Instant Pot Short Ribs

Instant Pot Short Ribs | Pressure Cooker Short Ribs | Instant Pot Ribs | Pressure Cooker Ribs | Instant Pot Beef | Short Ribs Recipes | Beef Recipes #instantpot #instantpotrecipes #pressurecooker #ribs #easy #dinner

Wow your guests and make these Juicy Melt-in-Your-Mouth Instant Pot Short Ribs! You won’t want to miss out on this Tender Red Wine Braised Beef Short Ribs, soaked with rich sweet-savory-umami beefy sauce. Paired with buttery mashed potatoes cooked in the same pot. Yum!

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4.99 from 81 votes

Layers of Flavors Explosion.
Melt-in-Your-Mouth Heaven.
Every bite is rewarding.

These Red Wine Braised Instant Pot Short Ribs are the perfect choice to impress your guests and convert them to Instant Pot-ism. 😉

No need to turn on your oven or slow cook the short ribs for hours to achieve this rich beefy melt-in-your-mouth heaven-on-earth.

Plus, you can save time by cooking potatoes at the same time right in the same pot. How awesome is that?!

Instant Pot Short Ribs | Pressure Cooker Short Ribs | Instant Pot Ribs | Pressure Cooker Ribs | Instant Pot Beef | Short Ribs Recipes | Beef Recipes #instantpot #instantpotrecipes #pressurecooker #ribs #easy #dinner

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Last year, we were stoked to have a bite of the delicious Big Apple! 😀

Eataly, Chelsea Market, Brooklyn Pizza, legendary chocolate chip cookie…Oh man~ We loved every minute of our New York Foodie Trip!

Right before visiting the Empire State Building, we were tucked at the back corner of this dimmed-light, jam-packed Southern Comfort Eatery. The mouth-watering menu definitely gave me a decidophobia moment. hehe~

The moment we tasted the Fall-Off-the-Bone Tender, Sweet-Savory 6-Hour Short Ribs, we both looked at each other and said “Yes! This would be perfect for the Instant Pot.”

What better way to share our beautiful New York memories with you than to recreate this with our own twists in the Instant Pot? 🙂

Enjoy our Red Wine Braised Instant Pot Short Ribs~

New York Southern Eatery: 6-Hour Short Ribs


Instant Pot Short Ribs | Pressure Cooker Short Ribs | Instant Pot Ribs | Pressure Cooker Ribs | Instant Pot Beef | Short Ribs Recipes | Beef Recipes #instantpot #instantpotrecipes #pressurecooker #ribs #easy #dinner

Instant Pot Short Ribs

Make these Juicy Melt-in-Your-Mouth Instant Pot Short Ribs that will impress your guests! Fall-Off-the-Bone Tender Red Wine Braised Beef Short Ribs, soaked with deliciously sweet-savory-umami flavors. Paired with buttery mashed potatoes cooked in the same pot.
4.99 from 81 votes
Print Rate This Recipe
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total: 1 hour 40 minutes
Servings: 4 -6
Calories: 345kcal
Author: Amy + Jacky

Ingredients

Thickener:

  • 2.5 tablespoons (22.5g) cornstarch
  • 3 tablespoons (45ml) cold water

Mashed Potatoes (Optional):

  • 3 - 4 russet potatoes , halved
  • 100 ml whole milk
  • 1 - 2 tablespoons (14g - 28g) unsalted butter

Instructions

  • Brown Short Ribs in Instant Pot: Heat up Instant Pot using Sauté More. Wait until it says HOT (prevents short ribs from sticking to the pot). Add 1 tbsp (15ml) olive oil in Instant Pot. Season one side generously with salt and black pepper. Add in 5 pieces of short ribs, then brown each side for 4 minutes. While one side is browning, season the other side with more salt and black pepper.
    *Pro Tip: Avoid overcrowding by browning short ribs in batches.
  • Saute Onion & Garlic: Set aside the browned short ribs. Add in sliced onions, and saute until soften (~ 3 minutes). Add in chopped garlic, and saute until fragrant (~30 seconds).
  • Saute Veggies & Spices: Add in chopped carrots, celery, a pinch of dried thyme, and 2 bay leaves, then saute for 2 minutes.
  • Deglaze Instant Pot: Pour ½ cup (125ml) red wine in Instant Pot and deglaze by scrubbing the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix. Let the wine simmer for a minute to allow some of the alcohol to evaporate.
  • Pressure Cook Short Ribs: Add 1 tbsp (15ml) light soy sauce, 1 tbsp (15ml) fish sauce, 1-1.5 tbsp (14-21g) brown sugar, 2 tbsp (30ml) balsamic vinegar, and ½ cup (125ml) unsalted chicken stock in Instant Pot. Carefully add in browned short ribs + meat juice.
    If you are making mashed potatoes: Cut 3 - 4 potatoes in half, then place them in a stainless steel bowl. Layer the bowl on top of the short ribs. 
    Then, pressure cook:
    -With Potatoes: High Pressure 42 minutes + Natural Release 15 minutes
    -No Potatoes: High Pressure 45 minutes + Natural Release 15 minutes
  • Optional - Make Mashed Potatoes: Drain & transfer the potatoes to a larger mixing bowl. Mash the potatoes with a potato masher. Mix in 100ml whole milk and 1 – 2 tbsp (14g -28g) unsalted butter. Season to taste with salt & pepper.
  • Thicken & Seasonings: Carefully set aside the short ribs. Mix 2.5 tbsp (22.5g) cornstarch and 3 tbsp (45ml) cold water together in a small mixing bowl. Bring the sauce to a simmer and add the cornstarch mixture one third at a time to thicken the red wine sauce until desired thickness. Taste and season with more salt, black pepper, and brown sugar if necessary (For reference: we added 3 large pinches of salt).
  • Serve Short Ribs: Carefully place the short ribs back in the sauce to keep them hot. Serve & be prepared for your guests to beg for more of this deliciously beautiful creation!
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Recipe Notes:

Brown Sugar: be sure to adjust the sweetness level to your taste. Use 1 tbsp (14g) brown sugar for less sweet; 1.5 tbsp (21g) brown sugar if you enjoy a sweeter sauce.
*Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you! ?

