By Wendy Stoltz / Last Modified On January 15, 2023
Tender and fall-off-the-bone good, these Instant Pot Beef Short Ribs are going to be a new favorite dish. It's the best pressure cooker beef short ribs recipe, in my opinion.
You are going to love this beef short rib recipe!
Serve these Instant Pot Short Ribs with Red Roasted Potatoes and a salad or grilled veggies for a complete meal. If you like to eat your beef short ribs with cornbread you're going to want to check out my Gluten-Free Cornbread recipe.
Why You Will Love the Recipe
- It takes less than an hour to cook
- Naturally gluten- and sugar-free recipe
- Tender, savory meat
- Easy to make ahead
INSTANT POT BEEF SHORT RIBS RECIPE
Looking for an instant pot short ribs recipe? Or maybe a pressure cooker beef short rib recipe?
This easy beef short ribs recipe produces the best beef short ribs and the sauce is going to have you spooning it on everything.
I used to make beef short ribs in the slow cooker (and sometimes I still will), but lately I have been obsessed with my Instant Pot.
Now we make instant pot short ribs at least twice a month. Keep an eye on the sales, as they go down all the time. You can also get the non-ultra version. It's priced reasonably.
For more meal ideas check out my Gluten-Free Main Dishes.
This instant pot short ribs recipe is so insanely easy, and delicious that you are going to want to make it over and over again.
Pressure Cooker Beef Short Ribs
This Pressure Cooker Beef Short Ribs recipe is a spin off my traditional slower cooker Savory Beef Short Ribs. The instant pot beef short ribs are just as tender and flavorful as when you cook them in a slow cooker.
The Instant Pot has several settings, depending on which model you have. I used the "Pressure Cook" setting, also known as the manual setting to make these.
Some people have a "slow cooker" setting. That setting is to make the instant pot act like a slow cooker.
You'll want to use the pressure cooker setting for these instant pot beef short ribs. The setting is what makes these beef short ribs tender.
How long should you cook short ribs in Instant Pot?
It only takes about 40 - 50 minutes for most beef short rib recipes in the instant pot. When it beeps do a natural pressure release for 10 minutes and then release any remaining steam.
40 minutes may seem like a long time, but most short rib recipes take 6-8 hours in a slow cooker.
The instant pot speeds up the process without compromising on taste or texture in the instant pot short ribs.
Pressure Cooker Ribs
These Pressure Cooker Beef Short Ribs were on the table in less than an hour. I like to serve mine with bok choy and mashed sweet potatoes.
They are naturally gluten-free, and sugar-free, making them Paleo and Primal friendly (for those who eat Paleo or Primal).
The combination of sweet and savory flavors brings a lite smoky BBQ flavor to these short ribs (not sweet at all). These instant pot short ribs are super savory.
You can also use beef rib fingers in this recipe, just reduce the time by 10 minutes.
What is a beef rib finger?
Beef rib Fingers are the thin strips of beef cut from between individual ribs. It's essentially the rib, but without the bone. It's nice an tender when cooked correctly.
This instant pot short ribs recipe is as simple as mixing the spices, or use your favorite rub, and sear the meat. Add in the other ingredients and let the Instant Pot do its magic.
As an added bonus, not only do you get to enjoy amazing beef short ribs, but the bones take on a spicy flavor and are super tasty when used to make bone broth.
Tips and tricks to making perfect beef short ribs:
- Follow the directions and don't skip steps.
- When you brown the short ribs, make sure they have a good brown crust to them.
- Add the ingredients in the order they are listed. If you have questions on substitutions, just ask.
- When the short ribs are done, allow them to go through the cool down cycle on your instant pot for at least 10 minutes, then do a quick release of the pressure.
- Make sure to spoon some extra sauce over the beef short ribs before serving.
- Store leftover beef short ribs in the refrigerator with the sauce covering it. It will help keep the meat from drying out.
Can I cook instant pot short ribs from frozen?
