Instant Pot Korean short ribs recipe.
Try this super flavorful Korean short ribs made in an Instant Pot (or in any other electric pressure cooker). The sticky sauce glazed meat is bone fall apart tender and lip-smacking delicious!
Today, I’m sharing my first instant pot recipe. In case you don’t know, Instant Pot is a hugely popular electric pressure cooker in North America and the UK. And, after a long wait, I finally got hold of this gadget a few months ago. In case you’re curious, mine is a 6 quart / 5.5 litre sized pot.
During this time, I have tried several Korean recipes in this pressure cooker, but by far the best one to come out so far is today’s braised Korean short ribs (aka galbi jjim cooked in Instant Pot)!
And, I tell you, these ribs give a ton of flavor while being less time and labor intensive when compared to traditional galbi jjim. It really tastes amazing and I can proudly say that it’s our family’s favorite dinner at present. 😉
Now on to the tips.
Cooking Tips
Soaking ribs
Korean cooks love clean taste, so before we cook ribs, we like to prep them a bit.
First soak them in cold water. You will notice that the water will soon have a red hue. Many will call it blood, but I recently learnt that it’s actually myoglobin, a protein that’s found in the muscle tissue of the meat.
Soaking time is also an opportunity to get rid of any residue bone fragments on the meat as well.
Many Korean cooks will recommend soaking the ribs for a few hours (even overnight!), but I think you can easily lose the meat flavor by doing so.
So I recommend you to just do it while you’re waiting for the water to boil up for the next prep work.
Boiling ribs
I love this step. Yes, for sure it’s an additional step that takes time, but this brief boiling of the ribs helps the scum to float, so that you can easily drain it and rinse it.
Also, fat and other tough tissue from the meat can be more easily removed by boiling too. (A lot easier to cut compared to when the ribs are raw).
Fast natural release
I don’t know about other electric pressure cookers, but Instant Pot has two venting options – natural release and quick release. But you can also manually do “fast natural release”, which falls in between the two categories.
Fast natural release is basically, naturally venting the pressure for some time (15 mins in this recipe) then switching the vent option to quick release to depressurize the pot completely.
Why? If you decide to go with natural release, it can take anywhere from between 15 mins to 30 mins to depressurize the pot. And, it’s a long time to wait since you will want to move on to the next step, which is sautéing the vegetables in the same pot.
If you decided to do the quick release, then you will notice that the ribs are not as tender as they could be. And, I believe this is to do with the sudden pressure change, because you’re releasing the pressure too suddenly.
So to achieve the optimal short rib texture and also to save time, I recommend you to do fast natural release when following this recipe.
Sautéing vegetables
You might be tempted to add the vegetables (carrots and radishes) with the meat and pressure cook all together to save some cooking time. (Yes, I’ve done that!) But you will end up with undesirably sad looking carrots and radishes.
Since you will have to thicken the sauce (because there is a lot of liquid after pressure cooking), I recommend you sauté the vegetables to cook them and also to thicken the sauce. 20 minutes is all you need and the outcome is marvelous!
Skimming fat
Short ribs are a fattier part of beef and you will notice it in the sauce after pressure cooking.
If you want to reduce the fat amount, you can skim it by cooling the sauce in the fridge / freezer for a few hours. The fat will harden on the surface of the sauce, so you can easily scrape off with a small spoon (option 1). The downside of this method is that it delays your dining time until it is done.
Alternatively, you can use a fat separator after sautéing the vegetables (option 2). It does make the job neat.
Using an electric pressure cooker (other than Instant Pot)
If you don’t have an Instant Pot, you can use other pressure cookers too.
I don’t have experience with other brands, but one of my readers converted my traditional galbi jjim recipe for her Philips pressure cooker, and she reported that it worked well.
Ingredients for Instant Pot Korean Short Ribs (Serves 4)
Main
- 1.5 – 1.7 kg / 3.3 – 3.7 pounds bone-in beef short ribs
- 250 g / 8.8 ounces carrots, peeled & cut in medium size chunks
- 200 g / 7 ounces Korean radish (or daikon radish), optional, cut in medium size chunks
Sauce
- 1/2 cups water
- 1 (170 g / 6 ounces) red apple (or nashi / asian pear), cored & chopped
- 1/2 (60 g / 2 ounces) onion, peeled & chopped
- 6 Tbsp regular soy sauce
- 2 Tbsp brown sugar
- 2 Tbsp honey
- 2 Tbsp rice wine (mirin)
- 1 Tbsp minced garlic
- 1 tsp sesame oil
- 5 whole black peppercorns
How to Make Instant Pot Korean Short Ribs
1. Fill a large pot with some water (about 2/3 of the pot) and bring it to boil. While the water is boiling, soak the ribs in cold water. Once the water in the pot is rapidly boiling, transfer the short ribs into the pot and boil them over medium high heat for 6 to 8 minutes.
