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Instant Pot Short Ribs

Make these Juicy Melt-in-Your-Mouth Instant Pot Short Ribs that will impress your guests! Fall-Off-the-Bone Tender Red Wine Braised Beef Short Ribs, soaked with deliciously sweet-savory-umami flavors. Paired with buttery mashed potatoes cooked in the same pot.

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 40 mins
Servings: 4 - 6
Calories: 345 kcal
Course: Main Course , Dinner
Cuisine: American

Ingredients

  • 6 - 10 pieces (1116g) bone-in short ribs (1.5 - 2 inches thick)
  • 6 cloves garlic , crushed and chopped
  • 2 (300g) small onions , sliced
  • 2 (170g) medium carrots , chopped
  • 2 ribs (90g) celery , chopped
  • ½ cup (125ml) red wine (Cabernet Sauvignon)
  • ½ cup (125ml) unsalted chicken stock or good quality beef broth
  • 2 tablespoons (30ml) balsamic vinegar
  • 1 - 1.5 tablespoon (14-21g) brown sugar
  • 1 tablespoon (15ml) Regular soy sauce
  • 1 tablespoon (15ml) fish sauce
  • 1 tablespoon (15ml) olive oil
  • 2 bay leaves
  • A pinch dried thyme
  • Kosher salt and Ground black pepper to Taste
Thickener:
  • 2.5 tablespoons (22.5g) cornstarch
  • 3 tablespoons (45ml) cold water
Mashed Potatoes (Optional):
  • 3 - 4 Russet potatoes , halved
  • 100 ml whole milk
  • 1 - 2 tablespoons (14g - 28g) unsalted butter

Instructions

    Cup of Yum
  1. Brown Short Ribs in Instant Pot: Heat up Instant Pot using Sauté More. Wait until it says HOT (prevents short ribs from sticking to the pot). Add 1 tbsp (15ml) olive oil in Instant Pot. Season one side generously with salt and black pepper. Add in 5 pieces of short ribs, then brown each side for 4 minutes. While one side is browning, season the other side with more salt and black pepper.*Pro Tip: Avoid overcrowding by browning short ribs in batches.
  2. Saute Onion & Garlic: Set aside the browned short ribs. Add in sliced onions, and saute until soften (~ 3 minutes). Add in chopped garlic, and saute until fragrant (~30 seconds).
  3. Saute Veggies & Spices: Add in chopped carrots, celery, a pinch of dried thyme, and 2 bay leaves, then saute for 2 minutes.
  4. Deglaze Instant Pot: Pour ½ cup (125ml) red wine in Instant Pot and deglaze by scrubbing the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix. Let the wine simmer for a minute to allow some of the alcohol to evaporate.
  5. Pressure Cook Short Ribs: Add 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) fish sauce, 1-1.5 tbsp (14-21g) brown sugar, 2 tbsp (30ml) balsamic vinegar, and ½ cup (125ml) unsalted chicken stock in Instant Pot. Carefully add in browned short ribs + meat juice.If you are making mashed potatoes: Cut 3 - 4 potatoes in half, then place them in a stainless steel bowl. Layer the bowl on top of the short ribs. Then, pressure cook:-With Potatoes: High Pressure 42 minutes + Natural Release 15 minutes-No Potatoes: High Pressure 45 minutes + Natural Release 15 minutes
  6. Optional - Make Mashed Potatoes: Drain & transfer the potatoes to a larger mixing bowl. Mash the potatoes with a potato masher. Mix in 100ml whole milk and 1 – 2 tbsp (14g -28g) unsalted butter. Season to taste with salt & pepper.
  7. Thicken & Seasonings: Carefully set aside the short ribs. Mix 2.5 tbsp (22.5g) cornstarch and 3 tbsp (45ml) cold water together in a small mixing bowl. Bring the sauce to a simmer and add the cornstarch mixture one third at a time to thicken the red wine sauce until desired thickness. Taste and season with more salt, black pepper, and brown sugar if necessary (For reference: we added 3 large pinches of salt).
  8. Serve Short Ribs: Carefully place the short ribs back in the sauce to keep them hot. Serve & be prepared for your guests to beg for more of this deliciously beautiful creation!

Notes

  • Brown Sugar: be sure to adjust the sweetness level to your taste. Use 1 tbsp (14g) brown sugar for less sweet; 1.5 tbsp (21g) brown sugar if you enjoy a sweeter sauce.
  • Rate Amy + Jacky's Recipe: If you've tried our recipe, rate the recipe in the Comments section. Thank you!

Nutrition Information

Calories 345kcal (17%) Carbohydrates 16g (5%) Protein 27g (54%) Fat 16g (25%) Saturated Fat 6g (30%) Cholesterol 80mg (27%) Sodium 534mg (22%) Potassium 762mg (22%) Fiber 1g (4%) Sugar 7g (14%) Vitamin A 4800IU (96%) Vitamin C 6.8mg (8%) Calcium 46mg (5%) Iron 3.4mg (19%)

Nutrition Facts

Serving: 4- 6

Amount Per Serving

Calories 345

% Daily Value*

Calories 345kcal 17%
Carbohydrates 16g 5%
Protein 27g 54%
Fat 16g 25%
Saturated Fat 6g 30%
Cholesterol 80mg 27%
Sodium 534mg 22%
Potassium 762mg 16%
Fiber 1g 4%
Sugar 7g 14%
Vitamin A 4800IU 96%
Vitamin C 6.8mg 8%
Calcium 46mg 5%
Iron 3.4mg 19%

* Percent Daily Values are based on a 2,000 calorie diet.