2 lb short ribs
Korean BBQ Blend
Shallot Extra Virgin Olive Oil
1 tsp salt
3 large yellow onions, sliced
4 garlic cloves
3 Tbl Blackberry Balsamic Vinegar

Short ribs are a great choice for the Instant Pot. The high pressure works wonders on tougher cuts that benefit from a long cook time. We put our Korean BBQ Blend to work here and then finished things off with Blackberry Balsamic Vinegar. Serve these with mashed potatoes and be sure to get a big spoonful of the reduced onion “jam” from the pot. Absolutely delicious.

We are lucky enough to get our hands on Iverstine Farms Butcher short ribs-we love it when they’re included in our monthly Butcher Bundle. If you’re in the Baton Rouge area, don’t skip the opportunity to visit this local gem!



1.Coat the short ribs with the Korean BBQ Blend and allow to sit at room temperature for 20 minutes.
2.Set the Instant Pot to High using the Saute Function. Drizzle in Shallot Extra Virgin Olive Oil to coat the bottom. Working in batches, sear the short ribs on all sides until browned. Move to a plate.
3.Return the Instant Pot to saute mode set on high. Cook the onions in the juices and fat that rendered from the short ribs. Cook until the onions are very caramelized and thick. Add water during this process if the mixture begins to scorch. Add in the garlic cloves and stir. Place the browned short ribs on top of the onions and garlic.
4.Press cancel and set the Instant Pot to Manual Pressure Cook. Secure the lid and hit start. Pressure cook for 45 minutes and then allow to naturally release for 20 minutes.
5.Manually release pressure (if any) and open the lid. Carefully remove the short ribs to a plate. If there is significant fat in the pot, you can skim it with a spoon and discard.
6.Set the Instant Pot to Saute on High and add in the Fig Balsamic Vinegar and simmer for 2 minutes or until reduced and thickened. Taste and adjust with salt and pepper. Serve the short ribs with mashed potatoes and a spoonful of the cooked onions.

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