Drain the water away and rinse the ribs in cold running water. Cut off any excess fat (with a pair of scissors) from the ribs. Place the short ribs in the instant pot.
2. Meanwhile, blend the sauce ingredients in a mixer or food processor until smooth.
3. Pour the sauce over the short ribs. Put the lid on and make sure the vent is in the sealed position. Set the pot to pressure cook on high for 35 minutes. After the pressure cook cycle is complete, allow the pressure to naturally release for 15 mins (the vent is still closed). Then do quick release and wait until the quick release cycle is complete. Be careful of any remaining steam. Unlock and remove the lid.
Using a slotted spoon, transfer the meat to a large bowl then cover and set aside. Cancel the keep warm mode. (Which would have activated automatically when it finished pressure cooking.)
4. Add the prepared vegetables into the pot. Set the pot to sauté (normal) for 20 minutes and cook the vegetables until soft. Meanwhile, the sauce will turn thick and glazy.
Set the pot to off and transfer the vegetables and the sauce to the meat, then toss to coat. (If desired, you can separate the oil from the sauce as explained in the cooking tips above). Garnish with toasted sesame seeds.
5. Serve the ribs with steamed rice and other Korean side dishes. Steamed vegetables such as broccoli go well too.
Instant Pot Korean Short Ribs
Ingredients
MAIN
- 1.5 kg bone-in beef short ribs (3.3 pounds)
- 250 g carrots (8.8 ounces), peeled & cut in medium size chunks
- 200 g Korean radish (7 ounces), (or daikon radish), optional, cut in medium size chunks
SAUCE
- 1/2 cup water
- 1 red apple (or nashi / asian pear), (170 g / 6 ounces), cored & chopped
- 1/2 onion (60 g / 2 ounces), peeled & chopped
- 6 Tbsp soy sauce , regular
- 2 Tbsp brown sugar
- 2 Tbsp honey
- 2 Tbsp rice wine (mirin)
- 1 Tbsp minced garlic
- 1 tsp sesame oil
- 5 whole black peppercorns
Instructions
- Fill a large pot with some water (about 2/3 of the pot) and bring it to boil. While the water is boiling, soak the ribs in cold water. Once the water in the pot is rapidly boiling, transfer the short ribs into the pot and boil them over medium high heat for 6 to 8 minutes. Drain the water away and rinse the ribs in cold running water. Cut off any excess fat (with a pair of scissors) from the ribs. Place the short ribs in the instant pot.
- Meanwhile, blend the sauce ingredients in a mixer or food processor until smooth.
- Pour the sauce over the short ribs. Put the lid on and make sure the vent is in the sealed position. Set the pot to pressure cook on high for 35 minutes. After the pressure cook cycle is complete, allow the pressure to naturally release for 15 mins (the vent is still closed). Then do quick release and wait until the quick release cycle is complete. Be careful of any remaining steam. Unlock and remove the lid.Using a slotted spoon, transfer the meat to a large bowl then cover and set aside. Cancel the keep warm mode. (Which would have activated automatically when it finished pressure cooking.)
- Add the prepared vegetables into the pot. Set the pot to sauté (normal) for 20 minutes and cook the vegetables until soft. Meanwhile, the sauce will turn thick and glazy. Set the pot to off and transfer the vegetables and the sauce to the meat, then toss to coat. (If desired, you can separate the oil from the sauce as explained in the cooking tips above). Garnish with toasted sesame seeds.
- Serve the ribs with steamed rice and other Korean side dishes. Steamed vegetables such as broccoli go well too.
Just made this tonight and it turned out perfect. Thank you for sharing!
Hi 🙂 Can I use pork ribs for this recipe? Would I have to change anything in terms of the measurements of each ingredient or the cooking time?
I haven’t tried with pork ribs yet, but I wouldn’t change anything other than adding some minced ginger (1 Tbsp) to start off with. I will update this thread when I come up a proper pork rib version. Enjoy this in the mean time. 🙂
Amazing! So easy with minimal cleanup.
I used boneless and they turned out great. This will go on my weekly rotation for sure. Thanks!
HI! Did you boil the boneless short ribs like in the recipe?
For the sauce is an apple or pear a must? Can I substitute it for something else or leave it out?
May I ask why you want to opt out on the fruit in this recipe? You probably can leave it out, but I can’t tell you if it will taste the same. They add nice flavor. 🙂
Hello. Is it ok to make the sauce ahead of time (even day before) thanks!
