Instant Pot Braised Short Ribs are easy to make and the result is completely mouthwatering. Through pressure cooking, the meat soaks up a ton of flavor from the seasonings and gets so tender that it literally falls from the bone.
Why You’ll Love These Instant Pot Short Ribs
The flavors in this dish are simple, but far from boring. Pressure cooking the beef short rib along with aromatics and seasonings gives the dish deep umami and ties all of the flavors together.
Plus I add an unexpected special ingredient that really kicks the flavor profile up a notch.
This recipe includes chipotle chiles in adobo sauce for a bit of smoky heat.
The amount of chipotle in the recipe is just enough to add a high note to balance the deep, rich, umami flavors of the meat without making it too spicy.
If you like more spice, by all means, add more chipotle and/or more of the sweet-spicy-smoky adobo sauce it is packed in. But keep in mind the recipe as written calls for ONE chili with a tablespoon of the sauce, not one can of chili!
The sauce also has tomatoes, garlic, onions, and other seasonings. All of that flavor is infused into the meat in this Instant Pot recipe and the result is mind-blowingly delicious.
What
is so special about this Instant Pot ribs recipe?
Beef short ribs traditionally require long, slow cooking to become infused with the flavors of the sauce and turn fall-off-the-bone tender. But with cooking short ribs in the Instant Pot, you can get deliciously tender, perfectly cooked short ribs in a fraction of the time.
From start to finish, you can make these pressure cooker braised shortribs in 60 minutes and that is including the time it takes your pressure cooker to come up to pressure and to naturally release the pressure.
It’s so quick and easy, I guarantee you’ll think this is the best short rib recipe .
This Instant Pot Short Ribs recipe is ideal for serving to guests or for a regular weeknight meal. You don’t need to use your oven, stand over the stove, or heat up your house. The Instant Pot does most of the work for you.
What are short ribs?
They are literally, very short ribs. They are the five or so short ribs on an animal that are too short to be used for steaks, and so they’re sold as short ribs.
You can get a few different cuts of short ribs. The ones I used as are an extended English style, which is essentially a chunk of meat with a bone in it.
You can also get flanken style ribs as I used in my Korean Galbi recipe, and then you have the super short spare ribs I used for this Chinese Spare ribs recipe , which are basically pork ribs, which are different from short ribs which are always beef, or you can use these long beef ribs for making Smoky Pressure Cooker ribs , and country style ribs are really just pork shoulder that you can use for my pulled pork recipes and….
Are you thoroughly confused yet?? Here’s the good news. They’are all delicious. So there’s that. But to recap my ramblings:
- Short ribs are 5 beef ribs that are too short for steaks. They can be cut English style or flanken style
- Spare ribs are small pork ribs
- A rack of ribs can be either pork or beef.
- Country Style ribs are cut-up pork shoulder, also known as pork butt. So really, not ribs at all, to be honest.
How
to make this easy pressure cooker ribs recipe
- Make the sauce. Purée onions, bell pepper, tomatoes, chipotle chiles in adobo sauce, garlic, and seasonings in a food processor or blender.
- Saute . Heat the Instant Pot using the sauté function and then add the pureed vegetables and seasonings. Cook until the mixture has thickened. Deglaze pan with 1/4 cup of water.
- Add ribs. Add the short ribs and 1/2 cup of water.
- Cook . Seal the pot and pressure cook for 45 minutes.
- NPR . Let the pressure release naturally for 15 minutes and then quick-release any remaining pressure.
- Serve . Remove the meat from the pot and serve immediately, along with the sauce.
Tips and tricks for making this Instant pot short ribs recipe
- You can use either bone-in or boneless short ribs. The cooking time will be about the same either way. I prefer to use short ribs with the bone in because I think the bone adds flavor during cooking. On the other hand, a boneless short rib recipe makes serving a bit easier. When cooking large pieces of meat in the pressure cooker, always use a natural release. This prevents the proteins in the meat from seizing up and turning your meat tough.
- I don’t recommend pre-searing the meat before pressure cooking. Because of the super-heated cooking environment created by the pressure cooker, this step is unnecessary. It only adds time and effort to the recipe. For a more in-depth explanation, watch my video on the Maillard reaction and how it functions in a pressure cooker to give you deeply flavored dishes.
- If the meat isn’t as tender as you’d like after you’ve released the pressure, put it back in for another 5 minutes on high pressure. The pot will come to pressure faster the second time since the contents are already hot.
- If you want to thicken the sauce, after you remove the meat from the pot set the pot to sauté again and cook, stirring, until the sauce reduces and thickens.
