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A close up of ribs on a baking sheet

Instant Pot Ribs

These Instant Pot Ribs are fall-off-the-bone tender and finger licking good!  You're not going to believe how quick and easy cooking your ribs in the pressure cooker is with this recipe! This recipe is also low carb and keto friendly! 
Course Appetizer, dinner
Cuisine American
Keyword Instant Pot ribs, ribs
Prep Time 10 minutes
Cook Time 30 minutes
0 minutes
Total Time 40 minutes
Servings 2 people
Calories 762kcal


For the ribs

For the Rub


  • First, peel off tough membrane on the back of the ribs by sliding a butter knife under the membrane and over a bone. Then, just lift and loosen the membrane until it tears. Grip the membrane and pull it off.
  • In a small bowl, mix together garlic powder, onion powder, paprika, salt, black pepper, cumin and chili powder. Sprinkle seasoning and rub it all over the ribs (on all the sides).
  • In a large measuring cup, pour beef broth and liquid smoke and stir well to combine.
  • Place the rack/trivet (it comes with the Instant Pot) in the bottom of a 6-quart. Pour in the beef broth mixture. Place the ribs inside the pot and upright on the trivet.
  • Put on the lid, lock it and check to see if the vent is at sealing. Then, select manual setting; adjust pressure to high, and set time for 25 minutes. Mine took about 15 minutes to reach pressure. After the 25 minutes is up, let it naturally release pressure for 5 minutes. Then, do a Quick Release, which means move the valve to venting to release the steam. When all the steam is gone, open the instant pot.
  • Set the oven to broil. Line a large baking sheet with parchment paper. Transfer the cooked ribs to the prepared baking sheet, then brush with barbecue sauce.
  • Place in the oven for about 2-3 minutes. Enjoy!


  • It only takes a few seconds to remove the membrane, so don't skip it!
  • Make sure to not just rub the spices on the meaty side of the ribs but the underside as well.
  • Natural release is leaving the Instant Pot alone to let the steam come out naturally. 
  • To store: If you have leftovers, transfer the ribs to an airtight container in the fridge for up to 5 days. 
  • To reheat: You can reheat ribs in the oven or the microwave. 
  • To freeze: Once cooled, transfer the ribs to a freezer-safe bag or container and freeze for up to 3 months.


Serving: 1/2 | Calories: 762kcal | Carbohydrates: 10g | Protein: 42g | Fat: 59g | Saturated Fat: 18g | Sodium: 1561mg | Potassium: 280mg | Fiber: 1g | Sugar: 4g