When you’re in the mood for a warm, satisfying meal without spending hours in the kitchen, these Melt-in-Your-Mouth Instant Pot Braised Short Ribs are exactly what you need. This recipe uses the magic of pressure cooking to deliver incredibly tender beef, perfectly infused with deep, savory flavors. The combination of hearty vegetables, beef broth, and balsamic vinegar results in a rich, comforting sauce, perfect for chilly nights or when you’re craving something special but low-effort.
Table of Contents
Why You’ll Love This Recipe
This dish brings together the best of two worlds: the full, slow-braised flavor of classic short ribs with the time-saving convenience of the Instant Pot. You’ll enjoy meat that’s so tender it falls off the bone, nestled in a flavorful sauce built from simple ingredients. The process is easy, clean-up is minimal, and the results feel fancy enough for guests yet comforting enough for a casual family dinner. Serve it over creamy mashed potatoes for the ultimate plate of comfort.
Ingredients You’ll Need
Beef Short Ribs (3 pounds, bone-in)
Opt for thick, meaty ribs with the bone attached for maximum flavor. The bones enhance the richness of the sauce as everything cooks together.
Kosher Salt and Black Pepper (½ teaspoon each)
These foundational seasonings bring out the natural flavor of the beef and help create a savory crust during browning.
Olive Oil (2 tablespoons, divided)
Used both for browning the meat and cooking the vegetables, olive oil adds richness and helps lock in flavor.
Yellow Onion (1, diced)
Onion forms the aromatic base of the sauce, becoming sweet and soft during cooking.
Carrots (3, peeled and diced)
Add natural sweetness and body to the dish while pairing perfectly with beef and broth.
Celery (3 stalks, diced)
Provides a touch of bitterness and enhances the flavor foundation alongside the carrots and onions.
Garlic (4 cloves, minced or pressed)
A key aromatic, garlic adds depth and savory aroma as it softens and sweetens under pressure.
Tomato Paste (1 tablespoon)
Delivers concentrated umami and helps the sauce thicken slightly while balancing the acidity.
Balsamic Vinegar (1 tablespoon)
Acts as an alcohol-free substitute for wine, adding a tangy, slightly sweet note to the sauce.
Fire-Roasted Diced Tomatoes (1 can, 15 oz)
Contribute a smoky, bold tomato flavor and help round out the sauce.
Beef Broth (3 cups)
Serves as the main braising liquid, adding moisture and enhancing the meaty flavor of the dish.
Rosemary Sprigs (2)
Infuses the sauce with earthy, herbal aroma while the ribs cook under pressure.
Bay Leaves (2)
A subtle, background flavor that builds depth without overpowering the dish.
Mashed Potatoes and Asparagus (optional, for serving)
Creamy mashed potatoes make the perfect base, while asparagus adds brightness and texture.
How to Make Melt-in-Your-Mouth Instant Pot Braised Short Ribs
The beauty of this recipe lies in its simplicity. Start by browning the ribs to seal in flavor. Then, build a rich base with vegetables and aromatics before pressure cooking everything together. The result? A deeply flavorful, tender dish that tastes like it simmered for hours.
Step-by-Step Instructions
- Season the Ribs
Begin by patting the short ribs dry with paper towels. Generously season all sides with kosher salt and black pepper to enhance flavor and encourage browning. - Sear the Meat
Activate the Sauté function on the Instant Pot, setting it to high heat. Add 1 tablespoon of olive oil. When hot, place ribs into the pot in batches, browning them for 2–3 minutes per side. Once browned, remove and set aside. - Cook the Aromatics
Pour the remaining tablespoon of olive oil into the pot. Add diced onion, carrots, and celery. Cook, stirring regularly, for about 3 minutes until they start to soften. - Add Garlic and Tomato Paste
Stir in the garlic and tomato paste. Let it cook for about a minute until the garlic becomes fragrant and the paste darkens slightly. - Deglaze and Build the Sauce
Add all the beef broth and balsamic vinegar to the pot. Use a wooden spoon to scrape the bottom and loosen any browned bits. This adds depth to your sauce and prevents sticking. - Combine and Layer
Pour in the fire-roasted tomatoes and mix everything well. Return the short ribs to the pot, nestling them into the liquid. Add rosemary sprigs and bay leaves on top. - Pressure Cook
Secure the lid and set the valve to Sealing. Select the Manual or Pressure Cook setting on High and cook for 45 minutes. Allow the pressure to release naturally for 15 minutes, then switch to Quick Release. - Finish the Sauce
Transfer the ribs to a plate. Remove the bay leaves and rosemary sprigs. If there’s excess fat, skim it off using a spoon. - Optional Sauce Reduction
If you prefer a thicker sauce, use the Sauté function with the lid off and simmer for 5 to 10 minutes. Alternatively, stir in a slurry of 1 tablespoon cornstarch mixed with 3 tablespoons of water and cook until slightly thickened. - Serve and Enjoy
Spoon mashed potatoes onto plates, place short ribs on top, and pour over the rich sauce. Add steamed asparagus on the side for a complete and balanced meal.
