This one pot meal is easy and delicious thanks to the Instant Pot! Juicy tender Instant Pot Short Ribs with earthy southwestern spices, colorful succotash and a delicious sauce for drizzling. It’s an exciting, unexpected dinner recipe in one pot!
This flavor-packed meal seems like something you’d order in a restaurant. But you can make it at home by pressure cooking in a fraction of the time it takes to make with conventional cooking.
Pressure cooking also breaks down the tough connective tissues and collagen in short ribs, resulting in tender meat without the need for extended marination or pre-cooking steps.
In a little over an hour you’ll serve tender, falling-off-the-bone short ribs with rich flavor thanks to your Instant Pot!! A colorful succotash side dish with southwestern flavors (also cooked in the Instant Pot) makes it a perfect meal.
Instant Pot Beef Short Ribs
Short ribs are a portion of beef ribs with a large portion of meat. They are well marbled (fat laced in the meat) giving great flavor and keeping the meat moist.
Cooking short ribs through braising or in an Instant Pot creates tender meat that falls off the bone. The short ribs visually transform when cooked. The fat renders leaving the meat rich, moist and tender.
The meat shrinks exposing the bone. Using bone-in versus boneless short ribs also adds more flavor to the ribs thanks to the bone.
Short ribs are a delicious cut of meat. A little goes a long way thanks to the richness. It is a perfect cut of meat for the Instant Pot.
What is Succotash?
Succotash comes from a term meaning ‘broken corn’. It’s typically a mix of corn and lima beans often with other beans or vegetables mixed in.
Our Harvest Succotash is a modern twist on the classic recipe. It is a mix of corn, edamame beans, sweet potatoes and some diced canned tomatoes.
It makes a colorful bed to serve the short ribs on and a complete meal when served with the Instant Pot short ribs!
Recipe Ingredients Notes
The ingredients in this Instant Pot recipe are simple and easy to find. They build great flavor and a wonderful cooking liquid to drizzle on the final dish if desired.
For the complete ingredient list and amounts, refer to the printable recipe card at the end of the post.
- Olive oil. Used for searing the short ribs.
- Kosher salt and black pepper. Give the short ribs just the right seasoning before searing them in the Instant Pot.
- Beef short ribs. You’ll need 6 2-3 inch bone-in beef ribs (about 3 pounds) with the fat trimmed. You can ask the grocery store butcher to trim them or do it at home.
- Red onion. This is sauteed before the pressure cooking to add flavor. You’ll need 1 cup chopped red onion.
- Garlic. Four medium garlic cloves peeled and diced are sauteed with the onion.
- Low sodium beef broth. This is half of the cooking liquid for the pressure cooking.
- Pale Ale (regular or gluten-free). It’s common to find short ribs cooked in red wine. Like using wine, adding beer to the cooking liquid further tenderizes the meat. Using Pale Ale adds light flavor to the cooking liquid without making the short ribs taste like beer. We love cooking our Instant Pot Corned Beef in beer too!
- Spices. The earthy spices give full bodied flavor of the Southwest. They are not over powering in the final recipe but season perfectly for a special touch. Cumin, ground coriander and ancho chile powder are used.
- Yam or sweet potato. One pound of yam or sweet potato, peeled and cut into 3/4-inch cubes is cooked for the succotash.
- Petit Diced Tomatoes (canned). One 14.5-ounce can of petit diced tomatoes are used.
- Corn kernels. Frozen corn kernels that have been thawed are used. Fresh kernels can be substituted. You’ll need 1 cup.
- Frozen shelled edamame. One cup of shelled edamame that have been thawed and microwaved per the package instructions. These add beautiful color, texture and protein to the succotash.
How to Make it
This is a very easy Instant Pot recipe. Everything is cooked in the Instant Pot (easy clean up too).
Step 1. Searing or Browning the Short Ribs
The first step of searing the ribs in the Instant Pot makes all the difference. Searing the short ribs seals in the moisture and gives them a wonderful texture after cooking in the Instant Pot.
Turn on the Sauté setting. When hot add the oil.
Salt and pepper the short ribs. Sear on each side for about 30 seconds rotating with tongs. This will need to be done in batches. Set aside.
Drain all the excess fat EXCEPT one tablespoon from the Instant Pot. This is used to give a ton of flavor to the sauteed ingredients.
STEP 2. Sauté
Add the onion and garlic and sauté until tender about 2 minutes stirring often.
STEP 3. Deglaze
Pour the beef stock and ale into the Instant Pot. Use a pliable spatula to scrape any bits of browned bits of food sticking to the bottom of the pan (liner).
After the sauteing steps there will be food bits on the bottom of the pot.
The cooking liquids are added to ‘deglaze’ the insert bottom.
Deglazing is a way to loosen any cooked bit of meat or vegetables from the pan (or insert). Turn off the Sauté function.
NOTE: deglazing is critical to avoid a burn warning on newer model Instant Pots.
STEP 4. Pressure Cook
Add the sweet potato or yam, canned tomatoes, spices and stir to combine.
Place the short ribs back into the Instant Pot. Seal the lid and steam valve. Cook on Manual HIGH PRESSURE for 40 minutes.
