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A bowl of mashed potatoes topped with tender Instant Pot Short Ribs in rich brown gravy, garnished with chopped herbs, served with steamed broccolini on the side and a fork resting in the dish.
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3.59 from 299 votes

Instant Pot Short Ribs Recipe

These Instant Pot short ribs are the kind of dinner that looks like you spent all day in the kitchen, but only asks for 10 minutes of your hands-on time. Short ribs are a naturally tough cut, which means they need time and moisture to become tender. The pressure cooker does all that heavy lifting for you and turning the meat meltingly soft while it builds a rich, flavourful braising liquid that becomes your gravy. I add balsamic vinegar to the sauce instead of wine, which gives it a deep, slightly sweet complexity without any alcohol.
Prep Time10 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 30 minutes
Course: dinner
Cuisine: American, British
Keyword: Instant Pot Recipes, Instant Pot Short Ribs, short ribs
Servings: 4 people
Author: Olivia Ribas

Ingredients

  • 2 lb bone-in beef short ribs
  • sea salt and pepper to taste
  • 2 tbsp olive oil
  • 1 yellow onion chopped
  • 2 tbsp tomato paste
  • 2 garlic cloves minced
  • 1 teaspoon chopped fresh thyme
  • 1/2 cup balsamic vinegar
  • 1 cup low sodium beef broth
  • 2 bay leaves
  • ¼ cup water or cooking liquid
  • 2 tablespoons cornstarch
  • Chopped fresh parsley optional
US Customary - Metric

Instructions

  • Set the instant pot to the sauté setting and add olive oil. Add the short ribs and brown all sides. It probably will take about 10 minutes. Then, remove the short ribs from the Instant Pot and set aside.
    A hand uses wooden tongs to lift a browned piece of Instant Pot Short Ribs from a pot containing several other browned short ribs on a wooden cutting board.
  • Add in onion and garlic. Sauté until onion is translucent. It's about 4 minutes. Don’t forget to scrape the browned bits from the bottom of the pot.
    A hand stirs sautéed chopped onions in a large stainless steel pot, preparing the base for Instant Pot Short Ribs. The pot rests on a wooden cutting board placed on a beige countertop.
  • Add thyme, tomato paste and balsamic vinegar. Stir everything very well. Then, season with salt and pepper.
    A hand stirs a dark, caramelized mixture of onions in a stainless steel pot with a spatula, prepping the base for savory Instant Pot Short Ribs on a wooden cutting board atop a brown countertop.
  • Turn off the sauté mode. Add in beef broth and bay leaves. Stir well. Transfer the short ribs back to the pot.
    A large metal pot filled with Instant Pot Short Ribs braised in dark broth, with a wooden spoon resting inside, placed on a light brown surface.
  • Lock the lid and set pressure on high for 1 hour. When done, use Natural Release for 10 minutes, then release valve and remove the lid. Remove shot ribs carefully, keeping the meat on the bone.
    A hand uses tongs to lift a piece of cooked meat from a pot filled with Instant Pot Short Ribs in a rich dark sauce, set on a wooden cutting board atop a brown countertop.
  • Pour about 1/4 cup of the cooking liquid into a small bowl. Add cornstarch and stir it very well. Set aside.
    A ceramic bowl containing a reddish-brown sauce or dressing for Instant Pot Short Ribs is being mixed with a metal whisk with a wooden handle, set on a beige countertop.
  • Pour all the cooking liquid from the Instant Pot into a saucepan and heat on a high heat. Slowly pour the cornstarch mixture into the saucepan with the cooking liquid and whisk for about 2 minutes or until gravy thickens. Season with salt and pepper if you desire.
    Side-by-side images: On the left, sauce is poured from a bowl into a pot for Instant Pot Short Ribs. On the right, a thick, dark sauce is stirred with a green spatula in the same pot.
  • Place short ribs on serving plate, spoon over sauce. Enjoy!
    A bowl of mashed potatoes topped with tender Instant Pot Short Ribs in brown gravy, garnished with chopped parsley, served with steamed broccolini. A small bowl of parsley and a beige napkin are nearby.

Video

Notes

No Instant Pot? Cook in a Dutch oven at 300°F for 3 hours, or in the slow cooker on low for 8 hours or high for 5 hours.
If the beef was frozen beforehand, make sure you fully thaw it before using it.
To store: Transfer cooled leftovers to an airtight container and refrigerate for up to 4 days. I always store the ribs with the gravy so the meat stays moist.
To reheat: I prefer to reheat short ribs in a small saucepan over low heat with a splash of beef broth to loosen the gravy. The microwave works too, but low and slow on the stovetop keeps the texture better.
To freeze: Once fully cooled, place the ribs and gravy together in a freezer-safe bag or airtight container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Nutrition

Serving: 1/4 | Calories: 363kcal | Carbohydrates: 24g | Protein: 28g | Fat: 16g | Sodium: 760mg | Potassium: 85mg | Fiber: 1g | Sugar: 12g