Ugh, weeknights, right? You want that deep, slow-cooked flavor—the kind that makes you think someone has been tending a pot all day—but you need food on the table before bedtime. That used to be my eternal struggle until I finally gave into the electric pressure cooker craze for beef! Trust me when I say that making incredibly tender, fall-off-the-bone short ribs used to mean six hours of babysitting a dutch oven.
But not anymore! These Instant Pot Short Ribs change everything. The first time I tried them, I was skeptical. Forty-five minutes on high pressure? Impossible! When I opened that lid, the steam smelled like a fancy French bistro, and the meat literally melted when I touched it with a fork. It was culinary magic, and now it’s my favorite secret weapon for getting restaurant-quality beef when I’m short on time.
Why You Will Love These Instant Pot Short Ribs
Seriously, why wouldn’t you love this recipe? It checks all the boxes for a perfect weeknight meal without sacrificing taste at all. You get all that deep, rich, slow-braised flavor you crave, but you get it fast!
- Speed: Dinner is ready in just over an hour total!
- Unbelievable Tenderness: They are so soft, they practically disintegrate.
- Easy Cleanup: It’s all done in one pot, which is my absolute favorite part.
Essential Ingredients for Flavorful Instant Pot Short Ribs
To get those deep, gorgeous braised flavors without spending half the day cooking, you need the right bones and the right building blocks. Don’t just grab whatever is near the front of the cooler! For the best ultimate melt-in-your-mouth texture, you absolutely want bone-in beef short ribs. The gelatin from the bone seeps out during the pressure cooking, giving your sauce that gorgeous body. We’re using about three pounds of those beauties.
You’ll also need one big onion, chopped up, and three cloves of garlic that you’ve minced finely. The liquid base is crucial: four cups of beef broth is the minimum, and we throw in one cup of dry red wine if we’re feeling luxurious (it adds such depth!). Don’t forget two tablespoons of tomato paste for color and tang, a teaspoon of dried thyme, and a single bay leaf to make everything smell amazing.
Ingredient Notes and Substitutions for Instant Pot Short Ribs
If you don’t keep red wine handy—no stress! Just swap it out for extra beef broth or even water, but that wine really deepens the final sauce flavor for your Instant Pot Short Ribs. Do not skip searing them first, even if you feel rushed. That quick brown crust we make in the Sauté mode is where 80% of the flavor comes from.
Also, please splurge a little on the broth. Since the pressure cooking concentrates those liquids, high-quality beef broth makes a huge difference in the final taste of your sauce when you serve these Instant Pot Short Ribs.
Step-by-Step Instructions for Perfect Instant Pot Short Ribs
Okay, this is where the magic happens, and I promise it’s easier than reading a cookbook manual. We are going to layer flavor every single step of the way, which is how we trick the Instant Pot into thinking it’s been cooking these ribs all day long. Make sure your ribs are seasoned super generously with salt and pepper before you do anything else!
We need to use the Sauté mode first to build that crucial crust. Don’t overcrowd the pot; work in batches until all those gorgeous short ribs are deeply browned on every side. Once they are out, we cook down the onion until it’s soft, then quickly toss in the garlic. We cook the tomato paste next until it smells slightly sweet—this cooks out that raw, acidic flavor that can ruin a sauce.
- Deglaze the pot with your red wine (if using). This is the step you cannot skip! Use a wooden spoon and scrape up every single little brown bit stuck to the bottom. Those sticky bits are pure flavor gold! If you want to add some bright, herby relief later, you could whip up a quick chimichurri sauce, but for now, focus on that fond!
- Put the browned short ribs back into the pot. Pour in the beef broth and toss in your thyme and bay leaf. Make sure the liquid mostly covers the meat—if it’s too far under, you might have to top it off with a little more broth or water.
- Secure the lid and set the valve to sealing. We are locking in the flavor using Manual or Pressure Cook on High for 45 minutes. This is the magic time!
- Once the timer beeps, DO NOT rush to quick release. You must let it go to a Natural Pressure Release (NPR) for 15 minutes. I know it’s hard to wait, but that slow release keeps the meat from seizing up and drying out. After 15 minutes, carefully quick release any remaining steam.