Yes. You can start with frozen beef short ribs for this instant pot beef short rib recipe. Simply add 5 minutes to the cooking time.
Can I quick release my instant pot short ribs?
Instant pots kick into a slow release, or "cool down" function when the cook time is complete. For best results, allow your instant pot beef short ribs to sit in the instant pot while it naturally releases the pressure (about 30 minutes).
You can also "quick" release the pressure when the cooking time is complete. Your instant pot beef short ribs will still be fall-off-the-bone tender.
How do I cook beef short ribs in Instant Pot?
- Mix the first five ingredients (the spices).
- Rub the spices on the outside of the beef short rib; set aside.
- Set your instant pot to sauté. Drizzle oil into instant pot.
- Using tongs, lower short ribs into Instant Pot. Sear all sides.
- Remove short ribs; set aside. Add tomato paste, water, balsamic, Dijon mustard, cocoa, and garlic to the Instant Pot.
- Mix until combined.
- Add short ribs.
- Place lid on Instant Pot and lock into place. Turn the settings to "Pressure Cooker", and set the timer for 40 minutes.
Use the quick release when it's done. Serve hot with additional sauce spooned over the top of the short ribs.
This year we're really trying to get better about making healthy high-protein meals at home.
We will definitely be rotating these Instant Pot Beef Short Ribs into our meal plan at least once a month. You can never have too many leftover beef short ribs.
If you don't have an Instant Pot, you can still enjoy my traditional slower cooker Savory Beef Short Ribs. This Instant Pot Pot Roast is also super simple to make and savory.
How to cook instant pot short ribs in red wine
Adding wine to instant pot short beef ribs is a great way to add more flavor to the dish! Use a splash of dry red wine suitable for drinking, such as Pinot Noir, Merlot, or Cabernet.
Why are my ribs tough in the Instant Pot?
Usually, the ribs turn out tough if they are too large or too thick and the cooking time just isn't enough. The trick is to buy racks that weigh about three pounds each; cut the slab in half before placing it into the instant pot.
How do you get fall off the bone ribs?
To make your ribs fall off the bone, allow the meat to sit in the instant pot while it naturally releases the pressure, which is about 30 minutes after the cooking is done.
Is it better to slow cook or pressure cook ribs?
It all depends on how much time you have. Beef ribs are thicker and take longer to cook. Typically, it takes an hour in an instant pot and up to six hours in the slow cooker.
Do you have to brown short ribs?
There is no rule that says you must brown short ribs. However, browning takes a few minutes and helps add rich flavor to instant pot short ribs!
How many short ribs per person should I plan on?
It depends on the weight and size of the short ribs. Generally, it is recommended to plan 1 to 3 short beef ribs per person. Anyway, everyone loves leftovers!
How I serve these braised Instant Pot short ribs:
- Air Fryer Corn on the Cobb
- Gluten-Free Biscuits
- Lemon Wok Asparagus
- Air Fryer Green Beans
- Cheesy Potatoes
- Gluten Free Green Bean Casserole
For dessert we recommend pairing this beef short rib dinner with Black Raspberry Ice Cream. If you're looking for something else, this gluten free tiramisu is lovely as well.
If you make this instant pot beef ribs recipe, please stop back by and let me know what you thought! You can leave a starred rating and a comment below.
Instant Pot Beef Short Ribs - Easy Pressure Cooker Ribs!
Tender and fall-of-the-bone good, these Instant Pot Beef Short Ribs are going to be a new favorite. It's the best pressure cooker beef short ribs recipe, in my opinion.
- 1 teaspoon rosemary
- 1 teaspoon onion salt
- ½ teaspoon paprika
- ½ teaspoon ground pepper
- ½ teaspoon sage
- 2 lbs. beef short rib
- 2 tablespoons high temperature oil
- 1 6oz can tomato paste
- 1 and ½ cups water or broth
- ¼ cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon unsweetened cocoa powder
- 6 cloves garlic, whole
- Mix the first five ingredients (the spices) and rub on the outside of the beef short rib; set aside.