Nutrition:

Calories: 345kcal | Carbohydrates: 16g | Protein: 27g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 80mg | Sodium: 534mg | Potassium: 762mg | Fiber: 1g | Sugar: 7g | Vitamin A: 96% | Vitamin C: 8.2% | Calcium: 4.6% | Iron: 19%
Course: Dinner, Main
Cuisine: American
Keyword: instant pot recipes, instant pot ribs, instant pot short ribs, instapot short ribs, pressure cooker recipes, pressure cooker short ribs, short ribs recipes
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!

Instant Pot Short Ribs Experiment

We conducted multiple tests with Short Ribs using different amounts of cooking time in our Instant Pot Electric Pressure Cooker.

Instant Pot Short Ribs (Pressure Cooker Short Ribs) Experiment

What We Look For in Perfectly Cooked Short Ribs:

  • Texture: fall-off-the-bone, melt-in-your-mouth tender; juicy & moist – not tough, dry, and brittle
  • Taste: buttery from the melted beef fat; strong & rich beefy flavors & aroma

Here’s the Instant Pot Short Ribs Experiment Summary:Instant Pot Short Ribs (Pressure Cooker Short Ribs) Experiment Results

Conclusion: Test #3 yields the most satisfying combination of fall-off-the-bone tender, yet juicy & moist, plus rich & buttery beefy flavors.

Instant Pot Short Ribs Step-by-Step Cooking Guide

Prepare Ingredients for Instant Pot Short Ribs.

Instant Pot Short Ribs (Pressure Cooker Short Ribs) Ingredients

We chose this Perez Cruz Reserva Cabernet Sauvignon from Chile for our recipe.

Perez Cruz Reserva Cabernet Sauvignon

1

Brown Short Ribs in Instant Pot


Heat up Instant Pot using Sauté More function.

*Tip: For older versions, press “Saute” button, then “Adjust” button. For newer version, press “Saute” button twice.

Instant Pot Saute More Function

Wait until it says HOT (takes roughly 8 minutes). This prevents the short ribs from sticking to the pot.

Add 1 tbsp (15ml) olive oil in Instant Pot.

Season one side generously with salt and black pepper.

Add in 5 pieces of short ribs and brown each side for 4 minutes.

Instant Pot Short Ribs (Pressure Cooker Short Ribs): brown seasoned short ribs in Instant Pot

While one side is browning, season the other side with more salt and black pepper.

*Pro Tip: Do this in two separate batches to avoid overcrowding.

Take a sniff! Oh~ It smells amazingly buttery rich!! 😀

2

Saute Onion & Garlic


Set aside the browned short ribs.

Instant Pot Short Ribs (Pressure Cooker Short Ribs): set aside browned beef short ribs

Add in sliced onions, and saute until soften (~ 3 minutes).

Add in the chopped garlic and saute until fragrant (~30 seconds).

Instant Pot Short Ribs (Pressure Cooker Short Ribs): saute sliced onions and chopped garlic in Instant Pot Pressure Cooker

3

Saute Veggies & Spices


Add in the chopped carrots, celery, a pinch of dried thyme, and 2 bay leaves. Saute for another 2 minutes.

Instant Pot Short Ribs (Pressure Cooker Short Ribs): saute vegetables and spices in Instant Pot Pressure Cooker

4

Deglaze Instant Pot


Pour ½ cup (125ml) red wine in Instant Pot and deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon.

Instant Pot Short Ribs (Pressure Cooker Short Ribs): deglaze Instant Pot with red wine

Give it a quick mix. Let the wine simmer for a minute to allow some of the alcohol to evaporate.

5

Pressure Cook Short Ribs


Add 1 tbsp (15ml) light soy sauce, 1 tbsp (15ml) fish sauce, 1 – 1.5 tbsp (14 – 21g) brown sugar, 2 tbsp (30ml) balsamic vinegar, and ½ cup (125ml) unsalted chicken stock in Instant Pot.

*Pro Tip: adjust your sweetness level accordingly. If you like a less sweet sauce, use 1 tbsp (14g) brown sugar; if you enjoy a sweeter sauce, use 1.5 tbsp (21g) brown sugar.

Carefully add browned short ribs in Instant Pot. Make sure to add in all the juice!

Instant Pot Short Ribs (Pressure Cooker Short Ribs): pressure cook browed short ribs in Instant Pot

If you want to make mashed potatoes with the short ribs: Cut 3 – 4 potatoes in half and place them in a stainless steel bowl.

Instant Pot Short Ribs (Pressure Cooker Short Ribs): layer stainless steel bowl of halved potatoes on top of short ribs

Then, layer the bowl on top of the short ribs (as shown in below photo).

Instant Pot Short Ribs (Pressure Cooker Short Ribs): make pot in pot mashed potatoes in Instant Pot

With Venting Knob in Venting Position, close the lid and turn Venting Knob to Sealing Position.

Instant Pot Short Ribs (Pressure Cooker Short Ribs): pressure cook short ribs and potatoes with high pressure program

Pressure Cooking Methods:

  • With Potatoes: High Pressure 42 minutes + Natural Release 15 minutes
  • No Potatoes: High Pressure 45 minutes + Natural Release 15 minutes

After 15 minutes, release remaining pressure by turning Venting Knob to Venting Position.

When Floating Valve drops, open the lid carefully.

6

Optional – Make Mashed Potatoes


Instant Pot Short Ribs (Pressure Cooker Short Ribs): make pot in pot mashed potatoes in Instant Pot

*Pro Tip: It may be a good idea to drain & transfer the potatoes to a larger mixing bowl.

Mash the pressure cooked potatoes with a potato masher.

Mix in 100ml whole milk and 1 – 2 tbsp (14g -28g) unsalted butter.

Season to taste with salt & pepper. Yum! 🙂

7

Thicken & Seasonings


The Instant Pot Short Ribs will be fall-off-the-bone tender, so carefully set aside the short ribs.

Instant Pot Short Ribs (Pressure Cooker Short Ribs): set aside pressure cooked red wine braised short ribs from Instant Pot

Mix 2.5 tbsp (22.5g) cornstarch and 3 tbsp (45ml) cold water together in a small mixing bowl.

