Instant Pot Short Ribs and Mashed Potatoes Cooked Together

Experience the ultimate comfort food transformation with these Instant Pot short ribs – unbelievably tender, falling off the bone in less than an hour, and served with perfectly mashed potatoes cooked simultaneously in the same pot! This is more than just a meal; it’s a revelation in efficiency and flavor.

There are few culinary delights as comforting and impressive as perfectly braised short ribs. This dish, often reserved for special occasions due to its lengthy cooking time, is now within reach thanks to the incredible efficiency of the Instant Pot. Imagine serving up succulent, melt-in-your-mouth beef, bathed in a rich, savory gravy, alongside creamy mashed potatoes – all achieved with surprising ease and speed. This recipe is more than just a convenience; it’s an opportunity to create a truly memorable meal without being tethered to your kitchen for hours.

While this method significantly speeds up the process, it still allows for the thoughtful touches that elevate a meal from good to extraordinary. Short ribs are a truly special cut of meat – richer, more indulgent, and commanding a slightly higher price point, but absolutely worth every penny for the profound depth of flavor and tender texture they deliver. The beauty of this recipe lies in its ability to transform these formidable cuts into an incredibly tender experience where the meat quite literally falls off the bone.

About This Instant Pot Short Ribs Recipe

The traditional method for cooking short ribs involves long, slow braising in the oven for several hours. This allows the tough connective tissues in the meat to break down gradually, resulting in the desired fork-tender texture. While there’s a certain meditative joy in the slow process and the intoxicating aromas that fill the house all day – much like my oven-baked red wine braised short ribs – life often calls for a more expedited approach without compromising on quality or taste.

Enter the electric pressure cooker, a true game-changer for dishes that typically require extensive cooking times. The Instant Pot leverages high pressure to dramatically accelerate the cooking process, achieving that melt-in-your-mouth tenderness in a fraction of the time. This principle is applied to many beloved slow-cooked meals, transforming long waits for Instant Pot Ribs, Instant Pot Pulled Pork, Instant Pot Pot Roast, and Instant Pot Beef Stew into quick, convenient options for any day of the week.

What makes this specific short rib recipe truly stand out is the ingenious method of cooking the mashed potatoes at the same time, in the same pot! This “Pot-in-Pot” (PIP) technique saves valuable time and cleanup, allowing you to prepare a complete, hearty meal with unparalleled efficiency. While the concept of simultaneous cooking is a brilliant adaptation, it’s a testament to the versatility of pressure cooking that such a flavorful and cohesive meal can be prepared with such ease. By placing a small, heat-safe bowl of seasoned potatoes directly on top of the short ribs within the Instant Pot, both components cook perfectly together, absorbing the rich flavors from the braising liquid below.

Each time I explore a new Instant Pot recipe, I’m consistently amazed by its capability to deliver delicious, complex flavors with such straightforward execution. This short ribs and mashed potatoes recipe is certainly no exception, quickly becoming a new favorite for its sheer deliciousness and remarkable convenience.

Mastering Pressure Cooker Short Ribs: A Step-by-Step Guide

Don’t let the detailed instructions intimidate you; this recipe is completely manageable and incredibly rewarding. With a little organization and some good music, you’ll find the process smooth and enjoyable. Each step is designed to build layers of flavor, ensuring an intensely rich and satisfying final dish.

1. Achieve the Perfect Sear: Browning the Meat. This initial step is non-negotiable for maximizing flavor. Heat your Instant Pot to the “Sauté” setting and add the olive oil. Pat the short ribs thoroughly dry with paper towels to ensure a beautiful, even sear – moisture can hinder browning. Season generously with salt and pepper. Working in batches (typically 3-4 ribs at a time), sear all sides of the short ribs until deeply golden brown, about 3 minutes per side. This browning creates a rich crust and caramelizes the exterior, locking in juices and developing complex flavors that will form the backbone of your gravy. Transfer browned ribs to a plate and set aside.

2. Build the Aromatic Base: Sautéing Vegetables. After browning the meat, you’ll likely have some delicious rendered fat in the pot. If it’s excessive, carefully drain all but about 1 tablespoon. Add the diced onion, celery, and carrots to the hot Instant Pot. Sauté, stirring frequently, for about 3 minutes until the onions become translucent and the vegetables begin to soften. This mirepoix adds a fundamental layer of savory sweetness. Then, stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.

3. Unlock Flavor and Prevent Burn: Deglazing the Pan. Pour a dry red wine, such as Cabernet Sauvignon, into the pot. Use a wooden spoon or spatula to scrape up all the flavorful brown bits (fond) from the bottom of the Instant Pot. This process, known as deglazing, is crucial; it not only infuses your sauce with incredible depth but also prevents the dreaded “Burn” warning that can sometimes appear on pressure cookers if food is stuck to the bottom. Allow the wine to simmer and reduce by about half, intensifying its flavor and cooking off the alcohol.