- Set your instant pot to sauté.
- Drizzle oil into instant pot.
- Using tongs, lower short ribs into Instant Pot.
- Sear all sides.
- Remove short ribs; set aside.
- Add tomato paste, water, balsamic, Dijon mustard, cocoa, and garlic to the Instant Pot and mix with a spoon until combined.
- Add short ribs.
- Place lid on Instant Pot and lock into place.
- Make sure your steam vent is turned to closed.
- Turn the settings to "Pressure Cooker", and set the timer for 40 minutes.
- Once the 40 minutes are up, let the Instant Pot sit for 10 minutes.
- Carefully press the pressure release valve.
- Once all the pressure is released, unlock the lid.
- Spoon sauce over each piece of beef short rib and serve warm.
Please note that the nutritional information may not be accurate. It depends on how many short rib you make, and how big they are. Also, how much sauce you drizzle over the short ribs plays into the total nutritional count.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.
Instant Pot Ultra 6 Qt 10-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Yogurt Maker, Cake Maker, Egg Cooker, Sauté, Steamer, Warmer, and Sterilizer
2 Pack Black Kitchen Tongs, Premium Silicone BPA Free Non-Stick Stainless Steel BBQ Cooking Grilling Locking Food Tongs, 9-Inch & 12-Inch
Premium Stainless Steel Salt and Pepper Grinder Set of 2 - Adjustable Ceramic Sea Salt Grinder & Pepper Grinder - Tall Glass Salt and Pepper Shakers - Pepper Mill & Salt Mill with Free Funnel & EBook
Serving Size:2 short ribs
Amount Per Serving: Calories: 557Total Fat: 39gSaturated Fat: 16gTrans Fat: 2gUnsaturated Fat: 23gCholesterol: 151mgSodium: 563mgCarbohydrates: 11gFiber: 2gSugar: 7gProtein: 40g
Linda C Richardson
Do you put the ribs right in the pot with the juices or on a rack?
After you mix the sauce ingredients you add the short ribs straight into the instant pot with the sauce.
I made these last night, from frozen. Added 8 minutes to suggested time and cooked them on high. They were very good. I did not have dijon mustard so substituted mustard seasoning instead. This will be my go to recipe; however, I will adjust the seasonings a bit.
I have a new instant pot so ran into a few problems. I got the burn error message because the tomato paste stuck to the bottom. Next time, I will turn off saute before adding the sauce ingredients and adjust the amount of liquid.
Highly recommend, bookmarked and shared with my friends. Much better than another short rib recipe I've tried. Will also make great short rib taco recipe..yum.
If you are on the fence give it a try.
Thanks so much!!
I am so glad you like these short ribs. They are a favorite of ours. Thank you for stopping by.
Great recipe - I didn’t have cocoa. Like all things insta - you can adjust here and there and of course it turns out awesome.
I used the water (actually beef broth I made) to deglaze the pot after searing. I find deglazing helps with avoiding burn notices.
Between instapot and my airfryer i may never use my stove again .
Thank you for the awesome recipe !
what did you use instead of cocoa, if anything?
You can leave it out if you like.
Hi Chrystal, I made this last night. Doubled the recipe but used boneless rib fingers instead. I do not have an instant pot but I used my pressure cooker instead. The meat came out super tender and the sauce was delicious. I think that the cocoa powder makes the dish! There is an added umami that would not be there otherwise.
Having said that, I too had burning on the bottom of my pot that took extra work to clean. I think it was a combination of the tomato paste, balsamic vinegar, and possibly cocoa that made it burn and stick to the bottom and you know that once you have the lid on the pressure cooker, there's no way that you can stir while it is cooking!
I personally have never had it burn in my Instant Pot (I have the Ultra). It may be the temperature difference with the pressure that you have with your pressure cooker. Next time, add a 1/2 cup of water or beef broth, or 3/4 of a cup if you double it again.
So sorry to hear that it burned on the bottom.