Instant Pot Short Ribs (Pressure Cooker Short Ribs): thicken red wine sauce and season

Bring the sauce to a simmer and add the cornstarch mixture one third at a time to thicken the red wine sauce until desired thickness.

Taste and season with more salt, black pepper, and brown sugar if necessary. For reference, we added 3 large pinches of salt.

Turn off the heat.

8

Serve Instant Pot Short Ribs


Carefully place the short ribs back in the sauce to keep them hot.

Instant Pot Short Ribs (Pressure Cooker Short Ribs): place pressure cooked short ribs back in Instant Pot Red Wine Sauce

*Pro Tip: The short ribs will taste even better after sitting in the sauce for 10 – 15 minutes.

Serve immediately and be prepared for your guests to beg for more of this delicious heaven-on-earth. 😉

Instant Pot Short Ribs | Pressure Cooker Short Ribs | Instant Pot Ribs | Pressure Cooker Ribs | Instant Pot Beef | Short Ribs Recipes | Beef Recipes #instantpot #instantpotrecipes #pressurecooker #ribs #easy #dinner

Enjoy your Juicy Melt-in-your-Mouth Instant Pot Short Ribs!~ 🙂

Instant Pot Short Ribs | Pressure Cooker Short Ribs | Instant Pot Ribs | Pressure Cooker Ribs | Instant Pot Beef | Short Ribs Recipes | Beef Recipes #instantpot #instantpotrecipes #pressurecooker #ribs #easy #dinner
Instant Pot Short Ribs | Pressure Cooker Short Ribs | Instant Pot Ribs | Pressure Cooker Ribs | Instant Pot Beef | Short Ribs Recipes | Beef Recipes #instantpot #instantpotrecipes #pressurecooker #ribs #easy #dinner
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. Is that accurate that you pressure cook longer without potatoes than with? 45/42 minutes

    Mine just went in without potatoes. Looking forward to eating it in about an hour 😋

    1. Hi Kurt,

      Thank you for your question 🙂

      Yes, that is correct. The get up to pressure time is shorter so the pressure cooking time is increased the compensate.

      Please take care!
      Jacky

  2. I love this recipe. It tastes so good and was much easier than I thought. I made mashed yucca in place of the potatoes. A complete meal! I also defatted the broth before thickening and it still tasted great! Thank you so much!

  3. This is one of the best recipes I have tried in a long time. The only thing I changed was the beef broth. I didn’t want to open a quart for a 1/2 cup so I did a half cup water and a pinch of beef base. I really loved the sauce over the meat and mashed potatoes! Great job!

  4. Just delicious and unctuous flavors! I used xanthan gum instead of cornstarch to thicken and it was perfect!
    We will definitely make this recipe again!

  5. Much easier and quicker than the traditional method! These had great flavor and were super tender. I cooked with potatoes, which were perfect. The meat maybe could have used a few more minutes, but it was still delicious and we’ll definitely make again!

  6. Absolutely incredibly. Perfect instructions, served over polenta with young carrots roasted in EVOO 400 for 40.

    Restaurant quality meal.

  7. Awesome and loaded with flavor! Meat fell off the bones. Next time I might try reducing the salt, just because I should. Recipe was easy to follow.

  8. I really like your blog and I intend to try the short ribs with potatoes. I think you all left the potatoes out of the ingredients list. Thank you and Happy Mother’s Day.

    1. Hi RG,

      Thank you so much for your kind words 🙂
      Amy has added the potatoes to the ingredients list.

      Please take care & have fun cooking
      Jacky

  9. The recipe was so easy and the only thing different that I added was a healthy pinch of fresh rosemary. The meat was melt in your mouth tender and the flavor was delicious. All of my family enjoyed it and it is definitely a keeper recipe. I served it with parsley potatoes and fresh peas.

  10. I was compelled to leave a comment b/c following this recipe resulted in a meal that was exactly as promised: fall-off-the-bone tender, juicy, melt-in-your mouth. This was likely one of the best 3 meals I have made in my life. I appreciate the way Amy + Jacky experiment to find the best cooking settings. Everyone who sampled this (I say sample b/c I kept much of it for myself as I am a meat-a-tarian!) raved about it. I will definitely remake this recipe. I also tried A+J’s chilli recipe for Instant Pot and it was similarly delightful. As a result, Amy + Jacky has become my go to website for Instant Pot recipes! Please keep them coming!

    With sincere appreciation for the art + science of what you do,
    … / Brad

    1. Thank you so much for such a kind comment Brad 🙂
      So happy to hear you and your guests enjoyed the short ribs!!

      Please take care & have a wonderful weekend ahead
      Jacky

    1. Hi Zeekalla,

      thank you for your question 🙂

      The flavor will not be as good, but you can replace it with chicken stock. It will taste good!

      Please take care
      Jacky

  11. These were delicious.The flavor of the sauce was amazing. Family loved them.
    I would recommend that right before thickening the sauce, you remove as much of the oil layer as you can. There is quite a bit of oil on top.

  12. Fantastic recipe. the short ribs were very tender and the sauce was extra yummy.We even used some of the extra sauce on some roast venison we had in the fridge.

  13. I have 4.3 pounds of bone in short ribs for a 8 quart instant pot. How long should I cook it and how much liquid?

  14. I tried this recipe for my wife and I, substituting mashed garlic cauliflower for the potatoes and it was AMAZING! Thank you for sharing this absolutely delicious recipe!

  15. Hi Amy & Jacky,

    Thank you for sharing these delicious recipes. They are wonderful and easy to prepare. I’ve made at least 10 dishes from your recipes. All great for parties or meal for two. Please keep feeding us new ideas.

    Much appreciated.

    1. Hi Karisa,
      Thanks for your lovely encouragements. Glad you’ve been enjoying some yummy Instant Pot meals! 😀
      We’ll for sure work hard to create more delicious recipes! Stay in touch!
      Enjoy a wonderful weekend~
      Take care,
      Amy

  16. I have made and enjoyed quite a few of your IP recipes! I use boneless ribs because they fit in my mini IP and they come out tender and delicious! A small bowl with potatoes fit in my mini, too. I finally got fish sauce as I see that you have other recipes it can be used in.

