Instant Pot Asian Short Ribs

These Instant Pot Asian short ribs practically melt in your mouth! You’ll be addicted to these pressure cooker short ribs after trying them for the first time!

OK – did anyone else wake up yesterday hoping someone would jump out from behind the couch and say APRIL FOOL’S!? 

Sometimes I think I really am living in a bad dream, or joke. It’s all still a bit surreal!

And yet, life goes on, right?

Guys, I’ve had this recipe in my back-pocket for a little while now; truthfully, I haven’t shared it because I wanted to make sure it was PERFECT. So we’ve had it more times than I can count and now I feel like the time is right! You’ll love this saucy, soft shredded beef in a delectable Asian sauce! 

I actually bought a giant pack of boneless short ribs at Costco a while ago, and we had just kept most of them in the freezer. They break down beautifully in the slow cooker, which is where I first had the idea of using the pressure cooker! Everyone in my family loves that super soft, melt-in-your-mouth shredded beef taste. Even Hattie! It’s one of few proteins she’ll eat these days (enter picky toddler stage).

The Instant Pot makes this dinner a breeze. Since we want super soft short ribs here, you’ll be cooking them for almost an hour, but the result is the same soft meat that you’d get from hours in a slow cooker or oven!

So, how do you make Asian short ribs?

For this recipe, I’m using boneless short ribs. You can make this recipe with bone-in short ribs as well! Just ignore the part about slicing them into chunks. You’ll also skip shredding the meat, since it’ll just fall right off the bone when you bite into them.

OK, now that we’ve got that settled, the very first thing you’ll want to do is cut up your (boneless) short ribs into 2″ chunks. This will make it easier to sear evenly in the Instant Pot, and since you’ll be shredding them anyway after cooking, you’re just getting that process started too.

I use shallots in this recipe, along with sesame oil, because I really like the flavor they lend to an Asian dish; however, feel free to substitute for olive oil and diced yellow onion.

Sauté the onion and garlic for a few minutes before adding the beef, then sear the beef in the pot until browned on all sides. Add 1 1/2 cups of beef broth to the Instant Pot, and use a spoon to scrape up any burned bits on the bottom of the pot. Turn the setting to pressure cook, on high, for 40 minutes. The IP will take a little while to heat up before it starts counting down.

While the beef is cooking, you can get the ingredients ready for the sauce.

What makes these short ribs Asian?

I call this recipe “Asian” short ribs since I’m using a combination of:

• soy sauce
• honey
• fresh ginger
• garlic

You can prep all of the sauce ingredients while the meat is cooking, but don’t add the cornstarch until everything is in the pot.

How long does it take to make Instant Pot Asian short ribs?

The beef will cook in the Instant Pot for 40 minutes, followed by a 15 minute natural release of pressure. The sauce itself takes only a few minutes to heat up in the pot and start bubbling, so in total this dish is just over an hour!

While the sauce is bubbling away in the Instant Pot, you can shred the beef that you removed, using a slotted spoon.

I like to use two forks!

Toss the meat back into the pot along with the thickened Asian sauce, and Bob’s Your Uncle.

We’ve been serving these short ribs over plain white rice, but we’ve also had it over ramen noodles! So good.

I’ll be back on Monday with another 3-ingredient recipe for you – so make sure you’re subscribed to the newsletter if you’re not already!

Stay safe (and full), friends!

Some of my other favorite slow cooker and Instant Pot recipes:

• Instant Pot spicy crack chicken
• slow cooker Italian beef sandwiches
• Instant Pot chicken tikka masala

Instant Pot Asian Short Ribs

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 10 reviews

• Author: Katherine | Love In My Oven
• Total Time: 1 hour 20 minutes
• Yield: 3-4 servings 1x

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Description

These Instant Pot Asian short ribs practically melt in your mouth! You’ll be addicted to these pressure cooker short ribs after trying them for the first time!

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Ingredients

Scale 1x2x3x

• 1 tbsp sesame oil (sub olive oil)
• 2 shallots, diced (sub 1/2 yellow onion)
• 3 cloves garlic, minced
• 2 1/2 lbs boneless beef short ribs*
• 1 1/2 cups low-sodium beef broth
• 1/2 cup soy sauce
• 1/4 cup honey
• 1 tbsp grated fresh ginger
• 2 tbsp cornstarch
• 1/4 cup water
• optional: sesame seeds, diced green onions for garnish

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Instructions

1. Turn the Instant Pot to sauté and add the sesame oil, allowing it to heat up for a minute before adding the diced shallots. Cook for a few minutes until the shallots are fragrant and translucent. Add the minced garlic and give everything a stir. Add the chunks of beef and sear on all sides, 3-4 minutes. Turn off the Instant Pot, add the beef broth and close the lid. Be sure the lid is turned to sealed before turning the pot to manual cook on high pressure for 40 minutes. It will take about 10 minutes to come to pressure.
2. While the beef is cooking, prepare the sauce by whisking together the soy sauce, honey, and grated ginger. When the timer on the Instant Pot beeps, let the pressure release naturally for 15 minutes (don’t open the vent) then perform a quick release. I use a long spoon for this and a dishcloth to cover the vent to avoid any wet steam spraying out!
3. Using a slotted spoon, remove the chunks of beef to a cutting board, and shred the beef using two forks. Let the beef rest while you prepare the sauce. Turn the Instant Pot to sauté, add the sauce and let it come to a simmer. Once bubbling, combine the cornstarch with the water and add the mixture to the sauce. Once the sauce has thickened, add the beef back in. Serve immediately, with sesame seeds and green onions, over rice or noodles.

Slow Cooker Directions

1. To make this in the slow cooker, sauté the onions and garlic, then brown the beef in a saucepan, before adding it all to the slow cooker along with the beef broth. Cook on low for 6-7 hours. Remove the beef to shred, and pour the remaining liquid from the slow cooker into a saucepan along with the remaining sauce ingredients. Heat over medium-high heat, until thick and bubbly, before adding the shredded beef into the mixture.

Leftover beef keeps in an airtight container, in the fridge for 3-4 days.

Notes

*You can also make this recipe with bone-in short ribs, and skip the “shredding” part. Remove the beef to make the sauce, then place beef back in the pot for serving

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: dinner
• Method: Instant Pot
• Cuisine: Asian

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