clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Instant Pot Short Ribs are rich, tender, and delicious. These short ribs fall-off-the-bone after being braised in a red wine broth in the pressure cooker. |

Instant Pot Short Ribs

  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Diet: Gluten Free


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.


  • 2 1/2 pound beef short ribs, about 6 pieces
  • 1 tablespoon avocado oil
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, finely chopped
  • 1/3 cup red wine
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon tomato paste
  • 1 tablespoon granulated sugar
  • 2 cups beef broth or water
  • 2 medium red potatoes, quartered
  • 2 tablespoons cornstarch or all-purpose flour (optional)
  • salt and pepper (to taste)


  1. Use a paper towel to pat the short ribs completely dry. Set aside on a plate.
  2. On the Instant Pot, turn the Sauté function on high. Add oil and heat until the hot oil sizzles, about 1-2 minutes.
  3. 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.
  4. Add onions and garlic and cook until fragrant, about 2 minutes.
  5. Add wine and Worcestershire sauce. Stir well to deglaze the pot.
  6. Add tomato paste, sugar, and broth and mix well until smooth.
  7. Return the ribs to the pot and add potatoes.
  8. 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.
  9. Once the time is up, quick release the remaining pressure by turning the steam release valve to the venting position.
  10. Season with salt and pepper, to taste.
  11. 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.
  12. Switch the Sauté function back on high and cook until the sauce has thickened to a desired consistency, about 2-3 minutes.


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.

  • Prep Time: 5 minutes
  • Cook Time: 50 minutes
  • Category: Appetizer
  • Method: Instant Pot
  • Cuisine: American

Keywords: instant pot short ribs, pressure cooker short ribs, ribs in the instant pot