What To Serve With Instant Pot Beef Short Ribs
- These air fryer Scrumptious Cheese Biscuits are great for sopping up the delectable sauce from the braised short ribs.
- This cheesy Potatoes Au Gratin made in the air fryer make a really impressive side dish, perfect for entertaining.
- Potatoes Anna is tasty and elegant and requires only 4 ingredients!
- Or try Rosemary Roasted Potatoes , an easy air fryer side dish. They take minimal effort and are full of flavor!
- If you’re looking for a green vegetable side, these Air Fryer Green Beans are perfect. They are light and flavorful and can be on the table in less than 15 minutes.
- Sauteed Swiss Chard with Bacon is another green vegetable side that always gets rave reviews. It requires only a few ingredients and is quick and easy to make.
- You might enjoy these Chinese Spare ribs as well.
- Try some of these Best BBQ Side Dishes .
If you love this Instant Pot Short Ribs Recipe as much as we do, make sure you share it with your friends on Facebook and Pinterest so they can make them too!
Instant Pot Beef Short Ribs
Equipment
- Instant Pot
Ingredients
- ▢ 1 cup Onion , chopped
- ▢ 1 cup Bell Peppers
- ▢ 1 cup Tomatoes
- ▢ 4-6 cloves Garlic
- ▢ 1 Chipotle Chile in Adobo Sauce , with 1 tablespoon of sauce from the can
- ▢ 1 tsp Dried Thyme
- ▢ 1/2 tsp Ground Allspice
- ▢ 1 tsp Kosher Salt
- ▢ 1 tsp Ground Black Pepper
- ▢ 2 tbsp Oil
- ▢ 1/4 cup water , for deglazing
- ▢ 2 pounds beef short ribs
- ▢ 1/2 cup water , for ribs
Instructions
In a food processor or blender, blend together onion, bell pepper, tomatoes, garlic, chipotle chili thyme, allspice, salt, and pepper.
Select SAUTÉ/HIGH on the Instant Pot. When the pot is hot, add the oil. Once the oil is hot, add the blended vegetables. Sauté stirring frequently until the water has largely evaporated from the paste, about 8-10 minutes.
Add in the short ribs and another 1/2 cup of water and stir.
Secure the lid on the pot. Close the pressure-release valve. Select MANUAL/PRESSURE COOK and set the pot at HIGH pressure for 35 minutes.
When cook time is complete, let pot release pressure naturally for 15 minutes. At the end of the cooking time, use a quick release to depressurize.
Serve the ribs with the sauce on the side.
You can use either bone-in or boneless short ribs. The cooking time will be about the same either way.
If the meat isn’t as tender as you’d like after you’ve released the pressure, put it back in for another 5 minutes on high pressure. The pot will come to pressure faster the second time since the contents are already hot.
If you want to thicken the sauce, after you remove the meat from the pot set the pot to sauté again and cook, stirring, until the sauce reduces and thickens
Macros and serving size assume half the weight of the ribs is bone so you will have 1 lb of cooked meet, with 4 oz of meat per person.
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Instant Pot Beef Short Ribs
Ingredients
- 1 cup Onion chopped
- 1 cup Bell Peppers
- 1 cup Tomatoes
- 4-6 cloves Garlic
- 1 Chipotle Chile in Adobo Sauce with 1 tablespoon of sauce from the can
- 1 tsp Dried Thyme
- 1/2 tsp Ground Allspice
- 1 tsp Kosher Salt
- 1 tsp Ground Black Pepper
- 2 tbsp Oil
- 1/4 cup water for deglazing
- 2 pounds beef short ribs
- 1/2 cup water for ribs
Instructions
In a food processor or blender, blend together onion, bell pepper, tomatoes, garlic, chipotle chili thyme, allspice, salt, and pepper.
Select SAUTÉ/HIGH on the Instant Pot. When the pot is hot, add the oil. Once the oil is hot, add the blended vegetables. Sauté stirring frequently until the water has largely evaporated from the paste, about 8-10 minutes.
Add in the short ribs and another 1/2 cup of water and stir.
Secure the lid on the pot. Close the pressure-release valve. Select MANUAL/PRESSURE COOK and set the pot at HIGH pressure for 35 minutes.
When cook time is complete, let pot release pressure naturally for 15 minutes. At the end of the cooking time, use a quick release to depressurize.
Serve the ribs with the sauce on the side.
You can use either bone-in or boneless short ribs. The cooking time will be about the same either way.
If the meat isn’t as tender as you’d like after you’ve released the pressure, put it back in for another 5 minutes on high pressure. The pot will come to pressure faster the second time since the contents are already hot.
