Announcing the Instant Pot Giveaway winners:
Kristy Smith of Riverside, CA and Tim Callender of Baltimore, MD!!!
Thanks everyone for playing. I will definitely be doing lots more giveaways in the new year.
Here’s my recipe for Slow Cooker Short Ribs, adapted for the Instant Pot, so make them this holiday season and into the winter so you can hug yourself from the inside out!
Want more Eat Happy inspiration? Make sure you sign up for the 31 Days of Meals plan and free recipe sampler here!
Instant Pot Short Ribs
- 2-4 lbs boneless beef short ribs, trimmed of excess fat
- Salt & Pepper to season ribs
- 1 teaspoon paprika
- 1 teaspoon minced garlic, or 2 garlic cloves, minced
- 1 teaspoon fresh oregano, chopped (ok to use 1 tsp dried oregano)
- 1 tablespoon red wine vinegar
- 1/2 cup ketchup
- 1 tablespoon mustard
- 1 teaspoon GF soy sauce or tamari
- Pinch smoky hawaiian black salt (found in specialty markets, sea salt is great, too)
- 3-4 sprigs of fresh thyme
- Season short ribs with salt and pepper. Place ribs in Instant Pot.
- In a bowl, whisk remaining ingredients except for thyme sprigs into a sauce. Pour over ribs and dredge ribs in the sauce. Throw thyme sprigs on top. Set Instant Pot to Manual at 30 minutes with the pressure valve set to "Sealing." Let the cycle run fully, until the float valve goes back down and it's safe to open the lid. Remove the ribs and set aside. Turn Instant Pot to sauté setting, and let sauce reduce, about 10-15 minutes. Remove and discard thyme sprigs. Pour sauce on short ribs and serve.
I put the ribs on the grill first to add a bit of char. Yummmmm
Thank You for the recipe!
Cookies sound good, but I have a nut an dairy allergy. Any chance you have a NSNG no nut recipe?
Thank you!!! All the best for a very Merry Christmas.
I’m working on a coconut flour based chocolate chip cookie, but it’s not quite ready yet!
I made thrse short ribs last year when you posted the recipe for crock pot. They’re a fantastic favorite! Great flavor!
Thanks, Jill!! They’re a staple in my house in the winter.
I can only find bone-in short ribs. Is this ok?
yes for sure–just cook a little longer!
Perhaps I’m just not seeing it but when does the thyme get added to the recipe?
Throw the thyme sprigs in after dredging the ribs in the sauce, cook, then remove them so you don’t accidentally eat them.
Did you mean sugar-free ketchup? Where did you find it?
I use Organic Simple Truth ketchup which has some sugar in it. There’s no sugar free ketchup without chemicals, and low sugar ketchup is tough to find that’s made without corn syrup. In Eat happy Too, there will be a recipe for homemade ketchup using dates and blueberries (much like the barbecue sauce recipe in EH).
Loving my new Instant Pot (8 qt Duo Plus) and have made your apple pork chops twice, which were amazing! Made the short ribs (2 lbs, bone in) tonight, and about halfway through the pressure cooking, a “burn” warning showed. Googled and followed the directions. One portion of the sauce appeared burned under one of the chops. Wondering if it was too dry for my 8 qt, whipped up another batch of sauce, added it, dredged it, and restarted it. One again, the “burn” warning appeared. Suggestions? Thx a million, Anna!
Whoa! A burn warning! I’ve never received one of those–I don’t know if that’s b/c my 6 quart IP doesn’t have that feature or if the size makes the proportions a better fit for the smaller size. The only time I’ve ever burned anything in the IP is on the “sauté” setting as it really does get too hot and doesn’t cook very evenly, so you have to watch when you use it. I’m so sorry I wish I were more help on this one! Maybe try less cooking time? Is it possible the 8 quart is a stronger pressure cooker and you don’t need as much time? Ugh, I’m so sorry–it’s gotta be so frustrating!
I would say there wasn’t enough liquid..i’m going to make this tonight but will add a can of broth
very strange–mine gets too watery so I limit the added liquid
How do you actually stack the short ribs in the instant pot so that they all cook evenly? I’ve found if I just pile them in there, the meat in the middle of the pile doesn’t get cooked (at least that’s been my experience with trying to cook a few pounds of boneless skinless chicken breasts).
I lay them side by side if I’m using my slow cooker as it has a much wider surface area than my Instant Pot. You can stack short ribs staggered, like a jenga tower, and you should be good to go. The IP is pretty powerful, so if your chicken didn’t cook through, it could be it wasn’t on for long enough?
And hello, friend!! So nice to see you here!!