I love the idea of this recipe! My finished ribs were a little tough + chewy. I followed the above to a T. Any ideas? Would love to try again and get the same tenderness all other reviews are raving about. Thank you!
I'm not sure why yours would be tough. What type of an instant pot do you have? Did you cook from fresh or frozen? It could also be the beef short ribs you used in the recipe. I'll try to help you figure it out.
Is the cooking time for frozen or thawed?? I have thawed ribs.
Do you mince the garlic?
We add the cloves whole to this recipe 🙂 You can mince it if you like.
Can you use fresh herbs?
Yes, we often like to use fresh herbs.
Hi, I was preparing to make this recipe but realized I accidentally bought the Flanken style cut short ribs instead of the English cut (which looks like you used in this recipe). I don't want to have to go to the grocery store again. Do you know if I could still make this recipe but adjust the cook time to say 20 min instead? Thanks!
Flaken style shortribs are usually much thinner. For 1 - 2.5 lbs of flaken short ribs I would cook them for 6 minutes and let them naturally release for 10-15 minutes.
Great, thank you so much!
Hi there! I can't have tomato sauce - I follow the AIP protocol - is there a substitute you can help me with? Thank you!
Wine isn't strictly prohibited, if you can do wine, you can add 1/2 cup more of broth and 1/2 cup of red wine. If you can't do wine, add 1/2 cup more broth and 1/4 cup of cooking sherry.
Hi, I'm cooking this recipe as I type! It's the first time I've used my Insta Pot.
I noticed you stated "Turn the settings to pressure cooker"and "slow release".
What setting is "slow release"? I've googled it but to no avail. Is that the same as "natural release"? Are you talking about the valve & not a button?
Welp, I'll let you know how they turn out!
Yes, I just updated the instructions to be more clear. After they cook, let them sit for 10 minutes, then press the release valve. So sorry for the confusion.
Thanks so much! They turned out amazing! I will definitely be making them again.
Ah, I'm so glad Kat. Thank you for letting me know.
I did not use the cocoa; will this have much effect on this.
Some prefer it without cocoa 🙂 Enjoy!
My instapot (which I have only used a handful of times) has a setting for low pressure or high pressure. Not sure which I should be using for this recipe, but I’m going to try low in hopes this helps them not be tough.
Low pressure should be fine but you might need to cook them a bit longer.
I'm doing a "Chopped" cooking challenge with my family that requires using both bourbon and cocoa. I want to make braised short ribs in my IP and am trying to find a recipe that combines both the cocoa and bourbon. I've seen the cocoa used both as a rub (in one recipe with ground coffee and brown sugar, too) and just added to the sauce to bring out flavors. I'm thinking of deglazing the pot with bourbon after browning the cocoa-rubbed short ribs, but wondering if you have any thoughts about substituting bourbon for the balsamic and tomato paste here. I may have to experiment without the short ribs - since I don't want to take a chance on ruining them - unless you or your readers have experience with this combination.
I haven't used bourbon in this recipe, but I do think you can use it in place of the vinegar. You could still add the tomato paste, and maybe a touch of brown sugar. Best of luck during your family chopped contest.
Delicious! Big hit for dinner tonight! I used frozen boneless chuck ribs from our Texas grocery store, H-E-B.
After I seared the ribs, I removed them & deglazed the pot with a small amount of water before I added all the ingredients into the pot. I also stirred the cocoa into the balsamic vinegar and water, before adding to the pot. It didn’t mix in well, but it may have helped a little. Once that liquid was in the pot, I stirred in the tomato paste until it dissolved. I added another 1/4 cup of water, just to be sure it wouldn’t burn. I only cooked these skinny ribs for 20 minutes & NPR for 5 minutes. They were tender and yummy. I would probably add 3- 5 more minutes to cook time so ribs would melt in your mouth, but since I had a different cut of meat that was frozen, I had to experiment. Sauce is very flavorful! Bravo!
I am so glad you liked them. I'll have to try boneless chuck ribs with this recipe sometime. Beef short ribs have been harder to find lately. Thanks for sharing!
