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Instant Pot Short Ribs (Pressure Cooker)

Published Feb 20, 2018 By Julia 36 CommentsThis post may contain affiliate links.

Pressure cooking in the Instant Pot is a quick way to cook boneless beef short ribs with red wine and a balsamic sauce. Low carb and keto friendly.

Instant Pot boneless beef short ribs with red wine and balsamic sauce served in a white bowl topped with fresh thyme
I love recipes that make my house smell amazing, and these Instant Pot short ribs don’t disappoint. They have great aromatics — beautifully browned short ribs in hot butter, minced garlic sauteing with diced carrots and shallots, and a simmering balsamic sauce. Short ribs usually take 2-3 hours in the oven to break down their connective tissues, but in the Instant Pot it only takes 45 minutes of pressure cooking before they’re meltingly tender.

These short ribs are pressure cooked with carrots and shallots as well as a dash of red wine, mainly for deglazing the pot and adding flavor. After pressure cooking, the remaining liquid is combined with balsamic vinegar and simmered until reduced. This turns into a glorious and slightly sweet sauce that you can spoon over the tender short ribs.

3 Boneless Beef Short Ribs:

3 raw boneless beef short ribs on a white cutting board seasoned with salt and pepper
I’ve made ribs a number of times in the Instant Pot — pork and beef, different cuts, bone-in and boneless, and various sauces. So far this recipe has my favorite combination of flavor and texture.

Short ribs are a specific cut of beef, and boneless ones (as pictured above) are usually rib meat separated from the bone in the chuck or plate regions of the cow. I prefer eating boneless short ribs as they’re easier to cut, and this recipe’s pressure cooking time to designed for boneless ones. Don’t buy bone-in short ribs because they will take longer to cook.

You should use 2 pounds of boneless beef short ribs, which is about 3 individual short ribs. It’s just the right amount such that the meat can lay side-by-side in a single layer as it browns in the Instant Pot.

Pressure cooked short ribs served on a white plate with red wine and balsamic sauce that's low carb

Tips on making boneless beef short ribs in the instant pot

  • Make sure that the short ribs are well seasoned with salt and pepper. I use a fine sea salt grinder and a coarse black pepper grinder to season all sides of the short ribs. This should happen before the searing process.
  • Don’t sear the short ribs until the Instant Pot display reads HOT, which means that it has fully come to temperature. Once the ribs are nestled snugly next to each other in a single layer in the pot, don’t move them until 7 minutes have passed. This browning is essential for flavor.
  • If you plan on doubling the ingredients, note that you’ll have to brown the short ribs in batches since you can’t fit more than 2 pounds in a single layer. Factor in that extra time. Note that when increasing the ingredients, you do not need to increase the pressure cooking time.
  • After the beef finishes pressure cooking, the remaining liquid in the pot will have a lot of fat content. It’s optional, but you can try skimming off some of the fat and discarding it so that your resulting sauce will be less oily since the fat separates. I usually skip this step since I don’t mind the extra oil.

You can serve these boneless beef short ribs by themselves (as I do), over a bed of mashed cauliflower, or with a side of green beans.

Overhead view of low carb instant pot short ribs on a white plate with a fork

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Instant Pot boneless beef short ribs with red wine and balsamic sauce served in a white bowl topped with fresh thyme
4.7 from 10 votes
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Instant Pot Short Ribs (Pressure Cooker)

Pressure cooking in the Instant Pot is a quick way to cook boneless beef short ribs with red wine and a balsamic sauce. Low carb and keto friendly.

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 3 servings
Calories 860 kcal

Ingredients

  • 2 pounds boneless beef short ribs
  • 1 medium-sized carrot diced
  • 1 shallot diced
  • 3 cloves garlic minced
  • 5 sprigs fresh thyme
  • 1/2 cup red wine
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon salted butter
  • 1/2 tablespoon olive oil
  • salt and pepper

Instructions

  1. Pat the short ribs dry with paper towels. Generously season all sides with salt and pepper.

  2. Select the saute mode on the pressure cooker for medium heat. Add olive oil to coat the bottom of the pot. Add butter and stir until melted.
  3. Once the pot has reached temperature (display says HOT), add short ribs in a single layer. Without moving them, let the short ribs cook for about 7 minutes until the bottom is nicely browned. Then flip and repeat the other side for about 5 minutes. Move the short ribs to a plate.
  4. Add carrots, shallots, and garlic. Cook for a few minutes until shallots start to brown, stirring frequently. Turn off the saute mode.