    1. Hi Annette,

      Thank you so much for your kind words 🙂

      Happy to hear you enjoyed the short ribs and how it turned out in the mini!

      Please take care & have a great week
      Jacky

  17. One word……… A..MA……ZING!!!!!!!!! Huge hit with the family and a definite make again recipe. Everything about it was perfect. Put knives on the table, no one needed them, the meat fell apart. Flavour was incredible. Have never been so pleased with a recipe. Can’t wait to make this again.
    Thank you!!!!

    1. This receipe was outstanding a tad long for a weeknight dinner(with the wait times) but the end result was so very worth it! This was the 1st recipe I tried from this blog and I will definitely be back for more! Thank you for it!
      Best,
      Arlene

  18. So delicious and fast for the flavor. This is a company kinda meal. I would proudly serve this. All my guys loved it so we will definitely be cooking it again. Especially since most of the ingredients are usually in my pantry. The hardest part of this recipe is finding beef short ribs on sale.?

  19. Wow. That may have been the most delicious meal I ever produced in my pressure cooker! I used the Costco prime boneless ribs. We don’t eat sugar, so I used a bit of brown sugar Swerve instead of real sugar. Thanks for this amazing recipe!

  20. Great recipe! Worked great with the prime boneless short ribs available at Costco. I was too lazy to go to the store to get celery, so subbed mushrooms, and deglazed immediately after the meat by accident, but it still came out amazing. Will definitely make with a carb or carb sub next time. Had the left over gravy the next night with riced cauliflower and broccoli….so good.

  21. Wow, I’m not a short rib fan but wow did this change me!!! I agree with the others that this is restaurant quality for sure. I put it on Cauliflower mash and it was soo good. The only thing I did was added a little Kitchen Bouqeut at the very end! My husband who is very picky loved it and said it was a keeper!!!

    Thank you.

  22. This was absolutely delicious! The only thing i didn’t have was fish sauce, and didn’t miss it. I made potatoes separately because my pot was pretty full with 10 ribs. I would add a few more carrots next time, and keep them longer pieces..

  23. Well….there are no words for just how good this is. I will just say I thought my husband was going to lick his plate and my dog was whining at me from under the table. THAT’S how good it is. I used beef consume because I wanted a really rich sauce, and I definitely got it!

  24. WOW. Restaurant quality. I followed the recipe but used red Moscato (what I had on hand). Definitely a company dish. Will try with some mushrooms added, next time. Very flavorful. Thanks

  25. I made this tonight and it was a hit with my family!!! I added mushrooms, but everything else was the same. Your website is my go to for Instant Pot recipes. Thank you!

    1. When do you add the mushrooms? Prior to closing the lid and pressure cooking? I figured that doing so would totally destroy the mushrooms… Perhaps add them after when the sauce is being simmered/thickened with the cornstarch slurry?

    2. Hi Shaftastic,

      Thank you for your question 🙂

      You can saute the all mushrooms. Keep half into pressure cook for flavor and set aside the other half to place them in at the end.

      Please take care & have fun cooking
      Jacky

  26. We just LOVE your recipes. I really want to try this. However, we are currently on a ketogenic diet. Is there a low carb substitution for the brown sugar that we can use?
    Any input would be greatly appreciated.
    Thanks again for all your wonderful recipes. I use your IP pot roast recipe frequently.
    Lisa

    1. Hi Lisa,

      Thank you so much for your kind words on the recipe 🙂

      You can skip the brown sugar for this recipe.

      Have fun cooking & please take care
      Jacky

  27. Simply amazing flavor and texture. This was the first IP recipe I’ve made that my wife said after her first bite “OMG this is really good”. I doubled the recipe using an eight court pot with 4lbs of boneless short ribs and cooked them for 45 minutes. The only thing I changed was that I substituted a bunch of fresh rosemary, thyme and oregano for the onions, carrots and celery.
    Thanks for a wonderful recipe, David

  28. Superb! I have used many short rib recipes, but this by far, is my FAVORITE! The taste and tenderness of the meat, is the best I have ever had! These are better than any restaurant ones, I have ever had. What a merger of savory flavors.

    I think I will modify this same recipe slightly, and try it with some pork. The gravy is so good, you hate to throw any away, once the meat is gone.

    Thank you!

    1. Hi Hayley,

      Late Reply! (We were on a trip to Asia) Thank you so much for your kind words on the recipe 🙂

      Have fun cooking & please take care
      Jacky

  29. AMAZING!!! But this has been my (our) response to any of your fabulous recipes!
    I was later starting dinner than I had expected, but this came together so quickly, thanks to your concise, detailed directions. My husband raved…(and the dogs ran straight to the IP to smell the deliciousness coming from that strange contraption,)
    Keep the incredible recipes coming!!!❤️

  30. Made it last week and am making it again tonight because we enjoyed it so much. Tweaked it a bit by adding three tablespoons of tomato paste and a cup of mushrooms. Delicious! Thank you Amy and Jacky for another amazing recipe!

  31. These were a big hit!!! The amount of time you recommended was on point!!!! They were fall off the bone delicious!!! Highly recommend this recipe!!!!

    1. Hi Theresa,

      Late Reply! (We were on a trip to Asia) Thank you so much for your kind words on the recipe 🙂

      Have fun cooking & please take care
      Jacky

  32. This is one of those dishes that is so good that it doesn’t warrant tinkering with but is tolerant of additions. I have made it several times. And shared it with family members. I have added half a cup of fermented pimentos on occasion and fennel on another. They both bring a different flavour profile; not obviously better, just interestingly different.
    One thing does improve it imoh. Letting it stand somewhere cold overnight in a fridge or a screened in verandah in northern latitudes in winter. Short ribs usually are quite fatty. The rendered fat which floats on the surface of the hot gravy congeals and is easy to lift off. Don’t worry about leaving a little behind. It adds to the richness of the mouthfeel. It’s easier to remove the fat if you take out the meat before you chill the pot.
    The magic is the additional depth and complexity of flavour you get by leaving it stand for a day. The same thing goes for many stews and casseroles. They are invariably better the next day.

    Thanks for your great work on this blog.

