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overhead view of a bowl containing Instant pot short ribs

Instant Pot Short Ribs Recipe

This Instant Pot Short Ribs recipe lets you enjoy the tender flavorful ribs without the hours of cooking time usually required. This set-it-and-forget it recipe makes it easy to cook the perfect meat. 
Course dinner
Cuisine American, British
Keyword instant pot shot ribs, short ribs
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
0 minutes
Total Time 1 hour 30 minutes
Servings 4 people
Calories 363kcal



  • 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 shot ribs from the Instant Pot and set aside.
  • Add in onion and garlic. Sauté until onion is translucent. It's about 4 minutes. Don’t forget to scrap the browned bits from the bottom of the pot.
  • Add thyme, tomato paste and balsamic vinegar. Stir everything very well. Then, season with salt and pepper.
  • Turn off the sauté mode. Add in beef broth and bay leaves. Stir well. Transfer the short ribs back to the pot.
  • 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.
  • Pour about 1/4 cup of the cooking liquid into a small bowl. Add cornstarch and stir it very well. Set aside.
  • 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.
  • Place short ribs on serving plate, spoon over sauce. Enjoy!



Other cooking methods:
1. Oven - Cook in a Dutch oven or heavy-based pan at 300F for 3 hours or until the meat can easily be pried apart with forks.
2. Slow cooker – Cook it for 8 hours on low or 5 hours on high.
  • The nutrition facts don’t include mashed potatoes and green beans.
  • This recipe was slightly adapted from the blog Garden in the Kitchen.
  • If the beef was frozen beforehand, make sure you fully thaw it before using it.
  • Do not quick release the instant pot immediately to keep the short ribs from drying out.
  • To store: Store leftover short ribs in an airtight container in the fridge for up to 4 days.
  • To reheat: You can reheat the short ribs in the microwave or oven.
  • To freeze: Once fully cooled, you can freeze cooked short ribs in a freezer-safe bag or container for up to 3 months. 


Serving: 1/4 | Calories: 363kcal | Carbohydrates: 24g | Protein: 28g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 760mg | Potassium: 85mg | Fiber: 1g | Sugar: 12g