Instant Pot Spiced Short Ribs


Enjoy some meltingly tender short ribs with the press of a button.

Instant Pot Spiced Short Rib Recipe
Photo: Caitlin Bensel
Hands On Time:
40 mins
Total Time:
1 hrs 40 mins

The magic of a pressure cooker turns these short ribs into a meltingly tender feast. Pair the ribs with classic vegetables—onion, carrots, and celery—and serrano chiles for a kick. A little dark brown sugar brings a hint of deep, molasses flavor to every bite, while allspice adds a touch of fall flavor.

Finish the dish with a can of small great northern beans, which sop up the delicious sauce without overwhelming the flavors. If you have leftovers, shred and toss the meat with pasta for another tasty dinner.


  • 3 lb. bone-in beef short ribs (about 6 short ribs)

  • 1 tablespoon kosher salt, divided

  • 1 tablespoon olive oil

  • 1 onion, chopped (1½ cups)

  • 4 carrots, cut into 1½-in. pieces (about 2 cups)

  • 2 stalks celery, chopped (about ¾ cup), plus leaves for serving

  • 2 serrano chiles, seeded and finely chopped (1 Tbsp.)

  • 2 tablespoons dark brown sugar

  • 1 ½ teaspoon ground allspice

  • 1 cup unsalted beef stock

  • 1 15-oz. can great northern beans, drained and rinsed


  1. Season short ribs with 2 teaspoons salt. Select the sauté setting on a programmable pressure multicooker (such as an Instant Pot). Select the high temperature setting and preheat for 2 to 3 minutes.

  2. Add oil. Add half the short ribs; cook, flipping once, until browned on both sides, about 4 minutes per side. Transfer to a large plate. Repeat with remaining short ribs. Reserve 1 tablespoon of drippings in cooker; discard remaining drippings.

  3. Add onion to drippings in cooker; cook until softened, about 5 minutes. Stir in carrots, celery, chiles, sugar, allspice, short ribs, and remaining 1 teaspoon salt. Add stock.

  4. Press Cancel, lock lid, and turn steam-release handle to sealing position. Pressure-cook on high for 45 minutes. Carefully turn steam-release handle to venting position; let steam fully escape.

  5. Transfer short ribs to a plate. Let mixture in cooker stand for a few minutes to allow fat to rise to the top. Using a large spoon or ladle, discard fat. Stir in beans. Serve short ribs with bean mixture. Top with celery leaves.

Nutrition Facts (per serving)

553 Calories
26g Fat
29g Carbs
50g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 553
% Daily Value *
Total Fat 26g 33%
Saturated Fat 10g 50%
Cholesterol 134mg 45%
Sodium 1443mg 63%
Total Carbohydrate 29g 11%
Dietary Fiber 6g 21%
Total Sugars 15g
Protein 50g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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