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

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
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


  • 6 quart Instant Pot


  • 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.
  • 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.
  • Drain all fat retaining 1 tablespoon in the pressure cooker.
  • Add the onions and garlic. Sauté for 2 minutes.
  • 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.
  • Add the sweet potato, tomatoes, cumin, chile powder and coriander to the Instant Pot insert and stir to combine.
  • 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. and the succotash, placing them in separate vessels for serving.
  • Spoon the thawed corn and prepared edamame into the Instant Pot allowing the ingredients to mix and warm for a few minutes.
  • 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.
  • To serve: Serve 1-2 ribs on a bed of succotash with a drizzle of the pan sauce.


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