Description

Easy Instant Pot braised short ribs with a delicious red wine mushroom sauce!

Ingredients

Scale

1 1/2 pounds boneless beef short ribs (use 2 pounds if using bone-in ribs)
Kosher salt and pepper to taste
2 Tablespoons canola oil
1/2 large yellow onion, diced
3 cloves garlic, minced
12 ounces baby portobello mushrooms, sliced
1/4 cup tomato paste
2 Tablespoons balsamic vinegar
1 1/2 cups red wine (we like a hearty merlot or cabernet sauvignon)
1 Tablespoon cornstarch
2 Tablespoons water
Fresh chopped parsley (optional), for garnish

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Instructions

Please follow all manufacturer directions when using your Instant Pot.

Generously salt all sides of your short ribs.
Set Instant Pot to sauté setting and add canola oil. When pot is hot, add short ribs and sear for 3-5 minutes per side until golden brown.
Remove short ribs from pot and set aside. They won't be fully cooked yet - that's ok!
Add onions, garlic, and mushrooms to pot and stir to combine. Cook 3-5 minutes, stirring occasionally, until mushrooms have softened and onion is translucent.
Add salt and pepper to taste.
Add tomato paste and stir to combine.
Add balsamic vinegar and red wine to pot to deglaze. Make sure to scrape any browned bits off the bottom of the pan with your spoon or spatula! Bring to a simmer.
When sauce reaches a simmer, press “cancel” on your Instant Pot to turn off the sauté setting.
Add short ribs back to the pot, nestling them in with the onions and mushrooms.
Lock the Instant Pot lid in place, move the valve to “sealing”, and set set the cook time for 50 minutes at high pressure. (If you’re using bone-in short ribs, cook for 65 minutes at high pressure).
When cook time has finished, let pressure release naturally for 15 minutes, then do a quick release of any remaining pressure by carefully moving the valve to “venting.” Let the pot vent completely before removing the lid. (Always use caution and follow manufacturer directions when working with your Instant Pot).
When Instant Pot has released all pressure, remove the lid.
Remove cooked short ribs to a separate plate while you finish the sauce.
In a small bowl or jar, combine the cornstarch and water and whisk until smooth to form a cornstarch slurry.
Set Instant Pot to sauté. Add cornstarch slurry to sauce and stir to combine. Cook, stirring frequently, until the sauce thickens to a light gravy consistency, about 2 minutes. When sauce is thickened, turn off the Instant Pot.
Time to eat! Top short ribs with a scoop of sauce, garnish with some fresh parsley (optional), and serve immediately.

Notes

Additions and Substitutions. Use bone-in or boneless short ribs here (see recipe above for cooking instructions for each). Substitute a chuck roast or similar braise-friendly cut of beef for the short ribs if you like (you may need to adjust the cooking time). Omit the mushrooms if you prefer. Once short ribs have cooked, stir chopped kale or spinach into the sauce for an extra boost of veggies. Use a dark beer (like a stout or porter) in place of the wine if you like. To omit the alcohol, swap the wine for beef stock in this recipe. For extra flavor, add 2 bay leaves to the short ribs before pressure cooking. Omit the balsamic vinegar if you don't have any. For extra sweetness, add 2-3 Tablespoons honey or brown sugar to the sauce when you add the wine.

This recipe makes approximately four 6-ounce portions of beef. If you'd like more meat per person, you can double or triple this recipe.

What to serve with these short ribs: We love pairing short ribs with our best mashed potatoes or rice. For a delicious red wine ragu, use two forks to shred the short ribs right in the sauce and toss with some gnocchi or your favorite pasta.

To make these short ribs ahead of time, follow the recipe as written, let cool completely, and store in an airtight container in the fridge for 3-4 days. Reheat short ribs in a saucepan on the stovetop over low heat.

To make this recipe with a slow cooker, use a skillet on the stovetop to follow the recipe as written through step 8 (just after you add the wine), then transfer everything to the slow cooker and cook on low heat for 6-8 hours until short ribs are tender. To braise short ribs in the oven, follow our oven braised short rib recipe.

About the Instant Pot. We have tested this recipe with a 6-qt. Instant Pot Duo60 and a 6-qt. Instant Pot Lux. We like them both! This recipe has not been tested with other pressure cooker brands or with alternative Instant Pot sizes (but we’re working on it!) If you have an 8-qt. Instant Pot you may need to double the recipe (or at least the liquid) to ensure you have enough liquid to reach full pressure. As always, please use your best judgment and follow the care instructions for your own equipment.