If you want to thicken the sauce, after you remove the meat from the pot set the pot to sauté again and cook, stirring, until the sauce reduces and thickens
Macros and serving size assume half the weight of the ribs is bone so you will have 1 lb of cooked meet, with 4 oz of meat per person.
Instant Pot Beef Short Ribs https://twosleevers.com/instant-pot-beef-short-ribs/
A complete guide to making Instant Pot Yogurt using the Cold Start Method, or No-Boil Method. Step by step directions to use your electric pressure cooker for yogurt, greek yogurt, sweetened yogurt, yogurt tubes, as well as a section on troubleshooting homemade yogurt.
WHY MAKE YOGURT AT HOME?
When you can buy yogurt at the store for very little money, why bother making your own? Here are a few reasons why people like home-made yogurt.
- No additives . No need to add sugar, gum, gelatin, or other additives. Milk. Yogurt starter. Done.
- Choice of milk. Whole milk, 2% milk, skim milk, goat milk, sheeps milk, or even yogurt made with half and half–all of this is possible with Homemade Yogurt.
- Non-dairy milk yogurt. With a little know-how, you can make almond milk yogurt, soy milk yogurt, or coconut milk yogurt. If you want a dairy-free yogurt, making it at home is a fine way to do it.
- Mild or Tart. The longer you let it incubate, the more tart your yogurt. Usually, it sets in about 8 hours. If you let it keep incubating for 12 hours, you will have a very tart yogurt. So you have some control over the final product.
- Flavorings and sweetness of choice. Some of us like plain yogurt. Some of us like cardamom yogurt, or Vietnamese sweet yogurt. Some want to use a keto sweetener. Making yogurt at home lets you make any variation you prefer. You can also add vanilla extract or oddly enough, Crystal Light if you want to keep it low sugar yogurt.
- Sense of accomplishment. Honestly, this alone is reason enough to do it. It’s easy. It’s fun. Your kids will love doing it with you.
The creamy consistency of homemade Greek yogurt can be used in a variety of recipes , or you can simply add it to your morning smoothie or enjoy it by itself with some fruit , coconut and nuts garnished on top.
What is Cold Start Yogurt?
This is the perfect way to make your yogurt if you do not want to deal with boiling milk or straining
Cold Start Yogurt is when you start with room temperature milk and place it in the Instant Pot . You skip the whole first step of heating the milk, then cooling the milk, so it also referred to as the No-Boil Method.
Does it work? Absolutely it does. When I first shared my cold start method with Fairlife milk 3 years ago, I got a lot of push back on the safety of this method. Since Indians have been making it in this way for centuries, I wasn’t that worried 🙂
How to Make Cold Start Instant Pot Yogurt
- Pour the milk. Pour 1/2 gallon milk into the Instant Pot liner. Place the lid and set your valve to VENTING or use a glass lid .
Pour cold milk into Instant Pot Po
- Mix Starter. Using a whisk, blend together the milk and about 2 tablespoons of full-fat plain Greek yogurt with active, live cultures such as Lactobacillus bulgaricus . Do NOT use sweetened yogurt.
Add starter yogurt
- Incubate . Press YOGURT and set it for 8 hours. Place the lid and set your valve to VENTING or use a glass lid .
- Chill . Place the yogurt in the fridge overnight. This helps the yogurt set properly without getting tart, and it gets thicker.
- Drain . Once the yogurt is set, you want to strain out the whey if you want Greek Yogurt, or you can eat it as it is.
You can use cheesecloth or a large coffee filter in a large stainless strainer, place the strainer over a bowl and let it drip in the fridge overnight.
Alternatively, you can buy a Cuispro Donvier yogurt maker which is easier to clean up. For larger quantities of yogurt, a Eurocuisine Greek Yogurt Maker works better.
Sweeten or flavor. I find it best to sweeten the yogurt after it is drained so you’re not draining your lovely honey down the drain. You can use honey, agave, or a keto-friendly sweetener. You could also consider adding sugar-free syrups .
Store . Place into individual yogurt jars and refrigerate for up to a week.
Find the directions and video for how to make Instant Pot Hot Start Yogurt here.
Tips & Tricks for Perfect Instant Pot Yogurt
- Use HTC milk, Ultra-filtred milk or high protein milk like Fairlife for thick, yogurt especially for cold start yogurt.
- Do not use sweetened flavored yogurt.
- Use yogurt with live cultures .
- Use greek yogurt as your starter. Since extra whey has been drained out, it has more live cultures per tablespoon.
- Save 2-4 tablespoons of your yogurt as a starter before your family devours all of that deliciousness.
- If you intend to use it within a week, the starter will do fine in the fridge. Any longer than that, and you will want to freeze the starter .
