Short Rib Recipe Instant Pot

I’ve always loved the idea of tender, fall-off-the-bone short ribs, but traditional braising often feels like an all-day commitment. This amazing short rib recipe instant pot delivers unbelievably tender, deeply savory short ribs with that rich, sticky sauce in just a fraction of the time. It’s truly a game-changer for busy families wanting a hearty, impressive meal without the fuss, perfect for a cozy Sunday dinner or a special weeknight treat. Tried and true, this recipe consistently earns rave reviews for its complex, comforting flavors and incredible ease.

Ingredient List with Smart Choices

Crafting this incredible short rib recipe instant pot starts with quality ingredients, balancing hearty beef with a sweet and smoky braising liquid. Here’s what you’ll need, along with smart notes for your kitchen:

• Boneless Beef Short Ribs: 1.5 kg (3.3 lbs), cut into 5-7 cm (2-3 inch) pieces. These yield melt-in-your-mouth tenderness.
• Vegetable Oil: 30 ml (2 tablespoons). For searing the ribs to a beautiful, deep brown crust.
• Yellow Onion: 1 large (180 g), finely diced. Forms the aromatic base of our rich sauce (or use 180g pre-chopped onion to save time).
• Garlic: 4 cloves (20 g), minced. Adds essential pungent depth.
• Fresh Ginger: 15 g (1 tablespoon), grated. Provides a warm, zesty counterpoint.
• Tomato Paste: 60 ml (1/4 cup). Boosts umami and contributes to the sauce’s body.
• Chipotle Peppers in Adobo Sauce: 2-3, minced (adjust to preferred spice level). Delivers smoky heat and incredible flavor.
• Adobo Sauce from Chipotle Can: 30 ml (2 tablespoons). Enhances the smoky, spicy notes.
• Pitted Medjool Dates: 120 g (1/2 cup), chopped. Creates natural sweetness and a sticky glaze (or use dried apricots for a different fruity note).
• Light Soy Sauce: 60 ml (1/4 cup). Adds salty umami; use tamari for a gluten-free short rib recipe.
• Apple Cider Vinegar: 30 ml (2 tablespoons). Brightens the sauce and tenderizes the meat.
• Light Brown Sugar: 15 g (1 tablespoon), packed. Balances the tang and spice, contributing to stickiness.
• Smoked Paprika: 5 g (1 teaspoon). Deepens the smoky aroma and color.
• Black Pepper: 2.5 g (1/2 teaspoon). For seasoning the ribs.
• Vegetable Broth: 500 ml (2 cups). The primary braising liquid, ensures a moist result. Use low-sodium broth for better salt control.
• Cornstarch: 15 g (1 tablespoon). For thickening the luscious sauce at the end.
• Cold Water: 30 ml (2 tablespoons). To create a slurry with the cornstarch.
• Fresh Cilantro: Chopped, for garnish. Adds a fresh, vibrant finish.

This recipe is naturally dairy-free. For a gluten-free short rib recipe instant pot, simply opt for tamari in place of regular soy sauce, and confirm your vegetable broth is gluten-free.

Easy Step-by-Step Cooking Directions

Getting a perfect, fall-apart tender short rib recipe instant pot at home is simpler than you might think. Follow these clear steps for a truly delicious result:

1. Prep and Sear the Ribs: Pat your beef short ribs very dry with paper towels; this is key for a good sear. Season them generously with salt and black pepper. Set your Instant Pot to ‘Sauté’ mode (medium heat). Add the 30 ml (2 tablespoons) vegetable oil. Once the oil shimmers, sear the short ribs in batches until deeply browned on all sides, about 3-4 minutes per side, creating a flavorful crust. Remove seared ribs and set aside in a bowl. If you’re truly short on time, you can skip searing, but browning adds significant depth of flavor to this short rib recipe instant pot.
2. Sauté Aromatics: Add the diced onion to the hot pot, scraping up any browned bits from the bottom with a wooden spoon (this is called deglazing, and it adds immense flavor). Sauté for 5-7 minutes until the onion softens and becomes translucent. Stir in the minced garlic and grated ginger, and continue to sauté for another 1 minute until fragrant and light golden.
3. Build the Flavor Base: Stir in the tomato paste, minced chipotle peppers, adobo sauce, chopped dates, light soy sauce, apple cider vinegar, brown sugar, and smoked paprika. Cook for 2 minutes, stirring constantly, allowing the mixture to meld and deepen in color. The aromas will become wonderfully complex here.
4. Add Liquid and Pressure Cook: Pour in the 500 ml (2 cups) vegetable broth, stirring well to ensure no bits are stuck to the bottom of the pot. Return the seared short ribs to the Instant Pot. Secure the lid and set the Instant Pot to ‘Manual’ or ‘Pressure Cook’ on High pressure for 45 minutes. Ensure the vent is in the ‘Sealing’ position. I typically ensure the ribs are mostly submerged for even cooking.
5. Release Pressure: Once cooking is complete, allow for a natural pressure release for at least 15 minutes. This helps keep the meat extra tender. Then, carefully quick release any remaining pressure. The steam will hiss, so stand clear.
6. Thicken the Sauce and Serve: Carefully remove the fall-apart tender short ribs from the pot and transfer them to a bowl, covering to keep warm. Set the Instant Pot back to ‘Sauté’ mode. Bring the braising liquid to a simmer. In a small bowl, whisk together the 15 g (1 tablespoon) cornstarch and 30 ml (2 tablespoons) cold water to create a smooth slurry. Slowly whisk the slurry into the simmering sauce, stirring constantly until the sauce thickens to a glossy, syrupy consistency, about 3-5 minutes. Return the short ribs to the thickened sauce, turning to coat them thoroughly. Allowing them to simmer in the sauce for a few minutes ensures they absorb even more delicious flavor. This instant pot short rib recipe is great served with creamy mashed potatoes. For a healthier twist, serve it over cauliflower mash.

