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5.0 from 6 votes

Korean Instant Pot Short Ribs (Galbi Jjim)

This Instant Pot short ribs recipe helps you create authentic Korean flavors with fork-tender braised beef swimming in a savory yet sweet and fruity sauce. It’s perfect for any night of the week! {Gluten-Free Adaptable}

To make the dish gluten-free, use tamari instead of soy sauce.

Prep Time
30 mins
Cook Time
30 mins
Additional Time
25 mins
Total Time
1 hr 50 mins
Servings: 6 to 8 servings
Calories: 300 kcal
Course: Main Course
Cuisine: Korean

Ingredients

  • 3 lbs (1.4 kg) beef short ribs
Sauce:
  • 1/2 Asian pear , chopped (or 1 small red apple)
  • 1/2 onion , chopped
  • 8 cloves garlic
  • 1 " (2.5 cm) ginger , sliced
  • 1/2 cup soy sauce
  • 1/3 cup sugar
  • 1/4 cup soju (or sake, or mirin)
  • 1 teaspoon black pepper
Optional:
  • 2 carrots , peeled & trimmed into 1-inch ovals
  • 1/2 daikon , peeled & trimmed into 1-inch ovals

Instructions

    Cup of Yum
  1. Cover the short ribs with cold water and allow them to soak, 20 minutes to a few hours. Bring a pot of water, enough to cover the short ribs, to a boil. Once the water begins to boil, rinse the soaked meat off and add it into the pot. Bring the pot back to a boil and then boil the meat for 5 minutes.
  2. Strain the short ribs off (reserving some of the resulting stock for later just in case) and rinse them to remove any residue and to cool them down. If any piece has a large amount of excess fat on it, you can trim that off now. Add them to the Instant Pot.
  3. Combine all the sauce ingredients in a blender and blend on high until the sauce is as smooth as possible. Pour the sauce over the short ribs and seal the Instant Pot. (*Footnote 1 - If you add the sauce and it doesn’t cover enough of the meat, you can add some of the blanching stock to increase the liquid level) Set to pressure cook for 45 minutes, and allow it to do the natural release for 15 minutes once done.
  4. At this point the short ribs are are ready to serve, but you can also take some additional steps to thicken the sauce and add vegetables:
  5. Remove the short ribs from the pot and cover them with foil.
  6. Add the vegetables (if desired) into the pot and turn on the saute function.
  7. Cook the sauce down, stirring occasionally, until your desired consistency is reached and the vegetables are fully cooked, 10 minutes for a crunchy texture or 12 minutes for a softer texture.
  8. Put the short ribs back into the pot and toss them until fully coated with the sauce.

Nutrition Information

Serving 1serving Calories 300kcal (15%) Carbohydrates 16.9g (6%) Protein 33.8g (68%) Fat 10.3g (16%) Saturated Fat 3.9g (20%) Cholesterol 103mg (34%) Sodium 734mg (31%) Potassium 484mg (14%) Fiber 0.9g (4%) Sugar 12.1g (24%) Calcium 30mg (3%) Iron 3mg (17%)

Nutrition Facts

Serving: 6to 8 servings

Amount Per Serving

Calories 300

% Daily Value*

Serving 1serving
Calories 300kcal 15%
Carbohydrates 16.9g 6%
Protein 33.8g 68%
Fat 10.3g 16%
Saturated Fat 3.9g 20%
Cholesterol 103mg 34%
Sodium 734mg 31%
Potassium 484mg 10%
Fiber 0.9g 4%
Sugar 12.1g 24%
Calcium 30mg 3%
Iron 3mg 17%

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