Instant Pot Short Ribs
User Reviews
5
1,022 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
1 hr 30 mins
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Total Time
1 hr 40 mins
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Servings
4 - 6
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Calories
345 kcal
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Course
Main Course, Dinner
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Cuisine
American
Instant Pot Short Ribs
Report
Instant Pot Short Ribs are seared then pressure-cooked with aromatic vegetables, red wine, and a flavorful sauce combining balsamic vinegar, brown sugar, soy, and fish sauce. The method tenderizes the ribs, resulting in richly sauced meat that is perfect with mashed potatoes or vegetables.
Description
The Instant Pot Short Ribs recipe starts by browning bone-in short ribs seasoned with salt and pepper, then sautéing onions, garlic, carrots, celery, and herbs in the same pot. Red wine is added to deglaze and lift browned bits, adding depth to the sauce. Combined with chicken stock, balsamic vinegar, brown sugar, soy sauce, and fish sauce, the ribs pressure cook until tender in a richly flavored broth.
After cooking, the sauce is thickened with a cornstarch slurry, creating a glossy, slightly sweet and savory glaze that clings to the meat. The ribs become fork-tender with deep flavors from the slow-infused aromatics and acid balancing from vinegar and wine.
Optional mashed potatoes made from russet potatoes, milk, and butter provide a creamy side to soak up the sauce. This dish suits hearty dinners where tender, flavorful short ribs are the main focus.
The recipe suggests adjusting brown sugar amounts to taste for sweetness balance. Browning ribs in batches prevents overcrowding and promotes better searing.
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Ingredients
- 6 - 10 pieces (1116g) short ribs 1.5 - 2 inches thick, bone-in
- 6 cloves garlic , crushed and chopped
- 2 (300g) onion sliced, small
- 2 (170g) carrot chopped, medium
- 2 ribs (90g) celery , chopped
- ½ cup (125ml) red wine Cabernet Sauvignon
- ½ cup (125ml) chicken stock unsalted or good quality beef broth
- 2 tablespoons (30ml) balsamic vinegar
- 1 - 1.5 tablespoon (14-21g) brown sugar
- 1 tablespoon (15ml) soy sauce regular
- 1 tablespoon (15ml) fish sauce
- 1 tablespoon (15ml) olive oil
- 2 bay leaf
- A pinch thyme dried
- salt kosher salt, to taste; ground black pepper, to taste
- black pepper kosher salt, to taste; ground black pepper, to taste
Thickener:
- 2.5 tablespoons (22.5g) cornstarch
- 3 tablespoons (45ml) water cold
Mashed Potatoes (Optional):
- 3 - 4 russet potato halved
- 100 ml milk whole
- 1 - 2 tablespoons (14g - 28g) butter unsalted
Instructions
- 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.
- 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).
- Saute Veggies & Spices: Add in chopped carrots, celery, a pinch of dried thyme, and 2 bay leaves, then saute for 2 minutes.
- 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.
- 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
- 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.
- 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).
- 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!
Equipments used:
Notes
- Adjust brown sugar from 1 to 1.5 tablespoons according to preferred sweetness.
- Brown short ribs in batches to avoid overcrowding and ensure good sear.
- Optional mashed potatoes provide a creamy side that complements the rich sauce.
Nutrition Information
Show Details
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%)
Nutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 345 kcal
% 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.
Genuine Reviews
User Reviews
Overall Rating
5
1,022 reviews
Excellent
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