Instant Pot Short Ribs

This Instant Pot Short Ribs recipe is a perfect blend of tender, juicy beef short ribs and aromatic herbs, all cooked to perfection in your Instant Pot. They are easy to throw together and ready from scratch in less than an hour with no wine. What’s best is that it can easily be made gluten-free too!

These instant pot beef short ribs are the perfect comfort food for cold winter nights when you’re looking for an easy, satisfying meal. There’s minimal prep involved and the Instant Pot does most of the work for you. You’ll end up with incredibly tender short ribs that just melt in your mouth.

I love serving them with mashed cauliflower from the frozen section of Trader Joe’s for an awesome shortcut, and my kids absolutely love it with some rice. It’s also good enough for company and easy enough for the weeknight. 

This recipe doesn’t include any wine but it still has an incredible flavor! But if you prefer to make your short ribs with wine you can sub out half of the beef broth for red wine.  My kids prefer them with no wine in the sauce, and that’s how I usually make it and it turns out great!

The best part is that the leftovers taste incredible! If you enjoy using your Instant Pot for quick dinners, try this Instant Pot Pork Roast with Vegetables. So get yourself some beef short ribs (bone-in or boneless) and get this comforting meal on the table in under an hour.

Why You’ll Love This Instant Pot Short Ribs

• Quick and Easy: These instant pot short ribs are incredibly easy to prepare! With the instant pot doing most of the work, you'll have melt-in-your-mouth ribs ready in less than an hour. No need to slave over the stove all day.
• Gluten-Free: This recipe is perfect for those on a gluten-free diet. With the option to use almond flour instead of cornstarch, it can also be adapted for those following a keto lifestyle.
• Versatile: Serve these tender ribs with your choice of cauliflower mash, mashed potatoes or rice. This versatility makes it easy to cater to different dietary needs or preferences in your family.
• Simple Ingredients: You don't need any exotic ingredients for this recipe. The short ribs are cooked with pantry staples like onion, garlic, tomato paste, and dried herbs, creating a flavorful sauce that's simply irresistible.
• Family-Friendly: This recipe is a real crowd-pleaser. The tender, flavorful ribs are sure to be a hit with both kids and adults, making it a great choice for family dinners.
• Perfect for Beginner Cooks: With clear, step-by-step instructions, this recipe is a great choice for those new to cooking. The instant pot makes it almost foolproof, and the delicious results will boost your confidence in the kitchen.

Ingredients

Making these instant pot short ribs is incredibly simple, thanks to the easily accessible ingredients. You'll find all these staples at your local grocery store, or you might already have them stocked in your pantry!

• Beef Short Ribs: The star of this dish, beef short ribs, becomes tender and melts in your mouth when cooked in the instant pot. They absorb the flavors of the other ingredients, making every bite a delight.
• Onion: Chopped onion adds a layer of sweetness and depth to the dish. It caramelizes beautifully in the instant pot, lending a rich flavor to the ribs.
• Garlic: Diced garlic infuses the dish with its distinctive aroma and taste. It is a simple ingredient that packs a punch of flavor.
• Tomato Paste: Tomato paste gives the dish a rich, concentrated tomato flavor. It adds a lovely color and a slight tanginess to the short ribs.
• Dried Thyme and Rosemary: These two herbs add a wonderful aromatic touch to the short ribs. The combination of thyme and rosemary imparts a warm, earthy flavor that compliments the beef perfectly.
• Olive or Avocado Oil: A good quality oil is essential for sautéing the onions and garlic. It also adds a subtle richness to the dish.
• Beef Broth: Beef broth not only adds moisture but also contributes to the overall savory flavor of the dish. It helps tenderize the ribs and infuse them with more flavor.
• Cornstarch or Almond Flour: These are used as thickeners to give the sauce a smooth, velvety texture. If you're following a keto diet, opt for almond flour.
• Kosher Salt: A touch of Kosher salt enhances the flavors of all the other ingredients. It is a simple but crucial ingredient.
• Pepper: Pepper adds a hint of heat and a layer of complexity to the dish. 

How to Make Instant Pot Short Ribs

Here's your guide on how to make delicious and tender instant pot short ribs! For a detailed list of ingredients and step-by-step instructions, see the recipe card below.

Step 1.

Season the Ribs: Start by generously seasoning the short ribs with kosher salt and pepper.

Step 2.

Brown the Ribs: Set your instant pot to sauté mode and add 1 tablespoon of olive oil. Brown the ribs on all sides, allowing them to sit without movement for about 10 minutes to guarantee proper browning.

Step 3.

Sauté Onions and Garlic: Remove the ribs from the pot. If needed, add a bit more oil. Add onions and garlic, sautéing them in the browned bits at the bottom of the pot for about 5 minutes.

Step 4.

Add Remaining Ingredients: Next, add all remaining ingredients except for the cornstarch. Nestle the ribs back into the sauce in the pot.

Step 5.

Cook in Instant Pot: Seal the lid and set your instant pot to the stew setting. Set the timer for 30 minutes. Let the pot naturally release after the timer beeps, without opening the lid. This is when the ribs become tender. If you're using bone-in ribs, add 15 minutes to the cooking time.

Step 6.

