Name: Instant Pot Asian Beef Short Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian
Ingredients: 3 lbs. Beef Short Ribs; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp ground ginger; 1 tsp black pepper; 1 tsp salt; 3/4 cup soy sauce; 1/4 cup brown sugar; 1 tbsp rice vinegar; 1/2 tbsp sesame oil; 1 tsp minced fresh ginger or 1/2 tsp ground ginger; 1 tsp minced fresh garlic or 1/2 tsp garlic powder; 1 tsp chili garlic sauce; 2 tbsp corn starch; 1 tsp sesame seeds (for garnish); 2 tbsp chopped green onions (for garnish)

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These Instant Pot Asian Beef Short Ribs are irresistibly tender, sticky, and full of bold, savory-sweet flavor. Made quickly using a pressure cooker, they’re a weeknight-friendly version of a restaurant-style favorite. Pair them with steamed white rice and your favorite green vegetable for a balanced and satisfying meal.

Why You’ll Love This Recipe

This recipe is the perfect combination of ease and elegance. The Instant Pot drastically cuts down the cooking time while still delivering fall-off-the-bone tender ribs. The sauce is a delicious fusion of salty soy, sweet brown sugar, tangy vinegar, and a touch of heat—creating that classic sticky Asian glaze everyone loves. Whether you’re cooking for family or entertaining guests, these short ribs will impress every time.

Instant Pot Asian Beef Short Ribs

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 lbs. beef short ribs
1 tsp garlic powder
1 tsp onion powder
1 tsp ground ginger
1 tsp black pepper
1 tsp salt

For the Sauce:
3/4 cup soy sauce
1/4 cup brown sugar
1 tbsp rice vinegar
1/2 tbsp sesame oil
1 tsp minced fresh ginger or 1/2 tsp ground ginger
1 tsp minced fresh garlic or 1/2 tsp garlic powder
1 tsp chili garlic sauce
2 tbsp corn starch

For Garnish:
1 tsp sesame seeds
2 tbsp chopped green onions

Directions

Place the rack into your Instant Pot insert and add 1 cup of water to the bottom.
In a small bowl, mix together the garlic powder, onion powder, ground ginger, black pepper, and salt. Rub this seasoning blend all over the beef short ribs.
Arrange the ribs on the rack inside the Instant Pot, keeping them above the water level.
Secure the lid, set the valve to the sealed position, and cook on Manual HIGH Pressure for 30 minutes.
Once the cooking time ends, allow the pressure to naturally release for 10 minutes before performing a quick release to release any remaining pressure.
While the ribs are cooking, whisk together all the sauce ingredients in a small saucepan over medium heat. Cook until the sauce thickens and becomes glossy, about 5 minutes.
Preheat your oven’s broiler. Transfer the cooked ribs to a foil-lined baking sheet.
Brush the ribs with the prepared sauce, coating all sides generously.
Broil for 1–2 minutes on each side, just until the sauce caramelizes and becomes sticky.
Garnish with sesame seeds and chopped green onions. Serve immediately.

Servings and timing

Servings: 8
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

Spicier Version: Add extra chili garlic sauce or a dash of sriracha for more heat.
Sweet Soy Glaze: Swap brown sugar for honey for a floral sweetness.
Low-Sodium Option: Use low-sodium soy sauce to reduce saltiness.
Boneless Ribs: Substitute bone-in short ribs with boneless for easier eating.
Slow Cooker Adaptation: Cook on low for 6–8 hours, then broil as directed.

Storage/Reheating

Store any leftover ribs in an airtight container in the refrigerator for up to 4 days. To reheat, place them in a covered baking dish in a 300°F oven for 15–20 minutes, or until heated through. Alternatively, reheat in the microwave in 30-second intervals until hot. The sauce may thicken further when chilled—add a splash of water when reheating to loosen it.

FAQs

How do I know when beef short ribs are done?

They should be fork-tender and easily pull away from the bone. The Instant Pot method ensures this in just 30 minutes of pressure cooking.

Can I use boneless short ribs instead?

Yes, boneless short ribs work just as well and may cook slightly faster. Adjust cook time by 5 minutes if needed.

Can I make this recipe ahead of time?

Absolutely. Cook the ribs and make the sauce ahead of time. Store them separately and broil just before serving for best results.

What can I serve with Asian beef short ribs?

Steamed white rice, jasmine rice, stir-fried vegetables, or a crisp Asian slaw pair well with this dish.

Do I need to sear the ribs before pressure cooking?

No searing is needed thanks to the flavorful spice rub and broiling step, which adds a caramelized finish.

Can I double the recipe?

Yes, you can double the amount of ribs as long as they fit in the Instant Pot. You may need to stack them and increase the sauce ingredients accordingly.

Is there a substitute for chili garlic sauce?

You can use sriracha or a mix of red pepper flakes and garlic as a substitute.

How spicy is this recipe?

It’s mildly spicy. You can adjust the heat by reducing or increasing the chili garlic sauce.

Can I freeze the leftovers?

Yes, cooked short ribs freeze well. Store them in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat as directed.

Can I use a different cut of beef?

Beef chuck or stew meat can be used, though the texture may not be as rich as short ribs.

Conclusion

Instant Pot Asian Beef Short Ribs are a mouthwatering fusion of tender beef and bold Asian flavors, made easy with pressure cooking. Perfect for a quick weeknight meal or a special dinner, this recipe offers deep satisfaction with minimal effort. Try it once, and it’s bound to become a regular in your dinner rotation.

Emma