Instant Pot Short Ribs Best Recipes in 2021

These Instant Pot short ribs are not only easy but they are also delicuis!.

We’ll give you different recipes to prepare short ribs in the most effective and quickest ways for you to show your love to your family and friends in a tasty fashion.

These Instant pot short ribs recipes are tender and without all of the cooking time that’s usually needed to cook boneless beef short ribs.

Ribs can be an incredibly hard cut of meat, but when it’s cooked properly, you can cut them with a fork.

Instant Pot Short Ribs – First Recipe

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Course: Main Curse Cusine: American Prep Time: 5 Min Cook Time: 1 Hr 10 min Total Time: 1 Hr 15 min Servings: 10 people

Ingredients:

2 1/2 lb Boneless beef short ribs
2 tsp Sea salt
1 tbsp Olive oil
1 cup Beef broth
1/4 cup Coconut aminos
1 tsp Black pepper
6 cloves Garlic (minced)
2 Dried bay leaves (optional)
2 tbsp Unflavored gelatin powder (optional)

Instructions:

Use the sea salt and black pepper to season generously the short ribs on both sides.
Now set the Instant Pot to Saute mode. Add oil and let it heat up until is warm.
Once the oil is warm, add the short ribs one at a time. Fry them for around 5 mins per side, till browned. You will certainly need to do this in 2 batches, to make sure that they are not altogether in the pot. Have a plate on the side with some paper towels to absorb the oil.
Once you finish dd the minced garlic to the empty Instant Pot, and saute for about 1 min.
Include the broth and the coconut aminos in the Instant Pot. Use a wood spoon to scratch any part of browned littles garlic from the bottom of the pan (deglaze it). Turn off the saute mode.
Now include the short ribs back into the Instant Pot, they need space to cook properly so depending on the size of your cooker you may need to cook in batches once again. If you are using bay leaves now is the time to put them in the mix inside the pot. Close the lid and seal the vent. Prepare on High pressure for 40 minutes. Now let it Natural Release for 10 minutes, after that Quick Release the rest of the pressure left.
You are all done now you can shred the short ribs or leave them as a whole.

Instant Pot Short Ribs – Second Recipe

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Course: Dinner Cusine: American Prep Time: 15 Min Cook Time: 1 Hr Waiting Time: 25 Min Total Time: 1 Hr 40 min Servings: 4 people

Ingredients:

For Beef Short Ribs:

3 pounds boneless beef short ribs
1 teaspoon ground black pepper
2 tablespoon avocado oil
2 teaspoon fine sea salt
3 shallots, sliced
6 cloves garlic, minced
2 large carrots, diced
1 cup of red wine (see note) or sub for extra beef broth
1 cup beef broth
2 sprig of rosemary
3 tablespoons balsamic vinegar
1 tablespoon coconut sugar (Omit for Keto or Whole30)
2 teaspoons arrowroot (optional)

For Cauli-mash:

2 medium heads of cauliflower, cut into florets and stem removed
1-1/2 teaspoon salt
1 teaspoon pepper pepper
1 teaspoon garlic powder
2 tablespoons grass-fed butter or olive oil

Instructions:

Start by seasoning the ribs generously with salt and pepper.
In a 6 or 8 quart Instant pot, press the saute mode to warm up the pot. As soon as warm, include the oil.
Sear the beef for about 5 to 7 minutes per side, in bacthes if needed. ONce you are over put the beef on a plate and keep the pot on.
Now add the shallots, garlic, carrots and rosemary into the pot and stir from time to time, up until starts to get tender, it will take around 3 minutes to be ready.
Add the red wine and the beef broth to the pot and with a wooden spoon crap the bottom of the pot so there no browned little bits on the bottom of the pan. Turn off the saute mode. Return the beef to the pot andcook on high pressure for 40 mins.
Once the cooking is done, use the natural release for 10 minutes and then perform a quick release for the remaining pressure.
Once up hear the pin dropped, open up the pressure cooker and take out the meat from the pot, and put it on a plate.
Include the balsamic vinegar and the coconut sugar (optional) and switch to the saute mode to reduce the liquid for 10 minutes.
If you want to thicken up the sauce: include 2 teaspoons arrowroot to a tiny dish. Add 2 tbsps of the sauce from the pot and mix it with the arrowroot to make it thicker. Pour the mix back into the pot and continue to boil for 1 min.
Return the meat to the pot and let it blend with the flavours for 2 or 3 minutes.
Serve with cauli-mash (recipe below).

