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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Release Pressure: Once cooking is complete, allow natural pressure release for at least 15 minutes. Then, carefully quick release any remaining pressure.
- 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