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Instant Pot Rib Tips

Recipe developed by Amy + Jacky

Learn how to cook Tender Instant Pot Rib Tips (Spare Rib Tips) with minimal prep using simple Chinese pantry ingredients. These flavorful Chinese rib tips are delicious meaty bites that are so comforting to eat. Great family-friendly weeknight recipe!
Course Main
Cuisine Asian, Chinese
Keyword chinese rib tips, instant pot rib tips, pork rib tips, pressure cooker rib tips, rib tips, spare rib tips, spare rib tips chinese
Total Time 1 hour
Servings 2 - 4
Calories 468kcal


  • 1.5 pound (563g) pork rib tips, brisket bones
  • 1 (391g) large carrot
  • 3 tablespoons (45g) chu hou sauce (Chinese: 柱候醬)
  • 1 teaspoon (5ml) sesame oil
  • 1 tablespoon (15ml) regular soy sauce
  • 5 (16g) garlic cloves , crushed
  • 1 (50g) shallot (optional) , roughly diced
  • 1 tablespoon (12g) ginger , thinly sliced pieces
  • 2 tablespoons (30ml) shaoxing wine
  • 1 cup (250ml) unsalted chicken stock or water
  • 1 teaspoon (5g) rock sugar or white sugar
  • Garnish with finely sliced green onions


  • Brown Rib Tips in Instant Pot: Press “Saute” button to “Sauté More” function to heat up Instant Pot. Wait until the indicator says “HOT” (~8 mins).
    Pat dry the rib tips with a paper towel, then season one side of the rib tips very lightly with kosher salt. Add 1 tbsp (15g) grapeseed or olive oil in Instant Pot.
    Place the rib tips in Instant Pot (seasoned side face down), then brown for 3 minutes. Flip & brown the other side for another 2 minutes.
  • Sauté Garlic, Ginger, and Paste: Add crushed garlic, diced shallot (optional), sliced ginger, and 3 tbsp (45g) chu hou paste in Instant Pot, then saute for 3 minutes.
  • Deglaze Instant Pot: Pour 2 tbsp (30ml) Shaoxing wine in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot.
  • Pressure Cook Rib Tips: Add 1 cup (250ml) unsalted chicken stock, 1 tbsp (15ml) regular soy sauce, 5g rock sugar, and 1 tsp (5ml) sesame oil to the Instant Pot, then give it a quick mix. Layer carrot chunks on top (no need to mix).
    With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at:
    a) High Pressure for 18 minutes + 10 minutes Natural Release - Meat will be tender, but the cartilage will have a slight chew.
    b) High Pressure for 30 minutes + 10 minutes Natural Release. - Best to use well-marbled fatty rib tips, and the cartilage will be softened.
    After 10 minutes, release remaining pressure, then open the lid carefully.
  • Thicken & Season: Mix 2 tbsp (30g) cornstarch and 3 tbsp (45ml) cold water together, then stir cornstarch mixture into the sauce one third at a time until desired thickness. Taste and adjust the seasoning by adding more salt.
    *Pro Tip: For reference, we added roughly 1 -2 pinches of salt.
  • Serve: Garnish rib tips with green onions (optional). Serve & enjoy with rice or your favorite side dishes!~


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Calories: 468kcal | Carbohydrates: 13g | Protein: 25g | Fat: 35g | Saturated Fat: 11g | Sodium: 450mg | Potassium: 389mg | Fiber: 3g | Sugar: 6g | Vitamin A: 16330IU | Vitamin C: 7mg | Calcium: 39mg | Iron: 1mg

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