I bit the bullet on Black Friday and ordered an Instant Pot. The second goal was to actually use it, and with my friends raving about IP ribs, my debut recipe was these tender, fall off the bone Instant Pot Beef Short Ribs.
Instant Pot Beef Short Ribs
I’m not sure I have much authority as an expert. I’ve cooked a whole chicken and some short ribs. I’m certainly light years behind the average American who owns an Instant Pot. I keep up with the latest news by spending every other Friday morning with my well read, well informed knitting group (no I can’t knit, but I bring food so I don’t get expelled).
Last spring, the discussion turned to Instant Pots and ribs. Hearing that there was a delicious, speedy way to make baby back ribs piqued my interest, but not enough for me to jump on the IP bandwagon. But a Black Friday sale reeled me in, and I tried another type of ribs, these meaty Instant Pot Short Ribs!
Using Your Instant Pot
One of my friends has a blog dedicated to IPs, so check out her tips and advice for getting started with your Instant Pot. Please share your favorite recipes or tips in the comments! I’d love to fix some tried and true recipes.
Instant Pot Tips
These Instant Pot beef short ribs were darn tasty, I must have done something right! An IP is a modern day pressure cooker with expanded functions from the one your grandmother or maybe even your mother used.
- Typically, the cook time listed in an IP recipe is the time the dish is cooked under pressure. It does not include searing time, bringing the IP to pressure time, and releasing pressure time.
- Unlike a crock pot, the flavors are sealed in while cooking with an Instant Pot. Therefore, the juices are extremely flavorful and the added pressure speeds up the cooking time.
- Make sure you seal your vent before starting the timed cooking. And I like to allow a natural release after the cooking time before opening the vent. Do not open the lid when it’s in the Manual or Pressure Mode.
- The saute capability saves you from having to brown meats or saute vegetables in another pan before adding them to the IP. It can all be done in the IP before you pressure cook.
- You must have some liquid in the IP when you bring it up to pressure, at least a cup. But you also don’t want to have too much liquid which will dilute the flavors. Do not fill IP over 2/3 full.
- One of the perks of an IP is that you can use frozen meats. You’ll need to extend your cooking time, though. Also bone-in meats (like these ribs) will take longer to cook and tenderize compared with boneless.
- Consider purchasing a second Instant Pot Sealing Ring for use with your IP. Because these rings collect food odors, you won’t want to make a dessert with an IP that is emitting an aroma of onions!
Used to Make This Recipe:
- Instant Pot (still the hot new appliance for home cooks)
- OXO tongs (I use these to flip the ribs as I’m searing)
- Cutting Board (I like to have one on hand for fruit and vegetables and another for raw meat. Dishwasher safe is a huge bonus)
More Instant Pot Recipes and Advice:
- Instant Pot Taco Soup from Oh, Sweet Basil
- Instant Pot Baked Potatoes from A Mind Full Mom
- Instant Pot Corn Chowder with Bacon Recipe from Crunchy, Creamy, Sweet
- How to Cook Frozen Chicken in Instant Pot from Living Locurto
- Instant Pot Sweet Potatoes from Rachel Cooks
- How to Use an Instant Pot without Freaking Out from Food Pleasure and Health
- Instant Pot Hard Boiled Eggs from That Skinny Chick Can Bake
Instant Pot Beef Short Ribs
This is my debut Instant Pot recipe: tender, delicious fall off the bone Instant Pot Beef Short Ribs.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 6
- Category: Entree, Beef
- Method: Instant Pot
- Cuisine: American
- 4 pounds bone-in beef short ribs
- 1 large onion, chopped
- 2 shallots, minced
- 3 cloves garlic, minced
- 3 large carrots, chopped
- 1 sprig of rosemary
- 2 sprigs of thyme, leaves removed
- 1 cup of good quality red wine
- 1 cup chicken broth
- 3 tablespoons balsamic vinegar
- Kosher salt to taste
- Freshly ground black pepper, to taste
Preheat the Instant Pot to the “Saute” option.
Season your short ribs really, really well with salt and pepper. I always use Kosher salt.
Add a tablespoon or so of olive oil and place the ribs in the IP to sear. Don’t move for 6-8 minutes, then flip to let the other side brown, about 5 minutes. You may need to do this in batches depending on the size of your ribs.
When the meat is browned, remove it on a plate and reduce the heat to medium.
Add the onions, shallots, garlic cloves and carrots to the pot and cook until soft, about 5 minutes.
Add in the red wine deglaze the pan by scraping up any brown bits from the bottom of the pan, then add the broth and balsamic vinegar. Add back the short ribs and any juices on the plate along with the rosemary.
Seal the Instant pot by setting the IP valve to the SEAL position. Press the STEW option and set the manual time to 45 minutes on high pressure for boneless ribs and 55 minutes for bone in ribs.
When the cooking time is finished the IP will go into the KEEP WARM setting for 15 minutes. After that time, you can move the vent into the VENTING position and let any steam release.
After the steam is released, you can remove the lid. Remove the ribs to a serving platter. Skim any excess fat from the top of the liquid left in the IP. Return the IP to SAUTE and let the juices boil, reduce and concentrate, about 5 more minutes. Taste and add more salt and pepper if needed. Sprinkle with thyme leaves.
Serve the ribs, vegetables, and sauce over mashed potatoes, polenta or your favorite noodles.
- Calories: 1262kcal
- Sugar: 6g
- Sodium: 1070mg
- Fat: 110g
- Saturated Fat: 48g
- Trans Fat: 0
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 46g
- Cholesterol: 231mg