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Instant Pot Korean BBQ Beef Short Ribs

Instant Pot Korean BBQ Beef Short Ribs

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.
4.75 from 4 votes
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Course: Main Dishes
Cuisine: Korean
Prep Time: 5 minutes
Cook Time: 1 hour 5 minutes
Natural Release Time: 10 minutes
Total Time: 1 hour 20 minutes
Servings: 6 Servings
Author: Tiffany

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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Nutrition

Calories: 877 kcalCarbohydrates: 14.1 gProtein: 111.3 gFat: 38.2 gSaturated Fat: 13.6 gCholesterol: 344 mgSodium: 1150 mgFiber: 1 gSugar: 12 g