Instant Pot Short Ribs Recipe
Tender, melt in your mouth short ribs can't get any easier than cooking them in your Instant Pot! Make this delicious and impressive dish in under an hour!
For the sauce:
- 1/2 cup beef broth or au jus
- 1 1/2 tbsp balsamic vinegar
- 1 tbsp brown sugar packed
- 1 tbsp soy sauce low-sodium
- 1/2 tbsp fish sauce
- 1/8 tsp dried thyme
For the ribs:
- 3 tbsp vegetable, olive, or avocado oil
- 3-8 bone-in beef short ribs about 2-inches thick
- salt and pepper
- 1 yellow onion sliced
- 2 carrots diced
- 2 stalks celery diced
- 6 cloves garlic minced
- 3 tbsp red wine
- 1/4 cup chicken broth
- 1 bay leaf
Whisk ingredients for sauce together in a small mixing bowl or glass measuring cup, set aside.
Turn Instant Pot on SAUTE mode. Once HOT, add oil. Season short ribs generously with salt and freshly ground black pepper. Place 3-5 short ribs in the Instant Pot at a time, brown all sides. Note, you will want to do two batches if you are doing more than 5 short ribs. Crowding will steam the meat, not brown it. Place the short ribs on a plate and set aside.
Add onion, carrot, and celery. Saute for 3-5 minutes or until soft. Add garlic and saute for an additional minute.
Pour in wine and chicken broth to deglaze the bottom of the pot. Scrape the bottom to remove any brown bits. Let simmer for 2 minutes, then return the short ribs to the pot. Pour in the sauce and add the bay leaf.
Place the lid on the Instant Pot and lock. Make sure the pressure valve is in the sealing position. Select MANUAL mode (high pressure) for 45 minutes. Let the pressure release naturally, this will take about 16-18 minutes.
Remove the lid and serve short ribs on a bed of homemade mashed potatoes.
Calories: 155kcal | Carbohydrates: 12g | Protein: 2g | Fat: 11g | Saturated Fat: 9g | Cholesterol: 1mg | Sodium: 621mg | Potassium: 208mg | Fiber: 1g | Sugar: 7g | Vitamin A: 5095IU | Vitamin C: 6mg | Calcium: 25mg | Iron: 1mg