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Instant Pot Korean Short Ribs


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I’m in love with my Instant Pot so I’ve been experimenting with all of my favorite recipes to convert them to pressure cooker recipes. These Instant Pot Korean Short Ribs are one of my successes.

Korean short ribs is one of my family’s favorite dinners. I was so excited that it adapted well to the Instant Pot, making it even faster and easier to prepare. If you’re a regular here, you know I’m a fan of easy family dinner recipes.

a collage of korean short ribs on a white plate with title text reading Instant Pot Korean Short Ribs

This dish does benefit from soaking in the marinade so it’s ideal for when you have an extra 15 minutes the night before or the morning of the day you want to make them. Throw the ingredients in a bag or storage container until you’re ready to cook. It’s an easy busy weeknight dinner.

How to Make Instant Pot Korean Short Ribs

Ingredients Needed

Here is everything you’ll need to make these ribs:

  • 3 pounds Korean-style (flanken cut) beef short ribs
  • 3/4 cup soy sauce
  • 3/4 cup water
  • 3 tablespoons rice vinegar
  • 1/4 cup brown sugar
  • 1 tablespoon black pepper
  • 2 tablespoons sesame oil
  • 3 tablespoons minced garlic
  • 1 tablespoon minced ginger
  • 1/2 large onion, minced
  • 1 tablespoon sesame seeds
  • 1 cup shredded carrotssoy sauce, rice vinegar, brown sugar, sesame seed oil, squeeze garlic, carrots, onion sesame seeds

The most important thing to note is that the ribs should be cut flanken style, not English style. You may have to ask the butcher to cut them for you this way since the more common method is English style. This makes a BIG difference in the outcome so you want to use the proper cut.

Step 1 – Prepare the Ribs

I have skipped this step in the past and regretted it. Don’t skip this!

Trim off the excess fat or you’ll spend more time chewing around gristle than enjoying the delicious flavorful meat.

Then, rinse the ribs. Why? Because sometimes little shards of bone get left behind from how they slice these.

Once you’ve trimmed and rinsed the ribs, toss them in a large storage bag or container.

Step 2 – Make the Marinade

Next, you’ll add all of the other ingredients except the carrots to a mixing bowl.

marinade with sesame seeds in it, in a glass bowl on a table

Then, whisk it all together and pour it over the ribs.

short ribs mixed with marinade and sesame seeds in a glass bowl

Cover and put in the refrigerator. Allow the meat to marinade for anywhere from 2 hours to 24 hours.

Step 3 – Cook the Ribs

When you’re ready to cook the short ribs, just pour everything from the bag or storage container into your Instant Pot or pressure cooker.

ribs cooking in an instant pot

Top the ribs with shredded carrots.

Instant Pot Korean Short Ribs tipped with shredded carrots

And cook on high for 6 minutes. Let the pressure naturally release for 15 minutes, then quick release the remaining pressure. Your ribs should look like this:

Instant Pot Korean Short Ribs topped with shredded carrots

I like to finish them in the broiler to get the traditional color and texture of Korean Short Ribs.

Instant Pot Korean Short Ribs on a white plate on a red cloth

 

Instant Pot Korean Short Ribs Recipe

Instant Pot Korean Short Ribs on a white plate on a wood table

Here’s a printable version of the recipe.

Instant Pot Korean Short Ribs

Wondermom Wannabe
Perfect meal for your family!
4.22 from 23 votes
Prep Time 2 hrs 10 mins
Cook Time 26 mins
Total Time 2 hrs 36 mins
Course Dinner
Cuisine Korean
Servings 4
Calories 617 kcal

Ingredients
  

  • 3 lbs Korean-style beef short ribs
  • 3/4 cup soy sauce
  • 3/4 cup water
  • 3 Tbs rice vinegar
  • 1/4 cup brown sugar
  • 1 Tbs black pepper
  • 2 Tbs sesame oil
  • 3 Tbs minced garlic
  • 1 Tbs minced ginger
  • 1/2 large onion minced
  • 1 Tbs sesame seeds
  • 1 cup shredded carrots

Instructions
 

  • Prepare ribs by trimming off excess fat and rinsing to remove any bone shards. Place in a large, heavy duty storage bag.
  • In a medium bowl, combine soy sauce, water, vinegar, brown sugar, pepper, sesame oil, garlic, ginger, onion, and sesame seeds.
  • Pour sauce into bag with ribs. Seal and place in refrigerator. Marinate for 2 hours to overnight.
  • Add contents of the bag to pressure cooker. Top with shredded carrots.
  • Cook on high pressure for 6 minutes, then allow a 15 minute natural release.
  • Before serving, transfer the ribs to a foil-lined cookie sheet and broil for 5 minutes on each side.

Notes

Weight Watchers Freestyle = 26 points per serving
 

Nutrition

Calories: 617kcalCarbohydrates: 24gProtein: 53gFat: 34gSaturated Fat: 12gCholesterol: 147mgSodium: 2622mgPotassium: 1174mgFiber: 2gSugar: 16gVitamin A: 5346IUVitamin C: 5mgCalcium: 93mgIron: 7mg
Keyword instant pot, korean short ribs
Tried this recipe?Let us know how it was!

To make this in a slow cooker:

Reduce soy sauce and water to just 1/4 cup each. Cook on low for 7-8 hours.

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11 thoughts on “Instant Pot Korean Short Ribs”

  1. I haven’t tried this yet, but I have a comment about the cooking time. The issue some people are having is that the “cut” of meat is not properly/fully described in this recipe.

    The author is cooking Korean short ribs, but there is not only one meat cut of korean short ribs.
    The author is choosing to use beef ribs cut in a “flanken” style. This is the key…they are thin…ie, 1/4″ to 1/2″ thick…they cook very quickly….flanken cut is also great to marinate in teriyaki sauce before grilling.

    I think some people commenting on the cooking time are using a cut called “bone-in short ribs” or possibly “english cut beef ribs”…each of these are about *5 or 6 TIMES* thicker….so, they need a much longer cooking time.

    Perhaps the author can mention the flanken cut to clarify and to help people out a bit.

    Flanken cut: https://cdn.shopify.com/s/files/1/2633/6020/products/Flanken_ad7a48e0-3bef-4bac-bf3b-e307087282a5_large.jpg?v=1544835164

    English cut:
    https://i.pinimg.com/originals/01/3b/0e/013b0e2df52fa40e18ceab52b68f38f6.jpg

    Reply
    • I personally no problem understanding what cut the author was describing. I also looked at the image and saw that it was a flanker cut

      Reply
  2. 5 stars
    I want to amend my previous post…I did not use Korean style cut short ribs. Mine were full , big thick short ribs from Costco. So your timing is probably right for the cut you used. Maybe a note too about if people are using a thick cut, to cook longer…again you flavor is amazing!!! so I would hate to have people not use your recipe. Thank you

    Reply
  3. 2 stars
    These turned out incredibly tough. A little research on some other recipes revealed that 25 minutes is needed to break down the connective tissue

    Reply
    • That’s disappointing. This is one of my family’s favorites and ours always comes out very tender. I’m sorry your experience was so different!

      Reply
  4. 5 stars
    Great recipe! I was at my boyfriend’s and he was lacking a few of the ingredients but I improvised and it came out delicious! I used Coconut Aminos (we are soy- and gluten-free) in place of soy sauce, apple cider vinegar in place of rice vinegar, and maple syrup in place of brown sugar. The cooking time was perfect!

    Reply

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