Go Back
+ servings
Instant Pot Boneless Beef Short Ribs

Instant Pot Boneless Beef Short Ribs

A classic comfort food, beef stew, made with boneless beef short ribs and tasty sauce. 
5 from 11 votes
Print Pin
Course: Beef
Cuisine: Main Course
Keyword: Instant Pot Boneless Beef Short Ribs, Instant Pot Short Ribs
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 4 servings
Calories: 738kcal
Author: Rika Livingston


  • 3 pounds boneless beef short ribs
  • 1 ½ tsp salt
  • 2 tbsp vegetable oil
  • 1/2 cup dry red wine
  • 1/2 cup low sodium beef broth
  • 1 medium onion (cut into 8 wedges)
  • 4 garlic cloves (minced)
  • 1/2 tsp dried thyme
  • 1 tbsp paprika
  • 3 tbsp tomato paste
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 4 carrots (chopped)
  • 1 tbsp all-purpose flour or corn starch
  • 2 tbsp water
  • fresh parsley (chopped)
  • egg noodle


Brown the Boneless Beef Short Ribs:

  • Season boneless short ribs with 1 ½ teaspoons salt.
  • Turn on the instant pot and set to "Sauté" and adjust to more high heat. When Instant Pot reaches the given working temperature, it displays “Hot” and you can start sautéing.
  • Add vegetable oil and heat until it shimmers. Working in batches, add boneless beef short ribs and cook for about 3 minutes on each side or until browned. Remove from instant pot and set aside.


  • Add dry red wine to the instant pot. Stir and scrape up any browned bits from the bottom of the instant pot. Bring the red wine to a boil and until it is reduced by 1/3 for about 1 minute.

Pressure Cooking:

  • Add beef broth, garlic, onion, dried thyme, paprika, tomato paste, black pepper, salt and browned boneless beef short ribs to the instant pot.
  • Follow the manufacturer's guide for locking the lid and preparing to cook. 
    Set the instant pot to "manual" and cook at high pressure for about 30 minutes. When cooking is complete, use a natural release to depressurize.

Pressure Cooking the Carrots:

  • Add chopped carrots to pot and cook at high pressure for 2 minutes. When cooking is complete, use a quick release to depressurize.

To Thicken the Sauce:

  • In a small bowl, mix in 2 tablespoons of water with 1 tablespoon flour. Set the instant pot to "sauté", add the flour mixture and let stew simmer until thickened. Adjust seasoning with salt and pepper if needed.


  • Turn off the instant pot and sprinkle the stew with some fresh parsley. Serve immediately with egg noodles, polenta or on a bun. 


Nutrition Facts
Instant Pot Boneless Beef Short Ribs
Amount Per Serving
Calories 738 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 21g131%
Cholesterol 201mg67%
Sodium 1579mg69%
Potassium 1682mg48%
Carbohydrates 15g5%
Fiber 3g13%
Sugar 6g7%
Protein 67g134%
Vitamin A 11211IU224%
Vitamin C 9mg11%
Calcium 67mg7%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.
DID YOU MAKE THIS RECIPE? DON'T FORGET TO SHARE!Mention @poshjournalblog and use the hashtag #poshjournalrecipes!