Wow your guests and make these Juicy Melt-in-Your-Mouth Instant Pot Short Ribs! You won’t want to miss out on this Tender Red Wine Braised Beef Short Ribs, soaked with rich sweet-savory-umami beefy sauce. Paired with buttery mashed potatoes cooked in the same pot. Yum!

Jump to: Experiment | Recipe | Step by Step Cooking Guide

Tried the Recipe? Rate it here 4.99 from 293 votes

Layers of Flavors Explosion.

Melt-in-Your-Mouth Heaven.

Every bite is rewarding. These Red Wine Braised Instant Pot Short Ribs are the perfect choice to impress your guests and convert them to Instant Pot-ism. 😉 No need to turn on your oven or slow cook the short ribs for hours to achieve this rich beefy melt-in-your-mouth heaven-on-earth. Plus, you can save time by cooking potatoes at the same time right in the same pot. How awesome is that?! Last year, we were stoked to have a bite of the delicious Big Apple! 😀 Eataly, Chelsea Market, Brooklyn Pizza, legendary chocolate chip cookie…Oh man~ We loved every minute of our New York Foodie Trip! Right before visiting the Empire State Building, we were tucked at the back corner of this dimmed-light, jam-packed Southern Comfort Eatery. The mouth-watering menu definitely gave me a decidophobia moment. hehe~ The moment we tasted the Fall-Off-the-Bone Tender, Sweet-Savory 6-Hour Short Ribs, we both looked at each other and said “Yes! This would be perfect for the Instant Pot.” What better way to share our beautiful New York memories with you than to recreate this with our own twists in the Instant Pot? 🙂 Enjoy our Red Wine Braised Instant Pot Short Ribs~

Instant Pot Short Ribs Make these Juicy Melt-in-Your-Mouth Instant Pot Short Ribs that will impress your guests! Fall-Off-the-Bone Tender Red Wine Braised Beef Short Ribs, soaked with deliciously sweet-savory-umami flavors. Paired with buttery mashed potatoes cooked in the same pot. 4.99 from 293 votes Prep Time: 10 minutes Cook Time: 1 hour 30 minutes Total: 1 hour 40 minutes Servings: 4 -6 Calories: 345 kcal Author: Amy + Jacky Print Ingredients 6 - 10 pieces (1116g) bone-in short ribs (1.5 - 2 inches thick) 6 - 10 pieces (1116g) bone-in short ribs (1.5 - 2 inches thick)

6 cloves garlic , crushed and chopped 6 cloves garlic , crushed and chopped

2 (300g) small onions , sliced 2 (300g) small onions , sliced

2 (170g) medium carrots , chopped 2 (170g) medium carrots , chopped

2 ribs (90g) celery , chopped 2 ribs (90g) celery , chopped

½ cup (125ml) red wine (Cabernet Sauvignon) ½ cup (125ml) red wine (Cabernet Sauvignon)

½ cup (125ml) unsalted chicken stock or good quality beef broth ½ cup (125ml) unsalted chicken stock or good quality beef broth

2 tablespoons (30ml) balsamic vinegar 2 tablespoons (30ml) balsamic vinegar

1 - 1.5 tablespoon (14-21g) brown sugar 1 - 1.5 tablespoon (14-21g) brown sugar

1 tablespoon (15ml) regular soy sauce 1 tablespoon (15ml) regular soy sauce

1 tablespoon (15ml) fish sauce 1 tablespoon (15ml) fish sauce

1 tablespoon (15ml) olive oil 1 tablespoon (15ml) olive oil

2 bay leaves 2 bay leaves

A pinch dried thyme A pinch dried thyme

Kosher salt and ground black pepper to taste Kosher salt and ground black pepper to taste Thickener: 2.5 tablespoons (22.5g) cornstarch 2.5 tablespoons (22.5g) cornstarch

3 tablespoons (45ml) cold water 3 tablespoons (45ml) cold water Mashed Potatoes (Optional): 3 - 4 russet potatoes , halved 3 - 4 russet potatoes , halved

