These are the very best Instant Pot Short Ribs – the Korean-inspired marinade is to die for, served with slaw and kimchi over lettuce wraps.
How to make Korean-Inspired short ribs in the Instant Pot
- Set Instant Pot to saute mode. Once hot, add sesame oil and short ribs, seasoning with salt & pepper. Saute in batches until browned.
- Turn off saute mode, add soy sauce, pear nectar, mirin, gochujang/sriracha, garlic and ginger. Pressure cook for 10 minutes.
- Make sesame slaw using all ingredients under the heading in the recipe card below.
- Broil short ribs for 1-2 minutes until charred.
- Prepare lettuce and toppings for lettuce wraps.
- Serve over lettuce wraps with sesame slaw, green onions, kimchi and sesame seeds. Enjoy!
Ingredients and substitutions
- Sesame oil – grape seed oil, canola oil or sunflower oil can be used interchangeable with sesame oil because of their neutral properties.
- Korean-style short ribs – short ribs are necessary for this recipe but you can cook flank steak or chuck steak the same way for a similar flavour. Cooking time may vary.
- Soy sauce – use regular or low-sodium soy sauce or substitute with tamari or coconut aminos.
- Pear nectar – any other fruit nectar like peach nectar, apricot nectar or white grape juice.
- Mirin – beef broth can be used in place of mirin if you’re unable to find any.
- Gochujang – sriracha will take away the authentic flavours of this dish but is the next best thing!
- Garlic – fresh or jarred minced garlic is recommended.
- Ginger – fresh or frozen grated ginger is recommended.
- Boston leaf lettuce – any other green leaf (ex: romaine, Iceberg, butter lettuce or collard greens) that can be used for lettuce wraps is a good substitute for Boston leaf lettuce.
- Kimchi – use a store-bought kimchi for ease.
- Sesame slaw – use the ingredients below to make a sesame slaw or picked carrots or cucumbers as a for this recipe.
- Green onions (to garnish)
- Sesame seeds (to garnish)
- Green cabbage – Napa cabbage, red cabbage or another variety can be used.
- Carrot – replace with julienned bell peppers, cucumbers or zucchini.
- Rice vinegar – apple cider vinegar, regular vinegar, balsamic vinegar or red wine vinegar can be used in place of rice vinegar.
- Brown sugar – honey, maple syrup or agave will work in place of brown sugar
- Sesame oil – see substitution notes above.
- Soy sauce – see substitution notes above.
- Salt (to taste)
Turning the short ribs into lettuce wraps
Short ribs are such a delicious, versatile meal! There are so many ways to serve and enjoy short ribs but my favourite is in these lettuce wraps! To serve your short ribs as lettuce wraps follow these instructions:
- Cook the short ribs as instructed in this recipe.
- While the short ribs are cooking, prepare the sesame slaw, Boston leaf lettuce and other toppings.
- Once the short ribs have finished broiling, create a bed of sesame slaw on the Boston lettuce lettuce leaf.
- To the sesame slaw, add the short rib, kimchi and garnish with green onions and sesame seeds.
More ways to serve Korean short ribs
As mentioned above, Korean short ribs are a delicious and versatile dish that can be served as is or in different ways, such as the lettuce wraps above. Here are some other ways to serve Korean short ribs:
- Cucumber kimchi salad and jasmine rice
- Sauted mushrooms
- Bitter greens
- Bok choy
- A kimchi soup on the side
How to make tender short ribs
Short ribs are delicious but since they’re a thin cut of meat, they do tend to be tougher to eat through when cooked for a long period of time. The best way to combat tough short ribs is to boil them prior to cooking. Bring the water to a boil and then let the short ribs simmer for up to 45 minutes. After this, you’re ready to cook!
Note: these short ribs most likely do not need to be boiled prior to cooking in the Instant Pot.
Storing and reheating
This dish is so good I doubt there will be any leftovers! If there are leftovers or you’re prepping your meals for the next day, store leftovers in an airtight container in the fridge. The short ribs will last for five days in the fridge. If you’re storing this dish, make sure to store the slaw, lettuce and short ribs separately to avoid soggy lettuce.
When ready to eat, reheat the short ribs and assemble the lettuce wraps as instructed. You can reheat the short ribs in a pan on the stove top, in the microwave, or with the saute function of the Instant Pot. Sprinkle water overtop the short ribs before reheating to avoid the ribs drying out.
Freezing short ribs
Short ribs are freezer friendly! Cook everything as instructed and then allow the ribs to cool to room temperature. After cooling, transfer the food to freezer bags or air tight meal prep containers and freeze for up to 3 months.
When ready to cook, defrost in the fridge overnight. Once thawed, microwave for 1-2 minutes until warm. If you forgot to defrost the meat the night before, you can reheat in the microwave from frozen for about 7-8 minutes. Sprinkle water overtop to avoid the dish from drying out.
More Instant Pot Asian-inspired recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on turning these short ribs into a weekly lunch.
- I get all my beef from Butcher Box, conveniently delivered to me frozen.
- Use these Ziploc bag holders to marinate the beef with ease.
- Freeze the short ribs in glass microwave-safe bowls up to 3 months
Instant Pot Short Ribs
- 1 tbsp sesame oil
- 2 lbs Korean-style short ribs
- 1/2 cup low-sodium soy sauce
- 1/2 cup pear nectar
- 2 tbsp mirin optional - can replace with beef broth
- 1 tbsp gochujang or sriracha
- 4 cloves garlic, minced
- 1 tbsp minced ginger
- 1 head Boston leaf lettuce
- Sesame slaw
- Green onions
- Sesame seeds
- 2 cups green cabbage chopped
- 1 carrot julienned or grated
- 2 tbsp rice vinegar
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 1 tbsp soy sauce to serve
- 1 pinch salt
- Set Instant Pot to saute mode and wait for it to heat up. Once hot, add sesame oil and short ribs, seasoning with salt & pepper and sauteeing in batches for 3-4 minutes until browned.
- Turn off saute mode, then add soy sauce, pear nectar, mirin, gochujang/sriracha, garlic and ginger.
- Place lid on Instant Pot. Cook on high pressure for 10 minutes, then let the Instant Pot do a natural pressure release (should take about 10 minutes).
- Meanwhile, mix ingredients together under the sesame slaw heading and prepare lettuce for lettuce wraps. Preheat oven to broil over high heat.
- Remove lid once pressure has released, then remove short ribs and add to a parchment-lined baking sheet. Broil short ribs for 1-2 minutes until they develop a nice char, then serve over lettuce wraps with sesame slaw, green onions, kimchi and sesame seeds. Enjoy!