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The Flavor Bender Recipes Courses Main Meals Soups & Stews How to make the Best Instant Pot Short Ribs

How to make the Best Instant Pot Short Ribs

1 hr 10 mins
Easy
Soups & Stews
Jump to Recipe Print Recipe
27.4K shares

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Author: Dini K.
Posted: 8/8/2018
Updated: 6/24/2020
How to make Instant Pot Short Ribs - This easy recipe makes delicious, tender and succulent short ribs with classic flavors!

Making Instant Pot Short Ribs couldn’t be easier! Try this recipe for tender, succulent, fall off the bone braised short ribs, made even more delicious with a secret ingredient! 🙂

These Instant Pot Ribs are a delicious & easy dinner recipe!

How to make Instant Pot Short Ribs - This easy recipe makes delicious, tender and succulent short ribs with classic flavors!

I first owned a pressure cooker in 2011, when I first moved into my own apartment. Instants pots weren’t around at the time, and it was simply called a “multi cooker”. Thanks to my lack of proper meal planning, I quickly learned to appreciate the pressure cooker function on my multi cooker. The fact that you can get a kick ass meal made in less than 30  minutes, starting from frozen meat was a god send to me!

I think I’ve come quite far now in terms of meal planning, but the Instant Pot is still a beast! 🙂

A serving of braised short ribs with no wine, served on a plate of creamy mashed cauliflower.

This Best Instant Pot Short Ribs recipe is one I’ve used countless times, and I’ve used this same recipe for lamb chops as well. It works beautifully for any kind of red meat, really, but it’s just perfect with beef short ribs. The flavors here are simple but robust, and complement each other well. Plus, I’ve got a secret ingredient that makes these pretty much the BEST instant pot short ribs in the world! 🙂

Rinsed and dried Beef Short ribs, seasoned with salt on a white cutting board.
Rinsed and dried short ribs, seasoned with salt

So what’s my secret ingredient?

BOURBON WHISKEY! You can use Scotch whiskey if you prefer as well, but bourbon is my choice over Scotch. The taste that it leaves behind is subtle, but it really adds to the depth of flavor in these instant pot short ribs.

Can I skip the alcohol?

If you’re worried about the alcohol content, you need not be. 

Since the alcohol in this recipe is being used to deglaze, it does evaporate a lot. However, if you prefer the alcohol to be completely gone, cook it a little longer before adding the other liquids. You can also add less burbon.

I have also had readers who substituted the bourbon with wine (which has less alcohol), and even coffee.

These pressure cooker short ribs are braised in my own homemade beef and chicken stock, but you can braise them in a good quality beef stock instead too. These instant pot short ribs are cooked to perfection in a slightly sweet and slightly spicy base. I added cayenne pepper and paprika to give these short ribs a little spicy kick. I usually add up to 2 tsp of cayenne pepper (even then, it’s only slightly spicy for us). But I’ve adjusted it to a milder level in this recipe. But feel free to adjust the level of spice to your liking.

Short Ribs that have been seared and caramelized on a white board with whole garlic cloves and thyme.
Caramelizing the short ribs prior to braising them is an important step to add flavor.

The first step to making these instant pot short ribs is preparing the short ribs. This step is all the labor required for this recipe on your part!

  • Soak the beef short ribs in COLD WATER for just a couple of minutes to wash off any excess blood and bone dust.
  • Pat dry each rib with paper towels. Wet short ribs take AGES to sear and to form that beautiful golden crust, so make sure they are dry.
  • Season GENEROUSLY. You can even cover the short ribs and leave them to marinate for about one hour if you wish. But honestly, you don’t have to. The instant pot (or pressure cooker) will take care of that!
  • SEAR each short rib in the instant pot. This step is important!

All the ingredients for the short ribs in the Instant Pot, just before being cooked in the pressure cooker.

Searing the meat will caramelize the surface of these short ribs. The caramelization adds another layer of flavor to these braised short ribs. Make sure to do this in batches, so that you don’t overcrowd your instant pot. If the bottom of the pan is too crowded, you’ll end up “boiling” the short ribs instead of searing them. Not good. So this caramelization step requires a bit of patience and time on your part, but I promise the result will be deliciously tender, succulent, fall off the bone, braised short ribs!

After this step, everything else is hands-off. So while these pressure cooker short ribs are cooking, you can prepare the rest of the meal.

These instant pot short ribs (or Pressure cooker short ribs) have been cooked and places in a serving dish.

How do I serve these braised instant pot short ribs?

I served these with garlicky, creamy, mashed cauliflower. But here are some more ideas!