Ideal Uses and Serving Suggestions

This short rib recipe instant pot is incredibly versatile, fitting seamlessly into various meal plans. It’s a fantastic choice for a special family treat or a comforting weeknight dinner.

• Occasions: Enjoy these tender short ribs for cozy weeknight meals, impressive Sunday family dinners, or elegant holiday gatherings with minimal kitchen effort.
• Pairings: Classic sides that beautifully complement the rich sauce include creamy mashed potatoes, soft polenta, cheesy grits, or wide egg noodles. For lighter options, a simple green salad or roasted green beans works perfectly.

Leftovers store wonderfully, making this a great option for meal prep recipes. Keep cooked ribs and sauce in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze for up to 3 months; thaw overnight in the fridge before reheating gently on the stovetop or in the microwave.

Everyday Benefits of Cooking with Short Ribs in the Instant Pot

Using your Instant Pot for this short rib recipe instant pot unlocks significant practical wins. It saves hours of cooking time compared to traditional methods while still delivering that deep, slow-cooked flavor.

• Quick Dinner Ideas: Achieve a gourmet-tasting meal even on your busiest weeknights.
• Healthy Recipes for Families: Wholesome ingredients prepared at home offer a nourishing, satisfying, and hearty meal.
• Budget Meal Prep: Cook a large batch of this short rib recipe instant pot for flavorful, ready-to-eat meals throughout the week.
• Nutritious Meals: Enjoy a protein-packed dish that keeps your family fueled and comforted.

Tips, Variations, and Dietary Adjustments

Elevate your results and customize this short rib recipe instant pot to suit your family’s preferences and dietary needs.

• Technique Upgrades: For the best browning and crust, always pat the short ribs very dry with paper towels before searing them. Avoid overcrowding your Instant Pot during searing to ensure each piece browns properly. I often sear in batches on my 10-inch skillet if I have a really large quantity of ribs, just to ensure that deep golden crust.
• Flavor/Spice Tweaks: Introduce a pinch of red pepper flakes for a subtle warmth. Experiment with fresh rosemary or dried oregano for an Italian-inspired twist. A touch of balsamic vinegar or brown sugar can also enhance the sauce’s depth and balance.
• Adjustments for Common Diets: For low-carb meals, serve this short rib recipe instant pot with cauliflower mash or roasted low-carb vegetables instead of potatoes or noodles. For kid-safe portions, shred the cooked meat and serve it with milder sides, adjusting spices in the sauce to ensure it’s not too strong for young palates.

Frequently Asked Questions

Is short rib recipe instant pot suitable for gluten-free diets?

Yes, absolutely! To ensure your short rib recipe instant pot is gluten-free, simply use a certified gluten-free beef broth and tamari instead of regular soy sauce. The rest of the ingredients in this recipe are naturally gluten-free.

How can I meal prep with short rib recipe instant pot for the week?

Cook a double batch of these delicious short ribs. Once cooled, portion them with their rich sauce into individual airtight containers. They store wonderfully in the fridge for 3-4 days, providing delicious grab-and-go lunches or quick dinners.

What’s the best way to store homemade short ribs?

Store cooked short ribs and their sauce in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze for up to 3 months. I find it easiest to freeze individual portions so I can grab one for a quick meal later.

Can I make this short rib recipe Instant Pot without red wine?

Yes, you definitely can! If you prefer not to use red wine, simply replace the amount of wine with an equal amount of beef broth. The short ribs will still be incredibly flavorful and tender without it.

