These Instant Pot Korean Beef Short Ribs are juicy, flavorful, and ready in just one hour. The rich marinade of soy sauce, garlic, ginger, and brown sugar creates a savory-sweet glaze that perfectly complements tender ribs. Serve with steamed rice or vegetables for a restaurant-quality meal at home without the long cooking time.

Browned beef short ribs in the Instant Pot before pressure cooking.
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Rich, tender, and fall-off-the-bone good, there is nothing better than a stack of Best One Hour Instant Pot Korean Beef Short Ribs

My kids totally loved them, and I loved that they were done without me, and it’s an easy, easy meal to prepare that the entire family will love. This is a great mid-week meal that you can serve in minutes. I love making these while I am preparing the side dishes.

If you are looking for even more Easy Instant Pot Meals, some of my favorites are INSTANT POT MEATBALL SANDWICH RECIPE, INSTANT POT CHICKEN AND GNOCCHI SOUP (OLIVE GARDEN COPYCAT), NINJA FOODI OR INSTANT POT SPAGHETTI SQUASH, or INSTANT POT CHICKEN FAJITA PASTA.

Tender Korean beef short ribs glazed with savory-sweet sauce on a serving plate.

Why You Will Love This Recipe!

  • Ready in just one hour – All the flavor without the long braise.
  • Tender, juicy ribs – Pressure cooking locks in moisture perfectly.
  • Bold Korean flavors – Garlic, ginger, soy, and brown sugar create a savory-sweet glaze.
  • Minimal hands-on time – Set it in the Instant Pot and let it work its magic.
  • Perfect for any occasion – Weeknight dinners, meal prep, or impressing guests.

Ingredients Needed

Ingredients needed for Instant Pot Korean Beef Short Ribs on kitchen table.
  • Soy sauce: Adds salty, umami-rich depth to the marinade.
  • Maple syrup: Brings natural sweetness and balances savory flavors.
  • Rice wine: Enhances flavor with mild, slightly tangy notes.
  • Sesame oil: Adds nutty aroma and subtle Asian flavor.
  • Ginger: Provides warm, zesty, aromatic spice to the meat.
  • Garlic powder: Delivers savory, pungent flavor evenly throughout.
  • Gochujang: Adds mild heat with sweet, fermented chili flavor.
  • Beef broth: Creates a rich, savory base for tender ribs.
  • Beef short ribs: Juicy, flavorful meat perfect for slow cooking.

How To Make Instant Pot Korean Beef Short Ribs

Bowl with soy sauce, maple syrup, rice wine, sesame oil, ginger, garlic powder, and gochujang being mixed together.

Step One: In a bowl, combine soy sauce, maple syrup, rice wine, sesame oil, ginger, garlic powder, and gochujang. Stir until well mixed.

Step Two: Set the Instant Pot to sauté mode. Brown the beef short ribs on all sides in a bit of oil for extra flavor, then remove and set aside.

Pouring beef broth into the Instant Pot while scraping up browned bits from the bottom.

Step Three: Pour in the beef broth, scraping up any browned bits from the bottom to prevent the burn warning.

Step Four: Return the short ribs to the pot and pour the marinade over them. Seal the lid and cook on High Pressure for 45 minutes. Allow a natural pressure release for 10–15 minutes, then quick release any remaining pressure.

Step Five: Remove ribs and set the Instant Pot to sauté mode. Simmer the sauce until it thickens slightly. Return ribs to coat with the sauce.

Simmer sauce in Instant Pot until slightly thickened, coat ribs.

Instant Pot Korean Beef Short Ribs Recipe Tips

  • Brown the ribs first: Searing the meat adds extra depth and caramelized flavor.
  • Use a meat thermometer: Ensure ribs reach at least 145°F for safe, tender results.
  • Adjust sweetness and heat: Tweak the maple syrup or gochujang to suit your taste.
  • Thicken the sauce: Simmer on sauté mode or mix in a cornstarch slurry if desired.
  • Let it rest: Allow a few minutes before serving so flavors fully develop.
  • Serve with sides: Steamed rice, roasted vegetables, or kimchi pair perfectly.
  • Make ahead: The flavor improves if prepared a few hours in advance or reheated the next day.

Storing Instructions

  • Refrigerate: Store leftover ribs in an airtight container in the fridge for up to 4–5 days.
  • Reheat: Warm gently in a skillet or microwave, spooning some sauce over the ribs to keep them moist.
  • Freeze for longer storage: Wrap tightly in foil or place in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
  • Keep sauce separate (optional): If freezing, you can store sauce and ribs separately to maintain texture and flavor.
Browning beef short ribs in the Instant Pot sauté mode.

Instant Pot Korean Beef Short Ribs Recipe Faqs

Can I use bone-in short ribs? Yes, but cooking time may need to be slightly increased to ensure tenderness.

How long does it take to cook in the Instant Pot? Cook on High Pressure for 45 minutes, then allow a natural release for 10–15 minutes.

Can I make this recipe ahead of time? Absolutely! The flavors improve if made a few hours in advance or reheated the next day.

How can I thicken the sauce? Simmer on sauté mode until reduced or stir in a cornstarch slurry for a thicker glaze.

What can I serve with these ribs? Steamed rice, roasted vegetables, kimchi, or a fresh salad are perfect accompaniments.

How should leftovers be stored? Refrigerate in an airtight container for 4–5 days, or freeze for up to 2 months.

Thickened sauce coating the cooked short ribs, ready to serve.

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Best One Hour Instant Pot Korean Beef Short Ribs

Instant Pot Korean Beef Short Ribs

5 from 1 vote
Author: Laurie Fleming
Prep Time: 10 minutes
Cook Time: 40 minutes
10 minutes
Total Time: 1 hour
Servings: 6 Servings
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Description

Instant Pot Korean Beef Short Ribs are amazing! They are the perfect combination of flavors, all made with the help of the Instant Pot.

Ingredients 

  • 1/2 cup soy sauce
  • 3/4 cup maple syrup
  • 1/2 cup rice wine
  • 1 tablespoon sesame oil
  • 1 teaspoon ginger
  • 1 teaspoon garlic powder
  • 1 teaspoon gochujang
  • 1 cup beef broth
  • 3 pounds beef short ribs

Instructions

  • In a bowl, combine 1/2 cup soy sauce 3/4 cup maple syrup, 1/2 cup rice wine, 1 tablespoon sesame oil g1 teaspoon ginger 1 teaspoon garlic powder, and 1 teaspoon gochujang. Stir until well mixed.
  • Set the Instant Pot to sauté mode. Brown the 3 pounds beef short ribs on all sides in a bit of oil for extra flavor, then remove and set aside.
  • Pour in the b1 cup beef broth, scraping up any browned bits from the bottom to prevent the burn warning.
  • Return the short ribs to the pot and pour the marinade over them. Seal the lid and cook on High Pressure for 45 minutes. Allow a natural pressure release for 10–15 minutes, then quick release any remaining pressure.
  • Optional: Remove ribs and set the Instant Pot to sauté mode. Simmer the sauce until it thickens slightly. Return ribs to coat with the sauce.
  • Plate the ribs and garnish with sesame seeds and sliced green onions. Serve with steamed rice and vegetables for a complete meal.

Equipment

  • Instant Pot

Nutrition

Serving: 1ServingCalories: 460kcalCarbohydrates: 30gProtein: 34gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 98mgSodium: 1341mgPotassium: 760mgFiber: 0.2gSugar: 25gVitamin A: 2IUVitamin C: 0.2mgCalcium: 65mgIron: 4mg

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