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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
Anji Hall
0Tried this as a last minute dinner idea… was so good!!! Definitely making again!!!
Marion Reid
0So simple and beautiful! We’ve made this three times now, twice with boneless beef short ribs, and this last time with bonless pork short ribs, in the broth I’d saved from the previous batch of ribs. OMG, this is sooo good. The last two times, my 16yo made it and it was a home run!
Patricia
0I’ve never had a bad instant pot recipe, so was really surprised when the meat came out a little chewy and dry The only thing I can think of is I let it naturally release entirely and then kept the IP on for an hour. Maybe that dried them out? The flavors though are incredible.
Wholesome Yum M
0Hi Patricia, Yes, leaving it to naturally release for that long likely caused the rubbery texture. That technique can be used for some recipes, but it won’t work well for this one.
C Martinez
0OMG!!!!!!!!!! Where oh where is the dang recipe??????????? OMG I’M having a scroll induced stroke right now….
Wholesome Yum M
0Hi C Martinez, The full recipe is located in the recipe card. If you cannot locate it by scrolling, feel free to use the ‘Jump to Recipe’ button at the top of the post.
Fran E.
0This recipe is spot on! I will never pay for short ribs at a restaurant again!
Cheryl K-G
0I have made this regularly, for at least a year, and for guests as well. My husband loves it!
I would give it 10 stars if I could!
Tender and so delicious!!
Amy
0I don’t eat meat so cooking 2 dinners is such a pain. Not only was this amazingly easy but my husband loved it, thank you!
Gina
0Would Xanthan Gum work to thicken sauce? If so, same amount?
Gweniepie
0I usually use flour to thicken. So it takes away from keto, but gave me a better tasting gravy. However, I enjoyed making it and my family loved it.
Wholesome Yum M
0Hi Gina, Yes, xanthan gum will thicken your sauce while it simmers. Sprinkle in 1/8th teaspoon and whisk to incorporate into the sauce.
Diana
0Hello there, I do not own an insta-pot (for my own safety, I’m quite clumsy), would you be able to quickly recommend how to cook this delicious recipe in a crockpot/slow-cooker by any chance? 🙂
Thank you!!!
Maya | Wholesome Yum
0Hi Diana, You can make your short ribs in a slow cooker, but they will take quite a bit more time to cook. On the low setting, they will need 6-8 hours, on the high setting around 3-4.
Diana
0Oh my goodness thank you!!! 😀
Kerri Kirkland
0Turned out so freaking good I’m going to be making these all the time.
Terra
0Great!
Andrea
0I have an IP Duo Nova. I am cooking bone in short ribs. When you say “High” heat, is it “High-Normal” or “High-More”. I’m asking because some people said theirs was tough, and I’m wondering if the problem was not high enough pressure. Thank you
Wholesome Yum M
0Hi Andrea, That’s not the model I have, so I don’t have those options. I would suspect you will want the highest pressure for the recipe, so I would try the “High-More” setting.
Kristin
0The flavor was delicious but my bone-in came out tough still, I was so sad after all the 5-Star reviews, although I’m sure it’s not due to this recipe. I cooked them on high pressure for 50 minutes then checked and added another 15 minutes, still pretty tough and fat not rendered. ♀️ I used nearly 2 cups of liquid (broth/wine/coco aminos). Any suggestions?
Wholesome Yum M
0Hi Kristen, Did you use roughly the same weight I had listed? (3 – 3.5lbs) If you had over that amount, then the cook time would likely need to increase. The other possible issues are if your pieces were cut too large.
FooBoo
0Absolutely delicious! Super tender and flavourful.
Emily Knouse
0If you can’t squeeze them into one layer, can you stack them…in bone
tehillah
0hi – I’m making this for dinner tonight = it looks delicious & all the 5 star reviews have me excited.
Question: I just bought an instant pot (brand AURA) but it doesn’t have a ‘release’ function. What do I do?
TIA!
Wholesome Yum M
0Hi Tehillah, It sounds like you purchased the Instant Pot slow cooker. This model does not have the pressure cooker function (so it will not have a quick release on it). You will be able to sear your short ribs, but the process will differ from there. The best option after searing the short ribs and sauteeing the garlic would be to use the slow cook function and let your short ribs cook for several hours. You will not get the same final result as you would with a pressure cooker, but you can still follow to recipe for a similar outcome and flavor profile.
Canadian Chick
05 stars for sure!
Made my own coconut aminos: 1 c beef broth, 1Tbsp balsamic vinegar, ½Tbsp fish sauce, 1tsp tomato paste, 1 tsp maple syrup & a dash of salt. (This makes more than you need here, keep in fridge for two weeks – don’t be afraid to use fish sauce, it’s not what you think…no fish taste!).
I have had beef short ribs in the freezer but keep avoiding then simply because I didn’t know how to cook them! IP method turns out to be a winner!
I decided to remove the bones. Mine were large pieces with 3 to 4 bones in each piece. I cut the meat between the bones and cut off any silver skin. I also removed some of the thick fat – I didn’t want super greasy ribs. (I will be pressure cooking the bones later for bone broth – I’ll throw the fat in with that for added flavor and remove fat when cooled).
I made the recipe as written. Browned first. No optional onions as I can’t eat them. Since I had only 2 lbs of meat I figured I would reduce time to 30 mins plus 10 mins natural release. They were PERFECT! Soft melt in your mouth goodness! Gravy was super too! Love that I can do it ALL in one pot!
Thank you!!!
Kathryn
0I used the basics of this recipe as part of another recipe and the sauce was amazing. I also added some chopped onion when sautéing the garlic and fresh thyme with the broth and the bay leaf. Loved it! I had roasted grape tomatoes in red wine and roasted shallots, too. Pour it all over the meat and makes a beautiful presentation. Top off with blue cheese crumbles. Perfect with red wine.
Michele
0Hello Maya, I just got my first instant pot, this was my 4th recipe I made WOW , the ribs fell off the bone, so tender, great flavor. I only made 4 just to try it, next time my dish will be full. Thanks for the recipe, it was perfect. I don’t know how I ever got by without this.
Tanya Floyd
0mine came out a little tough. Can I pressure cook additional time ?
Wholesome Yum M
0Hi Tanya, Yes that’s fine. Be sure to add enough liquid so it doesn’t dry out your short ribs.
Camille R
0Love this recipe, but this website page is honestly so riddled with ads it’s hard to get to the recipe itself, let alone the screen has about an inch of viewing area because of all the ads and video pop ups.
You made a fantastic recipe, don’t let your website go to crap and redirect people elsewhere.
Wholesome Yum M
0Hi Camille, Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.