    1. Hi Nick,

      Late Reply! (We were on a trip to Asia) Thank you so much for such an awesome comment and your kind words on the recipe 🙂

      Have fun cooking & please take care
      Jacky

  33. 2-17-19
    2nd time using my instapot and this came out fantastic! I see why someone said they wanted to lick the bowl. If you are unsure of your ability with the instapot, and finding a dish you’d like, I’d tell you Go for this one! I’ve never cooked or eaten short ribs before, and I loved them!
    My husband didn’t want potatoes, so I used one of the microwave rice pouches we had. Soo good! I used baby carrots because I had lots of them left from a party, and I used Apothic Red for the wine…again left from the party.
    I have signed up for a instapot cooking class, and I’m taking copies of your recipe to share with them. (Your address is at the bottom so they can go to your site and find more wonderful recipes!)
    Thank you again! I’m feeling more confident with my instapot now.
    ????

    1. Hi Jeannette,

      Late Reply! (We were on a trip to Asia) Thank you so much once again for being so kind and supportive 🙂

      Have fun cooking & please take care
      Jacky

  34. Made this tonight – it was AMAZING! Turned out perfectly, thank you for the concise instructions. I loaded up on Pepper, and added a bit of zip with some cayenne, it added a little heat without taking away from this delicious meal. This is my first time on your site and i’ll Be back thanks so much!!

    1. Hi Amanda,

      Late Reply! (We were on a trip to Asia) Thank you so much for your kind words on the recipe 🙂

      Have fun cooking & please take care
      Jacky

    1. Hi Mandy,

      Hope you had a wonderful New Year 🙂
      Thank you for your kind words & question.

      Boneless short ribs will take a few minute less.

      Happy New Year & please take care
      Jacky

  35. This recipe is amazing! I even let the pressure cooker completely depressurize on its own. The meat is so tender and the flavor is as good as an expensive 5 ⭐ restaurant. The only change I would make is to use lots of baby carrots ?

  36. Delicious! I added 1 red bell pepper, 1 jalapeno, 16 ounces of sliced mushrooms and about 2 cups of fresh pineapple chunks. I love the pineapple! I served it over rice.

    1. Hi Shirley,

      So happy to hear from you here. Hope you had a wonderful New Year 🙂
      Thank you so much for your kind words on the recipe!

      Happy New Year & please take care
      Jacky

  37. I only have boneless short ribs, can I still follow this recipe accordingly or are there modifications / different recipe for boneless short ribs? Thanks and as always, love all your recipes!

    1. Hi Tia,

      Hope you had a wonderful New Year 🙂
      Thank you for your question!

      I recommend shortening the cooking time by roughly 3 minutes.

      Happy New Year & please take care
      Jacky

  38. Amazing levels of flavor! Was a great hit with the family. Delious gravy. Time cook worked well for boneless county beef ribs, if you like the meat to easily fall apart (which I like). Young grandson ate 2 helpings. Served with egg noodles.

  39. Wow, these are so good! I had never made short ribs before. I looked at several recipes and made this one, so glad I did, the sauce is wonderful, I was tempted to lick my bowl! I served it over brown and wild rice. I’m sure I’ll use the sauce recipe with a chuck roast some time in the future, too. Thanks a bunch, I love your blog and pressure cooker recipes and tips

  40. The ribs were so flavourful and delicious and falling off the bone. The meat melted in my mouth; I have to say the best beef short ribs I’ve ever tasted. Will definitely make again.

  41. Just made this. so good!! I replaced beef short ribs with just regular ribs to save money, and some lean meat for my husband (he doesn’t like fat, he’s weird)… thanks for sharing this recipe!!!

    1. Hi Juan,

      Hope you had a wonderful New Year 🙂
      Thank you so much for your kind words on the recipe!
      Happy to hear how well regular ribs turn out.

      Happy New Year & please take care
      Jacky

    1. Hi Jerry,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your question. This recipe will work fine on a stovetop pressure cooker. You will want to reduce the cooking time by 15%.

      Happy New Year & please take care
      Jacky

  42. These came out perfect. This recipe is easy and thorough. I appreciate the information about how long to cook. I’m making them for the second time in two weeks tonight.

    1. Hi Elaine,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your question. Sake or rice wine will not work that well. You can use dry white wine.

      Happy New Year & please take care
      Jacky

  43. I wanted to make a special birthday dinner for my wonderful son-in-law. One of his favorites is short ribs. I went to a local butcher shop and got the meat. They came out awesomely. He said, “Five stars!” And he even remarked at how much extra flavor the potatoes had after cooking in the pot. That was my first time trying pot in pot cooking. One important note: I did not use wine, only chicken stock. Still delicious. Thx for your work.

  44. Made these tonight as they are similar to a previous oven recipe I had. The ribs were so good and tasty. Very happy with your website and all the recipes I have made so far. I recommend your site to my friends.

  45. These were amazing and super tender. We will probably add more vegetables next time but other than that they were perfect! No leftovers says it all!

  46. We are suddenly on a low salt diet, post hospital stay. Can you give some suggestions to replace the sodium content- substitutions for the soy sauce and fish sauce? In most recipes I have been using extra herbs for seasoning and making sure I have a nice font, but not sure how to compensate here. Thanks for you help. Purchasing the short ribs today, can’t wait to try out the recipe.

    1. Hi Connie,

      Thank you for your question.

      Adding some mushrooms and a bit more seasoning will work.

      Wishing you good health & a speedy recovery.

      Happy New Year & please take care
      Jacky

  47. Hi Amy & Jacky,
    I have tried many of your recipes and they are always a hit with both myself and my husband. The recipes are simple and easy to follow. I have ordered an accessory kit that comes with a steamer – can I use this for the potatoes instead of a stainless steel bowl?
    Thank you,
    Betty-Jean

    1. Hi Betty-Jean,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you so much for your kind words and support!

      The potatoes will come out softer with a steamer as the steam will come in direct contact with the potatoes.

      Happy New Year & please take care
      Jacky

  48. hi guys, just wondering where you buy your short ribs (I believe you live in the lower mainland?). looks delicious and I can’t wait to try it!

    1. Hi Mary,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your question. Larger supermarket usually have short ribs in stock so we purchase ours from them.

