above) for a lighter option. Roasted potatoes work, too.
- Vegetables – You know I always have to have a pop of green! My roasted zucchini, broccolini, or smashed brussels sprouts pair well with Instant Pot short ribs. If you prefer to use your pressure cooker again, try my quick Instant Pot cauliflower or Instant Pot broccoli.
- Salads – Serve the short ribs over a salad for a lighter dinner (or lunch) in one bowl! Try them in place of steak on my steak salad or instead of chicken on my Cobb salad.
- Tacos – Stuff the meat into your favorite tortillas with some taco slaw, or with a combo of fresh salsa, avocado or guacamole, shredded cheese, shredded lettuce, and red onions.
- Soups – Add leftover beef to my vegetable soup for a hearty meal, or swap out the pork in my pork stew.
173 Comments
Julie Wood
1Thank you, Maya, for this recipe! I had short ribs at a restaurant and wanted to try to make them at home. I’ve made this 4 times and it’s absolutely fabulous every time. Absolutely as good or better than the restaurant ones. And so easy. My husband loves them too.
Wholesome Yum D
0I’m so happy to hear that, Julie! It’s amazing that you’ve made them four times already and even better than the restaurant is the best kind of compliment. Thanks for sharing!
Sandra
1This recipe was excellent! I approximately tripled the meat and garlic and seasoned to taste, put enough homemade chicken foot bone broth to pretty much cover it, and cooked for 50 minutes on meat/stew setting. I think the resting time ended up being longer since the pot had depressurized fully by the time I opened it.The most time-consuming part was cutting apart the rib segments (ours had bones since that’s how they came prepared from the 1/4 cow we got) and browning them in batches on all sides. I suppose I could have left them uncut, because it was fall-off-the-bone tender once they were done cooking. However I think they had better flavor having the smaller segments browned all over. It was definitely a success and one that I will make again.
Maya | Wholesome Yum
0Thank you so much, Sandra! And thank you for sharing your tweaks. Yes, I do recommend pieces like you did, for more browning. Hope you make this again soon!
Cindy Garcia
0I love the basics of this recipe
I used a little bit of soy sauce & pineapple juice for the sweet (no bourbon on hand)
Turned out incredible!
Wholesome Yum D
0That sounds amazing, Cindy! Love how you made it work with what you had on hand. 🙂
Kim G
0What’s the best tool for cutting down the short ribs into chunks? I have a bunch in the freezer from the butcher.
Maya | Wholesome Yum
0Hi Kim, I usually ask the butcher, otherwise just use a sharp knife or kitchen shears.
Shanna
0I was looking for something different to eat tonight. I am so glad I decided to try these short ribs. They absolutely delicious! I will definitely be making these again.
Wholesome Yum D
0So glad you gave them a try, Shanna! Love hearing they hit the spot, sounds like a new favorite in the making.
midwestgal
0This sounds delish! Question for the gelatin optional step, is the gelatin sprinkled on before the pressure cook or after? Because after pressure cook, liquid will be hot and gelatin doesn’t behave well in hot liquid in my experience, i’ve found it gels/thickens better in cold liquid and don’t wanna ruin the whole pot of goodness. thx!
Maya | Wholesome Yum
0Thank you! The gelatin is after pressure cooking. Doing it before would be significantly more heat than after. I do need more than if I were doing it in cold liquid, but it still helps with thickening.
cecile.eveland
0Hubby’s words … OUTSTANDING!!! Wow, I was so excited and so easy! I made in crockpot and a week later, he’s still raving!!! 🙂
Maya | Wholesome Yum
0Awww, that’s awesome, Cecile! I get it, my kids are still raving months later, haha.
Hockey Mom
0I have a crockpot, not an Instant Pot … can I still do? If so, how do I adjust the cooking time. I am a terrible cook and really don’t know how to substitute ingredients or adjust cooking times, etc.! The list goes on for me but I promised hubbs I’d cook a homecook meal once a month … 🙂 Under promise, over deliver is my plan. HELP!
