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A side view closeup of a bowl of Instant Pot Magic Short Ribs
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4.79 from 19 votes

Instant Pot Magic Short Ribs

Instant Pot Magic Short Ribs is the easiest way to make fork-tender, Italian-inspired, Whole30-friendly beef short ribs that your whole family will enjoy!
Prep Time10 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: Italian
Keyword: freezer-friendly, gluten-free, Instant Pot, keto, low carb, Make-ahead, paleo, Whole30
Servings: 6
Author: Michelle Tam

Ingredients

  • 4.5 pounds beef short ribs
  • 1 tablespoon Magic Mushroom Powder or Diamond Crystal kosher salt
  • 1 tablespoon extra virgin olive oil or cooking fat of choice
  • 2 large shallots thinly sliced (about 1 cup)
  • 6 garlic cloves peeled and smashed
  • 1 cup marinara sauce
  • 0.25 cup minced Italian parsley optional
US Customary - Metric

Instructions

  • Pat the beef short ribs dry with paper towels and toss them in a large bowl with the Magic Mushroom Powder. Mix well.
  • Turn on the Sauté function on the Instant Pot. When the metal insert is hot, pour in the extra virgin olive oil or cooking fat of choice.
  • Toss in the sliced shallots and cook until slightly softened. Dump in the smashed garlic cloves and cook until fragrant.
  • Carefully plop in the seasoned beef short ribs and pour in the marinara sauce. Stir well to distribute the marinara sauce evenly.
  • Cancel the Sauté function and lock the lid on the Instant Pot. Program it to cook for 45 minutes under high pressure.
  • When the Instant Pot Magic Short Ribs are done cooking, wait for the pressure to release naturally. (If you’re impatient, manually release the pressure after 15 minutes.) 
  • The ribs should be fall-off-the-bone tender. If they’re still a little tough, cook for about 5 more minutes under high pressure. Taste the short ribs and adjust the seasoning with more Magic Mushroom Powder or salt if necessary. Transfer the short ribs and sauce to a serving platter and top with minced Italian parsley if desired.

Notes

You can store the short ribs in the fridge for up to 4 days or in the freezer for up to 4 months. The easiest way to reheat any stew is in an Instant Pot. After I remove the hardened fat cap, I dump everything into the Instant Pot and cook it for 3 minutes under high pressure. You can even reheat the stew from frozen using the same instructions—it will just take longer to reach high pressure before the 3 minute countdown starts.

Nutrition

Calories: 471kcal | Carbohydrates: 5g | Protein: 48g | Fat: 28g | Fiber: 1g