4. Infuse with Richness: Adding Broth and Seasonings. Once the wine has reduced, add the beef broth, balsamic vinegar, packed brown sugar, Worcestershire sauce, bay leaf, paprika, and dried thyme. Stir everything together to ensure all the seasonings are well combined. Carefully return the browned short ribs to the pot, along with any accumulated juices from the plate. These juices are liquid gold and will contribute significantly to the final sauce.

5. Smart & Simultaneous Cooking: Arranging Short Ribs and Potatoes. Now for the brilliant part: place a small, heat-safe stainless steel bowl or a small cake pan directly on top of the short ribs within the Instant Pot. Add your peeled and sliced potatoes to this bowl, sprinkling them lightly with half a teaspoon of salt. This innovative Pot-in-Pot method allows both your main course and side dish to cook simultaneously, leveraging the power of the pressure cooker to its fullest.

6. The Magic of Pressure: Cooking to Perfection. Secure the Instant Pot lid and ensure the venting knob is set to “Sealing.” Set your Instant Pot to “Pressure Cook” (or “Manual,” on High Pressure) for 42 minutes. It will take approximately 10-15 minutes for the pot to come to pressure before the cooking countdown begins. Once the cooking cycle is complete, allow a natural pressure release for 10 minutes. This crucial natural release period helps the meat become even more tender and juicy. After 10 minutes, carefully quick-release any remaining pressure.

7. Finishing Touches: Mash Potatoes and Perfect the Gravy. Once the pressure has fully released, carefully remove the pan of cooked potatoes from the Instant Pot. If there’s any excess liquid in the potato bowl, drain it. Transfer the potatoes to a larger mixing bowl and mash them with butter and milk until they reach your desired creamy consistency. Next, gently remove the tender short ribs from the Instant Pot and place them back on a plate. Set the Instant Pot to “Sauté” mode. In a small bowl, whisk together the cornstarch with 2 tablespoons of beef broth to create a smooth slurry. Pour this slurry into the simmering sauce in the Instant Pot and stir continuously. Allow the sauce to simmer for a few minutes until it thickens into a rich, luscious gravy. Taste and adjust seasonings with additional salt and pepper as needed.

8. Serve and Savor: Glazing and Garnishing. Turn the Instant Pot to the “Keep Warm” setting. Return the short ribs to the thickened gravy, gently tossing them to coat thoroughly. This step not only keeps the ribs warm but also gives them a beautiful, glossy glaze. Serve the magnificent, fall-off-the-bone short ribs immediately over the creamy mashed potatoes, generously drizzled with the savory gravy. Garnish with freshly chopped chives or parsley for a pop of color and freshness.

Perfect Pairings: What to Serve with Beef Short Ribs

Beef short ribs, with their rich flavor and tender texture, pair wonderfully with a variety of sides. Here are some excellent suggestions to complete your meal:

• Potatoes: Mashed potatoes are the quintessential accompaniment for short ribs, offering a creamy counterpoint to the savory meat and a perfect vehicle for soaking up all that delicious gravy. This recipe brilliantly includes mashed potatoes cooked right alongside the ribs. If you desire an even larger batch of mashed potatoes or prefer alternative preparation, consider a dedicated batch of Instant Pot mashed potatoes, or the comforting richness of slow cooker mashed potatoes. For a delightful variation, mashed red potatoes offer a slightly different texture and earthy flavor.
• Grain Alternatives: Beyond potatoes, short ribs are equally delicious with other starchy sides. Fluffy white or brown rice provides a simple yet effective base for the rich gravy. For those seeking lower-carb options, a creamy cauliflower mash or a savory rutabaga mash are fantastic choices. Creamy polenta or hearty grits also make a luxurious bed for the short ribs and their accompanying sauce.
• Fresh Vegetables: To balance the richness of the beef, always include a vibrant vegetable side. Simplicity is key here, as the short ribs are the star. Steamed or roasted asparagus, as pictured, is a classic and elegant pairing. Other excellent options include sweet and earthy whole roasted carrots, bright and crisp roasted green beans with Parmesan and basil, or a simple green salad with a light vinaigrette. These fresh elements cut through the richness and complete the meal beautifully.

Recipe

Instant Pot Short Ribs & Mashed Potatoes

Rated 4.60 out of 5 stars by 47 users.

By Rachel Gurk

Prep Time: 20 mins

Cook Time: 1 hr 30 mins

Additional Time: 10 mins

Total Time: 2 hrs

Servings: 4 servings

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These Instant Pot short ribs are fall-off-the-bone tender in less than an hour under pressure, and the best part is the mashed potatoes cook AT THE SAME TIME in the Instant Pot!

