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A plate of Instant Pot short ribs over mashed potatoes.
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Instant Pot Short Ribs

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!
Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: Instant Pot Short Ribs
Servings: 4 servings
Calories: 767kcal


  • Instant Pot
  • Mixing bowl
  • Meauring Spoons
  • Measuring cups


  • 4 pounds bone in short ribs
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 1 Tablespoon olive oil
  • ¼ cup minced garlic
  • 1 cup chopped white onions
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • ½ teaspoon dried thyme
  • ½ cup red wine
  • 1 cup beef broth
  • 1 Tablespoon Worcestershire sauce
  • 2 Tablespoons brown sugar
  • 1 Tablespoon soy sauce
  • 3 Tablespoons cornstarch
  • ¼ cup cold water


  • Pat the short ribs dry with a paper towel and then sprinkle them with the salt and pepper. Try to get the seasoning all over the ribs, on every side.
    4 pounds bone in short ribs, ½ teaspoon sea salt, ¼ teaspoon ground black pepper
  • Add the olive oil to the bowl of the Instant Pot and turn the Instant Pot on to the ‘saute’ setting. Let the oil heat for one minute.
    1 Tablespoon olive oil
  • Add the seasoned short ribs to the pot and let them sear for about 2 minutes. Flip the ribs over and brown the opposite side for another 2 minutes.
  • Remove the browned short ribs from the Instant Pot and set them aside.
  • Add the garlic, onions, carrot, and celery to the Instant Pot and saute for about 5 minutes, stirring occasionally.
    ¼ cup minced garlic, 1 cup chopped white onions, 1 cup chopped carrots, 1 cup chopped celery
  • Add the wine to the Instant Pot and stir, scraping the bottom of the pot to get the browned pieces off and mixed into the veggies (the browned bits have a lot of flavor!). Cook for one minute.
    ½ cup red wine
  • Add the thyme, beef broth, Worcestershire sauce, brown sugar, and soy sauce to the Instant Pot and stir. Add the short ribs back into the pot and nestle them into the veggie mix.
    1 cup beef broth, 1 Tablespoon Worcestershire sauce, 2 Tablespoons brown sugar, 1 Tablespoon soy sauce, ½ teaspoon dried thyme
  • Cover the Instant Pot, seal it shut and turn it on to high-pressure cooking. Cook the short ribs on high pressure for 45 minutes then let the pressure release naturally for about 15 minutes.
  • Remove the ribs from the Instant Pot and divide them between your dinner plates.
  • In a small bowl, whisk together the cornstarch and cold water. Then, whisk this mix into the Instant Pot, mixing it into the beef broth and veggies that are still in the pot. Turn the Instant Pot back on to the saute setting to bring the sauce to a simmer. Cook until it is thick and gravy like.
    3 Tablespoons cornstarch, ¼ cup cold water
  • Scoop the veggies and gravy sauce onto the plates, pouring it over the short ribs. Enjoy while warm!


  • As a general rule, you should use about 1 pound of short ribs per person. You can use this same recipe to cook up to 6 pounds of short ribs, or enough to feed 6 people. It makes plenty of sauce and veggies! However, 4 pounds will fit best in most Instant Pots. You do not want to overcrowd the ribs or they will not cook evenly.
  • Be sure to use bone-in short ribs to get the most flavor.


Serving: 1serving | Calories: 767kcal | Carbohydrates: 32g | Protein: 68g | Fat: 38g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Cholesterol: 195mg | Sodium: 1092mg | Potassium: 1710mg | Fiber: 3g | Sugar: 10g | Vitamin A: 5469IU | Vitamin C: 6mg | Calcium: 88mg | Iron: 9mg