Instant Pot® Short Ribs


It's easy to love fall-off-the-bone short ribs. The only problem with a traditional braising recipe is that it will be hours before eating happens. Make short ribs in an electric pressure cooker and eat these in half the time. The pressure inside the cooker transforms any liquid into hot steam, which goes deep into the meat and produce far more tender ribs than any other method would make. Less time and better? You bet.

close up view of Short Ribs in a bowl
Prep Time:
20 mins
Cook Time:
1 hrs 39 mins
Additional Time:
8 hrs 5 mins
Total Time:
10 hrs 4 mins
12 servings


  • 1 (750 milliliter) bottle full-bodied red wine

  • 4 pounds beef short ribs

  • salt and ground black pepper to taste

  • 1 cup all-purpose flour

  • ¼ cup olive oil

  • 3 tablespoons unsalted butter

  • 1 ½ cups chopped white onion

  • 1 cup peeled and minced carrots

  • 2 cloves garlic, sliced

  • 2 sprigs fresh rosemary

  • 1 quart chicken stock, or as needed

  • ¼ cup water

  • 2 tablespoons cornstarch


  1. Pour red wine over short ribs in a large bowl. Marinate in the refrigerator, 8 hours to overnight.

  2. Remove ribs from marinade, saving marinade for later use. Season short ribs with salt and pepper. Coat 1 side of each short rib with flour.

  3. Select the "Saute" setting on an electric pressure cooker (such as Instant Pot®); add olive oil and butter. Cook and stir until butter melts, about 2 minutes. Add 3 short ribs to hot butter-oil mixture. Cook until bottom is browned, about 8 minutes. Transfer browned short ribs to a plate. Repeat cooking with remaining short ribs, reserving butter-oil mixture in the pot.

  4. Cook and stir onion, carrots, garlic, and rosemary in the hot butter-oil mixture, scraping browned bits off the sides of pot, until onion is softened and starting to brown, about 5 minutes. Add reserved wine marinade; stir well. Simmer until wine is reduced by 1/2, about 10 minutes.

  5. Return ribs to the pot; add chicken stock. Ensure the total volume does not go above the maximum fill line and that the bulk of the ribs are submerged. Seal the pressure cooker. Turn the venting knob on top to "Sealed", causing the floating valve to pop up.

  6. Press the "Manual" button; set timer for 35 minutes. Tap the venting knob with a wooden spoon or spatula. Stand back; turn knob to point at "Vent." Remove lid when pressure is released, about 5 minutes.

  7. Transfer the ribs to a plate and cover with aluminum foil, reserving sauce in the pot.

  8. Turn the Instant Pot to "Saute". Simmer sauce until slightly reduced, about 5 minutes. Stir water and cornstarch together in a bowl until smooth; add to sauce in the pot. Cook for 3 minutes. Strain sauce and serve over ribs.

Cook's Notes:

The "Saute" setting on the Instant Pot(R) only stays on for 30 minutes, so don't be surprised if it goes off in the middle of sauteing the onion mixture. Simply turn it on again.

The Instant Pot(R) takes about 15 minutes to come to full pressure, then the timer will begin counting down.

Nutrition Facts (per serving)

485 Calories
36g Fat
13g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 485
% Daily Value *
Total Fat 36g 46%
Saturated Fat 14g 72%
Cholesterol 70mg 23%
Sodium 277mg 12%
Total Carbohydrate 13g 5%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 16g
Vitamin C 2mg 9%
Calcium 24mg 2%
Iron 2mg 13%
Potassium 274mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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