  • Mashed potatoes
  • Cheesy polenta
  • Roasted root vegetables
  • Roasted sweet potatoes
  • Potato medallions
  • Toasted crusty bread

An overhead view of two plates with braised pressure cooker short ribs with creamy mashed cauliflower.

I guarantee you will LOVE these instant pot short ribs! 🙂 What I cannot guarantee however are any leftovers! But just in case, here are some great options for leftover instant pot short ribs,

  • AMAZING beef tacos
  • Southwestern omelets
  • Grilled cheese sandwiches with beef
  • Steak and eggs with toast (for breakfast)
  • Beef fried rice

If you liked this best instant pot short ribs recipe (braised short ribs), don’t forget to subscribe for new (and free) recipes by entering your email address on the side bar (and get all these recipes delivered straight to your inbox), so you don’t miss out on a thing.

A close up of the braised instant pot short ribs with creamy mashed cauliflower with gravy on a plate.

Other recipes you may like, 

Instant Pot Honey Soy Chicken Thighs

Korean BBQ Short Ribs (LA Galbi)

Sri Lankan Chicken Curry

EQUIPMENT & TOOLS I USED FOR THIS RECIPE

Instant Pot

Silicone tongs

Looking for more recipes?Sign up for my free recipe newsletter to get new recipes in your inbox each week! Find me sharing more inspiration on Pinterest and Instagram.

How to make Instant Pot Short Ribs - This easy recipe makes delicious, tender and succulent short ribs with classic flavors!
4.97 from 193 votes

Instant Pot Short ribs

Author: Dini K.
Cuisine: American
How to make Instant Pot Short Ribs - This easy recipe makes delicious, tender and succulent short ribs with classic flavors!
EASY - This is an easy recipe. However, it requires an Instant Pot or equivalent. This recipe is a little sweet, but is balanced out with the vinegar and spice. If you're adjusting the spice levels, you can adjust the sweetness level as well.
US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions
Prep: 10 minutes minutes
Overnight chilling (optional): 4 hours hours
Cook: 1 hour hour
Total Time: 1 hour hour 10 minutes minutes
Difficulty: Easy
Servings: 4 people
Print Rate

Ingredients:

  • 6 lbs short ribs about 8 short ribs
  • Salt to season generously
  • 1 medium onion sliced thickly
  • ½ cup bourbon
  • 1 tbsp paprika
  • 1 tsp cayenne pepper 2 tsp if you prefer it spicier
  • 3 tbsp sugar use less if you prefer the dish to be less sweet
  • 3 tbsp balsamic vinegar
  • 6 cloves of garlic
  • Thyme 2 - 3 fresh thyme sprigs
  • 1 cup beef stock I used homemade chicken and beef broth
  • 1 tbsp cornstarch (cornflour)
  • 1 tbsp water
US Customary - Metric

Instructions:

  • Fill a large bowl or pot with cold water. Immerse the short ribs, and rinse the ribs in the cold water to wash off excess blood and bone dust.
  • Drain and pat dry the short ribs with paper towels. Generously sprinkle salt on all the ribs, on both sides.
  • Switch on the Instant Pot to the saute setting on high. When the instant pot is hot, pour about 2 tbsp of oil. When the oil is hot, place about 3 - 4 short ribs in the instant pot to caramelize or to sear. It's important not to overcrowd the bottom in order to get nice caramelization on your short ribs. Sear the short ribs on all sides, about 2 - 3 minutes per side. Place the caramelized short ribs on a plate.
  • Repeat with the rest of the short ribs.
  • For the next step, you will only need about 1 tbsp of oil in the instant pot. Discard the excess oil if there's more than 1 tbsp of it in the instant pot at this point.
  • Place the thickly sliced onion in the pot, and add the boubon. De-glaze the bottom of the instant pot to make sure that all of the caramelized bits on the bottom are mixed with the bourbon (de-glazing is an important step, so don't skip it). Add the paprika, cayenne pepper, sugar and balsamic vinegar. Then switch off the saute function on your instant pot.
  • Place the short ribs back in the instant pot, and add the garlic, thyme and a pinch of salt (how much salt to add at this point depends on how well you seasoned the short ribs earlier - be careful not to over-salt, since you can always add more salt at the end if needed).
  • Pour the stock over the short ribs. Close the instant pot. Choose the manual high pressure function and set it to high. Cook the short ribs for 45 minutes, followed by a 10 - 15 minute natural release.
  • Gently remove the short ribs on to a plate, and turn the saute function back on for the liquid/broth in the instant pot.
  • Dissolve the cornstarch in the water and add it to the liquid/broth in the instant pot. Mix it in and bring it to a simmer until the liquid has thickened. Taste and season the liquid with more salt or balsamic vinegar, if needed. Transfer the short ribs back into the instant pot and switch off the saute function.
  • Optional step - once the short ribs have cooled off, place your instant pot cooker pot in the fridge (covered). Leave it overnight, or for at least 4 hours, until the fat has solidified on the surface. Then remove this layer of fat, and reheat the short ribs in the instant pot.
  • Serve with creamy cauliflower mash or mashed potatoes.