100 ml whole milk 100 ml whole milk

1 - 2 tablespoons (14g - 28g) unsalted butter 1 - 2 tablespoons (14g - 28g) unsalted butter Don't Miss This! Jump to our Step By Step Photo Guide Instructions Brown Short Ribs in Instant Pot: Heat up Instant Pot using Sauté More. Wait until it says HOT (prevents short ribs from sticking to the pot). Add 1 tbsp (15ml) olive oil in Instant Pot. Season one side generously with salt and black pepper. Add in 5 pieces of short ribs, then brown each side for 4 minutes. While one side is browning, season the other side with more salt and black pepper. * Pro Tip : Avoid overcrowding by browning short ribs in batches.

Saute Onion & Garlic: Set aside the browned short ribs. Add in sliced onions, and saute until soften (~ 3 minutes). Add in chopped garlic, and saute until fragrant (~30 seconds).

Saute Veggies & Spices: Add in chopped carrots, celery, a pinch of dried thyme, and 2 bay leaves, then saute for 2 minutes.

Deglaze Instant Pot: Pour ½ cup (125ml) red wine in Instant Pot and deglaze by scrubbing the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix. Let the wine simmer for a minute to allow some of the alcohol to evaporate.

Pressure Cook Short Ribs: Add 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) fish sauce, 1-1.5 tbsp (14-21g) brown sugar, 2 tbsp (30ml) balsamic vinegar, and ½ cup (125ml) unsalted chicken stock in Instant Pot. Carefully add in browned short ribs + meat juice. If you are making mashed potatoes: Cut 3 - 4 potatoes in half, then place them in a stainless steel bowl. Layer the bowl on top of the short ribs. Then, pressure cook: - With Potatoes : High Pressure 42 minutes + Natural Release 15 minutes - No Potatoes : High Pressure 45 minutes + Natural Release 15 minutes

Optional - Make Mashed Potatoes: Drain & transfer the potatoes to a larger mixing bowl. Mash the potatoes with a potato masher. Mix in 100ml whole milk and 1 – 2 tbsp (14g -28g) unsalted butter. Season to taste with salt & pepper.

Thicken & Seasonings: Carefully set aside the short ribs. Mix 2.5 tbsp (22.5g) cornstarch and 3 tbsp (45ml) cold water together in a small mixing bowl. Bring the sauce to a simmer and add the cornstarch mixture one third at a time to thicken the red wine sauce until desired thickness. Taste and season with more salt, black pepper, and brown sugar if necessary (For reference: we added 3 large pinches of salt).

Serve Short Ribs: Carefully place the short ribs back in the sauce to keep them hot. Serve & be prepared for your guests to beg for more of this deliciously beautiful creation! ♥ Spread the Love by sharing this recipe, so others can enjoy it too! Thank you 🙂 Recipe Notes: Brown Sugar: be sure to adjust the sweetness level to your taste. Use 1 tbsp (14g) brown sugar for less sweet; 1.5 tbsp (21g) brown sugar if you enjoy a sweeter sauce. *Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you! ? Nutrition Information: Calories: 345 kcal (17%) Carbohydrates: 16 g (5%) Protein: 27 g (54%) Fat: 16 g (25%) Saturated Fat: 6 g (38%) Cholesterol: 80 mg (27%) Sodium: 534 mg (23%) Potassium: 762 mg (22%) Fiber: 1 g (4%) Sugar: 7 g (8%) Vitamin A: 4800 IU (96%) Vitamin C: 6.8 mg (8%) Calcium: 46 mg (5%) Iron: 3.4 mg (19%) Tried this recipe? Mention @pressurecookrecipes or tag #AmyJacky!

