Dwelling » Pressure Cooker / Instant Pot Short Ribs

Pressure level Cooker / Instant Pot Curt Ribs

As an Amazon affiliate, and affiliate with other businesses, I earn from qualifying purchases.

Jump to Recipe

Instant Pot Bone-In Beef Short Ribs are fall-off-the-os tender, coated in a flavorful, smoky-sweet sauce, and fix in a fraction of the time when yous melt them in your pressure cooker.

Bone-in pressure cooker Short Ribs plated with broccoli and mashed potatoes in front of an Instant Pot.

Short ribs are one of my get-to fancy meals. They have a rich, fabulous flavor that will impress your guests, just my favorite traditional oven-baked beefiness short ribs take 2 days to make.

This force per unit area cooker beef short rib recipe has the same rich season, but calls for just 40 minutes at High Pressure.

Plus, you can make information technology the day before and warm it up in your pressure cooker only prior to serving! (I actually think it tastes better this fashion!)

Click here to pivot for later

Pressure Cooker Short Ribs made quick and easy in your Instant Pot!

How to Make This Instant Pot Short Rib Recipe in Any Brand of Electric Pressure Cooker

This Beefiness Brusque Rib Instant Pot recipe volition work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker Xl.

I love this recipe because I generally have most of the ingredients on mitt.

  • In my fridge, I keep a tube of love apple paste and a container of beef base to make beef stock,
  • I continue a bundle uncooked bacon in the freezer,
  • In the pantry, I almost always have fresh onions and garlic, and
  • I usually have apple juice on-hand for the grandkids (though I often make a stop because I prefer using the reddish wine).

The bacon adds a nice smoky flavor to the sauce, and the wine gives it a little bit of sweet.

What to Serve with Beef Short Ribs

These short ribs accept such a flavorful sauce, you'll desire to drizzle it all over your side dishes. I prefer to serve brusque ribs with my Flossy Instant Pot Mashed Potatoes.

Round out your meal with some fluffy one-time-fashioned dinner rolls and some Roasted Green Beans.

(If you have whatsoever leftovers, I love to cook upwardly egg noodles to serve with them on the second solar day.)

How Many Short Ribs per Person?

I like to plan on ane to 2 os-in short ribs, or about i pound of meat, per person. (If you take big eaters, you'll want to cook more.)

You can double the recipe, with no change to the melt fourth dimension, every bit long as the ribs are not crammed into the pressure cooker.

Short ribs seasoned and ready to cook in the pressure cooker.

What Kind of Meat to Employ?

Bone-in beef short ribs are marbled and meaty, which make them perfect for the pressure cooker!

I adopt English-manner beefiness curt ribs, where each rib has only one bone and there's at least 1 inch of meat above the bone.

You lot can employ boneless brusque ribs, if yous prefer. If the short ribs are broad and thick (at least 1-inch), keep the same melt time. If they're skinnier, I'd cut the melt time by half and add extra time if needed.

Browning beef short ribs in an Instant Pot.

Do You Have to Brown Brusk Ribs?

Browning the curt ribs really boosts the flavor of the sauce. You can skip the browning in a pinch or if yous're cooking from frozen, merely it will make a difference in the finished flavor.

You lot can cook curt ribs from frozen without changing the cook time, only be enlightened that it will take longer for the pot to come to pressure level.

Use an instant-read thermometer to verify your ribs are at least 165°F later cooking.

If yous wish, yous tin finish these ribs on the grill to requite them a nice char.

Beef Short Ribs finished cooking in an Instant Pot.

Make Ahead Instant Pot Brusk Ribs

I love to make these short ribs ahead of time! After cooking, I just let them cool in the cooking pot and air-condition them overnight.

About an hour prior to serving, remove the short ribs from the refrigerator. Apply a spoon to skim the solidified layer of fat from the surface.

Reheat the brusk ribs in the pressure cooker by selecting High Pressure and 2 minutes melt time. Allow the pressure to release naturally for 5 minutes, then terminate with a quick pressure release.

Ingredients

  • iv large English cut bone-in beef short ribs (about 1 pound each)
  • Salt and freshly ground pepper, for seasoning
  • 2 tablespoons vegetable oil
  • two slices salary, finely chopped
  • 1 large onion finely chopped
  • 3 garlic cloves, minced or pressed
  • 1/2 cup dry out red wine (such as a zinfandel)*
  • 1 cup reduced-sodium beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon cornstarch
  • 1 tablespoon h2o
  • Prepared mashed potatoes or prepared noodles, for serving

Instructions

  1. Flavor ribs generously with salt and pepper. Select Saute to preheat the pressure cooking pot, then add together the oil. When oil is hot, brown the ribs in minor batches, do not crowd. Remove to a plate.
  2. Add bacon to pressure cooking pot and melt until brown and crisp, stirring frequently, about 5 minutes. Add onion to pressure level cooking pot and sauté until tender about 3 minutes. Add garlic and melt 1 minute more.
  3. Add the ruby-red wine to deglaze the pot, scraping up any browned bits stuck on the bottom of the pot. Add Stir in the beef broth, tomato paste. Add the ribs and accumulated juices to force per unit area cooking pot.
  4. Lock lid in place. Select High Pressure level and 40 minutes cook time.
  5. When the melt time ends, use a natural force per unit area release. Carefully remove the lid. Check ribs for doneness. If your ribs are non tender enough for your liking, return the hat and cook at High Pressure for additional time until the meat is autumn-off-the-bone tender. Utilize at least a 10 infinitesimal natural pressure release.
  6. When the ribs are cooked, use tongs to remove ribs to a platter and encompass with foil to keep warm. Identify a mesh strainer over a fatty separator and separate the fatty and solids from the juices in the pot. Return the strained juices to the cooking pot.
  7. In a small basin, combine cornstarch and water. Add together to the juices in the cooking pot. Select Sauté and bring to a boil, stirring constantly until juices thicken. Turn the pressure cooker off.
  8. Add the short ribs and stir to glaze with the sauce. Put the lid back on the pressure cooker. Let the ribs rest for well-nigh ten minutes to absorb some of the sauce, stirring occasionally if sauce is still bubbles.
  9. Serve over mashed potatoes or noodles.

Notes

*In a pinch, you can substitute apple tree juice.

Yous can make the ribs the day before you want to serve them. Cool ribs to room temperature and air-condition. The side by side day, remove the solidified fatty and reheat for a few minutes in the pressure cooker.

Diet Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 675 Total Fatty: 46g Saturated Fat: 17g Trans Fat: 2g Unsaturated Fat: 27g Cholesterol: 168mg Sodium: 221mg Carbohydrates: 12g Fiber: 1g Sugar: 6g Poly peptide: 47g

Other Beef Instant Pot Recipes You lot'll Beloved

  • Force per unit area Cooker / Instant Pot BBQ Salary Meatloaf
  • Smoky Beef Brisket Instant Pot / Force per unit area Cooker Recipe
  • Instant Pot / Pressure Cooker Old-Fashioned Pot Roast
  • Pressure Cooker / Instant Pot Beef and Broccoli
  • Make Ahead Instant Pot BBQ Dorsum Ribs
  • All Our Pressure Cooker Beef Recipes
Picture collage Instant Pot Short Ribs made quick and easy!

We are a participant in the Amazon Services LLC Associates Program, an affiliate ad program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.