Prepare Cornstarch Mixture: Remove the meat and set it aside on a plate. Turn the pot to sauté mode. In a small bowl, mix the cornstarch with 3 tablespoons of water and whisk well.

Step 7.

Thicken the Sauce: Add the cornstarch mixture to the sauce in the pot. Stir well, making sure to scrape up any brown bits from the bottom of the pot. Let it cook until it reaches your desired thickness.

Step 8.

Serve: Serve the ribs with your choice of cauliflower mash, mashed potatoes, or rice. Add salt and pepper to taste. Enjoy your delicious and gluten-free instant pot short ribs!

Variations.

• Spicy: If you enjoy a bit of heat in your meals, add 1 teaspoon of crushed red pepper flakes or a couple of diced jalapenos to the recipe. This will give your short ribs a spicy twist that's sure to wake up your taste buds.
• Asian-Style: For an Asian twist, add 2 tablespoons of soy sauce (make sure it is gluten-free) and a tablespoon of fresh grated ginger to the recipe. The soy sauce will add a salty depth, while the ginger will give a fresh, zesty flavor and taste.
• More Vegetables: Boost the nutritional value of this dish by adding some vegetables. Carrots, celery, and bell peppers would work well. Just chop them up and add them in with the onions and garlic.

Helpful Tips

• Generously season the ribs: Before cooking, make sure to generously salt and pepper the short ribs. Using kosher salt can make a significant difference in enhancing the flavor of the meat.
• Brown the ribs well: When using the saute function of your instant pot, give your ribs ample time to brown on all sides. This process, taking around 10 minutes, will help to seal in the juices and give your ribs a beautiful color.
• Saute the onions and garlic in the meat juices: Once you've removed the ribs, saute your onions and garlic in the leftover juices. This will infuse them with a rich, meaty flavor that will add depth to the final dish.
• Allow for natural release: After cooking, let the instant pot naturally release pressure. This is the time when the ribs become tender. If you're using bone-in ribs, you might need to add an extra 15 minutes to the cooking time.
• Thicken the sauce: After removing the meat, turn the pot to saute and add a cornstarch slurry (or almond flour for a keto option). This will help to thicken the sauce and incorporate all those delicious brown bits from the bottom of the pan.

Dietary Substitutions

This instant pot short ribs recipe is naturally gluten-free, but let's explore how we can adapt it to fit other dietary restrictions.

• To Make This Recipe Vegan and Dairy-Free: The main ingredient in this recipe is beef short ribs, which is not suitable for a vegan or dairy-free diet. To make this recipe vegan and dairy-free, replace the beef short ribs with a plant-based meat substitute like seitan or jackfruit. Make sure that the beef broth is replaced with vegetable broth.
• To Make This Recipe Paleo and Whole30 Compatible: This recipe is already Paleo and Whole30 compliant. Just make sure that the tomato paste you use doesn't contain any added sugars or preservatives, which are not allowed on these diets.
• To Make This Recipe Keto-Friendly: This recipe is almost keto-friendly. To make it completely keto, replace the cornstarch with almond flour as a thickening agent.

Storage Instructions

• To Refrigerate: After enjoying these melt-in-your-mouth instant pot short ribs, store any leftovers in an airtight container in the refrigerator. They'll remain delicious for up to 3-4 days.
• To Freeze: Unfortunately, due to the texture of the cooked ribs, freezing isn't recommended. The ribs could become overly soft and lose their appealing texture when thawed and reheated.
• To Reheat: When you're ready to savor the ribs again, simply reheat them in your instant pot or on the stovetop. Make sure they're heated through before serving, and you'll be rewarded with that same slow-cooked flavor you loved the first time around.

Frequently Asked Questions

Serving Suggestions

This instant pot short ribs recipe is a versatile dish that can be paired with a variety of sides and salads to create a well-rounded meal. Here are some of our favorite serving suggestions:

• Salads: These short ribs go beautifully with salads that have a bit of crunch and tanginess, such as a chopped salad or a skilled tomato salad with feta and basil. A classic Greek salad or a simple cucumber and tomato salad would also serve to be a great accompaniment.
• Sides: As the ribs are quite rich, lighter side dishes work best. Consider pairing them with a side of sauteed Brussels sprouts or a cauliflower rice pilaf. For a comfort food twist, serve them with a side of roasted sweet potatoes, roasted broccolini, or roasted mini potatoes.
• For Taco Night: Shred the short ribs and use them as a filling for gluten-free tacos. Pair with a side of Mexican-style rice or a simple black bean and corn salad.

Recipe

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 8 votes

Print Pin Rate

Course: Dinner

Cuisine: American

Diet: Gluten Free

Keyword: instant pot short ribs

Prep Time: 5 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 50 minutes minutes

Servings: 6

Calories: 49kcal

Ingredients

• 6 beef short ribs (about 3-3 ½ pounds)
• 1 onion, chopped
• 3 cloves of garlic, diced
• 2 tablespoon tomato paste
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• 1 tablespoon olive oil or avocado oil
• 1 ½ cups beef broth
• 1 ½ tablespoon cornstarch (or almond flour if keto)
• ¾ tsp Kosher salt
• ½ teaspoon pepper

Instructions

• Generously salt and pepper short ribs. I always use Kosher salt.
• Heat Instant Pot on saute and add 1 tablespoon 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 tablespoon 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: 80IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 0.4mg

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