These Instant Pot short ribs are so tender that they fall right off the bone, and the savory gravy is the perfect finishing touch. The best part is that it’s all made in one pot!

close up image of a plate of mashed potatoes, instant pot short ribs and gravy.

Pin this recipe now to save it for later

Easy Instant Pot Short Ribs Recipe

Short ribs usually take hours in the oven to cook. As much as I love short ribs, I don’t always have much time to spend in the kitchen to make my favorite meal.

This is why I absolutely love Instant Pot recipes. They are fast and easy, and meat typically cooks well inside the pressure cooker with minimal effort required. This Instant Pot short rib recipe is no exception.

My recipe for short ribs starts by sautéing onions, garlic, carrots, and celery inside the Inst a nt Pot. These chopped veggies add lots of flavor to the ribs as they cook and ultimately turn into a sweet and savory sauce. Add a little bit of red wine, some beef broth, and Worcestershire sauce to the pot, and you get even more complex flavors.

The short ribs are nestled into the sautéed vegetables and pressure-cooked for 45 minutes. This is enough time to make the meat nice and tender. While the ribs cook, feel free to do the dishes, have a coffee, and maybe even read a book. The Instant Pot does all the work!

Once the ribs cook, whisk some cornstarch into the juices in the pot, and scrape up those brown bits at the bottom of the pan. Pair your ribs with a side dish or two, and you’ll have a family-friendly comfort food recipe no one can resist!

top down image of an oval plate of a pile of instant pot short ribs.

Recipe Ingredients

To print: see recipe card below

4 pounds bone in short ribs – Look for bright ribs that are cherry red in color. The cut of meat should have a nice marble of fat and muscle.
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
1/4 cup minced garlic
1 cup chopped white onions
1 cup chopped carrots
1 cup chopped celery
1/2 teaspoon dried thyme
1/2 cup red wine – I like to cook with a nice dry red wine like a cabernet sauvignon. If you are a red wine lover, be sure to grab a bottle that you will also enjoy drinking afterward so it doesn’t go to waste!
1 cup beef broth
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar – Either dark brown or light brown sugar will work.
1 tablespoon soy sauce
3 tablespoons cornstarch

Variations

Cook the ribs in a crock pot rather than in an electric pressure cooker. Follow the recipe, but sauté the vegetables and ribs in a large skillet. Then, transfer everything to a crockpot. Cover, and cook on high heat for 4 hours.
Skip the red wine, and replace it with extra beef broth. This is an easy way to eliminate alcohol from the recipe. I also like to whisk in a tablespoon or two of tomato paste or balsamic vinegar to add an extra flavor boost.
Add two peeled, chopped Russet potatoes to the Instant Pot before closing and sealing. After the ribs cook and the pressure naturally releases open up the lid. Then, remove the potatoes using a slotted spoon. Mash the cooked potatoes in a separate small bowl, and serve alongside the ribs.
Use boneless short ribs rather than bone-in ribs. You can use this same Instant Pot recipe for boneless beef ribs, but shorten the cooking time to only 35 minutes.

ingredients to make instant pot short ribs.

Directions for How to Make Instant Pot Short Ribs

Season the ribs: Start by patting the ribs with a paper towel and sprinkling them with a little salt and pepper.
Sear the ribs: Heat the olive oil in the Instant Pot using the sauté setting. Once hot, add the ribs. Cook the ribs for about 2 minutes on each side to sear. Remove the ribs from the pot, and set them aside.
Sauté the vegetables: Add the garlic, onions, carrots, and celery to the hot oil in the Instant Pot. Cook for about 5 minutes, stirring occasionally.
Add the liquids: Add the red wine, beef broth, Worcestershire sauce, soy sauce, and brown sugar to the pot, and stir to combine. Be sure to scrape the bottom of the pot as you stir.
Cook the short ribs: Add the short ribs back into the Instant Pot. Then, cover the pot, seal it, and cook on high pressure for 45 minutes. Use the quick-release function, and let the Instant Pot release the pressure naturally for 15 minutes. Then, open up the pot, and remove the ribs.
Make the gravy: Whisk the cornstarch and water together to make a cornstarch slurry. Pour the mixture into the Instant Pot. The heat from the juices in the pot will start to cook the cornstarch and thicken into a delicious sauce.
Serve the short ribs: Pour the gravy and veggies over the short ribs, and enjoy your Instant Pot beef short ribs warm!

Serving Suggestions

Similarly to Crock Pot Ribs, these Instant Pot short ribs pair well with a variety of vegetable side dishes. Some of my favorite options include Air Fryer Brussels Sprouts, Roasted Asparagus, Mashed Potatoes, and Southern Green Beans. I like serving them with Yeast Dinner Rolls too!

How to Store

Store cooled ribs in an airtight container in the fridge for 4 to 5 days. To reheat, arrange the ribs on a piece of foil, and pour any extra gravy on top. Then, wrap the foil tightly around the meat, creating a sealed packet.

Place the foil packet on a sheet tray. Warm in the oven at 250 degrees Fahrenheit for about 20 minutes or until heated through. This will warm the ribs without drying them out!

Quick Tip

When searing the ribs in the oil, you may want to work in two batches depending on the size of your Instant Pot bowl. Make sure the short ribs are in a single layer so they sear quickly. It’s okay if the ribs are stacked on top of each other when pressure cooking. However, for searing and browning, a single layer is best!