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A plate of food, with Beef Short Ribs over potatoes

Instant Pot Beef Short Ribs

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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 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

Instant Pot Beef Short Ribs Recipe

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!

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 IP 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. 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!
Instant Pot Beef Short Ribs on a round white plate garnished with rosemary
  • 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:

A plate of food, with Beef Short Ribs over potatoes

The Recipe: 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


  • 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.

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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28 comments on “Instant Pot Beef Short Ribs”

  1. You can defrost them very quickly by putting them in a Ziploc bag, press the air out, submerge them in a bowl of cold water and run a trickle of cold water over them. You may have to set something on them to keep them submerged. I’ll bet it will only take 20-30 minutes to defrost. Maybe less.

  2. I made this last night and my family LOVED them. The flavor was incredible and I found them very easy to make. I made mashed potatoes to go with it and I did add some corn starch to thicken the sauce. I’m definitely making this again.

  3. You can never go wrong serving this for supper!

  4. The meat comes out so tender and flavorful!

  5. Fall apart tender and so simple!

  6. I just love short ribs so I was so excited to make this! It is fabulous! I love the addition of balsamic vinegar!

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