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Instant Pot: Korean Style Short Ribs

There's something about short ribs that I adore. Maybe it's the meaty and marbled cut or the enjoyment of eating meat off the bones or even the way it naturally absorbs the flavors of what it's slow cooked with. Regardless, it's one of my favorite cuts of meat to prepare this time of year when all I crave is comfort food. I'm also a sucker for rice and when paired with these Korean Style Short Ribs, the rice just captures every last drop of flavor of umami...



Korean short rib, or galbi/kalbi, usually involves flanked short ribs. I used the English cut short rib instead but either could be used in this recipe. The marinade is cooked along with the beef and when pressurized, the flavors are intensified and better absorbed in a shorter amount of time. You could even place the beef with the marinade in a storage bag in advance so that everything can be placed in the Instant Pot after a long day with little preparation. Leftovers of this (assuming there are some left!) are even better the next day. The marinade or remaining sauce after cooking is great as a thin sauce to serve over the ribs and rice. I've also used leftover meat in salads and Korean style tacos!




Korean Style Short Ribs
recipe adapted for IP from Blisstree


3 lbs beef short ribs, flanked or English cut*** (see note below)
1 cup soy sauce (I use Silver Swan, a Filipino brand, but any would do, even low sodium)
1 cup packed light brown sugar

4 tablespoons sesame oil

4 tablespoons rice vinegar
4 tablespoons minced fresh ginger
I head of garlic, peeled and minced
1 teaspoon red pepper flakes
1-2 stalks green onions, sliced thin for garnish
1/2 teaspoon white sesame seeds for garnish


In your Instant Pot:

Plug in the IP with insert set in place.

Add the beef ribs to the IP.

In a small bowl, combine soy sauce, brown sugar, oil, vinegar, ginger, garlic and red pepper. Transfer mixture over the ribs in the IP.
Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 15-20 minutes on HIGH pressure for English cut/7-8 minutes on HIGH pressure for flanken cut.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect the number of minutes you initially set and will begin to countdown to 0 minutes.

When the IP beeps after pressure cooking, allow your IP to naturally release pressure for 15 minutes. While naturally releasing pressure (also known as NRP or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure).  No need to touch your IP while it naturally releases pressure.

When the display reflects the 15 minutes since the IP has beeped, turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release pressure (also known as QRP or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

Open up your IP when the pin has dropped (allow a few minutes for this to happen).

Using tongs, remove the ribs serve over rice and garnish with green onions and sesame seeds.

Alternatively, you can also remove the ribs from the IP and transfer them onto a baking sheet. Broil the ribs in the oven for a few minutes until your desired char or color is reached. 

*** I've also made this recipe with 5 lbs of ribs... and with that amount, I pressure cook as follows:
5lbs English Cut Ribs  = 35 mins HIGH pressure; 15 mins natural release

5lbs Flanken Cut Rubs = 20 mins HIGH pressure; 15 mins natural release



23 comments

  1. Been looking for a real yummy Korean short rib recipe like this that can be made in the instant pot and this one looks amazing! So thrilled I found this. Can you please tell me if it’s ok to substitute boneless short ribs or if doing so will not work in this recipe?

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    1. Hi Heather - thanks for your comment! You can absolutely substitute boneless short ribs in this recipe and I would reduce the cook time to 25-30 mins.

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  2. Thanks so much for your quick response. I’m going to defrost my boneless short ribs and will be making your recipe with the shorter time you suggested. Can’t wait! :)

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  3. What do you mean by “one head of garlic”? About how many cloves of garlic or teaspoons do you mean?

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    1. A head of garlic can have a varying number of cloves... you can use 4-6 cloves of garlic or 1-2 tablespoons minced garlic

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  4. Made it today and my husband went crazy for it and said to not make short ribs any other way but yours so thank you so much - it was a big hit and tasted as yummy as I had imaged it would.

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  5. Hi, I recently got an instant pot and the instructions say to use at least 18 oz of liquid for pressurized cooking. Any comments?

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    1. use at least 8oz of liquid or 1 cup.. not 18 oz

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    2. This was awesome!! I served it in lettuce cups with a radish, carrot and cabbage slaw I made with rice wine vinegar and sesame oil.

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  6. I substituted 2 Tbs gochujanng for the red pepper flakes. I finished on the grill for about 5 min. then brushed on the sauce I reduced in the IP to make a beautiful glaze.

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  7. Just made these tonight and the family LOVED them! Not one piece left! I did marinate overnight so I had less to do today. I had almost 8 lbs of ribs so cooked for almost 50 minutes with NPR. Fall off the bone tender and soooo tasty! Thanks for sharing! This will be on my regular rotation!

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  8. great recipe! I am new to my IP and my fam LOVES Korea short ribs. I had short ribs AND beef short (thick) ribs in freezer. Wasnt sure how to incorporate both in one pot since both styles ribs were completely different thicknesses (korean long, 1" thick, beef 3" short). I made 2 batches and used another korean marinade/sauce. Great flavor, tender and when you pair over jasmine rice and pour on the sauce, it was perfect. thx for sharing. Barbara

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  9. Hi,
    I don't use soy sause. What can I substitute it with? Thanks.

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    1. I did a Google search for 'soy sauce substitutes' and found this link:
      https://ritely.com/soy-sauce-substitute/

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    2. WHY, oh WHY, would you NOT use soy sauce?... are you crazy???......then, just make another recipe, not Asian flavors.....

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  10. What would the cook time be if I double the recipe?

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    1. You can keep the same cooking time and check for doneness.

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  11. You don't indicate any liquid. Do I need to add one cup of water or beef broth?

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    1. Kindly review the recipe again - 1 cup of soy sauce is the liquid called for and is needed for it to cook properly in the IP

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  12. Has anyone cut this recipe in half? What cook time did you use?

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    1. No need to adjust the cooking time when cutting recipe in half

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  13. Has anyone done this with chicken thighs? I did it with country style pork ribs and it became a family favorite!

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    1. You can definitely use chicken thighs in the recipe!

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