Yes, you can. Just stir it well before you pour it in over the meat. 🙂
Outstanding recipe! You are fortunate to be able to get “big bone” short ribs. Despite Hawaii’s old and new Korean populations, it is nearly impossible to get “big bone” short ribs here. A few restaurants have them on their menus and they are super expensive ($25.00 for a Kalbi dinner). For the ordinary consumer, like myself, it is impossible to get the ribs, even at the nearest Korean market. And the LA style is just so-so.
Found this recipe at 5:30pm. Was eating by 7:30pm. Husband ate 3 times the usual amount of rice and couldn’t stop raving about how good this tasted. Didn’t have apple or pear on hand so used a single serving applesauce. We loved how the carrots turned out and decided to throw some mushrooms in with it for 3 minutes. It’s only 8pm now and we’re making a second batch of carrots and mushrooms to go with our leftover ribs. This is sooooo easy and sooooo good. Thanks for the recipe!
I’m so pleased to hear that! Thanks for your feedback. 🙂
Hi Sue –
Can I substitute with boneless short ribs? Would the cooking time be less?
thanks!
I haven’t tried it with boneless short ribs, but it should still works. As for the cooking time, you could do the same as bone-in ribs or reduce around 5 – 10 mins.
Though, if I were you, I would still do 40 mins because that’s how long I cook chuck steak, which is thiner than the short ribs. Let us know how you go.
I’ve made it with boneless short ribs multiple times and the flavor just isn’t the same as having the bones intact.
Boneless is not as good. Always use the bone. Taste much deeper & better…..it.s the marrow…yum.
Thank you for sharing this recipe.
I love your Galbi Jjim!! 😀
I have Galbi jjim many times at restaurants and now I am so glad I can cook this at home!
I also had a spicy version recently at our local Korean restaurant. It was sweet and spicy, so delicious! How can I make this spicy version pls? Would adding gochujang work?
I haven’t tried making spicy version yet but yes, I would start experimenting by adding a bit of gochujang (korean chili paste) and gochugaru (korean chili flakes).
Hi there! I have made galbi jjeem many times before, but your recipe was absolutely perfect! It was so amazingly delicious and tender (I cooked it on low for hours today). All three of my young boys ate it with not a single complaint (and they don’t like beef very much)! Thank you so much! Looking forward to trying your other recipes!
I’m so happy to hear that! Thank you for your feedback. Hope you enjoy my other recipes too. 🙂
Just made this recipe last night for my family. Absolutely a hit, but it was a bit fatty. Definitely taste better when we scooped out all the fat out the next morning. Only difference I did was substitute the Asian pear with a Fuji apple.
Hi Sue,
Just a quick question. Is there a possible substitute for the mirin? Unfortunately no supermarkets near me seem to carry it. Thanks!
Hi Taylor, You can use any leftover white wine. Or dilute rice vinegar with some water and add a bit of sugar.
My meat is cooking now so I have no idea how it will turn out but by mistake I used beef ribs not beef short ribs. I read they are different . Hoping it still turn out ok😩
Let us know how it went! Hope it still turns out well. 🙂
Love this recipe, very easy and yummy every time I make. I have used sweet potatoes and potatoes, they turned out good too. Highly recommend putting the meat over rice since the gravy taste so good! I serve this with Korean salad.
So good! So tender! No leftovers…
Excellent! 🙂
Excellent flavor. I really love this dish-especially with the Korean Daikon. Definitely better than the usual pot roast= especially when using prime short ribs!
Thank you! Glad to hear you enjoyed it. 🙂
I just made this dish. I am totally in love and will be making it many times in the future.
Great to hear! 🙂
This is a great, easy recipe. I cooked 12 pieces of beef short ribs using this recipe and t came out fantastic. Everyone loved it.
You did a terrific job of laying out the entire process, from pre-soaking the ribs, pre-boiling them, and cooking them in the Insta-pot.
The only thing you may want to tell your readers is in the last step when you sauté the sauce, you should leave the lid off so that the sauce cooks down and thickens. For Instant-pot cooking pros, it may be obvious to leave the lid off but I am a newbie 🙂
I will be adding this recipe to my recipe binder and making this dish again. I think this would be great for a dinner party and can be prepared in advance.
I think it gives an error message if you try to saute with the lid on. Anyway, great to hear you enjoyed it!
Hi, if I was to double the amount of meat, should I double all the other ingredients as well? Thanks in advance!
I wouldn’t double the sauce as it may turn out a bit salty. Above sauce is good enough for at least 1.5kg – 1.8kg of meat.
I didnt have black peppercorns I used pepper now Im afraid I put too much and it may be spicy! What if you leave it out next time ?
Do I double the cooking time also if I double the meat?
I’m not saying this with great certainty. However based on my quick research, if you double the meat, the cooking time will naturally increase to reach the pressure point. Therefore, you do not need to change the cooking time.
