Instant Pot (Pressure Cooker) Korean Short Ribs

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Ingredients Minutes Calories
Prep Cook Servings
10 min 45 min 6
Instant Pot (Pressure Cooker) Korean Short Ribs
Health Highlights
Behold: Instant Pot Korean Short Ribs! It turns out that my classic recipe for this deeply flavorful, Asian-inspired dish is even easier in an Instant Pot!


2 1/4 kg Beef, short ribs, bone-in, lean (English-style; don’t go above 5 pounds; it won’t fit in a 6-quart pressure cooker)
1 tbsp Kosher salt (coarse; or use half the amount if you’re using a fine grain salt)
1 dash Black pepper (freshly ground)
1/2 cup Coconut aminos, Coconut Secret
1 tbsp Rice vinegar (or white balsamic vinegar, or coconut vinegar)
2 tsp Fish sauce
1 small Pear, asian (or Fuji apple; peeled; cored; and chopped coarsely)
6 clove(s) Garlic (peeled and roughly chopped)
3 green onion (stem) Green onion (roughly chopped)
1 piece, 2-inch Ginger root (cut into 2 pieces)
1/4 cup Cilantro (coriander) (dmall handful; roughly chopped)


  1. Pat the short ribs dry with a paper towel and sprinkle with salt and pepper. Use your hands to rub the salt and pepper all over the ribs.
  2. Transfer the seasoned ribs to a 6-quart (or larger) pressure cooker, making sure all the ribs fit in the pot.
  3. Add the coconut aminos, vinegar, fish sauce, pear or apple, garlic, scallions, and ginger in a high-speed blender or food processor. Blitz until smooth.
  4. Pour the sauce over the short ribs in the pressure cooker, and stir everything around so the sauce reaches the bottom of the pot. If the sauce doesn't reach the bottom of the pot, the ribs might burn and you'll get an "ovHT" error message on the Instant Pot display. (Got the error message even though the sauce hit the bottom of the pot? Turn off your Instant Pot, and add ¼ cup broth or water. Then, restart the Instant Pot. That should clear the error.)
  5. Shut and lock the lid, turn the valve at the top to “sealing,” and program the Instant Pot to cook under high pressure for 45 minutes by pressing “Manual” or "Pressure Cook" and the “+” button until the number says “45.”
  6. Let the pressure release naturally. If the pressure hasn’t dropped after 25 minutes, release it manually by turning the top valve to the “venting” position. Pop open the lid and check that the ribs are fork-tender. If they’re not, cook ’em for another 5 to 10 minutes under high pressure.
  7. Transfer the ribs to a plate or platter, and taste the liquid for seasoning. Adjust if necessary with additional salt and pepper. If desired, skim the fat off the top.
  8. Spoon the sauce on top of the ribs, and garnish with cilantro before serving.

Nutrition Facts

Per Portion

Calories 713
Calories from fat 348
Calories from saturated fat 148
Total Fat 39 g
Saturated Fat 16.4 g
Trans Fat 0
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 16.6 g
Cholesterol 182 mg
Sodium 2457 mg
Potassium 1589 mg
Total Carbohydrate 16.0 g
Dietary Fiber 1.0 g
Sugars 11.9 g
Protein 76 g

Dietary servings

Per Portion

Fruit 0.1
Meat 5.0
Vegetables 0.2

Energy sources