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Instant Pot Short Ribs on bed of Harvest Succotash in white bowl
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Southwestern Instant Pot Short Ribs with Harvest Succotash

These tender short ribs with colorful succotash will dazzle at the dinner table! An easy beef rib recipe.
Course Main Course
Cuisine American
Diet Gluten Free
Prep Time 15 minutes
Cook Time 45 minutes
Natural Release 15 minutes
Total Time 1 hour 15 minutes
Servings 6 Serves 4-6
Calories 252kcal
Author Toni Dash

Ingredients

  • 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

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.

Notes

Additional sauce options
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.
Thickening the sauce
After defatting the liquids they 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). 
Storing leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat before serving.

Nutrition

Calories: 252kcal | Carbohydrates: 46g | Protein: 8g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 1mg | Sodium: 718mg | Potassium: 959mg | Fiber: 7g | Sugar: 10g | Vitamin A: 21655IU | Vitamin C: 15mg | Calcium: 103mg | Iron: 3.1mg