For Cauli-mash:

Fill a large pot with 1 inch of water and using a steamer basket bring the water to a boil. Turn the heat down a bit to simmer the cauliflower florets, put them inside the pot and cover it so the steam will leave it tastier and also tender, around 12-14 mins.
In a dish, with a hand blender or food processor, (or mixer) blend it together with salt, pepper, garlic powder, and a bit of oil and mix it until they are totally combined. Taste and add spices to your taste.
Keep it warm up until you are ready for serving.

Instant Pot Short Ribs – Third Recipe

Course: Dinner Cusine: American Prep Time: 30 Min Cook Time: 1 Hr 30 Min Total Time: 2 Hrs Servings: 5 people

Ingredients

5-6 large beef short ribs (about 1 lb. each)
1/2 teaspoons of salt
1/2 teaspoons of black pepper
2 tablespoons of olive oil (canola or peanut oil)
8 garlic cloves (crushed)
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 tablespoons of soy sauce
1 tablespoon Worcestershire sauce
1 cup beef broth
3 cups of red wine
1 large onion (quartered)
2 medium carrots (sliced into 1/4 inch pieces)
5 bay leaves
2 tablespoons light molasses
1/4 cup balsamic vinegar

Garnish:

Chopped green onions
Sesame seeds

Instructions:

The first step is just for those that want to take the time to marinate the meat. Pour the merlot over the short ribs in a big plate, cover with plastic wrap and let it marinate in the fridge for about 8 hours overnight.
When ready to cook just season the ribs with salt and pepper.
Select the “Saute” mode and change it to High. Once the display reads HOT, add the olive oil.
Now is time to include 2 or 3 short ribs into the hot oil, sear the short ribs in batches, in one layer inside the Instant Pot.
Cook until each side is browned for about 8 minutes. Transfer the browned ribs to a plate and cover them with aluminum foil. And repeat the process for the rest of the batches.
Once you are done add to the pot the crushed garlic, and cook for 1 minute. Add the rosemary and thyme, stir and prepare for 1 more min.
In a big cup, mix together 1 cup of merlot, soy sauce, and the Worcestershire sauce. Add the sauce to the pot to deglaze it. Using a wood spoon scratch the bottom of the pot really well to get rid of any kind of food bit or browned bit from it.
Add one more cup of white wine.
Include one batch of the short ribs, the quartered onion, and also the carrots. Top with the remaining ribs and also the last glass of wine. Include the rest of the bay leaves.
After you included all the wine if the second layer of short ribs is not covered in liquid at least to its half then include one mug of beef broth. The majority of the ribs need to be submerged in liquid.
Be sure that the overall quantity does not go above the recommended fill line.
Close and seal the cooker. Be sure that the vent knob reads Sealed.
Press the “Manual” button and set the timer for 40 minutes of high pressure. For bone-in, larger brief ribs, include 15 more mins to the cooking time. Note: the pot has a lot of liquid, so it may take over 20 minutes to achieve the desired pressure.
When it beeps do a natural pressure release for 15 minutes and after quick release the rest of the pressure.
Using tongs, take out the ribs and plate them and cover them with foil to keep them warm.
Optional: Use a fat separator or a mesh filter to divide the fat from the juices, keep in mind that you will not be able to do this if you added the carrots. If you included the carrots, skim the sauce off with a spoon to remove the fat.
Remove and throw out the bay leaves. Return the juices to the pot.
In a little dish, mix the molasses and the balsamic vinegar and add it to the pot.
Select Sauce mode and Adjust to Medium heat. Simmer the sauce for about half an hour, stirring occasionally till it enlarges.
If the sauce is not as thick as you want, in a little dish, mix cornstarch and water and include it in the pot, stir to mix until it boils. Now turn the pressure cooker off.
Optional: Add the ribs back to the pot and carefully coat with the sauce. Put the cover back on the cooker and allow the ribs to absorb some of the sauce for 10 mins.
Serve with mashed potatoes.

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