Healthy Instant Pot Korean Short Ribs

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Looking for a dinner recipe that’s both impressive and hands-off? Korean short ribs used to feel like one of those dishes I’d only order at restaurants, thinking they were too complicated to make at home. Between work deadlines and helping with homework, the idea of spending hours in the kitchen just wasn’t realistic.

That’s where this Instant Pot Korean short ribs recipe comes in – it delivers all that rich, tender, fall-off-the-bone goodness in a fraction of the time. The best part? Once you get everything in the pot, you can help with math problems or catch up on emails while dinner practically makes itself.

What Kind of Short Ribs Should I Use?

For Korean-style short ribs, you’ll want to look for beef short ribs with the bone in, which are sometimes labeled as “English cut” at the grocery store. These thick-cut ribs (about 2-3 inches) are different from the thin-sliced Korean-style (or “flanken-cut”) short ribs you might see at Asian markets. While both styles will work in an Instant Pot, the English cut gives you those big, meaty pieces that become super tender after pressure cooking. When shopping, look for ribs with good marbling (those white streaks of fat running through the meat) since this adds flavor and helps keep the meat moist during cooking. If you can’t find bone-in short ribs, boneless will work too – just reduce the cooking time by a few minutes.

Options for Substitutions

Let’s talk about what you can swap in this Korean short ribs recipe:

• Beef short ribs: Short ribs are really the star here and give the dish its signature taste and texture. While you could use chuck roast or brisket, I’d recommend sticking with short ribs for the best results.
• Korean/daikon radish: Can’t find Korean radish? Regular white turnips work well here, or you can simply add more carrots instead.
• Apple/Asian pear: These fruits help tenderize the meat. You can use either one, or even try a ripe pear. If you’re out of fresh fruit, 2 tablespoons of apple juice will do in a pinch.
• Rice wine (mirin): If you don’t have mirin, try dry sherry or sweet white wine mixed with 1 teaspoon of sugar. In a pinch, rice vinegar with a pinch of sugar works too.
• Regular soy sauce: Feel free to use low-sodium soy sauce if you’re watching your salt intake. Just avoid dark soy sauce as it will change the flavor profile too much.
• Brown sugar: You can swap this with coconut sugar or even regular white sugar if needed. The sweetness helps balance the savory flavors.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking Korean short ribs in an Instant Pot is skipping the crucial step of browning the meat first – taking an extra 10 minutes to sear the ribs in batches creates a rich, deep flavor that makes all the difference. Another common error is cutting the vegetables too small, which can make them turn mushy under pressure – keep your carrots and radish in medium-sized chunks (about 2 inches) so they’ll stay firm but tender. When releasing the pressure, don’t be tempted to do a quick release as this can make the meat tough; instead, allow for a 15-minute natural release to let the meat fibers relax and retain their juiciness. For the best flavor development, make sure to blend your apple (or Asian pear) thoroughly with the onion and other sauce ingredients – this natural tenderizer helps break down the meat fibers and adds subtle sweetness to the dish.

What to Serve With Korean Short Ribs?

These tender and flavorful Korean short ribs are perfect when served over a bed of steamed white rice, which soaks up all that amazing sauce. I always like to add some traditional Korean side dishes (banchan) like kimchi, pickled vegetables, or simple sautéed spinach with garlic. For a fresh element, serve the ribs with crisp lettuce leaves – you can wrap the meat in them along with a spoonful of rice for a fun, interactive meal. If you want to round out the meal even more, a light soup like Korean soybean sprout soup (kongnamul guk) makes a great addition.

Storage Instructions

Keep Fresh: These tasty Korean short ribs will stay good in the fridge for up to 4 days when stored in an airtight container. The flavors actually get even better after a day or two as they continue to meld together! Just make sure to store the meat and vegetables together with their cooking liquid to keep everything moist.

Freeze: Got leftovers? These short ribs freeze really well! Place them in a freezer-safe container with their cooking liquid and they’ll keep for up to 3 months. I like to portion them out into smaller containers – it makes it super easy to grab just what you need for dinner.

Reheat: To warm up your short ribs, place them in a pot with their sauce over low heat until heated through, about 10-15 minutes. You can also use the microwave – just make sure to cover the container and heat in 1-minute intervals, stirring in between. If the sauce seems too thick, add a splash of water or broth.

Preparation Time	20-30 minutes
Cooking Time	60-75 minutes
Total Time	80-105 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 180-200 g
• Fat: 140-160 g
• Carbohydrates: 90-100 g

Ingredients

• 1.5 kg beef short ribs with bone (about 3.3 pounds)
• 250 g carrots (around 8.8 ounces), peeled and cut into medium pieces
• 200 g korean or daikon radish (7 ounces), optional, cut into medium pieces
• 1/2 cup water
• 1 red apple (or asian pear, roughly 170 g/6 ounces), cored and chopped
• 1/2 onion (60 g/2 ounces), peeled and chopped
• 6 tablespoons regular soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons honey
• 2 tablespoons rice wine (mirin)
• 1 tablespoon garlic, minced
• 1 teaspoon sesame oil
• 5 whole black peppercorns

Step 1: Prepare and Pre-cook the Ribs

Fill a large pot with water, about 2/3 full, and bring it to a boil.

While waiting, soak the short ribs in cold water to help remove any blood and impurities.

Once the pot of water is rapidly boiling, carefully transfer the short ribs into the boiling water and let them boil over medium-high heat for 6 to 8 minutes.

After boiling, drain the water and rinse the ribs under cold running water.

Use a pair of scissors to cut off any excess fat from the ribs, then place the short ribs in the Instant Pot.

Step 2: Blend and Add the Sauce

While the ribs are pre-cooking, prepare the sauce.

Blend the sauce ingredients in a mixer or food processor until smooth.

Pour the blended sauce over the short ribs in the Instant Pot.

Secure the lid on the Instant Pot, ensuring that the vent is in the sealed position.

Set the pot to pressure cook on high for 35 minutes.

Step 3: Cook and Release the Pressure

Once the pressure cooking cycle is complete, allow the pressure to naturally release for 15 minutes with the vent still closed.

Then, carefully perform a quick release to release any remaining pressure.

Be cautious of the hot steam.

Once the pressure is fully released, unlock and remove the lid.

Using a slotted spoon, transfer the short ribs to a large bowl, cover them, and set aside.

Deactivate the keep warm mode, which would have activated automatically after pressure cooking.

Step 4: Sauté the Vegetables

Add the prepared vegetables into the Instant Pot.

Set the pot to sauté (normal) for 20 minutes and cook the vegetables until they are soft.

During this time, the sauce will thicken and become glazy.

After sautéing, turn the pot off.

Transfer the vegetables and the sauce to the bowl of meat and toss them to coat thoroughly.

If desired, you can separate the oil from the sauce at this stage as per your preference.

Step 5: Serve and Garnish

Garnish the ribs with toasted sesame seeds for added flavor and presentation.

Serve the ribs hot alongside steamed rice and other Korean side dishes.

Steamed vegetables such as broccoli complement the dish wonderfully, providing a nutritious and balanced meal.