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5 from 1 vote

Instant Pot (Pressure Cooker) Korean Short Ribs

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!
Prep Time10 mins
Cook Time45 mins
Total Time1 hr 35 mins
Course: Dinner
Cuisine: Korean
Keyword: beef, gluten-free, Instant Pot, low carb, paleo, Pressure Cooker, Primal, Whole30
Servings: 6 servings
Calories: 522kcal
Author: Michelle Tam


  • 5 pounds beef short ribs don’t go above 5 pounds or it won’t fit in a 6-quart pressure cooker
  • 1 tablespoon Diamond Crystal kosher salt use half the amount if you’re using a fine grain salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup coconut aminos
  • 1 tablespoon rice vinegar white balsamic, or coconut vinegar
  • 2 teaspoons Red Boat fish sauce
  • 1 medium pear Asian pear, or Fuji apple, peeled, cored, and chopped coarsely
  • 6 garlic cloves peeled and roughly chopped
  • 3 scallions roughly chopped
  • 1 hunk of fresh ginger about 2 inches, cut into 2 pieces
  • Small handful of roughly chopped fresh cilantro


  • 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.
  • Transfer the seasoned ribs to a 6-quart (or larger) pressure cooker, making sure all the ribs fit in the pot. 
  • 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.
  • 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" or "BURN"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. Scrape up the brown bits on the bottom and then, restart the Instant Pot. That should clear the error.)
  • 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.
  • 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.
  • 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.
  • Spoon the sauce on top of the ribs, and garnish with cilantro before serving.



This is a great make-ahead dish. You can refrigerate the cooked short ribs for up to 4 days or freeze them for up to 3 months. After the stew has been refrigerated or frozen, the fat on top will solidify, making it easy to remove if desired. You can reheat the stew in an Instant Pot—simply dump the ribs and sauce back into the Instant Pot and cook under high pressure for 5 minutes. Keep the short ribs warm until you’re ready to serve.
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Calories: 522kcal | Carbohydrates: 10g | Protein: 53g | Fat: 28g | Fiber: 1g