  5. Add red wine and stir, using a wooden spoon to scrape up the flavorful brown bits stuck to the bottom of the pot.
  6. Add short ribs back to the pot in a single layer. Top with fresh thyme sprigs. Season with additional salt and pepper.
  7. Secure and seal the lid. Cook for 45 minutes at high pressure. Once it’s done, let it naturally release pressure for 15 minutes and then manually release any remaining pressure.
  8. Uncover the pot and move only the ribs to a serving plate. Optionally, skim off some of the fat in the remaining liquid and discard; this will reduce the amount of oil in the final sauce.
  9. Turn on the saute mode and add balsamic vinegar. Let the liquid boil for 10-15 minutes until it has reduced to a slightly sticky sauce, stirring occasionally. Turn off the saute mode. Immediately spoon the sauce onto the short ribs and serve.

Nutrition Info

This recipe yields 6 g net carbs per serving.

Nutrition Facts Per Serving
Calories 860  
Total Fat 51g 79%
   Saturated Fat 15g 77%
   Trans Fat 2.8g  
Cholesterol 318mg 106%
Sodium 470mg 20%
Potassium 50mg 1%
Total Carb 7g 2%
   Dietary Fiber 1g 4%
   Sugars 3.5g  
Protein 88g  
Vitamin A 71% · Vitamin C 4% · Calcium 5% · Iron 56%

MORE DELICIOUS INSTANT POT RECIPES:


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Instant Pot Chicken Tikka Masala
Instant Pot Artichokes
Instant Pot Artichokes with spicy garlic mustard dip
Single slice of keto pressure cooker cheesecake
Low Carb Instant Pot Cheesecake

Filed Under: 5-10g Net Carbs Per Serving, Keto Instant Pot Recipes, Low Carb Main Dishes Tagged With: balsamic vinegar, carrot, garlic, gluten free, instant pot, more10ingredients, more60min, red wine, shallot, short ribs, thyme

About Julia

ABOUT THE AUTHOR
Julia is a low carb recipe developer and the founder of Savory Tooth. Her recipes attract over 1 million readers every month and have been featured in The Huffington Post, Parade, Yahoo, NBC Today, Country Living, and Reader's Digest. Learn more.

Previous Post: « Lemon Baked Cod with Parmesan Cheese
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Lindsey

Would “country style beef ribs” work for this recipe?

Reply
5 days ago
Julia

I haven’t tried that cut of meat with this recipe, so I can’t advise. I’m hoping another reader can chime in on this.

Reply
4 days ago
Lynn

How much longer for bone in?

Reply
17 days ago
Susan

How much longer to cook bone-in short ribs?

Reply
19 days ago
Catalina Ramirez Chaves

Omgggggggg i cant even describe how amazing this meal was. I was so schocked that my hubby (pickiest eater in the word, who only eats eoth ketchup) he loved the food! It wasn’t enough. J made 4 pieces and he ate 2 and took one for work. That has NEVER happened. Ughhhh i am so happy and so pleased with the whole meal. My baby girl whos 5 also loved it! Thank you so much for this recepie. It was the absolute best!! Also – i have been telling everyone about the recepie and sending everyone the link.

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Reply
20 days ago
Melissa

Excited to try this–could I add baby red potatoes to the pot?

Reply
25 days ago
Julia

Look up pressure cooking times for potatoes to make sure they won’t turn to mush by the time the ribs are done.

Reply
23 days ago
Michelle

Can you make this in a crockpot?

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Reply
1 month ago
Julia

No, the browning steps are important and can’t be done in a slow cooker.

Reply
1 month ago
Michelle

Can’t I brown it first & then put it in the crock pot?

Reply
1 month ago
Julia

Yes. You should deglaze in the stovetop pan to get all of those flavorful brown bits, and make sure to transfer everything to the crockpot.

Reply
1 month ago
Zapes

I prepared a double recipe, following instructions exactly. The meat came out tough! Any idea why that would happen?

Reply
1 month ago
Julia

If you double the ingredients, the pressure cooking time should stay the same, assuming that the size of each short rib stays constant. How many individual boneless short ribs did you use?

