From rich, delicious broths to quick, tasty desserts, the Instant Pot continues to exceed my every expectation! Last week, I decided to try something a little different. We typically have a piece of fish or chicken with vegetables for dinner, but I wanted to spice it up, so I tried these braised short ribs. And they were delicious! Give them a try — they take a little longer than other Instant Pot recipes, but they are so worth it!
Instant Pot Short Ribs
Ingredients
- 2 tbsp. grass-fed ghee
- 1 lb. grass-fed short ribs (4 ribs)
- salt and pepper
- 1 onion (diced)
- 1/2 lb. baby carrots (or 2 whole carrots cut into 1-inch pieces)
- 2 small celery sticks (peeled and diced)
- 2 garlic cloves (finely minced)
- 1 rosemary sprig
- 1/2 tsp. salt
- 1/2 tsp. smoked paprika
- 1/2 tsp. chili powder
- 1/4 tsp. ground cumin
- 1/4 cup cranberry juice
- 1 1/2 cup organic beef broth
- 1 bay leaf
Instructions
- On the Instant Pot, select the sauté option and click the adjust button to select normal.
- Pat the ribs dry and season generously with salt and pepper.
- Once the Instant Pot is hot, add 1 tablespoon of ghee.
- Sear the ribs for 5-7 minutes on one side. Flip and sear for another 5 minutes.
- Remove the ribs from the Instant Pot and set aside.
- Add the other tablespoon of ghee and sauté the onions, carrots, celery, garlic and rosemary until the onion is translucent (about 5 minutes).
- Add the salt, paprika, chili powder and cumin.
- Stir and continue to sauté for another 2 minutes.
- Now, deglaze the pan with the cranberry juice (scrape up all the delicious bits and pieces from the bottom of the pot).
- Add beef broth and bay leaf and then stir to combine and return the short ribs to Instant Pot.
- Put the lid on the Instant Pot, select “Meat/Stew”, and adjust the cook time to 25 minutes.
- When the time is up, let the instant go into “keep warm” for 10 minutes.
- Open the valve, remove the rest of the steam and carefully remove the lid.
- Transfer the ribs to a serving dish and tent with foil.
- Skim off some of the fat from the top of the braising liquid.
- Turn the instant pot back on to “Sauté” and simmer the sauce until it reduces to about half.
- Serve over rice, riced cauliflower or alongside roasted potatoes/vegetables.
Thanks Mandy for posting the recipe with the microdata standard so that I can import it using my favorite paid app :
P.S. I’m sure you have no idea what microdata standards are and that knowing this doesn’t rank high on your list of skills, but you are still smart enough to use a WordPress plugin to post the recipe.
I love my Instant Pot and I’m definitely making this. It looks so good!
I am definitely trying this. I love braised short ribs. Very interested in the flavor combinations here.
Is the instant pot the same as a modern pressure cooker?
My slow cooker will brown but not my pressure cooker.
No, it’s different … it’s a slow cooker and pressure cooker in one with a ton of options.