      Happy New Year & please take care
      Jacky

  49. I’ve made this recipe twice and LOVE it. Made it the 2nd time for friends on New Year’s Eve and it was a big hit. (I didn’t use the fish sauce nor the carrots, just FYI.)

  50. I have been intimidated to use my Instapot as the directions have not been clear. This recipe taught me not only how to use it, but to make amazing short ribs in a short amount of time! My husband and I were very pleased with the flavor… I don’t think I altered the recipe at all! I did use a really good wine though! (Hall 2015 Couer Cabernet)

  51. A~MA~ZING! I knew when I saw your recipe, it would be great! Fall off the bone delicious! The gravy was perfect, I will add extra wine next time, but regardless, it was an amazing meal! Great way to start 2019! Happy New Year! I love your website! Many thanks! Jean

  52. I have made this recipe a few time — best short ribs ever! Any tips for making these ahead? Can I reheat in IP? Would you suggest waiting to thicken sauce until reheated and ready to serve? I’ll be making about 30 ribs for a party – thanks!

    1. Hi Nancy,

      thank you for your kind words on the recipe 🙂

      Reheating will make the short ribs slightly drier. You can heat it up in the IP with the sauce thicken using the Saute less function.

      Please take care & have a wonderful Christmas holiday!
      Jacky

  53. This recipe was excellent and we will definitly make these short ribs again. Our kids also loved it. Thanks for posting this recipe.

  54. DELICIOUS…made this tonight and my husband ranted and raved about how fantastic it was…with no leftovers. A definite keeper in my recipe box. Thanks so much for sharing and the very detailed step-by-step instructions.

  55. This is a FABULOUS recipe for short ribs. We made it tonight and it was delicious. DELICIOUS! We will be making it for our guest on New Year’s Eve. It’s. Just. That. Good. (Oh, and our ribs were very meaty but boneless. We used the full 45 minutes cooking time. They could not have been more tender.)

  56. Since the meat has to be cooked for a long time , don’t the veggies turn too mushy? Or do we take advantage of this to thicken the sauce? Looking forward to making this recipe. Thank you!

    1. Hi Tina,

      So happy to hear from you again 🙂

      Yes, the carrots and celery will be quite mushy. They enhance the sauce with some sweetness and flavor (and some thickening effect).

      The potatoes will be fine with the pot in pot method 🙂

      Please take care & have an amazing week
      Jacky

  57. JUst made this recipe and boy wasn’t it a ?. My husband ❤️ it. Can’t wait to Make his at my next dinner party! SO impressive yet so so easy.
    Thanks!

  58. Fall off the bone delicious! Made the recipe without potatoes. I served the ribs with egg noodles. I did not have fish sauce handy so I substituted Hoisin Sauce. I am a new Instant Pot user and really appreciated your step by step instructions. Photos were a bonus as I progressed thru the recipe. This will be a family favorite.

  59. Silly question. When you say brown each side 4 min do you literally mean all 4 sides of the ribs? I really can’t tell.
    Thanks!

  60. LOVE this recipe! Just delicious! Was planning on making it again tonight. However, my grocery delivery included Flanken (thin) cut short ribs, not the usual thicker cut. I am determined to make these work and am hoping you might have some suggestions. I realize this will be an experiment and will be delighted to report the results. I was thinking perhaps skipping the browning, or heavily brown one piece to get the fond? I also guess to shorten the cooking time. With a shortened time could I still make the potatoes if I cut them smaller?

    1. Hi Deborah,

      thank you so much for your kind words and sorry for the late reply.

      I am thinking 12 minutes and natural release will be enough for Flanken style short ribs.

      You can still make the potatoes, but they will have to be a lot smaller.

      Please take care & have a wonderful weekend
      Jacky

  61. I need to double the amount of short ribs. What adjustments need to be made to cooking and pressure release times. Also I want plenty of gravy to serve with mashed potatoes. Do I also double the sauce ingredients? Thanks very much.

    1. Hi Lori,

      thank you for your question 🙂

      You don’t have to increase the cooking time for this recipe. I recommend reducing the cooking time by 1 – 2 minutes as the get up to pressure time will be longer with more short ribs.

      You will want to 1.25x the sauce ingredients and spices.

      Please adjust the seasoning at the end accordingly.

      Please take care & have fun cooking
      Jacky

  62. My family loved this recipe and it will definitely be something I make again. I was wondering if you had advice on making the ribs less fatty at the end though? I bought what looked like normal short ribs, didn’t see a fat cap on them. But what was cooked was quite greasy tasting. I suppose a lot of the fat wasn’t rendered off. Any suggestions for my next trial?

    Thanks again for a lovely recipe.

    1. Hi HBR,

      Happy to hear your family enjoyed it. Thank you for your kind words and question 🙂

      Running the gravy thru a fat separator will remove the fat.

      Please take care & have fun cooking
      Jacky

  63. Made this last night (my first time using my IP). Followed the recipe exactly, and it was amazing! I can’t wait to try more of your recipes.

  64. How would you adjust for four 1”X9” boneless simmering short rib strips? Total weight 1.2 kg. I also plan on making with sweet potatoes. Making for dinner tonight. Thank you! I made this as stated a few nights ago (sub stock for wine) and it was delicious!

    1. Hi HY,

      thank you for your kind words 🙂

      Those should cook super fast. I will try 28 minute and natural release.

      Please take care & have a great dinner tonight!
      Jacky

  65. I don’t have corn starch… Could I use potato starch, or flour, or flour and butter as a thickener? What do you think would be best?? Love your recipes! And really appreciate that you always reply to questions. You guys are the best!!

    1. Hi Steph,

      thank you for your kind words and question 🙂

      Potato starch and flour will work fine.

      For this dish, I will choose flour.

      Please take care & have fun cooking
      Jacky

  66. I know we’ve never met, but I think I may love you guys.

    This was such a great recipe. I’ve never attempted braised short ribs. I read other recipes and people complained about the meat being tough or the sauce taking over 30 minutes to thicken. So glad I tried yours. It was perfect. You guys made me look good. Thanks for the care and time you take working out all logistics. I’ll definitely be trying some of your other recipes.

  67. We love this recipe and have cooked it a few times. It occurred to me that this could be used for a well marbled pot roast. The flavors are exceptional and would like the same for a pot roast.
    Thoughts?