Reply
1 month ago
Stef

I made this recipe today! Husband kept saying “mmmm. These are good. These are dang good!”

Reply
1 month ago
Michelle

Can I do this without the red wine?

Reply
2 months ago
Julia

I suggest substituting red wine with 50% red wine vinegar and 50% water to dilute it a bit.

Reply
2 months ago
Emily

Would it be possible to double this recipe and still use a 6 qt instant pot?

Reply
2 months ago
Julia

That should be fine. You’ll need to brown the ribs in batches, since they won’t all fit simultaneously.

Reply
2 months ago
Palmettogurl

Wow! Awesome!,,, I made this tonight….only thing I had to change was my 6 qt instant pot sauted balsamic vinegar for 8 minutes and cooked all liquid out (recipe said boil for 10-15minutes). My bad!. I had to add about 1.5 cups water and reconstituted the liquid for gravy. Meat was beyond savory tender and gravy was outstanding! Thanx soo much.

Reply
3 months ago
Julia

You’re welcome! I’m glad you were able to fix things on the spot. Hope you get a chance to make this again soon.

Reply
3 months ago
David

Excellent! I don’t think I would change a thing, I di customize the sauce a bit, but the meat was very good.

Reply
5 months ago
Julia

That’s wonderful to hear. Hope you get a chance to make it again soon!

Reply
5 months ago
Amy

I tried this recipe exactly as indicated but my ribs were overcooked. I would do again at 30 minutes on meat setting, not high pressure. Bummed to lose 2 lbs of good meat. Otherwise, the flavor was great.

Reply
5 months ago
Julia

Perhaps your short ribs are smaller than mine. I use 2 pounds of meat, which comes out to 3 pieces. If yours are on the smaller side, then the cooking time can be decreased. That said, it’s hard to “overcook” these short ribs, as they become more fall-apart tender the longer they cook.

Reply
5 months ago
Deanna

Just discovered your web site and it is just what I was looking for.

Reply
7 months ago
Julia

Awesome, thanks Deanna! Hope you get to try some recipes soon 🙂

Reply
7 months ago
Dr. Nelson

I would like to use my oven (don’t have an instant pot) what is the recommended temperature and duration? Thank you so much.
Look forward to trying this yummy dish out 😋

Reply
7 months ago
Julia

I haven’t developed an oven version of this recipe, so this is just my guess: use a temperature like 350 F and a baking time of 2.5 hours or until the meat is tender. It’s best to cover the meat while baking. You’ll also need to first brown the short ribs using a pan on the stovetop. It’s probably simplest to use an oven-safe pot so you don’t have to transfer to bakeware. I’d also recommend adding additional liquid, like beef broth, because the oven will dry it out.

Reply
7 months ago
Jeanne

I’ve been looking for a short rib recipe for my new Instant Pot. The sauce was amazing and the beef so tender. Now that I’ve tested on myself, will definitely make it for my foodie friends who love to eat (but hate to cook themselves)! Thank you for this great recipe, Julia!

Reply
7 months ago
Julia

Yay I’m so glad you enjoyed this recipe! Hope you get to try out some more recipes for your Instant Pot soon 🙂

Reply
7 months ago
Rindi

This is the first recipe I tried in my instant pot. Can I just say it was amazing! My husband thought it was absolutely perfect. This was a wonderful recipe to add to my collection.

Reply
8 months ago
Julia

I’m glad that your first Instant Pot meal was a hit! I have a new recipe coming up that uses a similar sauce, with chicken thighs instead of ribs. So good!! 🙂

Reply
8 months ago
Jennifer

Amazing flavor and easy to make !

Reply
8 months ago
Linda

These ribs are amazing! We loved them! ❤️

Reply
10 months ago
Julia

I’m so glad to hear that 🙂 This is one of my favorite Instant Pot recipes… I just LOVE the sauce!!

Reply
10 months ago
Dana

Wow. These short ribs are beautiful!

Reply
1 year ago

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Photo of JuliaHi, I'm Julia! I create recipes for delicious low carb meals. I also share resources for starting a keto diet.

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savory tooth is a food blog featuring delicious recipes for low carb meals. These recipes are easy to make, healthy, and nutritious -- perfect for a keto diet and lifestyle. Follow along on Instagram, Pinterest, Twitter, and Facebook.

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