Instant Pot Short Ribs

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For an easy quick weeknight meal, try making Instant Pot Short Ribs! They are simply melt in your mouth delicious!

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1 Chopped Onion

1 Chopped Carrot

2 Tbsp fresh thyme

1 Tbsp Fresh Rosemary

3 Cups Chicken Broth (recipe in the link below)

4 Cloves Roasted Garlic Minced

1 bottle Beer

4 whole peppercorns

4 bay leaves

1/4 Cup Ketchup

1 Tbsp Worcestershire Sauce

6 pounds Short Ribs

2 Tbsp. Olive Oil

In a large bowl combine the thyme, rosemary, chicken broth, garlic, beer, peppercorns, bay leaf, ketchup and Worcestershire, and set aside. Set the instant pot to Sauté, add olive oil and once hot, then sauté the short ribs about 3 minutes on all four sides. Add the onion and carrots, cook another minute or two and add the ingredients from the bowl. Set the instant pot to pressure cook on high for 45 minutes and natural release for 10 minutes.

How to serve Instant Pot Short Ribs

Serve with a sweet barbeque sauce. Or you can make a sauce out of the pan drippings. Remove the ribs and tent with foil or keep warm in your oven on the warm setting. Set the instant pot to sauté, and remove the herbs, add 1/2 cup of liquid from the pot to a bowl and whisk in Wondra flour, If you do not have Wondra on hand you can use regular flour, Wondra is just a fine flour that will not clump as easy. Make sure to add a little at a time while whisking. Add the rest of the liquid to a blender and puree return both to the instant pot and simmer until the sauce has thickened. Serve over  potatoes as shown below.

These ribs are seriously delicious you will not be disappointed, they are melt in your mouth delicious!

Basic Chicken Stock

Instant Pot Short Ribs

Instant Pot Short Ribs

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Main Course

Cuisine American

Servings 4 People

Equipment

• Instant Pot

Ingredients

  

• 1 Medium Onion Chopped
• 1 Large Carrot Chopped
• 2 Tbsp. Thyme Fresh
• 1 Tbsp. Rosemary Fresh
• 3 Cups Chicken Broth
• 4 Cloves Garlic Roasted
• 1 Bottle Beer
• 4 Whole Peppercorns
• 4 Bay leaves
• 1/4 Cup Ketchup
• 1 Tbsp. Worcestershire Sauce
• 6 Pounds Short Ribs
• 2 Tbsp. Olive Oil

Instructions

 

• In a large bowl combine the thyme, rosemary, chicken broth, garlic, beer, peppercorns, bay leaf, ketchup and Worcestershire, and set aside.
• Set the instant pot to Sauté, add olive oil and once hot, then sauté the short ribs about 3 minutes on all four sides.
• Add the onion and carrots, cook another minute or two and add the ingredients from the bowl.
• Set the instant pot to pressure cook, on high for 45 minutes and natural release for 10 minutes.

Notes

Serve with a sweet barbeque sauce. Or you can make a sauce out of the pan drippings. Remove the ribs and tent with foil or keep warm in your oven on the warm setting. Set the instant pot to sauté, and remove the herbs, add 1/2 cup of liquid from the pot to a bowl and whisk in Wondra flour, If you do not have Wondra on hand you can use regular flour, Wondra is just a fine flour that will not clump as easy. Make sure to add a little at a time while whisking. Add the rest of the liquid to a blender and puree return both to the instant pot and simmer until the sauce has thickened. Serve over potatoes as shown below.

Keyword Dinner