Get the Recipe: Instant Pot Short Ribs
These Instant Pot short ribs are fall of the bone tender, melt in your mouth delicious! This recipe is great for family dinners, meal prep and leftovers. The meat becomes so juicy and flavorful!
Ingredients
- 2 tbsp olive oil
- 3 large carrots, chopped
- 1 yellow onion, finely diced
- 4 beef short ribs
- ½ tsp sea salt
- ½ tsp black pepper
- 2 tbsp tomato paste
- 1 cup beef broth
- ⅔ cup pomegranate juice, or red wine
- 2 tbsp tapioca flour, or cornstarch
Instructions
- First, turn Instant Pot on and press the Sauté setting. Add in olive oil. Once oil is hot, add in onions and carrots. Cook for 3 minutes, stirring occasionally to prevent burning. Remove veggies from pot.
- Pat dry short ribs with paper towels. Season on both sides with sea salt and pepper. If needed, add another drizzle of olive oil to the pot. Add short ribs to pot. Brown for 2 minutes on each side.
- Add in all remaining ingredients except tapioca flour. Stir to combine. Press cancel.
- Secure lid on top. Set top valve to Seal. Press the Pressure Cook button. Set timer for 45 minutes.
- Once timer goes off, allow pot to naturally release pressure for 15 minutes. Then, carefully turn valve to Vent. Release remaining pressure.
- Press Sauté. Remove ¼ cup of the liquid from the pot to a small bowl. Stir in tapioca flour.
- Then, pour this slurry back into the pot. Stir until sauce has thickened.
- Finally, serve short ribs and carrots!
Notes
- For best results, use bone in short ribs. They have more flavor than boneless.
- Both pomegranate juice and red wine work well in this recipe. If necessary, replace with more beef broth.
- The tapioca flour slurry will thicken the sauce. Continue stirring until sauce has reached desired thickness.
- Store leftovers in the fridge for up to 5 days.
- Freeze for up to 2 months.
Calories: 308kcal, Carbohydrates: 18g, Protein: 20g, Fat: 29g, Saturated Fat: 1g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Cholesterol: 1mg, Sodium: 614mg, Potassium: 397mg, Fiber: 2g, Sugar: 10g, Vitamin A: 7767IU, Vitamin C: 7mg, Calcium: 34mg, Iron: 1mg