Instant Pot Beef Short Ribs (Tender in Under an Hour)

Beef short ribs turn into something special in the Instant Pot. The meat goes from tough to fork-tender in about an hour, with a rich, beefy sauce that tastes like it simmered all day.

It’s the kind of dinner that feels like a weekend project but fits into a Tuesday. Minimal hands-on time, and the pressure cooker does the heavy lifting.

Why These Short Ribs Work

The Instant Pot forces steam deep into the meat, breaking down collagen fast. The result is short ribs that are as tender as a long braise but ready in a fraction of the time.

I keep coming back to this version because the sauce builds itself in one pot. Searing the meat first creates a deep browned layer on the bottom of the insert, and deglazing with wine and broth releases all that flavor into the liquid. By the time the ribs are done, you have a sauce that tastes deep and savory, with notes of garlic and thyme.

Ingredients

• 3 lbs bone-in beef short ribs, English-style: about 4 large pieces; look for well-marbled meat with a good fat cap
• 1 1/2 tsp kosher salt: plus more to taste
• 1/2 tsp black pepper
• 2 tbsp vegetable oil: or another neutral oil with a high smoke point
• 1 medium yellow onion, diced
• 4 garlic cloves, smashed
• 2 tbsp tomato paste: adds body and a savory backbone
• 1/2 cup dry red wine: like cabernet or merlot, or use extra beef broth
• 1 cup beef broth: low-sodium so you can control the salt
• 1 tbsp Worcestershire sauce
• 2 bay leaves
• 2 sprigs fresh thyme
• 1 tbsp cornstarch mixed with 2 tbsp cold water: for a thicker sauce, optional

Variations and Substitutions

• Boneless short ribs: use the same weight and reduce the pressure cook time by 5 minutes.
• No wine: replace the red wine with an extra 1/2 cup beef broth and a splash of red wine vinegar for acidity.
• Herb swap: if you don’t have fresh thyme, stir in 1 teaspoon of dried rosemary or half a teaspoon of dried thyme after cooking.
• Dairy-free: the recipe is naturally dairy-free; just serve over polenta made with olive oil instead of butter.
• Spice it up: add a quarter teaspoon of red pepper flakes along with the garlic for a gentle heat.

If you want a slow-cooked version without the pressure cooker, try my Oven-Braised Beef Short Ribs.

How to Make Instant Pot Beef Short Ribs

Step 1: Season and Sear the Short Ribs

Pat the short ribs dry with paper towels and season all sides evenly with the salt and pepper. Set the Instant Pot to sauté on high, add the oil, and let it heat until shimmering. Lay in half the ribs, making sure not to crowd the pot, and sear for about 3 minutes per side until deeply browned. Transfer them to a plate and repeat with the rest.

You’re looking for a dark crust that sticks slightly to the bottom of the pot. That browned layer is where a lot of the sauce flavor will come from, so don’t rush this part.

Step 2: Sauté the Aromatics

With the ribs out, dump the diced onion into the pot. Cook for 3 to 4 minutes, stirring often, until the onion softens and starts to pick up some color from the leftover fond. Add the smashed garlic and tomato paste and stir constantly for 1 minute.

The tomato paste should darken about a shade and smell toasty. If it starts to burn, add a splash of broth to cool the pot bottom.

Step 3: Deglaze and Build the Braising Liquid

Pour in the red wine and scrape the bottom of the pot with a wooden spoon to lift every bit of browned bits. Let the wine bubble for 2 to 3 minutes, until it has reduced by roughly half. Stir in the beef broth, Worcestershire sauce, bay leaves, and thyme sprigs. Return the short ribs to the pot, bone side down, and settle them into the liquid.

The liquid won’t cover the ribs completely, just about halfway up their sides. That’s fine because the steam will do the rest. Tuck the bay leaves and thyme under the ribs so they infuse the meat and the sauce evenly.

Step 4: Pressure Cook the Short Ribs

Lock the lid and set the valve to sealing. Cook on manual high pressure for 45 minutes. When the timer beeps, allow a 15-minute natural release, then carefully move the valve to venting to release any remaining steam.

Open the lid away from you. You should see meat that pulls back from the bone and splits easily when pressed with a fork. If the ribs are thicker than 2 inches, they might need an extra 5 minutes under pressure, sealed again briefly.

Step 5: Spoon Over the Sauce and Serve

Move the tender short ribs to a serving platter and cover loosely with foil. Fish out the bay leaves and thyme stems from the cooking liquid. If you want a smoother sauce, strain the liquid; otherwise, leave it as is. Turn the Instant Pot back to sauté and let the liquid simmer for a few minutes until it reduces slightly. Stir in the cornstarch slurry and cook for another 2 minutes, just until the sauce thickens to a gravy-like consistency. Taste and adjust salt, then spoon plenty of sauce over the ribs.

Serve them while they’re still steaming, with the sauce pooling underneath. A pile of creamy mashed potatoes catches every drop.

Tips for the Best Pressure Cooker Short Ribs

• Don’t skip the sear: it’s the most important step for building a deep, savory sauce. Browning gives you the fond that deglazes into pure flavor.
• Natural release matters: letting the pressure drop on its own for 15 minutes keeps the meat from seizing up, which can happen if you release steam too fast.
• Thicken the sauce right: always mix cornstarch with cold water first, then stir it into simmering liquid. Adding dry cornstarch straight to the pot will clump.
• Trim extra fat before serving: the ribs release a fair amount of fat. Skim the surface of the sauce with a spoon or use a fat separator if you want a cleaner finish.
• If your ribs are very thick (over 2 inches), add 5 to 10 minutes to the cook time and keep the natural release the same.

Adjust cook time based on the thickness of your short ribs:

Rib Thickness	Pressure Cook Time (High)
1 to 1.5 inches	35 to 40 mins
1.5 to 2 inches	45 mins
2 to 2.5 inches	50 mins

Storing and Reheating Leftovers

• Refrigerate: store the ribs and sauce together in an airtight container for up to 4 days. The meat stays moist as it sits in the liquid.
• Reheating: warm gently on the stove over medium-low heat with a splash of broth to loosen the sauce. You can also use the Instant Pot on sauté, stirring occasionally, for about 5 minutes.
• Serve cold: this isn’t a dish that works cold, so reheat it whenever possible.

What to Serve with Instant Pot Beef Short Ribs

Creamy mashed potatoes are the classic partner, soaking up the savory sauce. For some texture contrast, add roasted carrots or a pile of buttery polenta. If you want something fresh on the side, a simple green salad with a sharp vinaigrette cuts through the richness.

Frequently Asked Questions

Can I use boneless short ribs?

Yes, they work well and cook a little faster. Reduce the pressure cook time to 40 minutes and follow the same natural release.

Do I have to use wine?

No, you can skip it. Replace the wine with an equal amount of extra beef broth and a splash of red wine vinegar for acidity.

Why is my sauce thin?

The liquid from pressure cooking doesn’t reduce on its own. Simmer it on sauté after cooking and add the optional cornstarch slurry to reach a gravy-like consistency.

Can I double this recipe?

Doubling isn’t recommended because the Instant Pot can only be filled two-thirds full for pressure cooking. To make a larger batch, cook two separate rounds.

How do I make these in a slow cooker?

After searing the ribs and sautéing the aromatics, transfer everything to a slow cooker. Cook on low for 8 hours, then thicken the sauce on the stove.