    1. Hi Mark,

      So happy to hear from you again 🙂 Hope you have been doing well!

      The flavor will work with a well marbled chuck roast!

      Please take care & have fun cooking
      Jacky

  68. Made this today for my parents and I. One of my first attempts with the instant pot! No short ribs at my store, so I ended up using beef chuck. Turned out great, even though it wasn’t ribs. Loved the flavor!!

    1. Hi K,

      thank you for your question 🙂

      It will change the flavor profile very slightly. You can use beef broth to deglaze.

      Take care & have an amazing weekend
      Jacky

  69. Short ribs are an amazing ingredient. Simply wonderful when done right – miserable to eat when done wrong. I’ve tried several recipes over the years, but now I’ll stop looking. My entire incredibly picky family all liked it and asked that I make sure to save it and ‘put it in the rotation’.

    1. Hi Ginny,

      thank you so much for your kind words on the recipe 🙂

      Happy to hear your family enjoyed this one!

      Please take care & have a wonderful weekend
      Jacky

  70. Hi Amy & Jack this recipe looks fabulous – as I can get great quality beef stock is that a better choice than chicken stock ?
    Kind regards Jane

    1. Hi Jane,

      thank you for your kind words and question 🙂

      It will depend on your personal preference. Using beef stock will make this richer.

      Take care & have fun cooking
      Jacky

  71. I would like to make this recipe tomorrow but the short ribs that I was able to get are huge.. 4 ribs = 3.5 lbs. Would I cook them for the same amount of time and the same way? I am usually not a meat eater and have not made short ribs before…this is a special dinner for my grandson!

    1. Hi Jeanne,

      thank you for your question 🙂

      Pressure cooking time is mostly dependent on the meat thickness. I am not sure how thick is your short ribs, but I will say 48 minutes and 15 minutes natural release will be enough.

      Please take care & have fun cooking
      Jacky

  72. Hi Amy and Jacky, I’m here again! If I’m using boneless short ribs 2×2 in cubes, how long should I put them under pressure? Thanks!

    1. Thanks for replying so promptly! Just to add, in the middle of the sautéing, I just realized I did not have balsamic vinegar! I was freaking out and searching deep in my pantry. I found 镇江香醋! I gave it a try and the end result was awesome!!!

  73. I’ve been making these beef short ribs for several years and they never fail to amaze me. They are rich, fall-off-the-bone tender without being dry. Thank you both for all the time you invest to bring us “tried & true” recipes. Whenever a friend asks me for a recipe for the Instant Pot I always refer them to this Web site.

  74. Every recipe from your site we have tried has been amazing but this has been one of my favorites. Depth of flavor has to be experienced. Having the potatoes cook at the same time is genius. If I had been served this meal at a nice restaurant I would have been very satisfied. Your site is fantastic, please keep up the great work. On to Mississippi pot roast…

    1. Hi Eric!!

      So happy to hear from you again 🙂 Hope you have been doing well this year.

      Thank you so much for your support & rave review on this recipe.

      We will keep on working hard!

      Please take care and we will see you around
      Jacky

  75. Hi Amy and Jacky,
    Thanks for sharing all these yummy recipes. I love your blogs especially the super detailed cooking instructions. Really appreciate you take the time to explain the cooking process.
    If I am using beef chuck roast, how long should I pressure cook it for? Can I substitute Balsamic vinegar with apple cider vinegar? Thanks!

    1. Hi Shelly,

      thank you for your kind words and question 🙂

      For a 2″ thick chuck roast, the cooking time for this will work perfect.

      Apple cider vinegar is quite mild and will not be an ideal substitution for Balsamic vinegar.

      Please take care & have fun cooking
      Jacky

  76. I made this on this past Sunday, 10/21/18 and man did my husband devour this. He absolutely loved it. Even my 5 year old grandson, he only eats cereal, warm rice (his words) and cheeseburgers. He scraped the bowl!!

  77. Made this recipe tonight for the inaugural instant pot venture! Was absolutely fantastic! Easy, and restaurant quality balance of flavors! Going into the saved recipes!

    1. Thank you Melanee! Happy to know you enjoyed the short ribs in Instant Pot! 🙂
      I’m sure there’ll be lots more yummy instant pot meals coming!
      Have fun cooking & have a great week!
      Take care,
      Amy

  78. Thank you for this fabulous recipe! If I were to use boneless short ribs (about 12 strips – 7 inches long x 1 inch wide and 1 inch high), would I have to double all the ingredients? Does the sauce have to cover the meat fully? I have done a smaller amount about 6 strips of boneless short ribs on high pressure for 33 minutes. It was almost “fork tender” but not quite there. Would I need to increase the time cooked to get to “fork tender” – especially with almost double the meat? I’m still learning so hopefully the answers shouldn’t be obvious. Thanks for your help!

    1. Hi Mimi,

      thank you so much for your kind words and question 🙂

      The sauce doesn’t have to cover the meat fully. Just partially is fine.

      I would recommend increasing the spice and the seasoning by roughly 25% and keep the rest of the liquid ingredients the same.

      About 38 minutes will be about right.

      Take care & have fun cooking
      Jacky

  79. Looking forward to trying this short rib recipe tonight!!! We found 3/4″ thick flanken ribs & wondering if you would reduce the cook time? THANK YOU A & J!!!

  80. I made this for dinner tonight and it was awesome! Loved the gravy, it will be my go to recipe for short ribs. Thank you for posting it!

  81. I am looking forward to preparing the short ribs for tonight’s meal. I have all the ingredients set out and realize that I do not have soy sauce. Can I use a teriyaki sauce or BarBQ sauce as a substitute? Maybe no substitute? What would you recommend?

    Thanks,
    Linda

    1. Hi Linda,

      thank you so much for your question.

      I would recommend just substituting the soy sauce with salt instead.

      Please taste and adjust accordingly.

      Take care & have fun cooking
      Jacky

  82. I made this recipe last weekend and the ribs were moist, tender, anddelicious. The broth was almost too rich. I wasn’t able to make the potatoes pot in pot, because my short ribs were rather large and I had to stack one of them on top of the others. No worries, though, I just tossed them into my 3 quart Mini. I’d definitely make these again for company, but man oh man are short ribs ever expensive.

