These Instant Pot Korean short ribs are rich, beefy, and so tender they fall right off the bone. Braised in a sweet-and-savory soy-based sauce and cooked with root vegetables, this is an easy, comforting way to enjoy kalbi-style short ribs.
These Instant Pot Korean short ribs are one of my go-to comfort meals. The ribs braise in a sweet, savory soy-based sauce and are traditionally served with carrots and potatoes, making a hearty one-pot dinner the whole family will love. I especially appreciate this dish on cold days when I want something warm and satisfying.
Growing up, short ribs were a special-occasion meal. Before electric pressure cookers, my mother would braise them for hours on the stovetop until the whole house smelled incredible. We’d savor them quickly and then wait impatiently for the next time. The Instant Pot lets you get the same tender, flavorful results in a fraction of the time, so you can enjoy this dish more often.
With the Instant Pot, these ribs are ready in under 90 minutes — a big improvement over slow braising. While I still love long-simmered recipes, when I want delicious short ribs without the all-day commitment, this method is my favorite.
Tips for Instant Pot Korean Short Ribs:
Choose thick-cut short ribs when possible. Korean markets commonly sell English-style short ribs cut parallel to the bone; if you don’t have a Korean market nearby, ask your butcher for English-style short ribs.
Soak the short ribs in cold water while you prepare the other ingredients. This helps remove any bone fragments and keeps the braising liquid clearer.
Add all the braising sauce ingredients to the Instant Pot along with the soaked short ribs. You don’t need to finely chop the onion, garlic, or apple — they’ll break down during cooking and enrich the sauce.
Set the Instant Pot to Pressure Cook (high) for 35 minutes, then let the pressure release naturally for 10–15 minutes before opening. This extra rest tenderizes the meat further. Remove the ribs and cover them to keep warm.
Switch the Instant Pot to Sauté, add the carrots and potatoes, and simmer for 15–20 minutes until the vegetables are tender and the sauce has reduced to your liking. Remove any large pieces of ginger before serving. Stir in a little sesame oil, return the ribs to the pot, and warm through.
Serve the short ribs and vegetables over steamed rice, garnish with sliced scallions and sesame seeds, and enjoy.
I hope you enjoy this recipe — please leave a comment or rating if you try it. Happy cooking!
Want more? Try these recipes:
Instant Pot Korean Style Short Ribs
Rate
Equipment
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Instant Pot
Ingredients
- 3 lbs short ribs, English style
- 3 medium red potatoes, cut into 1.5-inch pieces
- 2 large carrots, cut into 1.5-inch pieces
- 1 Tablespoon sesame oil
Korean Style Braising Sauce:
- ½ cup low sodium soy sauce
- ⅓ cup mirin
- ¼ cup agave (or sweetener of choice)
- 1 apple, cored and roughly chopped
- 1 cup onions, chopped
- 6 cloves garlic, peeled
- 1 inch piece of ginger
- ½ cup water
Instructions
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Soak the short ribs in cold water while you gather and prepare the other ingredients. This removes bone fragments and helps keep the sauce clearer.
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Add the short ribs and all braising sauce ingredients to the Instant Pot. Do not add carrots and potatoes yet.
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Pressure cook on high for 35 minutes. After cooking, allow a natural release for 10–15 minutes before opening the valve.
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Remove the ribs and keep them covered while you finish the vegetables.
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Switch the Instant Pot to Sauté, add the carrots and potatoes, and simmer 15–20 minutes until the vegetables are tender and the sauce has reduced. Remove the large piece of ginger, stir in sesame oil, return the ribs to the pot to warm through, and serve over rice.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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