Name: Instant Pot Glazed Short Ribs Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 95 min
Ingredients: 2 Tablespoon olive oil; 3 pounds beef short ribs; salt and pepper, to taste; ½ cup beef broth; 10.5 ounces condensed French onion soup ((1 can, we used Campbell's brand)); 12 ounces chili sauce ((1 bottle)); 2 Tablespoon cornstarch; 2 Tablespoon cold water; ¼ teaspoon dried rosemary ((optional garnish) or fresh rosemary sprig)

This post may contain affiliate links. Read our disclosure policy.

These Instant Pot Glazed Short Ribs is the most flavorful and tender short rib recipe I’ve tried, it has become one of my favorite beef recipes!

Side view of Instant Pot Glazed Short Ribs on a serving plate

You’ll love the rich flavor and with the Instant Pot it’s finished in a fraction of the time other recipes take. This recipe is the perfect way to get tender meat by pressure cooking with a ton of flavor!

We love this Instant Pot version, but you can find slow cooker instructions for our Slow Cooker Short Ribs HERE!

Ingredients used to make Instant Pot Glazed Short Ribs:

olive oil
beef short ribs
salt and black pepper
beef stock broth
condensed French onion soup
chili sauce
cornstarch
cold water
dried rosemary

How to make Instant Pot Glazed Short Ribs:

Press the Sauté function button on the Instant Pot. As soon as it’s hot, add the oil.
Pat the ribs dry with a paper towel, then season all sides with salt and pepper.
Add ribs to hot oil in Instant Pot (you might have to do it in batches – you want them in a single layer) and sear on all sides (about 1-2 minutes per side – you aren’t cooking the ribs, just browning them). Remove the brown ribs from pot and place on a plate off to the side.
Add beef broth to pan and using a wooden spoon or spatula, deglaze the bottom of the pot (scraping up any browned bits that cooked to the bottom of the pan).
Add ribs back into pot. In a large bowl, combine French onion soup and chili sauce. Pour sauce over ribs.
Place the lid on top of the Instant Pot and move the valve to SEALING. Press the PRESSURE COOK (MANUAL) button and set cook time for 45 minutes.
When the timer is done, let the pressure do a NATURAL RELEASE (not quick release, should take about 15-20 minutes).
Remove lid and carefully remove short ribs.
If desired, you can thicken up the extra sauce and drizzle it on top of the ribs. To thicken up the sauce, press the sauté setting button after the ribs are removed.
In a small bowl, mix together the cornstarch and cold water. Add the cornstarch slurry to the pot and whisk it into the liquid. Let it cook until the sauce has thickened to the desired consistency you want. Serve this delicious sauce over ribs, top with rosemary and enjoy.

Notes: Chili sauce can be found on the condiments aisle next to the ketchup – it’s kind of like ketchup with a kick! We use the Heinz brand.

What to serve with this Instant Pot Short Ribs recipe:

Should I use bone in or boneless short ribs in this Instant Pot Recipe?

This recipe would work with both bone in or boneless.

We have tried both and they are delicious either way. In the picture, these ribs are bone in.

If you have picky kids, they may like the boneless better, but either one would work with this recipe.

The cooking time doesn’t need to change.

More great recipes similar to these Instant Pot Beef Short Ribs:

Love cooking as much as we do? Join our FREE private Facebook Group: Six Sisters’ Dinner Club!

Instant Pot Glazed Short Ribs Recipe

These Instant Pot Glazed Short Ribs is the most flavorful and tender short rib recipe I've tried, it has become one of my favorite beef recipes!

Prep Time 20

Cook Time 45

Pressurize/Release Time 30

Total Time 1 35

Save Print Review Pin

Ingredients

▢ 2 Tablespoon olive oil
▢ 3 pounds beef short ribs
▢ salt and pepper, to taste
▢ ½ cup beef broth
▢ 10.5 ounces condensed French onion soup, (1 can, we used Campbell's brand)
▢ 12 ounces chili sauce, (1 bottle)
▢ 2 Tablespoon cornstarch
▢ 2 Tablespoon cold water
▢ ¼ teaspoon dried rosemary, (optional garnish) or fresh rosemary sprig

Equipment

Instructions

Press the SAUTE button on the Instant Pot. As soon as it's hot, add the oil.
Pat the ribs dry with a paper towel, then season all sides with salt and pepper.
Add ribs to hot oil in Instant Pot (you might have to do it in batches – you want them in a single layer) and sear on all sides (about 1-2 minutes per side – you aren't cooking the ribs, just browning them). Remove ribs from pot and place on a plate off to the side.
Add beef broth to pan and using a wooden spatula or spoon, deglaze the bottom of the pot (scraping up any browned bits that cooked to the bottom of the pan).
Add ribs back into pot. In a mixing bowl, combine French onion soup and chili sauce. Pour sauce over ribs.
Place the lid on top of the Instant Pot and move the valve to SEALING. Press the PRESSURE COOK (MANUAL) button and set timer for 45 minutes.
When the timer is done, let the pressure do a NATURAL RELEASE (should take about 15-20 minutes).
Remove lid and carefully remove short ribs.
If desired, you can thicken up the sauce and drizzle it on top of the ribs. To thicken up the sauce, press the SAUTE button after the ribs are removed.
In a small bowl, mix together the cornstarch and cold water. Add the cornstarch slurry to the pot and whisk it into the liquid. Let it cook until the sauce has thickened to the desired consistency you want. Serve sauce over ribs, top with rosemary and enjoy.

Notes

Chili sauce can be found on the condiments aisle next to the ketchup – it’s kind of like ketchup with a kick! We use the Heinz brand.

Nutrition

Calories: 409 kcal · Carbohydrates: 16 g · Protein: 34 g · Fat: 22 g · Saturated Fat: 8 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 11 g · Cholesterol: 100 mg · Sodium: 1198 mg · Potassium: 1032 mg · Fiber: 2 g · Sugar: 9 g · Vitamin A: 386 IU · Vitamin C: 9 mg · Calcium: 34 mg · Iron: 4 mg

Cuisine: American

Author: Steph Loaiza

Course: Main Course