    1. Hi Laura,

      thank you for your question 🙂

      Since the get up to pressure time will be longer, I would recommend reducing the cooking time by 2 minutes.

      Take care & have fun cooking
      Jacky

  83. I just finished eating this fabulous dish. The flavors were amazing and the meat extra tender. Thank you for yet another recipe that I will make again! You two rock!!!!

  84. This recipe is delicious!
    I have made several of your Instant Pot recipes and all turn out to be fabulous. I have never sent you an email or thanked you for your the time and effort you are willing to put in so that I can simply pull up one of your recipes and know that it will be wonderful.
    You are truly a “go to…guaranteed to be delicious” site.
    I have enjoyed your risotto and the #17 cheesecake. I have made hundreds of cheesecakes from my favorite little “no fail” cookbook. Your Instant Pot version is special; so moist and creamy. My kids commented on that, as they have been recipients of most of my other baked cheesecakes.
    I look forward to trying as many of your recipes as possible.
    Thank you for what you do; nice to read that you are enjoying it!

    1. Hi Connie,

      thank you so much for your kindness and being so supportive 🙂

      Your love and support means a lot to us. Thank you!

      take care & have fun cooking
      Jacky

  85. Would this work as a way to cook regular (full size) ribs or is there a substantial difference between “short ribs” and regular size ribs?

    1. Hi Gregory,

      So happy to hear from you again 🙂 Hope you are enjoying the summer weather.

      Short ribs comes from the short plate, but beef back ribs should also work fine with this recipe.

      Take care & have fun cooking
      Jacky

  86. Made Pot Short Rib recipe today, took a bit of time but well worth the effort, turned out delicious. Our company was very impressed, made without any recipe changes.
    Appreciate your time and thorough recipes,Thank You.

  87. Hi Amy & Jacky! This short rib recipe looks so easy! Do I add any water in the bowl with the potatoes? Thanks for all the great IP stuff!
    MaryEllen

    1. I held my breath and assumed your directions were right! And voila! Delicious potatoes that were perfectly cooked! There was a bit of wine taste in the mashed potatoes, but they were great and the short ribs were fall off the bone tender! I’ll never doubt you again!

  88. Hi, I love beef short ribs but as a senior citizen on a fixed income, I find them way too expensive. is there anything I can substitute to get the same flavor and tenderness, maybe beef neck bones. Thanks, Linda

  89. Hi Amy & Jacky,
    All I can say is WOW! Just made the short ribs and they were amazing! The gravy is the best I’ve ever tasted. I am an IP newbie and before using this awesome appliance, I never had much confidence in the kitchen and I certainly would have never endeavored to take on a meal like this using the old fashioned method! The flavor was outstanding and the whole thing went together very quickly. Your step by step, very thorough instructions and pictures ensured a perfect outcome and I even cooked the potatoes in the IP at the same time. They came out perfect! Cleanup before and after was a breeze as well. Thanks very much for your tireless research and testing to come up with these recipes. Looking forward to trying many more!

    1. Hi Sandy,

      Congrats to your new Instant Pot! Thank you so much for using our recipe and your kind words.

      It means a lot to us 🙂

      Take care & have fun cooking
      Jacky

  90. Hi Guys,
    This looks great! Just st wondering why the cooking time with potatoes is longer than no potatos?
    Thanks,
    Michelle

    1. Hi Michelle,

      thank you for your kind words and question 🙂

      The get up to pressure time will be longer with potatoes so the cooking time should be shorten a little.

      Take care & have fun cooking
      Jacky

  91. I noticed the recipe picture showed whole carrots but the instructions said cut up carrots. Can you adjust the recipe for whole carrots? Can’t wait to make this!!
    Thanks, Linda

    1. Hi Linda,

      thank you for your question 🙂

      The whole carrots were roasted separately in the picture. The carrots in the recipe acts as flavor enhance and will be blended into the sauce (add sweetness) after pressure cooking.

      Take care & have fun cooking
      Jacky

  92. I love short ribs and these look fabulous. My aunt taught me to make mashed potatoes using fresh, whole cream, milk & butter from their milk cow. I’m afraid I am spoiled and can’t see myself using a different recipe even if yours does sound good and a lot less calorie laden. I always say I like a little potato with my cream and butter.
    I have spent that last 2 evenings peeling, seeding and freezing a bushel of roasted Hatch chiles. I do this every year to restock my freezer. So, we have been eating a lot of foods with them. Tonight, I was so tired from standing that I grabbed the eggs, cheese, milk and diced a couple of the peppers and made scrambled egg sandwiches with all the items. I’ll finish tomorrow by removing the frozen, diced ones from my muffin pans and vacumn sealing them. So easy to grab a bag with 1/2 cup diced, fresh peppers for cooking. If you have never tried roasted, peeled Hatch chiles from New Mexico, I hope you get a chance to while they are in season. It only lasts thru August if we are lucky.

    1. Hi Camw,

      Mashed potatoes with fresh milk and butter sounds heavenly 🙂

      Not at home, but we have tried roasted Hatch chiles in restaurants!

      Take care & have fun cooking
      Jacky

  93. OMG… I just made the short ribs and mashed potatoes, last night, and they were incredible! Fall off the bone moist and that amazing flavor from the gravy! I’m drooling again just thinking about it. From start to table it took about 2 hours, but it was definitely worth it. I’ll be making this again.

    1. Thanks for your lovely feedback, Darren! So happy to hear you enjoyed the short ribs in Instant Pot!! 🙂
      Have fun cooking & have a wonderful weekend!
      Take care,
      Amy

  94. Your white rice recipe is my go to. I was hoping I’d be able to make these ribs with pip rice. Any thoughts on that? Thanks!

  95. Great recipe – can’t wait to try it! Since you mention Chelsea Market, did you try the Whole Roasted Cauliflower at Miznon? I would love to see you do an Instant Pot version of that item!

    1. Hi John,

      thank you so much for your kind words 🙂

      We didn’t get a chance to try the whole roasted cauliflower 🙁

      We will try it next time!

      Take care & have fun cooking
      Jacky

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