Nothing shows off the Instant Pot's capabilities quite like this recipe. Create fall-off-the-bone tender short ribs in just 30 minutes. Coated in a sweet and spicy Asian-inspired sauce, this recipe is wonderful served with a side salad and mashed potatoes or polenta. Any leftover meat can be shredded and used as a terrific taco filler. 

Paige Grandjean
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Alison Miksch

Recipe Summary

30 mins
1 hr 15 mins
Serves 6 (serving size: 1 rib)


Ingredient Checklist


Instructions Checklist
  • Program a 6-quart programmable electric pressure cooker to sauté on more heat. Add oil to cooker, and heat until warm. Sprinkle short ribs with salt and pepper, and cook, in batches in cooker, until browned, about 10 minutes. Transfer short ribs to a plate. Add ginger and garlic to cooker, and cook, stirring constantly, until fragrant, about 1 minute. Add stock, and cook 1 minute; scraping bottom of cooker to loosen browned bits. Add barbecue sauce, vinegar, sugar, gochujang, and soy sauce; stir to combine. Return short ribs to cooker. Close and lock lid. Turn pressure release valve to sealing position.

  • Program cooker to cook on manual on high pressure for 45 minutes. Allow cooker to release pressure (steam) “naturally” for 10 minutes. Turn pressure release valve to venting position to release remaining pressure from cooker until float valve drops. Carefully remove lid, and remove ribs; set aside.

  • Program cooker to sauté on normal heat. Bring sauce to a simmer. Whisk together cornstarch and cold water in a small bowl. Whisk cornstarch mixture into sauce. Cook, whisking often, until thickened and slightly reduced, 12 to 15 minutes. Serve sauce over ribs. Garnish with scallions.

Nutrition Facts

298 calories; fat 16g; protein 23g; sodium 724mg. Full Nutrition