Ingredients

For the short ribs:

• 2 tablespoons olive oil
• 4 pounds bone-in beef short ribs (about 8 short ribs)
• 1 teaspoon kosher salt
• ½ teaspoon coarsely ground black pepper
• ½ cup diced onion (1 small onion)
• ½ cup finely diced celery (2 stalks celery)
• ½ cup finely diced carrots (2 small carrots)
• 2 cloves garlic, minced
• ½ cup dry red wine (we recommend Cabernet Sauvignon)
• 1 cup + 4 tablespoons beef broth, divided
• 2 tablespoons balsamic vinegar
• 1 tablespoon packed brown sugar
• 1 teaspoon Worcestershire sauce
• 1 bay leaf
• 1 teaspoon paprika
• ¼ teaspoon dried thyme
• 2 tablespoons cornstarch

For potatoes:

• 3 to 4 russet potatoes, peeled and cut into 1-inch slices
• ½ teaspoon kosher salt
• 2 tablespoons unsalted butter
• ½ cup milk
• Fresh chives or parsley for garnishing

Instructions

• Heat your Instant Pot to the Sauté setting and add the olive oil.
• Use paper towels to thoroughly wipe the short ribs dry, removing any excess moisture, blood, or bone fragments.
• Season all sides of the short ribs with 1 teaspoon of kosher salt and the black pepper. Working in batches to avoid crowding the pot, place 3 to 4 short ribs in the hot Instant Pot and brown them on all sides, approximately 3 minutes per side, until deeply golden. Remove the browned ribs to a plate and repeat with any remaining short ribs. This browning process takes about 30 minutes in total and is essential for developing rich flavor.
• If there’s a significant amount of oil/fat in the pot after browning, carefully remove all but about 1 tablespoon. Add the diced onion, celery, and carrots to the pot and cook, stirring constantly for about 3 minutes, or until the onions become translucent. Add the minced garlic and cook for about 1 minute more, stirring, until fragrant.
• Pour in the dry red wine and use a wooden spoon to vigorously scrape the bottom of the Instant Pot, ensuring ALL brown bits (fond) are removed. This critical step will prevent a “Burn” notice later and contributes immense flavor. Cook for 2 to 3 minutes, or until the wine has reduced by about half.
• Add 1 cup of beef broth, balsamic vinegar, brown sugar, Worcestershire sauce, bay leaf, paprika, and dried thyme. Stir to combine all the ingredients. Carefully return the browned short ribs to the pot, along with any delicious juices that have collected on the plate.
• Place a small, heat-safe stainless steel bowl or a small cake pan directly on top of the short ribs inside the Instant Pot. Add the peeled and 1-inch sliced potatoes to this bowl. Sprinkle the potatoes with ½ teaspoon of salt.
• Secure the lid on the Instant Pot and ensure the valve is set to “Sealing” (if necessary for your model). Set the Instant Pot to “Pressure Cook” (or “Manual,” High Pressure) for 42 minutes. Allow for a natural pressure release for 10 minutes once the cooking cycle is complete. After 10 minutes, carefully quick-release any remaining pressure.
• Carefully remove the pan of potatoes from the Instant Pot. If there’s any excess liquid in the potato bowl, drain it. Transfer the cooked potatoes to a larger mixing bowl and mash them with the unsalted butter and milk until your desired creamy consistency is achieved.
• Gently remove the short ribs from the Instant Pot and place them on a clean plate. Turn the Instant Pot to the “Sauté” mode. In a small separate bowl, whisk together the cornstarch with the remaining 2 tablespoons of beef broth to create a smooth slurry. Pour this cornstarch slurry into the simmering sauce in the Instant Pot and stir continuously. Allow the sauce to simmer for several minutes until it has thickened into a rich gravy. Taste the gravy and season with additional salt and pepper as needed.
• Turn the Instant Pot to the “Keep Warm” setting. Return the short ribs to the thickened sauce, gently tossing to coat them. This step will keep them warm and glaze them beautifully in the delicious gravy until you are ready to serve them over the mashed potatoes.
• Garnish with freshly chopped chives or parsley, if desired, for a final touch of color and fresh flavor.

Notes

• If you prefer an even thicker sauce, prepare an additional cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of broth, and whisk it into the simmering gravy until desired consistency is reached.
• You can choose to cook the short ribs without the potatoes if preferred. The pressure cooking time for the short ribs will remain the same, though the Instant Pot may come to pressure slightly faster.
• The provided nutrition information includes both the short ribs and the mashed potatoes components of this recipe.

Nutrition

Calories: 911kcal, Carbohydrates: 44g, Protein: 69g, Fat: 47g, Saturated Fat: 19g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 21g, Trans Fat: 0.3g, Cholesterol: 213mg, Sodium: 1434mg, Potassium: 2083mg, Fiber: 3g, Sugar: 9g, Vitamin A: 2982IU, Vitamin C: 14mg, Calcium: 116mg, Iron: 9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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