Would any of the instant pot directions change if I added potatoes and/or chestnuts?
Would you be adding those in step 4? If so, possibly yes.
I wouldn’t worry too much about changing any settings, if it’s just chestnuts.
But if it’s potatoes, they may take longer to cook (than carrots) and also as they cook, the sauce may get thicker faster due to the starch from the potatoes. Just something to think about. 🙂
Just made it tonight and my family couldn’t get enough. Thanks again for the recipe. It was so easy to do and it was delicious.
Thank you for your feedback! I’m pleased to hear that. 🙂
This was AMAZING. The first time I made this I followed the recipe to letter and it was wonderful. I got rave reviews from everyone and was told to “KEEP THIS RECIPE.” The next time I followed the directions again but added 1 tsp of chili paste and 1 TBSP of dried red pepper (I was afraid to go all in on the paste because I didn’t know how that would affect the flavor). It turned out just as good but with a little more kick.
Both times I served with basmati rice cooked in chicken stock and steamed broccoli and garnished with toasted sesame fresh diced chives which does really add something.
I can’t thank you enough for this simple recipe.
I’m so happy to hear that you enjoyed my recipe! Thanks for sharing your feedback and also your tweak!
I just tried this recipe today. The result was delicious; so sweet and rich in flavor and very similar to the dishes we’ve had from our favorite Korean restaurants in the states and abroad. Thank you for sharing. My husband and I really enjoyed it! Should you decide to make a spicy version, we wouldn’t hesitate to try it.
Great to hear you enjoyed it! For sure, a spicy version is on my to do list already. 🙂
In your recipe, you mention a few times, “Fill the large pot with some water (about 2/3 of the pot) and bring it to boil.” What do you mean by, “THE large pot”? Do you mean the instant pot? It sounds like it because you say, “the” pot. Or do you mean “a” pot….as in “another/different” pot?
Either way, please update the instructions throughout this blog to clarify. In my mind, it sounds like you are suggesting boiling the ribs in the instant pot…but, in the photos, I can barely see that it looks like you boil in a different pot.
I’m going to boil in a separate pot, but if you update the grammar, it would help. Thx.
-Spike
Sorry for the confusion. I just updated it.
Can I add some spice to this recipe with some gochujang?
If you wish. 🙂
hi i am trying this recipe for the first time and when i put the vegetables in and try the Saute option, it doesn’t stay on for 20 minutes and my vegetables aren’t tender or soft. Is there something i’m doing incorrectly?
Is this your first time using an instant pot? Do you know how to adjust the timer?
HI Sue,
Can I use store bought marinade for the sauce?
https://www.ebay.com/p/CJ-Korean-BBQ-Sauce-Kalbi-29-63-ounce-Bottle-for-Ribs/1301779686?iid=302845145052&chn=ps
Thanks
If you want to. But it takes less than 5 mins to make the sauce and homemade sauce is more natural and tastier. So why would you buy the sauce? 😉
I would like to use boneless short rib. Should I still soak and boil the meat?
I haven’t cooked with boneless short rib. But if I were you, I would still soak in water but will skip boiling it. At the end, it’s up to you.
Hi Sue, do you have anymore Instant Pot Korean recipes that you can share? Love this Beef Short Rib recipe and thanks for sharing. Just looking for more dishes to cook in my Instant pot and my hubby love saucy dishes.
Love your blog
Hi Helena, Glad to hear your family enjoyed this dish! Other than this recipe, I don’t have anything posted on my website yet, but for sure, more instant pot recipes are on their way! Stay tuned! 🙂
I don’t have Instant Pot,so,can i pressure cooker for this short ribs?btw, it looks delicious!
Yes, you can use a pressure cooker for this recipe. But depending on your pressure cooker, you may have to alter the setting or do something slightly differently. (e.g. does your pressure cooker have a sauté function? If not, you may have to boil & thicken the sauce over the stove.)
You know your pressure cooker best. So read my recipe though first and see if there’s anything that you have to alter. 🙂
Sorry, I meant to rate this recipe and it is a five star!
Hi Sue, I tried the Instant Pot Korean Short Ribs and it turned out great! Wonderful flavor and like you said, the meat is tender! My family enjoyed it very much. Thank you!
Hi Jonnette, I’m so happy to hear that your family enjoyed it! Thanks for your feedback! 🙂
Thank you for all your recipes! This one sounds amazingly delicious!
Thanks Sue! I’ve been experimenting with Korean flavors in my Instant Pot. Pretty good results so far. This helps!
The ribs look great, I need to try them in my Instant pot.
Word of caution- do NOT use cheap supermarket sesame oil. It is aweful tasting and will ruin the dish.
I use this sesame oil and it tastes great.
This looks great. I am so excited to try this. Thanks so much for publishing this recipe.