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Short Ribs over mashed potatoes on a black plate next to a bunch of fresh parsley

Instant Pot Short Ribs

Instant Pot Short Ribs are rich and delicious. Braised in a flavorful sauce with wine, beef broth, herbs, and veggies. You will enjoy these tender, pressure cooker beef short ribs in a little over an hour!

Course Dinner
Cuisine American
Keyword pressure cooker short ribs recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings 4
Calories 632 kcal
Author Sandy Clifton


  • 3/4 cup Flour
  • 1 tsp Salt
  • 3/4 tsp Pepper
  • 3-4 lbs Beef Short Ribs (6 to 8 pieces)
  • 6 slices Bacon, chopped
  • 1 lg Onion, chopped
  • 2 lg Carrots, diced lg
  • 1 rib Celery, diced
  • 5 cloves Garlic, minced
  • 1/2 cup Red Wine
  • 1/2 cup Beef Broth, low sodium
  • 2 sprigs Fresh Rosemary
  • 3-4 sprigs Fresh Thyme
  • 1 Bay Leaf
  • 1 Tbsp Tomato Paste
  • 2 tsp Balsamic Vinegar


  1. Mix together the flour, salt, and pepper. Dredge the short ribs in the flour mixture, lightly coating all sides, and set aside. Discard the flour mixture.

  2. Turn on the Sauté setting and add the chopped bacon. Cook until fat is rendered out and the bacon is just crisp. Remove bacon to a plate and set aside. Remove the bacon fat (don't throw it out), keeping 2 Tbsp in the pot.

  3. Turn the Sauté temperature to the high setting. Brown the short ribs in the pot on all sides. Add more of the bacon fat if needed. Then remove them to a plate and set aside.

  4. Add the onions, carrots, and garlic to the pot. Cook, stirring frequently for 1 minute.

  5. Add the wine and beef broth and stir, scraping up the browned bits from the bottom of the pot. I like to use a wooden spoon for this.

  6. Add the rosemary, thyme, bay leaf, and reserved bacon to the pot and stir. 

  7. Add the tomato paste but don't stir. This keeps the liquid from getting too thick.

  8. Place the short ribs in the pot, nestling them down into the veggies and broth. They don't need to be covered, just sitting in there.

  9. Cancel the Sauté setting and place the lid on the pot, setting the steam release knob to the Sealing position.

  10. Press the Pressure Cook/Manual button, or dial. Then press the +/- button or dial to select 40 minutes. High Pressure. It will take a few minutes to come to pressure.

  11. When the cook time is finished, let the pot sit undisturbed for 10 minutes (10 minute Natural Release). Then turn the steam release knob to the Venting position to release the remaining pressure/steam.

  12. When the pin in the lid drops down, open the lid and carefully remove the short ribs using tongs. Set them on a plate.

  13. Carefully skim off the fat from the top of the cooking liquid and remove the bay leaf and rosemary & thyme stems. Discard.

  14. Stir the balsamic vinegar into the cooking sauce.

  15. Serve the short ribs on a bed of mashed potatoes, mashed cauliflower, or alone, with some of the sauce poured over them.

Recipe Notes

*You can use all red wine or all beef broth if you want.

Inspired by Bon Appetit