Instant Pot Short Ribs
These fall off the bone Instant Pot Short Ribs are the definition of comfort food. With a savory apple chutney that’s cooked in the same pot, this is a restaurant-quality dish for the home chef.
I wanted to make another short rib dish where they were utilized in something other than soup.
And while I don’t go quite as gaga for the Instant Pot as some people do, I think this appliance shines when it comes to something that’s usually slow braised.
While I love my slow cooker for baby back ribs like crock pot ribs (with my dry rub for ribs slathered on first), and a conventional oven for root beer ribs, the Instant Pot was the perfect choice for these braised short ribs with sweet and savory apple chutney.
What you’ll need to make this Instant Pot short ribs recipe:
- bone-in beef short ribs – about 4 pounds. Cut them crosswise, into pieces, so that there is one bone in each piece.
- vegetable oil – for browning the ribs before the pressure cooking begins.
- yellow onion – or white or red onion also work fine.
- thyme – 3 sprigs of fresh thyme if possible, or about a teaspoon of dried thyme.
- garlic – 2 cloves, minced up.
- apples – Gala apples are my favorite for making Instant Pot beef ribs.
- raisins – the subtle pop of sweetness works SO well with Instant Pot braised short ribs, trust me! Traditional or golden raisins are both good.
- beef broth – you need a little of liquid to braise the ribs.
- apple cider vinegar – this adds a bit of acidity to the chutney and helps balance the richness of the meat.
- light brown sugar – adds sweetness to the apple chutney.
- salt and pepper – always!
How to cook beef short ribs in an Instant Pot:
You’ll be using the Instant Pot itself, on the Sauté setting, to brown the ribs before you begin pressure cooking them. I love this option because I don’t have to get a separate skillet dirty to brown these Instant Pot beef short ribs!
Brown the ribs in batches and transfer them to a plate. Add the apple chutney ingredients (more on that later), and then add the ribs back to the pot.
Seal the Instant Pot and cook for 35 minutes on high pressure on the Meat/Stew setting. The pot will take about 5 minutes to come to pressure before the cooking time begins.
When the cooking time ends, let the pressure release naturally for 10 minutes (DON’T do the quick release right away). After 10 minutes, move the Pressure Release valve to Venting to release remaining steam from the Instant Pot beef ribs.
You’ll take the meat out of the pot while you finish thickening up the apple mixture.
You’ll also make a homemade apple chutney!
After you brown the Instant Pot short ribs but before you start the pressure cook, you’ll sauté some onion in the Instant Pot itself to get started on the chutney.
Once the onion is a little soft, you’ll add the rest of the ingredients – thyme, garlic, apples, raisins, broth, vinegar and brown sugar – as well as put the ribs back into the pot for the pressure cook.
Once the meat is finished pressure cooking, you’ll take them out of the pot, but leave all of the apple mixture at the bottom of the pot.
You’ll again turn the Instant Pot setting back to Sauté and cook for about 10 minutes or until quite a bit of the cooking liquid has evaporated and the apple mixture is like a chunky sauce for serving over the Instant Pot beef ribs.
What side dishes should I serve with Instant Pot beef ribs
- 4 pounds bone-in beef short ribs, cut crosswise into 2 to 3-inch pieces (one bone per piece)
- 2 teaspoons kosher salt
- 2 teaspoons ground black pepper
- 1 tablespoon vegetable oil
- 1/2 large yellow onion, chopped
- 3 sprigs thyme
- 2 garlic cloves, minced
- 2 Gala apples, chopped
- 1/3 cup raisins
- 1/4 cup beef broth
- 2 tablespoons apple cider vinegar
- 1 tablespoon light brown sugar
- Sprinkle short ribs with salt and pepper.
- Add oil to 6 Quart Instant Pot and select high Sauté setting. Allow oil to heat for 2 minutes. Transfer half of ribs to pot and cook 8 to 10 minutes or until browned, flipping once. Transfer ribs to plate. Repeat process with remaining ribs.
- Drain all but 1 tablespoon fat from pot. Add onion to pot and sauté 3 to 4 minutes or until onion is softened, stirring occasionally. Stir in thyme, garlic, apples, raisins, broth, vinegar and brown sugar. Return ribs and any accumulated juices on plate to pot.
- Secure Instant Pot lid and set Pressure Release to Sealing. Press Cancel button to reset cooking program. Select Meat/Stew setting and set cooking time for 35 minutes at high pressure (pot will take about 5 minutes to come to pressure before cooking time begins).
- When cooking time ends, let pressure release naturally for 10 minutes, then move Pressure Release to Venting to release remaining steam. Open pot and transfer ribs to serving dish and cover to keep warm.
- Skim fat from liquid remaining in pot. Press Cancel button to reset cooking program. Select high Sauté setting and allow cooking liquid and apple mixture to reduce for 8 to 10 minutes or until thickened. Ladle cooking liquid over ribs and serve immediately.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1180Total Fat: 80gSaturated Fat: 34gTrans Fat: 5gUnsaturated Fat: 45gCholesterol: 340mgSodium: 928mgCarbohydrates: 28gFiber: 3gSugar: 20gProtein: 88g