STEP 5. Natural Pressure Release
Once the cooking cycle completes allow a natural release for 15 minutes. Release any remaining pressure with a quick release.
Remove the short ribs with a slotted spoon.
STEP 6. Make the succotash
Add the corn and edamame into the Instant Pot. Stir and remove the remaining ingredients from the Instant Pot with a slotted spoon.
STEP 7. Make the sauce
If desired make a flavorful sauce with the cooking liquids to go with the succulent short ribs. There are a few options to do this:
Option 1: Drizzling the Liquid
Some of the liquid can be drizzled on individual servings without being reduced or thickened.
Option 2: Reducing the Liquid
To thicken the liquid slightly, use the Sauté function to allow the liquid to reduce by 2/3’s. Stir and watch the liquid so it does not completely evaporate. This will intensify the amazing flavor.
Option 3: Defatting the Liquid
The rendered fat from the short ribs will be mixed in with the cooking liquids. A fat separator can be used to drain out some of the fat if desired.
Pour the juices into the separator, allowing the fat to rise. Pour off the fat. It’s an easy way to remove fat from the sauce.
Option 4: Thickening the sauce
After Option 3 the sauce can be thickened by adding a cornstarch slurry. Combine one tablespoon of cornstarch with one tablespoon of cold water in a small bowl. Whisk to combine. Pour into the Instant Pot liquids and turn the Sauté function, stirring often until the mixture thickens (a few minutes).
Frequently Asked Questions
This recipe calls for 3 pounds of short ribs. That equals 6-7 short ribs. My butcher would tell you he thinks 3 ribs per person is about right. Personally, I think that’s too much.
I find 1-2 ribs per serving is more accurate. When served with the succotash and maybe one other side dish 1-2 ribs are plenty. Again the ribs are rich and filling.
To make the Instant Pot Short Ribs gluten-free use gluten-free Pale Ale. There are multiple companies that make a tasty gluten-free Pale Ale so it shouldn’t be hard to find.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat before serving.
More recipes you’ll love
Southwestern Instant Pot Short Ribs with Harvest Succotash
- 2 teaspoons Olive Oil
- 1 teaspoon Kosher Salt
- ½ teaspoon freshly Ground Black Pepper
- 6 2-3 inch Beef Short Ribs (approximately 3 pounds), fat trimmed
- 1 cup chopped Red Onion
- 4 medium Garlic Cloves peeled and diced
- 1 cup low-sodium Beef Stock
- 1 cup Pale Ale (gluten-free or regular)
- 1 1-pound Yam or Sweet Potato peeled and cut into ¾-inch cubes
- 1 14.5-ounce can Petite Diced Tomatoes
- 2 teaspoons ground Cumin
- 1 teaspoon Ancho Chile Powder
- ½ teaspoon ground Coriander
- 1 cup frozen Corn Kernels thawed
- 1 cup frozen shelled Edamame thawed and microwaved per package instructions
- Select the SAUTE function on the Instant Pot. When hot add the oil.2 teaspoons Olive Oil
- Sprinkle the salt and pepper onto the ribs. In batches, brown the ribs on each side (30-60 seconds a side average) and place aside on a plate.1 teaspoon Kosher Salt, ½ teaspoon freshly Ground Black Pepper, 6 2-3 inch Beef Short Ribs
- Drain all fat retaining 1 tablespoon in the pressure cooker.
- Add the onions and garlic. Sauté for 2 minutes.1 cup chopped Red Onion, 4 medium Garlic Cloves
- Pour the beef stock and beer into the pressure cooker. Using a spatula deglaze the bottom of the pan lifting any bits from the cooking.Turn off the Sauté function.1 cup low-sodium Beef Stock, 1 cup Pale Ale
- Add the sweet potato, tomatoes, cumin, chile powder and coriander to the Instant Pot insert and stir to combine.1 1-pound Yam or Sweet Potato, 1 14.5-ounce can Petite Diced Tomatoes, 2 teaspoons ground Cumin, 1 teaspoon Ancho Chile Powder, ½ teaspoon ground Coriander
- Add the beef ribs back into the pressure cooker and secure the lid. Move the vent to SEAL.
- Cook on MANUAL HIGH PRESSURE for 40 minutes. Follow with a NATURAL RELEASE for 15 minutes, releasing any leftover pressure manually.
- Once the pressure has equalized, remove the lid. Using a slotted spoon remove the beef ribs and place them in a vessel for serving. Leave the vegetables in the Instant Pot.
- Spoon the thawed corn and prepared edamame into the Instant Pot allowing the ingredients to mix and warm for a few minutes.1 cup frozen Corn Kernels, 1 cup frozen shelled Edamame
- Use a slotted spoon to scoop the succotash from the Instant Pot into a serving vessel.
- The sauce: the remaining pan liquids may be used as is on top the ribs when served or may be reduced using the SAUTE function until the liquid has reduced by 2/3’s. See NOTES for additional options.
- Serve 1-2 ribs on a bed of succotash with a drizzle of the pan sauce.
Originally published: November 13, 2016
Instant Pot Short Ribs with Southwestern spices and succotash is an easy, unexpected dinner recipe!