Electric Pressure Cooker Short Ribs

Electric Pressure Cooker Short Ribs
  • PREP TIME
    10 mins
  • COOK TIME
    1 hrs
  • TOTAL TIME
    1 hrs 25 mins
  • SERVING
    8 People
  • VIEWS
    12

Transform humble beef short ribs into a symphony of flavor with this incredibly easy pressure cooker recipe. The magic of the Instant Pot delivers fall-off-the-bone tenderness and a rich, savory sauce in record time. Get ready for a deeply satisfying meal that's perfect for a weeknight indulgence or a weekend gathering.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    12 g
  • Cholesterol
    58 mg
  • Fiber
    2 g
  • Protein
    16 g
  • Saturated Fat
    12 g
  • Sodium
    725 mg
  • Sugar
    6 g
  • Fat
    31 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Season short ribs generously on all sides with garlic powder, kosher salt, and pepper. (Prep time: 5 minutes)

02

Step

Turn on your multi-functional pressure cooker (such as Instant Pot®) and select the Sauté function according to the manufacturer's instructions. If your unit allows temperature control, set it to 375 degrees F (191 degrees C). (Prep time: 2 minutes)

03

Step

Heat olive oil in the pot. Add the short ribs in a single layer (you may need to work in batches). Sear on all sides until deeply golden brown, approximately 2 minutes per side. Remove the seared short ribs from the pot and set aside. (Cook time: 8-10 minutes)

04

Step

In the same pot, combine beef stock, tomato paste, coarsely chopped carrots, coarsely chopped onion, balsamic vinegar, and chopped portobello mushroom. Stir well until the tomato paste is fully dissolved, creating a rich base for the sauce. Return the seared short ribs to the pot, nestling them into the sauce. (Prep time: 5 minutes)

05

Step

Close and lock the pressure cooker lid securely. Select the Meat/Stew function according to the manufacturer's instructions; set the timer for 30 to 40 minutes. Allow 10 to 15 minutes for the pressure to build inside the cooker. (Cook time: 40 minutes, Pressure build time: 10-15 minutes)

06

Step

Once the cooking cycle is complete, release the pressure using the natural-release method according to the manufacturer's instructions (this typically takes about 15 minutes). Unlock and carefully remove the lid. (Release time: 15 minutes)

07

Step

Remove the short ribs from the pot and set aside. Skim any excess fat from the surface of the liquid in the pot using a spoon or ladle. (Prep time: 3 minutes)

08

Step

In a small bowl, whisk together water and cornstarch to create a smooth slurry. This will act as a thickening agent for the sauce. Set the pressure cooker to the Sauté function once more and bring the liquid to a gentle boil. Slowly drizzle in the cornstarch slurry, stirring constantly until the mixture thickens to your desired consistency. Season the sauce with additional salt and pepper to taste. (Cook time: 5 minutes)

09

Step

Return the cooked short ribs to the pot, coating them generously with the luscious, thickened sauce. Cook on low heat until the flavors meld together harmoniously, about 5 minutes more. Serve hot with your favorite sides such as creamy mashed potatoes, fluffy rice, or buttered egg noodles. Garnish with fresh herbs for an extra touch of elegance. (Cook time: 5 minutes)

For even deeper flavor, consider marinating the short ribs overnight in a mixture of balsamic vinegar, garlic, and herbs before searing.
If you prefer a smoother sauce, you can use an immersion blender to puree the vegetables after pressure cooking, before thickening with the cornstarch slurry.
Don't overcrowd the pot when searing the short ribs. Searing in batches ensures proper browning and enhances the overall flavor of the dish.
Adjust the amount of cornstarch slurry to achieve your desired sauce consistency. For a thicker sauce, use a bit more cornstarch; for a thinner sauce, use less.
Leftover short ribs are delicious in sandwiches, tacos, or shepherd's pie. Store in an airtight container in the refrigerator for up to 3 days.

Bessie Walker

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 3.5/ 5 ( 4 Ratings)
Total Reviews: (8)
  • Vicenta Kshlerin

    The balsamic vinegar adds a lovely tanginess to the sauce.

  • Diego Hirthe

    Natural pressure release is key, don't skip that step!

  • Brennon Toy

    These ribs were incredible! So easy and the meat was so tender.

  • Nick Yundt

    My family devoured these. Will definitely make again.

  • Taya Schmitt

    I served these over mashed potatoes and it was the perfect comfort food meal.

  • Leslie Hilll

    I added a splash of red wine to the sauce and it was divine!

  • Zachary Ruecker

    Be sure to get a good sear on the short ribs - it makes a huge difference in the flavor.

  • Gina Pacocha

    Next time I'm going to try adding some celery and parsnips to the pot.

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