Instant Pot Short Ribs

Instant Pot Short Ribs are rich, tender, and delicious. These short ribs literally fall-off-the-bone after being braised in the pressure cooker in a red wine broth with potatoes for a one-pot meal that feels elegant enough to serve on an anniversary, but is easy enough to make for weeknight dinner or casual game day party.

The best part? These pressure cooker short ribs are incredibly easy to make from scratch in under an hour. The accompanying potatoes make it a satisfying meal on its own, but you can also choose to serve it with dinner rolls and simple sides (see our ideas below!) to make it go further.

If you love these short ribs, you will love our Slow Cooker Korean Short Ribs too.

Why You'll Love these Instant Pot Short Ribs

• Easy to make in a pressure cooker. Instant Pot short ribs are as easy to make as they are delicious! After just five minutes of prep, you’ll pop them into your Instant Pot for a quick sear and then a high-pressure cook to finish them off.
• Ready in under an hour! Even though they taste like an hours-long labor of love, these ribs only take 55 minutes to complete, from beginning prep to final plating.
• Perfect for special occasions. These succulent pressure cooker short ribs are braised in a red wine broth for rich flavor and tender, fall-off-the-bone meat — perfect for fancy dinner parties and romantic date nights for two, but just as good as an appy on Game Day.

Ingredient Notes

To make these easy Instant Pot Short Ribs, you will need the following ingredients (full measurements in recipe card below):

• beef short ribs - this recipe will also work with chuck roast, though the texture will be slightly different.
• avocado oil - olive oil or any vegetable oil is also okay to use if you don’t have avocado oil.
• onion - shallots will work similarly, just use two in place of the onion.
• garlic - fresh garlic will always provide the best flavor, but you can use pre-minced garlic or garlic paste for convenience.
• red wine - not a fan of red wine or don’t have any on hand? Use tart fruit juice like cranberry or cherry juice instead. Balsamic vinegar will also work.
• Worcestershire sauce - if you don’t have Worcestershire sauce on hand, you can use the same measure of soy sauce or coconut aminos.
• tomato paste - an equal amount of tomato sauce will work in a pinch.
• granulated sugar - if you need to make a swap, you can use an equal measure of honey, maple syrup, or your favorite sugar alternative.
• beef broth - you can use plain water in place of the beef broth for milder flavor.
• red potatoes - Yukon golds are a good substitute for red potatoes if you have some on hand. You can also use baby potatoes — just triple the quantity since they are smaller.
• cornstarch - you can also use all-purpose flour.
• salt and pepper

You will also need measuring cups and spoons and a pressure cooker such as an Instant Pot.

How to Make the Best Instant Pot Short Ribs

1. Prep the short ribs. Use a paper towel to pat the short ribs completely dry. Set aside on a plate.
2. Sear the short ribs. On the Instant Pot, turn the Sauté function on high. Add oil and heat until the hot oil sizzles, about 1-2 minutes. Add the short ribs and sear until golden brown on all sides, about 4 minutes per side. The ribs don't need to be fully cooked at this point. Transfer onto a plate and set aside.
3. Make sauce. Add onions and garlic and cook until fragrant, about 2 minutes. Add wine and Worcestershire sauce. Stir well to deglaze the pot. Add tomato paste, sugar, and broth and mix well until smooth.
4. Add potatoes. Return the ribs to the pot and add potatoes.
5. Pressure cook. Close the lid and switch the Instant Pot to the pressure cooking mode on manual High and seal the lid (the steam release knob must be turned to the sealed position). Pressure cook the ribs until tender (the meat falls off the bone), about 45 minutes.
6. Quick release. Once the time is up, quick release the remaining pressure by turning the steam release valve to the venting position. Season with salt and pepper, to taste.

7. Thicken the sauce (optional). Optionally, to thicken the sauce for serving, mix cornstarch into 2 tablespoons of water and whisk to combine into a slush. Stir in the cornstarch slurry to the pot. Switch the Sauté function back on high and cook until the sauce has thickened to a desired consistency, about 2-3 minutes.

How to Serve

Serve these Instant Pot Short Ribs as an appetizer on game day or as a complete meal with roasted vegetables or salad. They pair exceptionally well with roasted root vegetables or broccoli, or you can choose to pair them with a basic salad. Some of our favorite side dishes to pair with these ribs are:

• Crispy Smashed Potatoes
• Mascarpone Mashed Potatoes
• Balsamic Roasted Broccoli
• Garden Salad
• Herb Roasted Sweet Potatoes
• Oven Baked Vegetables

Storing and Freezing Instructions

How to Store

Store leftover short ribs in an airtight container and refrigerate for up to 4 days.

How to Reheat

Reheat leftover short ribs on a skillet over medium-low heat until warmed through. You can also reheat in the microwave in 30-second increments until hot.

How to Freeze

Remove the meat from the rib bones once the ribs have cooled and place the meat in a freezer safe container or freezer bag. Freeze for up to 3 months. Allow the meat to thaw in the refrigerator overnight before reheating.

More Instant Pot Recipes

• 30 Best Instant Pot Recipes
• Instant Pot Whole Chicken
• Instant Pot Beef Curry
• Teriyaki Chicken
• Instant Pot Mashed Potatoes
• Instant Pot Chicken Fried Rice

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