Cooking ribs in the pressure cooker is an easy and fast way to put food on your plate. The heat from this dish is countered very nicely with the sweetness. If you like spicy food, then you will love this recipe! If you aren't too tolerant of spicy foods, I included a slight variation in the notes. Enjoy!


Recipe Summary

20 mins
1 hr 3 mins
45 mins
2 hrs 8 mins
2 pounds ribs


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine habanero pepper, black pepper, MSG, paprika, and cumin in a bowl. Rub mixture evenly over ribs; refrigerate for at least 30 minutes.

  • Combine cola, apple cider, jam, Worcestershire sauce, and brown sugar together in another bowl; stir well.

  • Heat oil in a pressure cooker over medium-high heat. Add ribs in batches; cook until browned all all sides, about 8 minutes. Remove from pot and set aside. Add onions and garlic to the pot. Cook and stir until onions are translucent, about 5 minutes. Return ribs to the pot; pour in cola mixture.

  • Close pot securely and place pressure regulator over vent according to manufacturer's instructions. Bring to high pressure, with rapid steam escaping the cooker, about 5 minutes. Reduce heat to medium and cook for 30 minutes. Let pressure release naturally according to manufacturer's instructions, about 15 minutes.

  • Combine water and cornstarch together in a small bowl; mix until cornstarch is dissolved.

  • Open pot carefully; transfer ribs to a plate. Skim any extra fat off the top of the liquid; drain to remove any solid bits. Return liquid to the pot. Mix in the cornstarch slurry. Cook, stirring constantly, over medium-high heat, until boiling. Remove from heat. Add ribs back in and coat in the liquid.

Cook's Notes:

Salt can be substituted for the MSG.

If you don't handle spice very well, feel free to cut back the paprika to 1/2 teaspoon and to omit the habanero. You will still want a little bit of heat while cooking to counter the sweetness from the jam and soda, but cutting it back a bit will still help the flavors come together.

Nutrition Facts

591 calories; protein 22g; carbohydrates 25.1g; fat 44.1g; cholesterol 93.1mg; sodium 223.5mg. Full Nutrition

Reviews (4)

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5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This turned out so fabulous. I have a large Instant Pot so I doubled the recipe. I did not add the Habenero Pepper (small children ) I followed the directions & pressure cooked 30 mins. It was fall apart awesome. The gravy/sauce was loved by all! I served it with mashed potatoes green salad & garlic bread. This will be served many more times at our table. Read More
Rating: 5 stars
this was my first try at these and they were fantastic. Cooked for 45 minutes fell of the bone so tender cut with a fork & sweet Read More
Rating: 5 stars
I will definitely make again. Easy to put together and so delicious. Read More
Rating: 3 stars
Good flavor but not fall-apart tender like another review stated. Maybe I didn't have in long enough. Followed the recipe except for the peppers. Read More