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Short ribs plated with mashed potatoes and sauce, showing forkful of beef.

Instant Pot Short Ribs

Boneless beef short ribs braised in the Instant Pot with red wine and aromatics, finished off with balsamic vinegar.
Course Main Course
Cuisine American
Keyword beef short ribs, instant pot short ribs, pressure cooker short ribs
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Natural release time 15 minutes
Total Time 1 hour 40 minutes
Servings 4 servings
Calories 500kcal
Author Kelly Wildenhaus | the hungry bluebird


  • 1 tablespoon olive oil
  • 2 pounds boneless beef short ribs about 3 to 5 pieces, depending on size
  • 1 carrot, peeled, small dice
  • 1 shallot, small dice
  • 3 cloves garlic, finely chopped or minced
  • ¾ cup red wine an inexpensive dry red
  • ¾ cup chicken stock, preferably homemade
  • 2 tablespoons balsamic vinegar or other savory flavored specialty white balsamic vinegar
  • Kosher salt and pepper
  • 5 sprigs fresh thyme
  • 1 sprig fresh rosemary, OPTIONAL


  • Set Instant Pot to sauté setting and heat oil until hot. Pat short ribs dry and generously season with kosher salt and freshly cracked pepper. Add to heated insert and brown well, without moving except to flip, about 6 minutes a side. Remove to plate and set aside.
  • Add carrots, shallots and a sprinkle of salt to remaining oil in pot. Cook until starting to soften and brown slightly. Add garlic, stir until just fragrant. Turn off sauté mode.
  • Add red wine to pot and stir to scrape up any browned bits. Add the chicken stock and stir to combine. Season with a little more salt and pepper. Nestle the short ribs and any accumulated juices back into the pot. Top with thyme sprigs, and rosemary, if using.
  • Place lid on pot and seal. Cook on regular pressure cook mode set at high pressure for 45 minutes. When done, let pressure naturally release for 15 minutes, then manually release any remaining pressure.
  • Carefully remove ribs to plate and tent with foil. If needed, skim any excess fat off the liquid and discard. Turn on sauté mode, add balsamic vinegar and boil for about 5 to 10 minutes until reduced slightly and the sauce starts to turn syrupy. Turn off sauté mode. Spoon sauce over short ribs and serve.


  • Can use short ribs on the bone, look for English cut, same cooking time.
  • I only use 1 tablespoon of the flavored white balsamic vinegar if I use that instead. It's good with a savory flavored vinegar for a change, but regular balsamic vinegar is perfect and more common.
  • If I have fresh rosemary, I toss in a small sprig along with the fresh thyme.


Calories: 500kcal | Carbohydrates: 8g | Protein: 45g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Cholesterol: 135mg | Sodium: 227mg | Potassium: 1010mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2610IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 6mg