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.

Beef Short Ribs are the perfect comfort food. This Short Ribs Recipe is cooked in no time and the depth of flavor is amazing!

Instant Pot Beef Short Ribs on a round white plate over mashed potatoes and carrots.

Why You Must Make Pressure Cooker Ribs

I’m not sure I have much authority as an expert. I’ve cooked a whole chicken and some short ribs in my pressure cooker. I’m certainly light-years behind the average American who owns an Instant Pot.

  • The Instant Pot makes speedy work of cooking your ribs.
  • And as all the steam is locked in the pressure cooker, so is the flavor!! Plus the ribs stay moist and are super tender.
  • If your IP is gathering dust in a closet, this is a recipe that’s worth digging it out. Plus, in the summer, this method won’t heat up your kitchen!

Reader Endorsement:

From Cathie who commented on Pinterest: I tried it! It came out Excellent!! Thank you for sharing this delicious recipe! I did use Montreal Steak Seasoning instead of salt and pepper. Don’t miss her comment to use a good quality wine!

Instant Pot Beef Short Ribs on a white plate with mashed potatoes.

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. I recommend this Instant Pot Short Ribs Recipe as it got rave reviews from my family! Hunt down some meaty beef short ribs and give this recipe a try.

Instant Pot Tips

These Instant Pot beef short ribs were darn tasty, I must have done something right! An Instant Pot is a modern-day pressure cooker with expanded functions from the one your grandmother or maybe even your mother used.

  • Typically, the cooking 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 crockpot, 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. 
  • PRO-Tip: Searing your beef before pressure cooking incites the Maillard reaction, adding the savory umami, the 5th sense of taste.
  • PRO-Tip: 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.
  • PRO-Tip: 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 your IP over ⅔ 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!
Instant Pot Beef Short Ribs on a round white plate garnished with rosemary.

Frequently Asked Questions

What Are the Advantages of Using an Instant Pot or Pressure Cooker?

The build-up of pressure in the instant pot creates steam that cooks the food at very high temperatures along with reducing the cooking time by as much as ⅔ of the traditional method. It also locks in flavor by keeping all the steam inside the pot while cooking. By preventing the steam from escaping, the pressure cooker helps maintain the food’s nutritional value.

What Are the Best Uses for an Instant Pot?

Pressure cookers are best for dishes normally cooked with moist heat like soups, stews, tougher cuts of meat, artichokes, and steamed puddings.

More Instant Pot Recipes and Advice:

Stay in touch through social media @ InstagramFacebook, and Pinterest. Don’t forget to tag me when you try one of my recipes! And if you love the results, please give it a 5-star rating in the recipe card.

A plate of food, with Beef Short Ribs over potatoes

Instant Pot Beef Short Ribs Recipe

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Yield 6

This is my debut Instant Pot recipe: tender, delicious fall off the bone Instant Pot Beef Short Ribs.


  • 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


  1. Preheat the Instant Pot to the "Saute" option.
  2. Season your short ribs well with salt and pepper. I always use Kosher salt.
  3. 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, for about 5 minutes. You may need to do this in batches depending on the size of your ribs.
  4. When the meat is browned, remove it on a plate and reduce the heat to medium.
  5. Add the onions, shallots, garlic cloves, and carrots to the pot and cook until soft, about 5 minutes.
  6. 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.
  7. 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.
  8. 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.
  9. 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, for about 5 more minutes. Taste and add more salt and pepper if needed. Sprinkle with thyme leaves.
  10. Serve the ribs, vegetables, and sauce over mashed potatoes, polenta, or your favorite noodles.


Adapted from Cook's Illustrated Pressure Cooker Cookbook.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 997Total Fat: 69gSaturated Fat: 30gTrans Fat: 4gUnsaturated Fat: 38gCholesterol: 303mgSodium: 482mgCarbohydrates: 10gFiber: 2gSugar: 5gProtein: 78g


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