Instant Pot Short Ribs

If you’ve ever had a plate of slow-braised short ribs — deeply savory, falling apart with just a nudge of a fork, swimming in luscious juices — you know how unforgettable they can be. But let’s face it: traditional short ribs take hours in the oven or on the stovetop. That’s where this Instant Pot short ribs recipe shines. With the power of pressure cooking, you can turn a notoriously tough cut of beef into juicy, succulent perfection in a fraction of the time. Whether you’re serving these for a cozy family dinner or an elevated date night meal, the results feel luxurious and effortless at the same time.

This recipe is one of my go-tos when I want something hearty and comforting but don’t have all day. The Instant Pot transforms even the simplest ingredients into something that tastes like it’s been cooking for hours — and with just five base ingredients, it doesn’t get much easier. Let me walk you through how to make them, plus share all my favorite ways to serve and customize them.

Why This Recipe Works

Short ribs are naturally rich and full of collagen, which is what gives that classic melt-in-your-mouth texture when cooked correctly. The challenge is breaking down the tough connective tissue — but pressure cooking solves that beautifully by locking in heat and steam. Unlike stovetop or oven braising, which can take upwards of 3 hours, the Instant Pot does the job in about 45 minutes of cooking time. Add a little garlic, broth, and umami-rich coconut aminos (or soy sauce), and the flavor deepens in ways you wouldn’t believe came from such a short list of ingredients.

Another reason I love this recipe? It’s adaptable. You can use bone-in or boneless short ribs. You can tweak the sauce with red wine or balsamic. And it’s just as impressive served over mashed potatoes as it is tucked into a warm tortilla or spooned onto creamy polenta. However you serve them, they’re always a hit.

Ingredients That Make It Special

To start, you’ll need either boneless or bone-in beef short ribs. I personally love bone-in for flavor, but boneless works beautifully too and may be easier to shred later if you’re planning to serve them in tacos or grain bowls. The seasoning is simple: just kosher salt and cracked black pepper to start, rubbed all over the meat to ensure every bite is flavorful.

You’ll also need a few tablespoons of olive oil for browning, and I highly recommend using coconut aminos or low-sodium soy sauce to add a hint of sweetness and depth to the braising liquid. A few cloves of fresh garlic give the sauce a beautiful aromatic base, and a generous splash of beef broth ties it all together. For even more depth, feel free to add a splash of red wine, a drizzle of balsamic vinegar, or a few bay leaves.

Once cooked, you can choose to thicken the sauce. This can be done naturally by reducing it after removing the meat, or you can stir in a little gelatin powder or a cornstarch slurry for a glossier finish.

How To Make Instant Pot Short Ribs (Step-by-Step)

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Start by cutting your short ribs into smaller pieces if they’re extra long — aim for 1.5 to 2-inch chunks, which helps them cook more evenly and fit better in the pot. Pat the ribs dry with paper towels and season them generously on all sides with salt and pepper.

Turn your Instant Pot to “Sauté” mode and let it get hot. Add a tablespoon of oil and sear the short ribs in batches, making sure not to overcrowd the pot. Sear each side until deeply browned, about 2–3 minutes per side. This step adds serious flavor, so don’t rush it — and don’t skip it. Remove the ribs and set them aside once they’re browned.

With the pot still on “Sauté,” add a bit more oil if needed and toss in your minced garlic. Let it cook for 30–60 seconds, just until fragrant. Then pour in your beef broth and coconut aminos, and use a wooden spoon to scrape up all those browned bits from the bottom — this step is crucial for flavor and to avoid the burn warning.

Return the short ribs to the pot and tuck them into the liquid. If you're adding bay leaves or a splash of wine or vinegar, do it now. Secure the lid, make sure the valve is set to sealing, and pressure cook on high for 45 minutes. Once done, let the pressure release naturally for 10 minutes before carefully switching to a quick release.

When the lid opens, the ribs should be tender and falling apart. Use tongs to carefully remove them to a platter or bowl. If you’d like to thicken the sauce, turn the Instant Pot back to “Sauté” and simmer the liquid for 5–10 minutes. You can whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) if you want a thicker, glossy gravy-like finish.

Spoon the sauce over the ribs or serve it on the side. Garnish with chopped fresh herbs like parsley or thyme, if desired.

Tips For the Best Short Ribs

There are a few small steps that make a big difference here. First, always take the time to brown the meat. That golden crust doesn’t just look good — it’s the key to flavor in the finished sauce. Second, don’t overcrowd the pot while searing. Too much meat at once will steam instead of brown. If necessary, do it in batches.

Let the pressure release naturally for at least 10 minutes before switching to quick release. This helps the meat relax and keeps it tender. If the meat is still a little tough, it likely just needs more time. You can re-seal the pot and cook for another 5–10 minutes if needed.

And finally, don’t forget the finishing touches: a sprinkle of salt to taste, a drizzle of sauce over the top, and maybe a spoonful of buttery mashed potatoes to soak up all that goodness.

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How To Serve Instant Pot Short Ribs

The richness of these ribs pairs beautifully with creamy sides. Mashed potatoes, mashed cauliflower, or even a cheesy polenta make the perfect bed for soaking up the savory juices. You can also serve them over rice, egg noodles, or roasted garlic spaghetti squash for a low-carb twist.

For something a little brighter, serve the ribs with roasted carrots, steamed green beans, or sautéed broccolini. Want to get creative? Shred the meat and pile it into tortillas with slaw for amazing short rib tacos, or layer it over greens for a warm salad.

Leftovers also work incredibly well added to soups or stews — think beef and barley soup or even a French onion-style broth with short rib chunks.

Final Thoughts

Instant Pot short ribs are the kind of recipe that makes you fall in love with pressure cooking all over again. It’s deeply comforting, hands-off once it’s going, and gives you those luxurious, restaurant-quality results without standing over the stove for hours. With just a few ingredients and some basic technique, you’ll have a dish that feels like it took all day — but secretly didn’t.

Frequently Asked Questions

→ Can I use bone-in short ribs?

Yes, use 3–3.5 pounds bone-in ribs and cook for 50 minutes on high pressure.

→ Do I have to sear the ribs first?

Searing is optional, but it adds great flavor and color to the final dish.

→ What does the gelatin do?

It thickens the sauce naturally without cornstarch or flour, and adds a silky texture.

→ How should I store leftovers?

Store in the fridge for up to 4 days with cooking liquid to keep it moist.

→ Can I freeze the cooked ribs?

Yes, cool completely, then freeze in an airtight container with the sauce for up to 3 months.