Tips & Tricks

Note on cooking time
These bone in short ribs are about 0.75 lbs each, in weight. If you're using bone in short ribs that are thicker or larger than the ones I use here, you may need to increase the cooking time. If you're unsure, cook the short ribs according to the recipe, and if the short ribs are not tender after 45 minutes, cook them for a further 5 - 10 minutes, until tender. 

Nutrition Information:

Calories: 1006kcal (50%)Carbohydrates: 17g (6%)Protein: 96g (192%)Fat: 50g (77%)Saturated Fat: 21g (131%)Cholesterol: 293mg (98%)Sodium: 447mg (19%)Potassium: 1985mg (57%)Fiber: 1g (4%)Sugar: 12g (13%)Vitamin A: 1025IU (21%)Vitamin C: 2.4mg (3%)Calcium: 58mg (6%)Iron: 11.4mg (63%)

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”

Course:Dinner
Cuisine:American
Keyword:Beef, Instant Pot, Ribs, Short Ribs
Did you make this?Tag me on Instagram!I love seeing what you’ve made! Tag me on Instagram at @TheFlavorBender or leave me a comment & rating below.

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  1. Mary Schneider says

    September 17, 2023 at 23:50

    5 stars
    I admit I had reservations about some of the ingrediants. But, after reading comments of people who opted to try it as written, I changed very little. My husband doesn’t like any heat so I only used a pinch of cayenne and I didn’t have any thyme so I used Italian seasoning blend. The dish turned out fantastic and is now in my personal recipe book. Thank you!

    Reply
    • Dini says

      September 20, 2023 at 14:23

      I’m so glad, thank you for letting me know Mary! 🙂

      Reply
  2. Karen Kelley says

    September 15, 2023 at 14:25

    5 stars
    Very tasty Short Ribs. I planned to add diced tomatoes, but thought I would just make the recipe as written the first time. I’m so glad I didn’t add the tomatoes. I will use this for other beef recipes also.

    Reply
  3. Cathy Mack says

    September 1, 2023 at 10:23

    5 stars
    Love this recipe. It is my go to when in the mood for short ribs or when cooking for a 6 – 8 people.

    Everyone that has had this dish, just raves about it.

    Reply
  4. Slay says

    August 22, 2023 at 10:51

    5 stars
    This was excellent! Thank you!!

    Reply
  5. Riki DiAnn Carter says

    August 15, 2023 at 20:56

    5 stars
    Made this for dinner tonight. I was hesitant about the whiskey. I would typically use red wine with good results. But then I asked myself: “Why would I Google recipes for a dish I think doesn’t need changes?” I followed the recipe almost exactly. The changes I made were substituting dried thyme leaves for fresh and I halved the recipe. When I halve a recipe, it’s often tough. I think that is because the smaller quantity of ingredients comes to pressure faster and doesn’t have the full cook time under pressure. So I did 50 minutes and just left it alone until the pressure released on it’s own. It was delicious. I served it over pureed turnips.

    Reply
  6. Angela says

    August 13, 2023 at 00:21

    5 stars
    Family loved this!

    Reply
  7. Kris says

    August 11, 2023 at 20:11

    Do I have to use balsamic vinegar? Is there a substitute?

    Reply
    • Dini says

      August 11, 2023 at 20:15

      Hi Kris
      You can use apple cider vinegar, white wine vinegar (not white vinegar), red wine vinegar or sherry vinegar. The vinegar adds a little acidity to balance the flavors in the dish. So you could even add lemon, but the flavor of lemon might not be the best match for the recipe.
      I hope that helps

      Reply
  8. Mary Williams says

    August 6, 2023 at 12:24

    5 stars
    They were delicious. I’ll use this recipe again with less cayenne( I used 2 tbsp) and more time. I really like them fall off the bone tender so I cooked for an additional 45 min. I used red wine, it was what I had . Still came out great.

    Reply
  9. Melody S says

    August 2, 2023 at 22:20

    I loved this recipe and my family loved it as well. The meat was so tender it just fell off the bone. Really great flavor.

    Reply
  10. Darlene Roberts says

    July 23, 2023 at 12:51

    The best ribs ever we put some on the BBQ the nite before and they were tough

    Reply
    • Dini says

      July 24, 2023 at 12:29

      Hi Darlene
      This recipe isn’t for BBQ short ribs, for which the cooking time and method would be vastle different that instant pot ribs. Probably why they came out tough.

