Go Back
–+ servings

Instant Pot Short Ribs

Sue Lau
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 45 mins
pressurize and depressurize time 19 mins
Course Main Dish
Cuisine American, Southwest
Servings 4

Equipment

  • Instant Pot or Electric Pressure Cooker

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

From the kitchen of palatablepastime.com
Keyword ancho chili sauce, short ribs
Tried this recipe?Let us know how it was!