How do I get the short ribs to be fall-off-the-bone tender?

For ultimate tenderness, set your Instant Pot to pressure cook on High for 60-70 minutes, followed by a full natural pressure release. This longer cooking time ensures the meat is incredibly soft and easy to shred from the bone.

Can I cook frozen short ribs in the Instant Pot?

While possible, it’s generally best to thaw your short ribs first for even cooking and proper searing, which adds significant flavor. If cooking from frozen, increase the pressure cook time by 10-15 minutes, but you won’t be able to sear them beforehand.

Conclusion

This short rib recipe instant pot brings gourmet comfort to your table with everyday ease, proving that rich, satisfying family dinners don’t require all-day cooking. Give this amazing Instant Pot short rib recipe a try this week and make it a new family favorite!

short rib recipe instant pot

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• Author: Elina Mirkle
• Total Time: 80 minutes
• Yield: 4–6 servings 1x
• Diet: Dairy-Free, Gluten-Free Option

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Description

This Instant Pot short rib recipe delivers incredibly tender, deeply savory short ribs with a rich, sticky sauce in a fraction of the traditional braising time, perfect for a hearty and impressive meal. It’s a game-changer for busy families seeking complex, comforting flavors with ease.

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Ingredients

Scale 1x2x3x

• 1.5 kg (3.3 lbs) boneless beef short ribs, cut into 5-7 cm (2–3 inch) pieces
• 30 ml (2 tablespoons) vegetable oil
• 1 large (180 g) yellow onion, finely diced
• 4 cloves (20 g) garlic, minced
• 15 g (1 tablespoon) fresh ginger, grated
• 60 ml (1/4 cup) tomato paste
• 2–3 chipotle peppers in adobo sauce, minced
• 30 ml (2 tablespoons) adobo sauce from chipotle can
• 120 g (0.5 cup) pitted Medjool dates, chopped
• 60 ml (1/4 cup) light soy sauce (or tamari for gluten-free)
• 30 ml (2 tablespoons) apple cider vinegar
• 15 g (1 tablespoon) light brown sugar, packed
• 5 g (1 teaspoon) smoked paprika
• 2.5 g (0.5 teaspoon) black pepper
• 500 ml (2 cups) vegetable broth (low-sodium recommended)
• 15 g (1 tablespoon) cornstarch
• 30 ml (2 tablespoons) cold water
• Fresh cilantro, chopped, for garnish

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Instructions

1. Prep and Sear the Ribs: Pat beef short ribs dry and season generously with salt and black pepper. Set Instant Pot to ‘Sauté’ mode (medium heat). Add vegetable oil. Sear ribs in batches until deeply browned on all sides (about 3-4 minutes per side). Remove seared ribs and set aside.
2. Sauté Aromatics: Add diced onion to the pot, scraping up browned bits. Sauté for 5-7 minutes until soft. Stir in minced garlic and grated ginger, sauté for another 1 minute until fragrant.
3. Build the Flavor Base: Stir in tomato paste, minced chipotle peppers, adobo sauce, chopped dates, light soy sauce, apple cider vinegar, brown sugar, and smoked paprika. Cook for 2 minutes, stirring constantly.
4. Add Liquid and Pressure Cook: Pour in vegetable broth, stirring well. Return seared short ribs to the Instant Pot. Secure lid and set to ‘Manual’ or ‘Pressure Cook’ on High pressure for 45 minutes, ensuring vent is in ‘Sealing’ position.
5. Release Pressure: Once cooking is complete, allow natural pressure release for at least 15 minutes. Then, carefully quick release any remaining pressure.
6. Thicken the Sauce and Serve: Carefully remove short ribs from the pot and cover to keep warm. Set Instant Pot to ‘Sauté’ mode. Bring braising liquid to a simmer. Whisk cornstarch and cold water to create a slurry. Slowly whisk slurry into simmering sauce until glossy and syrupy (3-5 minutes). Return short ribs to thickened sauce, coating them thoroughly. Serve with mashed potatoes or cauliflower mash.

Notes

This recipe is naturally dairy-free. For a gluten-free version, use tamari instead of soy sauce and ensure vegetable broth is gluten-free. Searing the ribs adds significant depth of flavor, but can be skipped if you are short on time. Great served with mashed potatoes or cauliflower mash.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Main Course
• Method: Pressure Cooking
• Cuisine: American

Nutrition

• Serving Size: 1/4-1/6 of recipe
• Calories: 450 calories
• Sugar: 15 g
• Sodium: 700 mg
• Fat: 28 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 3 g
• Protein: 30 g
• Cholesterol: 80 mg

Keywords: instant pot, short ribs, beef, braised, savory, easy, weeknight dinner, comfort food, fall-off-the-bone, gluten-free option