Instant Pot Short Ribs

These Instant Pot Short Ribs are melt in your mouth tender and packed with slow-cooked flavor.  They are easy to throw in the instant pot and ready in less than an hour.  {gluten free with keto option}

Are you so excited for November?  I am.  There are so many delicious things to cook and this is when I really let myself bake. I don’t do it a lot throughout the year but I go a bit crazy in November and December.

Not to mention it starts to be crazy busy!  My son started a countdown to Christmas the day after Halloween.  Yep, that’s right.  Some people complain about seeing all those early commercials and hearing Christmas music on the radio… but why?  Let’s just embrace the joy of the season and focus on spending time with our loved ones!

So what do we need help with during this busy season? Dinner!  We need nourishing meals that will fuel us with energy and don’t have us in the kitchen for hours.

These Instant Pot Short Ribs are just what the doctor ordered!

There is so much comforting flavor packed into these babies.  The short ribs are cooked for 45 minutes in the Instant Pot and this makes them meltingly tender.  I served mine with mashed cauliflower from the frozen section of Trader Joe’s (such an awesome shortcut!).  My kids eat it with rice.  These Instant Pot Short Ribs are good enough for company and easy enough for the weeknight.

And the leftovers?  OMG!

So let’s plan ahead for our meals next week, shall we?  Get yourself some beef short ribs (bone in or boneless) and get this comforting meal on the table in under an hour.

I think you will love these Instant Pot Short Ribs because they are…

• easily made with pantry staples
• meltingly tender like they have been cooked all day
• covered in a flavorful sauce
• gluten free and keto (with almond flour)
• delicious and comforting!

Instant Pot Short Ribs

These Instant Pot Short Ribs are melt in your mouth tender and packed with slow-cooked flavor.  They are easy to throw in the instant pot and ready in less than an hour. 

5 from 2 votes

Print Pin Rate

Course: Dinner

Cuisine: American

Keyword: instant pot short ribs

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Servings: 6

Calories: 49kcal

Author: Karen Kelly

Ingredients

• 6 beef short ribs (about 3-3 1/2 pounds)
• 1 onion, chopped
• 3 cloves of garlic, diced
• 2 tbsp tomato paste
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 tbsp olive oil or avocado oil
• 1 1/2 cups beef broth
• 1 1/2 tbsp cornstarch (or almond flour if keto)
• 3/4 tsp Kosher salt
• 1/2 tsp pepper

Instructions

• Generously salt and pepper short ribs. I always use Kosher salt.
• Heat Instant Pot on saute and add 1 tbsp olive oil.  Brown ribs on all sides.  Let them sit on each side without moving them so they have time to brown.  Around 10 minutes.
• Remove ribs.  Add a little more oil if pan is dry.  Add onions and garlic and saute in all that goodness in the bottom of pan.  Saute for about 5 minutes then add all ingredients except cornstarch.  Nestle ribs back down in the sauce.
• Put lid on to sealed and turn Instant Pot to the stew setting.  Set timer for 30 minutes.  Once the timer beeps let the pot naturally release and do not open.  This is when the ribs get tender. If you use bone in ribs you will need to add 15 minutes to the time.
• Remove the meat to a plate and turn pot to saute.  Add the cornstarch with 3 tbsp water in a small bowl and whisk well. Add to sauce in bottom and pan and stir well.  Get all those brown bits up from the bottom of the pan.  Let cook until desired thickness is reached.
• Serve with cauliflower mash, mashed potatoes or rice.  Salt and pepper to taste.

Notes

If you have a different amount of short ribs check the timing suggestions on the Instant Pot site here.  

https://instantpot.com/instantpot-cooking-time/

Nutrition

Calories: 49kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Sodium: 558mg | Potassium: 119mg | Sugar: 1g | Vitamin A: 1.6% | Vitamin C: 3.6% | Calcium: 1.2% | Iron: 2.2%

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