Instant Pot Korean Beef Short Ribs

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

Rich, tender, and fall off the bone good, there is nothing better than a stack of Korean Short Ribs made in the Instant Pot.

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.

What Are Korean Short Ribs?

Korean short ribs are actually a cut of beef taken from the brisket, chuck, plate, or rib area of the cow. They are very tender cuts of meat.

Short Ribs are sold in two cuts. The first is called English-Style. This is where the butcher cuts the short ribs small into 2 to 3-inch pieces. They are thicker than the other cut. This is a perfect cut for slow-cooking or pressure cooking, as it is a bit thicker cut.

The second cut of short ribs is BBQ style or Flankeen style; this is the traditional way that we see short ribs being sold in the United States. They are longer and usually have a few bones in them. They are perfect for cooking in the Instant Pot.

Since the BBQ style/Flankeen style is thinner than the English-Style, they need to be pressured cooked for less time.

Use the cooking chart below, for the precise cooking times, remember that the thicker cut needs longer time than the thinner cuts.

Ingredients For Instant Pot Korean Beef Short Ribs

• Soy Sauce
• Maple Syrup
• Rice Wine
• Sesame Oil
• Ginger
• Garlic Powder
• Gochujang
• Beef Broth
• Beef Short Ribs

How To Make Instant Pot Korean Beef Short Ribs

Mix the soy sauce, maple syrup, rice wine, sesame oil, and spices in a small mixing bowl.

In a resealable plastic bag, add the short ribs, and then pour in your sauce.  Let the short ribs oak it in there for at least an hour or overnight.

Then add beef broth to your Instant Pot, and add your trivet, so the meat stands up. This will depend on what Instant Pot you own. 

Then add your lid and set the manual high pressure for 35 to 40 minutes, with the vent sealed. (See chart below for different types of short ribs and the pressure cooking times)

After the time is up, naturally release.

Instant Pot Short Ribs Time

The time of the Short Ribs will depend on what type of Korean Short Ribs you have.  Use these times in your recipe below: 

Bone-In will require a cooking time of about 40 to 45 minutes, followed by a natural release. 

Boneless will require a shorter cooking time, at 35 to 40 minutes, followed by a natural release. 

How To Store Instant Pot Korean Beef Short Ribs

If you have any short ribs leftover after cooking them, place them into an airtight container. Place the container into the refrigerator, where they will last for about 2 to 3 days.

To Reheat the Korena Short Ribs: You can either microwave them or place them into a skillet and heat them until warmed through.

What To Serve with Koren Short Ribs?

I usually serve my Korean Short Ribs with a rice plate; the recipe goes with almost anything, from a bowl of rice to a large garden salad.

Here are some great Instant Pot Options:

• INSTANT POT, HOW TO MAKE BOXED RICE PILAF IN THE INSTANT POT

• INSTANT POT, QUINOA

• PRESSURE COOKER (INSTANT POT) SWEET BELL PEPPER COUSCOUS (FIESTA)

• INSTANT POT CHICKEN FRIED RICE

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