Instant Pot Short Ribs Experiment We conducted multiple tests with Short Ribs using different amounts of cooking time in our Instant Pot Electric Pressure Cooker. What We Look For in Perfectly Cooked Short Ribs: Texture: fall-off-the-bone, melt-in-your-mouth tender; juicy & moist – not tough, dry, and brittle

fall-off-the-bone, melt-in-your-mouth tender; juicy & moist – not tough, dry, and brittle Taste: buttery from the melted beef fat; strong & rich beefy flavors & aroma Here’s the Instant Pot Short Ribs Experiment Summary: Conclusion: Test #3 yields the most satisfying combination of fall-off-the-bone tender, yet juicy & moist, plus rich & buttery beefy flavors. Instant Pot Short Ribs Step-by-Step Cooking Guide Prepare Ingredients for Instant Pot Short Ribs. We chose this Perez Cruz Reserva Cabernet Sauvignon from Chile for our recipe.

1 Brown Short Ribs in Instant Pot Heat up Instant Pot using Sauté More function. *Tip: For older versions, press “Saute” button, then “Adjust” button. For newer version, press “Saute” button twice. Wait until it says HOT (takes roughly 8 minutes). This prevents the short ribs from sticking to the pot. Add 1 tbsp (15ml) olive oil in Instant Pot. Season one side generously with salt and black pepper. Add in 5 pieces of short ribs and brown each side for 4 minutes. While one side is browning, season the other side with more salt and black pepper. *Pro Tip: Do this in two separate batches to avoid overcrowding. Take a sniff! Oh~ It smells amazingly buttery rich!! 😀

2 SUBSCRIBE FOR FREE RECIPES + TIPS Tried & True Recipes Delivered To Your Inbox Weekly. 100% Free! SUBSCRIBE! Please check your inbox (sometimes Junk Box) and confirm your subscription! Then, add our email address to your contact list to ensure you will receive our recipes, tips, and giveaways! Saute Onion & Garlic Set aside the browned short ribs. Add in sliced onions, and saute until soften (~ 3 minutes). Add in the chopped garlic and saute until fragrant (~30 seconds).

3 Saute Veggies & Spices Add in the chopped carrots, celery, a pinch of dried thyme, and 2 bay leaves. Saute for another 2 minutes.

4 Deglaze Instant Pot Pour ½ cup (125ml) red wine in Instant Pot and deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix. Let the wine simmer for a minute to allow some of the alcohol to evaporate.

5 Pressure Cook Short Ribs Add 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) fish sauce, 1 – 1.5 tbsp (14 – 21g) brown sugar, 2 tbsp (30ml) balsamic vinegar, and ½ cup (125ml) unsalted chicken stock in Instant Pot. *Pro Tip: adjust your sweetness level accordingly. If you like a less sweet sauce, use 1 tbsp (14g) brown sugar; if you enjoy a sweeter sauce, use 1.5 tbsp (21g) brown sugar. Carefully add browned short ribs in Instant Pot. Make sure to add in all the juice! If you want to make mashed potatoes with the short ribs: Cut 3 – 4 potatoes in half and place them in a stainless steel bowl. Then, layer the bowl on top of the short ribs (as shown in below photo). With Venting Knob in Venting Position, close the lid and turn Venting Knob to Sealing Position. Pressure Cooking Methods: With Potatoes: High Pressure 42 minutes + Natural Release 15 minutes

High Pressure 42 minutes + Natural Release 15 minutes No Potatoes: High Pressure 45 minutes + Natural Release 15 minutes After 15 minutes, release remaining pressure by turning Venting Knob to Venting Position. When Floating Valve drops, open the lid carefully.

6 Optional – Make Mashed Potatoes *Pro Tip: It may be a good idea to drain & transfer the potatoes to a larger mixing bowl. Mash the pressure cooked potatoes with a potato masher. Mix in 100ml whole milk and 1 – 2 tbsp (14g -28g) unsalted butter. Season to taste with salt & pepper. Yum! 🙂

7 Thicken & Seasonings The Instant Pot Short Ribs will be fall-off-the-bone tender, so carefully set aside the short ribs. Mix 2.5 tbsp (22.5g) cornstarch and 3 tbsp (45ml) cold water together in a small mixing bowl. Bring the sauce to a simmer and add the cornstarch mixture one third at a time to thicken the red wine sauce until desired thickness. Taste and season with more salt, black pepper, and brown sugar if necessary. For reference, we added 3 large pinches of salt. Turn off the heat.