Tender, fall-off-the-bone Instant Pot Korean BBQ beef short ribs sauteed and pressure cooked with a rich Korean marinade topped with toasted sesame seeds and green onions.
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I’ve made Instant Pot short ribs easy in this recipe.
Ingredients for Instant Pot Korean BBQ Beef Short Ribs
- Beef Short Ribs
- Beef Broth
- Olive Oil
- Salt & Pepper
- Sesame Oil
- Gochujang Paste
- Honey
- Soy Sauce
- Garlic
- Ginger
- Rice Vinegar
For toppings you will need:
- Sesame Seeds
- Green Onions
Bone-in vs Boneless Short Ribs
You can cook this recipe with bone-in short ribs or boneless short ribs. My grocery store only had bone-in at the time so I selected that.
The beef will fall off the bone if you pressure cook it for 45 minutes, so in the end, it will be boneless by the time you are done with this recipe.
If you are cooking with boneless short ribs, it will need less time. I recommend pressure cooking for 40 minutes with a 10-minute natural release.
How to Cook Instant Pot Korean BBQ Beef Short Ribs
Generously sprinkle salt and pepper on all sides of the short ribs.
Drizzle olive oil in the Instant Pot and select the Saute setting.
Allow it to get hot before placing the short ribs inside otherwise, they will stick.
Cook the ribs in a single layer so that each side gets browned, about 2 minutes per side. You will likely need to work in batches.
While they cook, mix the sauce ingredients together:
- Sesame Oil
- Gochujang Paste
- Honey
- Soy Sauce
- Garlic
- Ginger
- Rice Vinegar
Reserve ¼ cup of the sauce for after they are done cooking.
Once the short ribs are browned, reserve them to the side. Pour the beef broth in and scrape up any loose bits of meat from the bottom.
Place the short ribs in the broth.
Pour sauce over top of the short ribs. Remember to reserve ¼ cup of the sauce for after they are done cooking.
Instant Pot Short Ribs Time
Place the lid on the Instant Pot and close the vent. Select the Meat/Stew setting, adjust to ‘more’ (or high) heat.
For bone-in: set the timer for 45 minutes. After it is done cooking, allow it to naturally release for 10 minutes and then open the vent.
For boneless: set the timer for 40 minutes with a 10 minute natural release.
While they cook, toast sesame seeds in a shallow pan until they are lightly golden brown. Then, slice up the green onions for topping.
After the short ribs are done cooking, allow the Instant Pot to naturally release for 10 minutes for both bone-in and boneless ribs. Then open the vent.
Top short ribs with remaining sauce, sesame seeds, and green onion.
What goes with Korean BBQ short ribs?
Seasoned rice, Korean black bean noodles, or vegetable stir fry are best with this meal!
Try these other delicious meals!
- Applebee’s Chicken Wonton Tacos
- Chicken Stir Fry
- General Tso’s Chicken
- Instant Pot Ginger Pepper Steak
- Japanese Steakhouse Ginger Sauce
- Omurice
- Peking Egg Rolls
- Teppanyaki Fried Rice
Enjoy!
Instant Pot Korean BBQ Beef Short Ribs
Ingredients
Short Ribs
- 4-5 lbs Beef Short Ribs, 2 ½″-3″ thick (Bone-in or boneless)
- 2 tsp Olive Oil
- Salt & Pepper to Season
- 1 cup Beef Broth
Sauce
- 2 tbsp Gochujang Paste
- 3 tbsp Soy Sauce
- 3 tbsp Honey
- 1 tbsp Minced Garlic
- 1 tbsp Minced Ginger
- 3 tbsp Rice Vinegar
- 2 tsp Sesame Seed Oil
Toppings
- 1 tbsp Sesame Seeds
- 2 Stalks Green Onion, thinly sliced
Instructions
- Season short ribs liberally with salt and pepper on all sides.
Set Instant Pot to Saute setting and add a teaspoon of olive oil. Allow it to get hot before adding ribs. Brown the short ribs on all sides, about 2 minutes per side. You will likely need to cook them in batches and then set aside. - While the short ribs are browning, mix together gochujang paste, soy sauce, honey, garlic, ginger, rice vinegar, and sesame seed oil in a medium-sized bowl and set aside. Leave a ¼ cup of the sauce mixture aside for after it is done cooking.
- Pour beef broth into the Instant Pot and scrape up any caramelized pieces left from the beef cooking. Place the short ribs in the broth. Pour all but a ¼ cup of the sauce mixture over the short ribs.
Place the lid on the Instant Pot with the vent closed, set to the Meat/Stew setting, adjust to ‘more’ (or high.)
For bone-in: set the timer for 45 minutes. After it is done cooking, allow it to naturally release for 10 minutes and then open the vent.
For boneless: set the timer for 40 minutes with a 10 minute natural release. - While it cooks, add sesame seeds to a shallow dish and cook until lightly browned, then set aside.
- Remove the short ribs from the Instant Pot and pour the remaining ¼ cup of sauce over them. Top with toasted sesame seeds and sliced green onions.
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This looks amazing! And those cheesy potatoes are next on my list. I’ll be using tamari instead of soy sauce to make them gluten-free. So excited to try this!