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Instant Pot Short Ribs
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5 from 1 vote

Korean-Inspired Instant Pot Short Ribs

These Korean-Inspired Instant Pot Short Ribs are made with the most flavourful marinade. Serve them as lettuce wraps with sesame slaw!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: American
Keyword: instant pot short ribs
Servings: 4 servings
Calories: 485kcal
Author: Taylor Stinson

Ingredients

  • 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

To serve

  • 1 head Boston leaf lettuce
  • Kimchi
  • Sesame slaw
  • Green onions
  • Sesame seeds

Sesame slaw

  • 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

Instructions

  • 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!

Video

Notes

Serve these short ribs in lettuce wraps using Boston leaf, romaine, iceberg, butter lettuce or collard greens.
Store the leftovers in the fridge for up to 5 days. Sprinkle some water over top then reheat in the microwave, on the stovetop or in the Instant Pot on the sauté function.
Freeze this recipe for up to 3 months. Defrost in the fridge overnight then reheat as normal, or microwave from frozen for 7-8 minutes.

Nutrition

Calories: 485kcal | Carbohydrates: 17g | Protein: 52g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 996mg | Potassium: 928mg | Fiber: 2g | Sugar: 12g | Vitamin A: 3950IU | Vitamin C: 16mg | Calcium: 62mg | Iron: 5mg