Maya | Wholesome Yum
0Yes, you can use a Crock Pot! Sear in a skillet or pot on the stovetop for the searing steps, then transfer to the slow cooker instead of the parts that have the Instant Pot cooking under pressure. Cook in your Crock Pot for 8 hours on Low. Please let me know how your short ribs turn out! And I hope you’ll try more of my homemade recipes soon, many of them are easy so maybe they’ll get you cooking at home more. 🙂
Kelli
0This is my fave recipe! I use it with boneless short ribs, bone in, also with ox tail and chuckroast. Last nigt i cooked 4lbs chuck roast, cut into chunks and did 45mins. Absolutely perfect every time!
Thank you!
Maya | Wholesome Yum
0I’m so happy to hear this is your favorite, Kelli! Thank you. Great tip on chuck roast, I need to try that next with this recipe.
NancyB
0I had been trying for almost 60 years to find a tried and true recipe for tender beef short ribs. These are just what I wanted. They come out falling off the bone tender every time and are a frequent request by my husband. Just one more reason to love my Instant Pot.
Maya | Wholesome Yum
0Wow, thank you, Nancy! That means a lot. I’m so glad my recipe finally got you what you were looking for. You and your husband enjoy!
Stephanie Davis
0Can these short ribs be made in a Crock Pot? How would you adjust the ingredients?
Thank you for sharing amazing recipes!!! I don’t own an instant pot.
Maya | Wholesome Yum
0Hi Stephanie, I’m glad you like my recipes, thank you! Yes, you can make these short ribs in a Crock Pot. Do the searing step on the stovetop first, then transfer to the slow cooker with the other ingredients. They should take about 8 hours on Low.
Dorothy Beckner
0Would the short rib recipe work in a crock pot?
Maya | Wholesome Yum
0Hi Dorothy, Yes, it should take about 6-8 hours on low (my recommendation for the most tender result) or 3-4 hours on high.
Kailey
0I’m going to be making this recipe with bone-in short ribs that weigh 2.62lbs, and based on my calculations from your recipe, I should set the cook time to somewhere between 37-44 mins on the Instant Pot. What cooking time would you suggest?
Maya | Wholesome Yum
0Hi Kailey, I would use the same bone-in time I have in my notes on the recipe card above.
Kimberly
0This was delicious!!! I mostly was looking for the timing to cook in instapot.
I had a steak seasoning on hand, onion powder and beef bouillon.
I followed instructions and the beef was so tender, didn’t even need a knife!!!
We used our on hand bbq sauce as one would use ketchup.
My bone free beef short ribs were half price as they needed to be cooked today.
Outstanding easy supper with salad, and a few air fried fries.
Thank you so much!!!
Husband even liked it!!
Kalpna
0Tried this recipe last night and added the wine and herbs. It was delicious and so simple. Thank you
Jennifer
0Possible to brown the meat ahead of time, then just start the pressure cooking much later?
Maya | Wholesome Yum
0Hi Jennifer, You can do that if you like, but your results will be less flavorful because you won’t be able to deglaze the pan with the flavors from searing the beef.
Eugenia
0THE BEST!!! And so easy. Im making them again tonight!!!
Randi
0If I have 5-6 lbs of short ribs, how much cooking time?
Maya | Wholesome Yum
0Hi Randi, The cook time will be close to the same, but I’d add an extra 10 minutes.
Lady Tra
0OMG!! SO F*CKING TENDER!!!! This is such a delicious recipe! Thank you from an insta-newbie!!
Suzanne Dailey Howard
0Would this basic recipe work for boneless pork ribs as well? I am an Instant Pot newbie who loves your recipes and look forward to trying this one.
Maya | Wholesome Yum
0Hi Suzanne, Yes, I think it would, but I’ve only made it with beef short ribs, so am not sure if the timing would be different with pork. Let me know how it goes if you try!
Linda G.
0Fan-tastic!!!!! Made extra to share on a beach trip with my fav cousin. She and her hubby loved them so much that when they returned home to Ohio, within a week they called saying they went to the grocery store, bought short ribs, and they NEED the recipe!! They then were sitting down an hour later eating and shouting the same joyful accolades as we all did prior! What a great recipe! Thank you so much!!!
Daniel Ray
0Ok so I’m not a chef, or even a cook
This was my first recipe attempt from WY and first use of my new Instant Pot —
It is fabulous !! The flavor is so good & meaty, the meat so tender, I love it. I didn’t thicken the liquid after cooking, was too good to change as it was.
Fun & easy