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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
Jenny
0Beef short ribs (bone in) made simple! I know one family who will enjoy this delicious recipe. Thank you!
Nancy
0I made your recipe for my meat eating family members and they really enjoyed it. Thank you for the easy to follow recipe!
Michelle
0I have made this so many times and it has always come out perfectly delicious. Kid friendly to boot! A hit for the family, thank you~
Maureen McDonough
0SO Kid Friendly!!! My kids DEVOURED these!! I didn’t have any aminos, so I used soy sauce, and I also added an onion and sauteed it with the garlic. Because we farm, the beef was from our own animals and we cook nearly everything with the bone in. I’m at about 5300′ elevation, so I upped the cook time to 63 minutes and it was PERFECT!! I also love to brown in cast iron, so I did brown the ribs on the stove, but to save time, I sauteed the garlic and onion in the IP while I was browning. This was definitely a MAKE AGAIN recipe!! Thank you SO much for the recipe!!
Lalayne Harwood
0This was a great recipe. First short ribs I have ever made. The ribs were so tender and I put most of the things she mentioned in the recipe in the instapot. The gravy/broth was absolutely amazing. The best flavor. My husband and I were so impressed and we have been married 53 years. Thank you.
Julie Berry
0If I’m cooking about a pound (or a little over) of boneless, should I be cutting both the cook time and natural release time in half? So 20 minutes cook time, 5 minutes natural release? Thanks!
Maya | Wholesome Yum
0Hi Julie, No, I would not cut the time in half. Reduce the time by 10 minutes.
Christine McNichols
0That sounded so good, but unfortunately I do not own a Instant Pot. How can I do them without it?
Maureen McDonough
0You can also do them in a slow cooker!! I would suggest low heat, and cook for at least 5 hours in the slow cooker.
Maya | Wholesome Yum
0Hi Christine, You could use a slow cooker instead. Do the saute steps in a pot on the stovetop, then transfer to a Crock Pot and slow cook for 6-8 hours.
Jessica
0These short ribs may have been the best I’ve ever had! Thank you for making it easy and delicious!
April
0Delicious! They were so tender and juicy! Great flavor! Highly recommend this recipe.
Cassandra
0Hello! I’m so excited to try this recipe! I only have a pound of boneless beef short ribs how long do you think I should do the time instead?
Maya | Wholesome Yum
0Hi Cassandra, You can reduce the amount of time by 10 minutes.
Aubri
0Yummmmm! Perfect Valentines Day dinner. The entire family loves it. I made this with cauliflower “rice” with peas and carrots sautéed with more aminos. Definitely worth the wait to make the gravy!
Vikki Jochim
0Delicious and came out perfectly! I wish I had the patience to thicken the juice into a gravy but still no regrets. Best short ribs I ever made. And in an Instapot, I received as a Christmas gift! 🙂
Susan
0Have you tried adding onions, carrots and celery to the garlic?
Maya | Wholesome Yum
0Hi Susan, Yes, and these make great additions! Feel free to add them if you like. Just be aware they will be very soft after pressure cooking, but will add a lot of flavor.
Christina
0Can you use soy sauce in lieu of coconut aminos?
Maya | Wholesome Yum
0Hi Christina, Soy sauce will work from a recipe perspective, yes. I personally don’t eat soy for these reasons.
Bonny
0This will be the third time I have made this recipe. Fantastic
Michelle
0I have 1.61 pounds of bone-in beef Chuck short ribs; how would this change the measuring ingredients and time to cook in instant pot?
Maya | Wholesome Yum
0Hi Michelle, You can scale the recipe on the recipe card above to make the beef match the amount you have, then round the other ingredients to the nearest reasonable amount you can measure (if it’s a weird fraction after scaling). Reduce the cook time by 10 minutes from what I have listed. Enjoy!
LaDonna
0I don’t have a pressure cooker. Can I cook in a Crock Pot?
Maya | Wholesome Yum
0Hi LaDonna, Yes, but it will take considerably more time to cook these in a Crock Pot. Steps 1-5 can be completed on the stovetop. Move the ingredients into your Crock Pot, set to Low, and let cook for 6-8 hours. Enjoy!
Susan
0I was hopeful about this recipe, but I also ended up with tough meat per a few other reviewers. I wonder if 5 minutes is too long of a sear for each side of the meat (browned 4 sides.)
Maya | Wholesome Yum
0Hi Susan, Sorry this recipe didn’t turn out as expected. Pressure cooking the short ribs helps to break down the meat, making it tender and flavorful. There is no such thing as searing them too long for this recipe, provided you don’t burn them. If they are tough, the issue is they needed to cook for longer, and most likely this happened because your pieces were too large, which would require a longer cook time. I recommend cutting then 1.5X2 inches to work with the cook time I have listed. For the ones you have that turned out tough, you can still save them — just pressure cook them for 10 more minutes to get tender. I hope this helps.
schatzi
0Looked at recipes for IP short ribs, this one had the fewest ingredients with the best reviews. Added a clove or two more garlic and subbed gluten-free tamari for coconut aminos, left out the gelatin and bay leaf. Used my homemade bone broth. Added 5 minutes to cooking (we’re at 4500 ft) and natural release for 15 minutes.
My husband thought this was one of the best things he’s tasted in a long time. I have to agree. Meltingly tender and so flavorful.
Wonderful recipe!
Nancy
0Yummy!