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Instant Pot Short Ribs

Sue Lau
Prep Time 10 mins
Cook Time 45 mins
pressurize and depressurize time 19 mins
Course Main Dish
Cuisine American, Southwest
Servings 4


  • Instant Pot or Electric Pressure Cooker


  • 4 pounds beef short ribs
  • 2 tablespoons olive oil
  • salt and black pepper (for seasoning beef)
  • 1 large onion (chopped)
  • 4-6 cloves chopped garlic
  • 16 ounces lager beer
  • 8 ounces tomato sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons beef base or bouillon
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 tablespoon ground ancho chili
  • 1-1/2 teaspoons ground pasilla chili
  • 1 teaspoon ground chipotle chili
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons black pepper
  • 3 tablespoons cornstarch


  • Season beef with salt and pepper, then sear to brown in oil along with the onion, either using a skillet or the sear function of the instant pot. With the amount of beef, I find it faster in the skillet.
  • Stir remaining ingredients (except cornstarch) and pour over the ribs in the pot.
  • Seal the lid and cook on manual/high for 45 minutes.
  • Use the quick release and do not remove lid before the steam subsides.
  • Remove ribs and skim any fat from the top of the sauce.
  • Mix a cornstarch slurry of 3 tablespoons starch with 1/2 cup cold water.
  • Stir into the sauce and set the cooker to sear, stirring sauce until it thickens up.
  • Serve the ribs over corn polenta, mashed potatoes, rice, etc. Polenta is shown in photos.


From the kitchen of palatablepastime.com
Keyword ancho chili sauce, short ribs