Instant Pot Short Ribs
Instant Pot Short ribs are so easy and give you tender fall off the bone ribs that are ready to enjoy in about 1 hour.
Instant Pot Short Ribs
Ribs are one of my favorite meals. We usually enjoy them on the weekend because prep and cook time is pretty extensive until we discovered how to make short ribs in the instant pot. These are tender, moist, full of so much robust flavor that you will love! You and your family will fall in love with Instant Pot Short ribs on your very first bite.
For more delicious rib recipes try our Instant Pot Sticky Asain Ribs and our Instant Pot BBQ ribs.
What are short ribs?
Short ribs come from the beef chuck part of the cow. There are usually 5 short small pieces of meat with or without the bone, hence why they get the name short ribs. Bone-in ribs typically have more flavor than boneless.
How to Make Instant Pot Short Ribs
- Season the short ribs with salt and black pepper on all sides.
- Heat the electric pressure cooker using the “saute” setting until hot. Add the olive oil and brown the short ribs in small batches until golden brown on all sides. Remove the ribs and keep warm.
- To the pot of the electric pressure cooker, add the onions and celery. Cook until softened, stirring often, about 5 minutes. Stir in the garlic.
- Deglaze the bottom of the pot by adding the beef broth and scraping the bottom with a wooden spoon.
- To the broth, add the remaining vegetables. Place the short ribs on top. Lay the fresh thyme over the ribs and drizzle with red wine vinegar.
- Cover the electric pressure cooker and set the valve to “sealing.” Program the electric pressure cooker using the “manual” or “pressure cook” setting for 42 minutes. Allow the electric pressure cooker to naturally release the pressure for 5 minutes before performing a quick release of the remaining pressure.
- Serve the short ribs with the vegetables.
Tips Tricks and FAQs
- Prior to sauting your short ribs it is a good idea to soak them in cold water for a couple minutes or at least rinse them. This gets off all the blood prior to sauteing them. Be sure to pat them dry to remove all the water.
- Be sure to brown your short ribs in batches. This prevents overcrowding.
- If you want a sweeter rib, add 1 Tablespoon of brown sugar to the broth.
- If you prefer, you can double or triple this recipe.
Storage
Store your leftover short ribs in the fridge in an airtight container for up to 4 days.
Can you freeze Instant Pot Ribs?
Yes, this dish freezes nicely. You will want to let it completely cool and then store it in a freezer-safe container for up to 3 months. When you are ready to enjoy, thaw the ribs in the fridge overnight and reheat on low to medium heat.
Instant Pot Short Ribs
Instant Pot Short ribs are so easy and give you tender fall off the bone ribs that are ready to enjoy in about 1 hour.
Ingredients
- 5 pounds beef short ribs
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 2 sweet onions, diced
- 2 stalks celery, sliced
- 2 teaspoons minced garlic
- 1 cup beef broth
- 2 sweet potatoes, peeled and cut into 2-inch cubes
- 3 turnip roots, peeled and cut into 2-inch pieces
- 4 to 5 carrots, peeled and sliced into ½-inch to 1-inch pieces
- 8 to 10 stems fresh thyme
- 1 tablespoon red wine vinegar
Instructions
- Season the short ribs with salt and black pepper on all sides.
- Heat the electric pressure cooker using the “saute” setting until hot. Add the olive oil and brown the short ribs in small batches until golden brown on all sides. Remove the ribs and keep warm.
- To the pot of the electric pressure cooker, add the onions and celery. Cook until softened, stirring often, about 5 minutes. Stir in the garlic.
- Deglaze the bottom of the pot by adding the beef broth and scraping the bottom with a wooden spoon.
- To the broth, add the remaining vegetables. Place the short ribs on top. Lay the fresh thyme over the ribs and drizzle with red wine vinegar.
- Cover the electric pressure cooker and set the valve to “sealing.” Program the electric pressure cooker using the “manual” or “pressure cook” setting for 42 minutes. Allow the electric pressure cooker to naturally release the pressure for 5 minutes before performing a quick release of the remaining pressure.
- Serve the short ribs with the vegetables.
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
