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Instant Pot Short Ribs

This Instant Pot Short Ribs recipe delivers tender, fall-off-the-bone beef short ribs with rich flavor in under an hour, perfect for a cozy and satisfying dinner.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: American
Keyword: Beef, Comfort Food, Instant Pot, Pressure Cooker, Quick, Short Ribs
Servings: 4 servings

Ingredients

  • 3 pounds 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 stalks celery 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

Instructions

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.

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.

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.

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.

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.

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.

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.

Equipment

  • Instant Pot
  • Wooden Spoon
  • Plate
  • Paper Towels

Notes

For best flavor, remove the membrane from the short ribs before cooking and don’t skip the searing step. Use dry sherry if possible for a nutty sweetness. Allow pressure to release naturally for extra-tender ribs. You can customize with spices, add-ins, or make it gluten-free by substituting soy sauce. Store leftovers refrigerated up to 3-4 days or frozen for up to 3 months.