- You can also make the yogurt in jars rather than the Instant Pot liner, as I did with this Vietnamese Yogurt recipe.
No Instant Pot? No Problem! Find directions for how to make homemade greek yogurt in your slow cooker, oven, or on countertop here.
Troubleshooting Instant Pot Yogurt
People in the Instant Pot Community WAY overthink yogurt. However, it’s not complicated!
But if you’ve never made it before, you may have a few questions. So here’s your troubleshooting guide with the most commonly asked questions about making yogurt.
Your starter was no good or weak. 2. Your milk was too hot. 3. You need to let it ferment longer. You can always add more starter to your milk/yogurt mixture and allow it to ferment again.
It hasn’t yet set. 2. You need to let it chill in the refrigerator. 3. The milk you used was thin. 4. You need to drain it using te methods described above.
You let the yogurt ferment too long. 2. The temperature around the yogurt was too warm, allowing the fermentation to proceed faster than anticipated. 3. Simply add some delicious sweeteners such as agave nectar, sugar or honey! 4. One way to stop yogurt from fermenting as quickly is to break up the curd. Using a spoon, stir up the yogurt. Usually, this stops it from fermenting as fast.
It is not. Ancient cultures have been making yogurt for centuries without access to refrigeration. It was in fact, a way to preserve milk without refrigeration. As long as it’s not too tart, and has no mold on it, it’s good to go.
It smells sour, and there’s a lot of extra liquid on top. Sometimes you see a visible bubbling and active fermenting. Throw it out.
Homemade yogurt usually lasts for 5-7 days with no issues. Since it’s not sealed in a plastic container, and since it doesn’t contain preservatives, it doesn’t last quite as long as commercially prepared yogurt.
Yup! Blend together 1 cup yogurt, 1 cup fresh berries or other fruit, a tablespoon or two of honey, and about 1/4 cup of milk. Make it a nice pouring consistency, and put into these refillable tubes.
LOOKING FOR DELICIOUS YOGURT RECIPES? LOOK NO FURTHER!
- Indian Lassi
- Indian Yogurt Soup | Instant Pot Gluten-Free Indian Kadhi
- Borani Persian Yogurt Spinach Dip
- Instant Pot Indian Chicken Curry with Spinach & Yogurt
- Labneh Dip
- Cardamom Yogurt (Noosa style)
- Vietnamese Yogurt
- Mango Frozen Yogurt
- Saffron Scented Yogurt
- Homemade Greek Yogurt
- Hot Start Yogurt
Instant Pot Yogurt | Cold Start Method
Equipment
- Instant Pot
Ingredients
- ▢ 1/2 gallon Whole Milk
- ▢ 2 tablespoons Full-Fat Greek Yogurt , plain, full fat
Instructions
Instant Pot Cold Start Yogurt
- Pour 1/2 gallon room temperature milk into the Instant Pot liner.
- Using a whisk , blend together the milk and about 2 tablespoons of full-fat plain Greek yogurt with active, live cultures. Do NOT use sweetened yogurt.
- Press YOGURT and set it for 8 hours. Place the lid and set your valve to VENTING or use a glass lid .
- Place the yogurt in the fridge overnight. This helps the yogurt set properly without getting tart, and it gets thicker.
- Once the yogurt is set, you want to strain out the whey if you want Greek Yogurt, or you can eat it as it is. You can use cheesecloth or a large coffee filter in a large stainless strainer, place the strainer over a bowl and let it drip in the fridge overnight. Alternatively, you can buy a Cuispro Donvier yogurt maker which is easier to clean up. For larger quantities of yogurt, a Eurocuisine Greek Yogurt Maker works better.
- I find it best to sweeten the yogurt after it is drained so you’re not draining your lovely honey down the drain. You can use honey, agave, or a keto-friendly sweetener. You could also consider adding sugar-free syrups .
- Place into individual yogurt jars and refrigerate for up to a week.
Watch The Video
Tips & Tricks for Perfect Instant Pot Yogurt
- Use HTC milk, Ultra-filtred milk or high protein milk like Fairlife for thick, yogurt especially for cold start yogurt.
- Do not use sweetened flavored yogurt.
- Use yogurt with live cultures .
- Use greek yogurt as your starter. Since extra whey has been drained out, it has more live cultures per tablespoon.
- Save 2-4 tablespoons of your yogurt as a starter before your family devours all of that deliciousness.
- If you intend to use it within a week, the starter will do fine in the fridge. Any longer than that, and you will want to freeze the starter .
- You can also make the yogurt in jars rather than the Instant Pot liner, as I did with this Vietnamese Yogurt recipe.
