Pressure Cooker Braised Short Ribs | This braised short ribs recipe is made in a pressure cooker to cut down on the long cook time of braised short ribs. This Instant pot braised short rib recipe is full of flavor and makes fork tender braised short ribs. What is usually a very long process now becomes an easy weeknight dinner recipe thanks to your pressure cooker or instant pot.

Pressure Cooker Braised Short Ribs

Pressure cooker braised short ribs use a pressure cooker to get the perfectly tender meat and sich flavor of braised short ribs in half the time. 
Course Main Course
Prep Time 30 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 20 minutes
Servings 4
Calories 506kcal
Author Kat Jeter & Melinda Caldwell


  • 2 lbs. Short Ribs bone-in or boneless
  • 2 c. Carrots diced
  • 1 c. Onion diced
  • ½ c Red Wine
  • 4 c. Beef Broth
  • 2 sprigs Rosemary
  • 4 springs Thyme
  • 2 Bay Leaves
  • Salt & Pepper


  • Salt and pepper raw short ribs on each side.
  • Turn pressure cooker to BROWN setting and add a tablespoon of olive oil to the pot.
  • Place beef short ribs into the pressure cooker browning on all side, about 2 minutes per side.
  • Remove beef and set to the side.
  • Add another tablespoon of olive oil to the pressure cooker and add carrots and onions.
  • Cook vegetables until they begin to soften, about 7 minutes.
  • Add red wine and continue to cook until reduced by half.
  • Turn off BROWN setting.
  • Wrap the herbs in a cheese cloth (optional) and add herbs to the pressure cooker on top of the carrots and onions.
  • Place beef short ribs back into the pressure cooker on top of the herbs.
  • Fill with beef broth.
  • Place lid on pressure cooker and lock it into place.
  • Cook on HIGH pressure for 1 hour 30 minutes.
  • When done cooking turn off pressure cooker and let it do a natural release (wait about 15 - 20 minutes before opening).
  • Once the pressure cooker is open remove the meat from the pot and set aside.
  • Spoon off the top layer of fat from the braising liquid.
  • When you are ready to serve pour the vegetables and broth over the braised short ribs.
  • Enjoy!


Note: Braised Short Ribs are even better the next day. Make these 2-3 days ahead of time and place them in an airtight container in the fridge overnight (put the juices in a separate container to make it easy to remove the excess fat). When you are ready for them place them in a casserole dish or large dutch oven, pour the juices back over them and heat them up in a 350 degrees F oven for about 20 minutes or until heated through. 


Serving: 0.5pound | Calories: 506kcal | Carbohydrates: 17g | Protein: 47g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 133mg | Sodium: 1112mg | Potassium: 1440mg | Fiber: 4g | Sugar: 8g | Vitamin A: 19760IU | Vitamin C: 11.4mg | Calcium: 85mg | Iron: 5.9mg