I want to try making this beef short ribs recipe. You don't mention anywhere if the beef short ribs are bone in or bone out. So are the beef short ribs in your recipe bone in or bone out?
thanks so much!
You're right! I'm not sure how I didn't mention that I use bone in. Thanks for the catch. You can use either though.
I just made this recipe exactly as instructed and it was far too vinegary for me. Are you sure it calls for 1/2 cup vinegar, or was that a typo? All I could taste was the vinegar. Also, I opened the lid and the meat was completely submerged in this vinegary thin soupy liquid with an inch of oil floating on top. Just don’t know what went wrong.
Yes, 1/2 cup vinegar is correct. You can reduce it to 1/4 cup next time if you felt it was too strong.
I’m wondering how critical the cocoa is? The rest of the recipe looks delish, but I’m allergic to cocoa/chocolate/caffeine! Yes, I know it stinks!
Hoping to make these, this week!
You can leave the cocoa out completely. You can also add additional spices. Rosemary and sage are fantastic in this recipe.
What pressure should the pot be on i have it on high it doesn't state this tho so wondering thank you
It says "Pressure cook" which is a high pressure. If your IP doesn't have that button, you can use manual or meat.
I forgot to ask about fresh rosemary & sage as I have those growing, in my garden.
Can I substitute making the sauce with barbecue sauce? Or should I still make it and just add barbecue sauce at the end?
You can use BBQ sauce. I'd add 1/2 cup of water or broth as well, because of how thick it is.
DAWN K WALLANT
This is great! I am a new Instant pot user--the meat literally fell off the bone! Tasty and delicious! I've never been a fan of the slow cooker--I have always detected an undertone quality/taste that I've never been able to tolerate. I think the pressure cooking avoids that chemical reaction that occurs in the all-day slow cooking process. I am a very experienced traditional cook as well as adventurous. The only thing I'd adjust in the recipe -- and I know it's needed to assist in tenderizing--is a bit less of the tomato paste--maybe half of a can? Anyway, thanks so much for this and I look forward to more recipes from you! Also just signed up for your newsletter.
Hannah J Parrish
You can cook frozen meat in a crockpot as long as your crockpot gets up to temperature and stays there for at least 4 hours. There are recipes out there!
If you have frozen, are you still searing them before hand?
Great question, I don't sear them if they are frozen.
I tossed 2.58 lbs FROZEN Bison Short Ribs (bone-in weight) into my Instant Pot with 2 cups Water. Pressure Cooked on High for 60 Minutes with Natural Release. They came out perfect! Falling off the bone and delicious! The Broth that was created was super hearty, fatty, and yummy!
Thank you for the inspiration and guidance!
You are very welcome.
I needed a new instant pot recipe to make, and this one did not disappoint! The sauce was so good with mashed potatoes. I'll be making this one often I think.
I headed out to the grocery today planning to make this tonight. Naturally, not a short rib to be found in my town. Fingers crossed that a chuck roast cut into rib-like chunks will turn out as a sub!
I'm would like to make it for a larger crowd. I was going to make 7lbs (thawed) in the insta pot. How much more would that increase the cooking time?
I would cook 7 lbs of short ribs for 65 minutes and do a natural release.
This recipe looks great and I plan to try it today. I have to say the bok choy in the picture look amazing too. Can we get the recipe for that too. I'd like to try it with the short ribs!
We cleaned and trimmed the bok choy and sautéed it over low heat with some butter and garlic until the leaves started to wilt 🙂
I'm not a fan of sage, can i leave it out?
Yes, you can leave it out.
what would the cook time be for 2lbs of thawed boneless short ribs?
Hi Abigail! Boneless ribs take about the same amount of time as the bone-in ones. Let me know how you like the recipe when you're finished!
If you use bison short ribs does that change the time in the instant pot
I have not tried this, but bison short ribs are generally leaner. I would suggest you reduce the time and then check it, and then if it is not done cook it for a bit longer. I hope this helps a bit.