Instant Pot Short Ribs

If you’re craving tender, fall-off-the-bone beef short ribs but don’t want to spend hours slow-cooking them, this Instant Pot Short Ribs recipe is your new best friend. Short ribs are known for their rich flavor and melt-in-your-mouth texture, but traditionally, they require a long braising time. Thanks to the power of the Instant Pot, you can have these luscious ribs ready in a fraction of the time without sacrificing any of that deep, comforting flavor.

This recipe uses simple, wholesome ingredients to create a savory, aromatic dish that’s perfect for a cozy dinner any night of the week. Whether you’re serving these ribs over creamy mashed potatoes, buttery polenta, or fluffy rice, they’re guaranteed to impress. Plus, the homemade braising sauce doubles as a fantastic gravy to drizzle over everything.

Why This Recipe Is a Must-Try

There’s nothing quite like the rich, beefy goodness of short ribs slow-cooked to perfection, but waiting for hours isn’t always an option. This Instant Pot recipe delivers that same incredible tenderness and depth of flavor in under an hour. The pressure cooking intensifies the flavors, while the included vegetables and herbs create a fragrant, savory sauce that complements the meat beautifully.

Not only is this recipe quick and delicious, but it’s also incredibly straightforward—perfect for both beginners and experienced home cooks. It’s a dinner that feels luxurious yet is surprisingly simple to prepare. Plus, using an Instant Pot means less cleanup and more time to enjoy your meal with family or friends.

Ingredients

• 3 pounds (1.4kg) beef short ribs, membrane removed and plated separated
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• 1 tablespoon vegetable oil
• 1 onion, thickly sliced
• 2 tablespoons tomato paste
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• ⅓ cup dry sherry (recommended) or dry red wine (optional)
• 1 cup beef or chicken broth
• 1 tablespoon soy sauce
• 2 sprigs fresh thyme or ½ teaspoon dried thyme
• 1 bay leaf

How To Make Instant Pot Short Ribs

Step 1: Prepare the Short Ribs

Start by removing the thin membrane from the back of the short ribs if it hasn’t already been done. This helps the seasoning penetrate the meat and prevents a chewy texture. Pat the ribs dry with paper towels, then season them evenly with salt and black pepper.

Step 2: Sear the Short Ribs

Turn your Instant Pot to the sauté setting and heat the vegetable oil until shimmering. Working in batches, sear the short ribs on all sides until they develop a deep, golden-brown crust. This step locks in flavor and adds richness to the final dish. Once browned, transfer the ribs to a plate and set aside.

Step 3: Sauté the Vegetables

Add the sliced onion, diced carrots, and celery to the pot. Cook, stirring occasionally, until the onions are softened and translucent, about 4-5 minutes. Add the minced garlic and tomato paste, stirring for another 1-2 minutes until fragrant and the tomato paste darkens slightly.

Step 4: Deglaze the Pot

Pour in the dry sherry (or dry red wine) and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. These bits are packed with flavor and will add depth to your sauce. Let the liquid reduce for about 2-3 minutes.

Step 5: Add Broth and Seasonings

Pour in the beef or chicken broth, soy sauce, thyme sprigs, and bay leaf. Stir to combine, then nestle the seared short ribs back into the pot, ensuring they are partially submerged in the liquid.

Step 6: Pressure Cook

Secure the lid on your Instant Pot, making sure the valve is set to sealing. Select the manual or pressure cook setting and set the timer for 45 minutes. Once the cooking cycle is complete, allow the pressure to release naturally for 10-15 minutes before carefully turning the valve to venting to release any remaining pressure.

Step 7: Finish and Serve

Remove the short ribs and vegetables to a serving platter. If you prefer a thicker sauce, switch the Instant Pot back to sauté mode and simmer the liquid for a few minutes until it reduces to your desired consistency. Adjust seasoning with salt and pepper if needed. Serve the short ribs hot, spooning the rich sauce over the top.

Expert Tips

• For the best flavor, remove the membrane from the short ribs before seasoning and cooking.
• Don’t skip the searing step—it adds incredible depth and color to the dish.
• Use dry sherry if possible; it adds a unique nutty sweetness that complements the beef perfectly.
• If you want extra-tender ribs, allow the pressure to release naturally rather than quick releasing.
• Use fresh herbs like thyme whenever possible for brighter flavor, but dried herbs work well in a pinch.
• Make sure to scrape the bottom of the pot thoroughly when deglazing to prevent the burn warning on your Instant Pot.
• This recipe can easily be doubled, but be sure not to fill your Instant Pot beyond the max fill line.

Variations and Customizations

• Spice it up: Add a pinch of smoked paprika, cumin, or chili powder to the seasoning for a smoky kick.
• Vegetable add-ins: Toss in mushrooms or pearl onions with the carrots and celery for more texture and flavor.
• Sweet twist: Stir in a tablespoon of honey or maple syrup into the braising liquid for a touch of sweetness.
• Herb swap: Substitute rosemary or oregano for thyme to change the flavor profile.
• Make it gluten-free: Use tamari or coconut aminos instead of soy sauce.

How to Store Leftovers

Once your short ribs are cooked and cooled to room temperature, transfer them and the sauce to an airtight container. Store in the refrigerator for up to 3-4 days. To reheat, gently warm the ribs in a covered pan over low heat or in the microwave, adding a splash of broth if the sauce has thickened too much.

For longer storage, short ribs freeze beautifully. Place the ribs and sauce in a freezer-safe container or heavy-duty freezer bag, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

FAQ

Can I use bone-in short ribs for this recipe?

Absolutely! Bone-in short ribs will work wonderfully and add extra flavor to the braising liquid. Just be sure to adjust cooking times if your ribs are particularly large.

Is it necessary to use alcohol in this recipe?

No, the alcohol is optional. If you prefer to avoid it, simply omit the sherry or wine and replace it with an equal amount of broth. While the alcohol adds complexity, the dish will still be delicious without it.

Can I cook this recipe in a slow cooker instead of an Instant Pot?

Yes, you can! After searing the ribs and sautéing the vegetables on the stovetop, transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the ribs are tender.

What can I serve with Instant Pot short ribs?

These short ribs pair beautifully with creamy mashed potatoes, polenta, buttered egg noodles, or steamed rice. Roasted or steamed vegetables like green beans, broccoli, or Brussels sprouts are great side options too.

Conclusion

This Instant Pot Short Ribs recipe is a game-changer for anyone who loves comfort food but doesn’t have hours to spare. The pressure cooker transforms tough, flavorful short ribs into tender, juicy morsels in under an hour, all while building an irresistibly rich sauce from simple ingredients. With easy steps, flexible ingredient swaps, and delicious results, it’s a recipe you’ll return to time and again when you want a hearty, satisfying meal that feels special but is surprisingly simple. Give it a try and savor every bite of these luscious, melt-in-your-mouth short ribs!