      Reply
  11. Chalmyne says

    July 23, 2023 at 09:04

    5 stars
    Flavours are soooo good – very rich but yummy

    Reply
  12. Shannon says

    June 29, 2023 at 00:04

    I have a tiny fridge that won’t fit my instant pot. How much does it change the recipe if I am unable to do the optional 4 hours in the fridge? Thank you

    Reply
  13. Mary says

    June 21, 2023 at 15:40

    5 stars
    I’ve made this recipe several times already and never disappoints

    Reply
  14. Darla Mick says

    June 8, 2023 at 12:43

    5 stars
    Making this for the second time tonight as requested by my sister. It is spectacular and so yummy with mashed potatoes. Will be adding garlic green beans on the side.

    Reply
  15. Diana says

    May 30, 2023 at 23:59

    Can the bourbon be taken out of recipe?
    I have some I. Want to cook tomorrow in my instant pot

    Reply
    • Dini says

      June 2, 2023 at 10:04

      Hi Diana
      I’m sorry for the late reply, but byes you can leave out the bourbon. However, I have had readers let me know that the bourbon really helped balance the flavor and add extra flavor to the dish.
      I hope that helps

      Reply
  16. Michelle Neeb says

    May 15, 2023 at 16:27

    5 stars
    Yum! Excellent!

    Reply
  17. Jas says

    May 14, 2023 at 10:30

    I was having trouble finding bone in short ribs. Do you think boneless short ribs would make a difference in the final product?

    Reply
    • Dini says

      May 15, 2023 at 10:28

      Hi Jas
      You can absolutely use boneless ribs! But the cook time will be less.
      I hope that helps!

      Reply
  18. Ivana says

    May 3, 2023 at 21:29

    5 stars
    I was a little nervous making this but it turned out fantastic! Making this again for sure. I used boneless short ribs and they came out so tender and flavourful.

    Reply
  19. Juliana Staples says

    April 29, 2023 at 21:33

    5 stars
    Delicious, I’m so glad I made this recipe, it’s so easy to make! The meat turns out so juicy and falling off the bones. I’m definitely saving this to make it again and again!!

    Reply
    • Dini says

      April 30, 2023 at 21:10

      Wonderful, thanks so much for letting me know Juliana! 🙂

      Reply
  20. Dawn says

    April 26, 2023 at 07:12

    My husband begs me to make this recipe at least once a month. He loves it.

    Reply
  21. Mike says

    April 19, 2023 at 11:21

    Nobody, NOBODY wants 172 page’s of shit to get a recipe

    Reply
    • Dini says

      April 19, 2023 at 11:42

      Hi Mike!
      Thank you for taking the time to spread some positive energy on the internet today! Over 180 reviews might disagree with you.
      Plus, there is a very clear jump to recipe button for anyone who finds it hard to read through all the helpful tips provided for free to perfect the recipe. But I’m so glad you were able to scroll right past the recipe all the way to the bottom to leave a comment – see, you can do it!

      Reply
      • Heather Wieden says

        June 11, 2023 at 18:51

        Not all hero’s wear capes, they have a bit of spice in their replies AND excellent recipes!

        Reply
      • Teresa says

        September 10, 2023 at 10:59

        5 stars
        Awesome reply to a whiny complaint!

        Reply
        • Vanessa c says

          September 11, 2023 at 19:57

          5 stars
          Just because of this reply I will be trying the recipe! Yas queen!!

          Reply
    • Ria says

      April 21, 2023 at 10:48

      Can i sub with baking soda instead of cornstarch?

      Reply
      • Dini says

        April 21, 2023 at 14:11

        Hi Ria
        Cornstarch and baking soda are entirely different ingredients and cannot be subbed for each other.
        You can use a different thickener like potato starch or tapioca starch instead of cornstarch.
        Hope that helps.

        Reply
    • Julie says

      May 15, 2023 at 13:09

      Why so nasty? Just hit “Jump to Recipe”

      Reply
  22. Rick says

    March 28, 2023 at 19:08

    Hi… preparing to make this, and had 1 question; do you add the peeled garlic cloves whole or mince them first?

    Thanks!

    Reply
    • Dini says

      March 28, 2023 at 20:38

      Hi
      I keep them whole because they soften as the ribs cook. But you can also slice them or chop them. In the end the garlic gets mashed into the gravy.
      Hope that helps.

      Reply
  23. Kathleen Forrest says

    March 22, 2023 at 22:04

    5 stars
    OMG! This recipe is phenomenal! The only thing I changed was I used arrowroot instead of cornstarch. The meat and sauce is so flavorful. I’ll never use a different recipe! !!!

    Reply
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