Instant Pot Short Ribs
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
4 servings
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Calories
308 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Short Ribs
Description
Instant Pot Short Ribs begin with sautéing chopped carrots and diced onions in olive oil to soften and build flavor. The beef short ribs are patted dry, seasoned with sea salt and black pepper, then browned on both sides in the pot. Once seared, tomato paste, beef broth, and pomegranate juice are added before sealing the Instant Pot for pressure cooking.
The ribs cook under pressure for 45 minutes, followed by a natural pressure release period, ensuring the meat becomes tender while retaining moisture. After cooking, some cooking liquid is removed and combined with tapioca flour to create a slurry which is added back to the pot and stirred over sauté heat to thicken the sauce, resulting in a glossy, rich coating.
This dish pairs well with the cooked carrots from the pot. Pomegranate juice adds fruit-forward acidity, balanced by richness from the beef and sauce. Bone-in short ribs are recommended for enhanced flavor. Leftovers store well refrigerated for up to 5 days or frozen for 2 months.
Ingredients
- 2 tbsp olive oil
- 3 carrot chopped, large
- 1 yellow onion finely diced
- 4 beef short ribs
- ½ tsp salt sea salt
- ½ tsp black pepper
- 2 tbsp tomato paste
- 1 cup beef broth
- ⅔ cup pomegranate juice or red wine
- 2 tbsp tapioca flour or cornstarch
Instructions
- First, turn Instant Pot on and press the Sauté setting. Add in olive oil. Once oil is hot, add in onions and carrots. Cook for 3 minutes, stirring occasionally to prevent burning. Remove veggies from pot.
- Pat dry short ribs with paper towels. Season on both sides with sea salt and pepper. If needed, add another drizzle of olive oil to the pot. Add short ribs to pot. Brown for 2 minutes on each side.
- Add in all remaining ingredients except tapioca flour. Stir to combine. Press cancel.
- Secure lid on top. Set top valve to Seal. Press the Pressure Cook button. Set timer for 45 minutes.
- Once timer goes off, allow pot to naturally release pressure for 15 minutes. Then, carefully turn valve to Vent. Release remaining pressure.
- Press Sauté. Remove ¼ cup of the liquid from the pot to a small bowl. Stir in tapioca flour.
- Then, pour this slurry back into the pot. Stir until sauce has thickened.
- Finally, serve short ribs and carrots!
Notes
- Use bone-in short ribs for more flavorful results.
- Pomegranate juice or red wine both work well; substitute extra beef broth if needed.
- Prepare tapioca flour slurry to thicken sauce, stirring until reaching desired consistency.
- Store leftovers refrigerated for up to 5 days or freeze for up to 2 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 18g | 6% |
| Protein | 20g | 40% |
| Fat | 29g | 45% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 1mg | 0% |
| Sodium | 614mg | 26% |
| Potassium | 397mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 7767IU | 155% |
| Vitamin C | 7mg | 8% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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