Instant Pot Short Ribs

Fall-off-the-bone tender Instant Pot short ribs with a rich red wine gravy, mushrooms, herbs, and beef broth. A deeply flavorful pressure-cooker dinner ready in about 90 minutes.

Course Dinner

Cuisine American

Keyword instant pot short ribs, instant pot beef short ribs, pressure cooker short ribs, instant pot short ribs red wine

Prep Time 35

Cook Time 55

Total Time 1 30

Servings

Calories 730kcal

Author Jamie Monkkonen

Ingredients

1 tablespoon avocado oil or vegetable oil
2 ½ pounds bone-in beef short ribs
salt and pepper as needed
½ large yellow onion roughly chopped
1 medium carrot peeled and roughly chopped
8 ounces cremini mushrooms sliced
3 cloves garlic halved lengthwise
¼ cup dry red wine
1 ¼ cup beef broth (check for gluten-free)
½ tablespoon balsamic vinegar optional for extra depth
1 dried bay leaf
2 sprigs fresh thyme or ½ teaspoon dried thyme
1 tablespoon potato starch
½ cup heavy cream or full fat coconut milk - optional for a creamy gravy

Instructions

Brown the short ribs: Season the short ribs generously with salt and pepper. Then add 1 teaspoon of avocado oil or vegetable oil to a large skillet over medium heat. Brown the ribs for 4-5 minutes per side. Then transfer them to the Instant Pot.*
Sauté the vegetables: Leave about 1 tablespoon of rendered fat in the skillet and discard the rest. Add the onion, carrot, and mushrooms and cook over medium-high heat for 4–7 minutes, until beginning to soften.
Deglaze with red wine: Add the red wine and scrape up the browned bits from the bottom of the pan. Simmer for 3–4 minutes, then transfer everything to the Instant Pot.
Add the liquids and pressure cook: Add the garlic, beef broth, balsamic vinegar, bay leaf, and thyme. Lock the lid and cook on High Pressure for 55 minutes. You can carefully vent immediately when the cook time ends, but when I have time, I prefer a 10–15 minute natural release before venting for even more tender short ribs.
Skim the fat and thicken the gravy: Transfer the short ribs to a plate. Use a spoon or ladle to skim as much excess fat as possible from the cooking liquid, and trim excess fat from the ribs. Whisk the potato starch with 1 tablespoon cold water, then stir the slurry into the cooking liquid. Use Sauté and simmer for up to 5 minutes, if needed, until the gravy thickens. Stir in the cream or coconut milk, if using.
Finish and serve: Return the short ribs to the Instant Pot. Taste the gravy and adjust the salt and pepper as needed. Serve warm over mashed potatoes or creamy polenta.

Notes

*You can also brown the ribs using the Saute function on the Instant Pot, but I prefer the extra room using a large skillet.

Nutrition information is an estimate. The amount of fat and calories will vary depending on the short ribs and how much rendered fat is skimmed and trimmed after cooking.

Yield: About 2 generous servings or 3 modest servings.

Pressure Release: Immediate release works if you need dinner ready sooner. When I have time, I prefer a 10–15 minute natural release because the extra resting time makes the short ribs even more tender.

Double Batch: I have successfully doubled this recipe in a 6-quart Instant Pot. Because the larger volume holds heat longer, I prefer a 10–15 minute natural pressure release before venting. Make sure the pot stays within the manufacturer’s fill limits.

Dairy-Free: Use full-fat coconut milk or omit the optional cream entirely.

Gluten-Free: Check the beef broth label carefully and use gluten-free potato starch.

Shortcut: You can skip sautéing the vegetables and add them directly to the Instant Pot. I still recommend browning the short ribs because it contributes significantly more flavor.

Make Ahead: These short ribs are especially good made ahead. Refrigerate them in the gravy, then remove the solidified fat from the surface before reheating.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently in the gravy so the meat stays moist.

Nutrition