Searing and Building the Flavor Base for Instant Pot Short Ribs
Listen, I know you could skip searing and the ribs would still be tender from the pressure, but they won’t have that deep, nutty sweetness. That browning process is what sets the stage! Once the ribs are seared in the hot oil, we cook the onions and garlic until they are sweating nicely. Next, cooking the tomato paste for just a minute concentrates its flavor immensely for your Instant Pot Short Ribs.
Pressure Cooking and Release Method for Tender Instant Pot Short Ribs
Once sealed up, we cook these bad boys on High for 45 minutes—that’s the sweet spot for bone-in short ribs. The second the timer goes off, set a timer for 15 minutes for the Natural Pressure Release. Rushing this NPR step is the fastest way to have dry beef, so remember that slow release is absolutely crucial for achieving fork-tender Instant Pot Short Ribs.
Finishing the Sauce for Your Instant Pot Short Ribs
After you pull those perfect ribs out, you’ll have way too much liquid left over. Switch the Instant Pot back to Sauté mode. Let that sauce boil down until it coats the back of a spoon nicely. Remember to taste it right before serving and add a little extra salt and pepper if needed! Pour that gorgeous gravy right over your Instant Pot Short Ribs.
Tips for the Best Instant Pot Short Ribs Experience
Even with a speedy method, a few tricks will make these Instant Pot Short Ribs truly legendary. First, when you add your broth, make absolutely sure the liquid comes about three-quarters of the way up the meat. Too little liquid and you risk that dreaded ‘Burn’ warning! Too much, and your sauce won’t reduce down into that thick, incredible gravy.
Once they come out tender after that 15-minute NPR, I highly recommend taking the meat right off the bone. While you can serve them whole, the meat shreds apart so beautifully and soaks up the sauce better that way. If you’re planning meals ahead, check out my advice on general beef cooking tips for inspiration—the principles of tenderizing still apply!
Using the bone-in meat, careful liquid measurement, and patience during the pressure release are the three non-negotiables for getting perfect, tender Instant Pot Short Ribs every single time.
Serving Suggestions for Your Instant Pot Short Ribs
So, you have these incredibly rich, savory short ribs swimming in the most perfect gravy on the planet. Next question: what are you going to put them on? You need something sturdy to soak up every last delicious drop.
My absolute go-to pairing is creamy, fluffy mashed potatoes. The stark contrast between the soft potato and the tender beef is just divine. If you’re looking for a slightly different carb option, wide egg noodles work wonderfully. If you’re surprising guests and want another phenomenal side ready to go, you have to check out my recipe for ultimate delicious potato salad—it’s amazing, even warm alongside these beefy ribs!
Storage and Reheating Instructions for Leftover Instant Pot Short Ribs
The best part about these Instant Pot Short Ribs? They taste even better the next day! When storing leftovers, you have two options. You can keep the shredded meat and the sauce together in one airtight container, or keep the sauce separate. Keeping them separate lets you control how much gravy goes on when you reheat them.
To reheat, the stovetop is my preference. Just toss the meat and sauce into a small pot over medium-low heat. This gently warms everything through and keeps the meat from getting tough. If you’re in a major rush, the microwave works fine, but make sure you cover it well so the sauce doesn’t splatter everywhere!
Frequently Asked Questions About Instant Pot Short Ribs
If you’ve made it this far, you’re probably ready to get cooking, but I know questions always pop up when swapping techniques, especially using the pressure cooker for something traditionally slow-cooked. Don’t worry, I’ve got the answers to the common stumbling blocks folks run into when making these Instant Pot Short Ribs.
Can I use boneless short ribs for Instant Pot Short Ribs?
Yes, absolutely! You can certainly use boneless short ribs if that’s what you found at the store. They cook up beautifully fast. Honestly, though, I always push for bone-in meat because those bones release gelatin during the pressure cooking process. That gelatin is what thickens your sauce naturally and gives it a richer mouthfeel. For braised dishes, the bone adds flavor you just can’t replicate!
Why did my Instant Pot Short Ribs trigger a ‘Burn’ notice?
