Instant Pot Korean Short Ribs

Addictive Instant Pot Korean Short Ribs (ERMAHGERD!)

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4.7 from 3 reviews



2 pounds 1/4- to 1/2-inch-thick crosscut bone-in beef short ribs (flanken style)

½ cup soy sauce

¼ cup water

¼ tbsp mirin

1 inch fresh ginger, peeled and grated

4 tbsp brown sugar

½ Asian pear, grated

½ small onion, grated

2 garlic cloves, minced

1 tbsp toasted sesame oil

2 scallions, sliced thinly

black pepper to taste


  1. Add the soy sauce, water, mirin, ginger, onion, Asian pear, garlic, sesame oil, pinch of black pepper and brown sugar to the Instant pot.
  2. Stir to combine.
  3. Add the ribs and toss to coat.
  4. Close and seal the Instant pot.
  5. Turn the venting knob to SEALING.
  6. Press the PRESSURE COOK button and check to make sure the pressure level shows as “High” on the display.
  7. Adjust the timer to 25 minutes.
  8. When finished cooking, release pressure naturally according to manufacturer’s directions.
  9. Open the lid.
  10. Remove the ribs from the Instant pot.
  11. Press the SAUTE button on the Instant pot.
  12. Cook the sauce, stirring frequently, until the liquid is thick and glazy.
  13. Press the CANCEL button.
  14. Taste and add more black pepper if necessary.
  15. Spoon the sauce over the ribs and toss to coat.
  16. Serve immediately sprinkled with scallion or for charred ribs, turn the broiler on the oven.
  17. Place the ribs under the broiler and broil until lightly charred on both sides.
  18. Remove from the oven, sprinkle with scallions and serve.

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