Helpful Tips
Dry ribs ensure a better sear, which enhances the overall flavor. Sear in small batches to avoid overcrowding. Don’t skip deglazing, as it lifts flavor-packed bits from the pot’s surface. You can prep the dish ahead of time and reheat it gently—this is one of those meals that gets better the next day.
Details
Flavor: Bold, savory, and comforting with layers of umami and herbs
Texture: Juicy, fork-tender beef in a silky, flavorful sauce
Occasion: Great for cozy family dinners, holiday meals, or special weekends
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Notes and Substitutions
If you prefer boneless short ribs, feel free to use them, but know the flavor won’t be quite as rich. Fresh thyme or Italian herbs can replace rosemary for a different herbal note. Instead of mashed potatoes, try serving this over soft polenta or buttered egg noodles for variety.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 394 kcal |
| Carbohydrates | 7 g |
| Protein | 33 g |
| Fat | 22 g |
| Saturated Fat | 8 g |
| Monounsaturated | 11 g |
| Polyunsaturated | 1 g |
| Cholesterol | 98 mg |
| Sodium | 646 mg |
| Potassium | 854 mg |
| Fiber | 1 g |
| Sugar | 3 g |
| Vitamin A | 5160 IU |
| Vitamin C | 5 mg |
| Calcium | 43 mg |
| Iron | 4 mg |
Frequently Asked Questions (FAQ)
How long does it take to cook braised short ribs in an Instant Pot?
The pressure cooking process takes 45 minutes, followed by a 15-minute natural release. Total cook time is just over an hour.
Do you need to sear short ribs before pressure cooking them?
Yes, searing helps develop rich flavor and creates a better texture. It’s worth the extra few minutes.
Can frozen beef short ribs be cooked in an Instant Pot?
They can be, though it’s recommended to thaw them first for better seasoning and browning. If cooking from frozen, skip searing and increase pressure time slightly.
How much liquid is required for braising short ribs in an Instant Pot?
At least 1 to 1.5 cups is needed to maintain pressure. This recipe uses 3 cups of broth for ideal moisture and richness.
Storage Instructions
Let the short ribs and sauce cool before transferring to an airtight container. Store in the refrigerator for up to three days. You can also freeze portions for up to two months. Reheat on the stovetop or in the Instant Pot on Sauté, stirring gently until hot.
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Melt-in-Your-Mouth Instant Pot Braised Short Ribs | Cozy Weeknight Comfort
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
Description
These Melt-in-Your-Mouth Instant Pot Braised Short Ribs are fall-apart tender and packed with savory, deep flavor using an alcohol-free sauce made with balsamic vinegar and beef broth. The Instant Pot does all the hard work in under 90 minutes.
Ingredients
3 pounds bone-in beef short ribs
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons olive oil, divided
1 yellow onion, diced
3 carrots, peeled and diced
3 celery stalks, diced
4 garlic cloves, minced or pressed
1 tablespoon tomato paste
1 tablespoon balsamic vinegar
1 (15 oz) can fire-roasted diced tomatoes
3 cups beef broth
2 rosemary sprigs
2 bay leaves (fresh or dried)
Mashed potatoes for serving (optional)
Steamed asparagus for serving (optional)
Instructions
1. Pat short ribs dry with paper towels and season with salt and pepper.
2. Turn Instant Pot to Sauté (High). Add 1 tablespoon olive oil and sear ribs 2–3 minutes per side in batches. Remove and set aside.
3. Add remaining oil to pot. Sauté onion, carrots, and celery for 3 minutes.
4. Stir in garlic and tomato paste. Cook for 1 minute until fragrant.
5. Pour in balsamic vinegar and all the beef broth. Scrape bottom to deglaze.
6. Add fire-roasted tomatoes. Return ribs to pot. Add rosemary and bay leaves.
7. Seal lid. Cook on High Pressure for 45 minutes. Let pressure release naturally for 15 minutes, then use Quick Release.
8. Remove ribs. Discard rosemary and bay leaves. Skim off fat.
9. Optional: Turn to Sauté and simmer sauce uncovered for 5–10 minutes to reduce. Use cornstarch slurry if needed.
10. Serve ribs over mashed potatoes with sauce and asparagus.
Notes
For a thicker sauce, use a slurry made with 1 tablespoon cornstarch and 3 tablespoons water.
Balsamic vinegar replaces red wine, offering deep flavor without alcohol.
Boneless short ribs can be used but bone-in gives better richness.
Try with mashed potatoes, polenta, or crusty bread for a full meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 394
- Sugar: 3g
- Sodium: 646mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 98mg
Conclusion
With its rich flavor, melt-in-your-mouth texture, and simple preparation, this Instant Pot Braised Short Ribs recipe is sure to become a favorite in your kitchen. It’s perfect for when you want something that feels slow-cooked but fits your schedule. Once you try it, you’ll keep coming back to this deeply comforting meal for holidays, Sundays, or any day you want something truly satisfying.