Oh, that dreaded ‘Burn’ message! It’s such a panic when you see it pop up on the screen. Usually, it means something scorched onto the bottom heating element, and in this recipe, that almost always points back to one of two things: you skipped scraping up all those browned bits after searing (the fond!), or you didn’t have enough liquid in the pot as a whole. Make sure that liquid is touching most of the bottom surfaces before you seal the lid. Remember, scraping the bottom clean during the deglazing step is critical!
How long should I pressure cook frozen short ribs for Instant Pot Short Ribs?
If you’re trying to save even more time and are going straight from the freezer to the pot, you need to adjust that cook time. You can skip the full thaw if your ribs are relatively separated. Instead of our standard 45 minutes on High, bump that time up by about 20 minutes extra. So, aim for 65 minutes on High pressure, followed by the standard 15-minute Natural Pressure Release. It’s similar to what I recommend for frozen brisket—just add about 50% more time!
Estimated Nutritional Data for Instant Pot Short Ribs
Okay, so you’re probably wondering about the details now that we’ve talked about making these Instant Pot Short Ribs taste amazing. Because we are reducing that sauce down to concentrate the flavor, the numbers change a bit! This is just an estimate, of course—your salt level and how much sauce you pour on makes a huge difference.
But generally, for one serving (which is about one rib plus sauce), you’re looking roughly at 450 calories. It’s a hearty, protein-packed meal with about 40 grams of protein, but watch the fat content if you are strictly counting—it’s about 28 grams total. Remember, these are just guidelines! I always promise myself I’ll make a healthy side dish, like that great potato salad, to load up on veggies right alongside these tender ribs.
Share Your Success with These Instant Pot Short Ribs
Now it’s your turn! I’ve given you all my best secrets to getting those unbelievably tender, deeply flavored Instant Pot Short Ribs without spending all day over the stove. I really, truly hope this recipe makes your weeknights a little easier and a lot more delicious.
When you try this out—and trust me, you absolutely should this week!—please come back and tell me how it went. Did the meat fall right off the bone for you? Did you end up reducing your sauce down for two full minutes or just one? Drop a rating below so other folks know this recipe works its magic, or share a photo!
I love hearing how you’re adapting things in your own kitchen. If you get stuck or have questions, throw those in the comments too! I check people’s comments all the time, and I always try to respond. If you want to see more of my cooking philosophy and kitchen adventures, you can always read about my journey right here at my About page. Happy cooking!
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Instant Pot Short Ribs
- Total Time: 65 min
- Yield: 4 servings 1x
- Diet: Low Fat
Description
Prepare tender, flavorful short ribs quickly using an electric pressure cooker.
Ingredients
- 3 lbs beef short ribs, bone-in
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup dry red wine (optional)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
Instructions
- Season the short ribs generously with salt and pepper.
- Set the Instant Pot to Sauté mode. Add olive oil. When hot, brown the short ribs on all sides in batches. Remove the ribs and set aside.
- Add the chopped onion to the pot and cook until softened, about 3 minutes. Add garlic and cook for 1 minute more.
- Stir in the tomato paste and cook for 1 minute.
- Deglaze the pot by pouring in the red wine (if using), scraping up any browned bits from the bottom. Let it reduce slightly.
- Return the short ribs to the pot. Add beef broth, thyme, and bay leaf. The liquid should mostly cover the ribs.
- Secure the lid and set the valve to sealing. Select Manual or Pressure Cook on High for 45 minutes.
- When cooking is complete, allow a Natural Pressure Release (NPR) for 15 minutes, then carefully quick release any remaining pressure.
- Remove the ribs. If you want a thicker sauce, set the Instant Pot to Sauté mode and reduce the liquid until it reaches your desired consistency.
- Serve the short ribs with the sauce.
Notes
- For richer flavor, sear the ribs in a separate skillet before pressure cooking.
- You can substitute water for the red wine, but reduce the liquid slightly.
- Shred the meat off the bone after cooking for easier serving.
- Prep Time: 15 min
- Cook Time: 50 min
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 rib with sauce
- Calories: 450
- Sugar: 4
- Sodium: 450
- Fat: 28
- Saturated Fat: 11
- Unsaturated Fat: 17
- Trans Fat: 1
- Carbohydrates: 8
- Fiber: 1
- Protein: 40
- Cholesterol: 120
Keywords: Instant Pot, short ribs, beef, pressure cooker, easy dinner, braised beef