Instant Pot Korean Style Short Ribs

Instant Pot Korean Style Short Ribs
Food Network
Prep Time
1h 35 min
4 servings

No need to fire up the grill for this sticky, meaty dish. With the Instant Pot®, finger-licking short ribs are ready in no time. If you miss that charred flavor, a quick trip under the broiler will satisfy.



cup soy sauce
tbsp gochujang
tbsp peeled and grated ginger
tbsp dark brown sugar
pear, peeled, cored and grated on the large holes of a box grater
cloves garlic, finely grated
tbsp toasted sesame oil
lb(s) 1/4- to 1/2-inch-thick crosscut bone-in beef short ribs (flanken style)
scallions, green part only, sliced thinly on the diagonal, plus additional for serving
hothouse cucumber, halved lengthwise and thinly sliced
tbsp seasoned rice vinegar
tsp gochugaru (coarse Korean hot pepper flakes) or 1 tsp crushed red pepper flakes
tsp toasted sesame seeds, plus additional for serving
tsp granulated sugar
Kosher salt
Serving suggestion: Steamed rice



Special equipment: a 6- or 8- quart Instant Pot® multi-cooker. Cook’s Note: Settings may vary on your Instant Pot® depending on the model.

Step 1

Whisk together the soy sauce, gochujang, ginger, brown sugar, pear, garlic, 2 tablespoons sesame oil and 1/4 cup water in a 6-quart Instant Pot®. Place the short ribs on top and follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook on high for 25 minutes (see Cook’s Note). After the pressure cook cycle is complete, follow the manufacturer’s guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Using a slotted spoon, transfer the meat to a large bowl, then cover and set aside.

Step 2

Set the pot to saute on high for 30 minutes and let reduce until the liquid is thick and glazy, about 15 minutes (about 1/2 cup of sauce will remain). Set the pot to off and transfer the reduced sauce to the meat, then toss to coat.

Step 3

Meanwhile, toss the scallions, cucumber, rice vinegar, gochugaru, sesame seeds, granulated sugar, 1/4 teaspoon salt and remaining tablespoon sesame oil in a medium bowl and cover and chill until ready to serve.

Step 4

For charred short ribs (optional): Position an oven rack as high as it can go in the oven and preheat the broiler to high. Transfer the glazed ribs to a rack set inside a rimmed baking sheet and broil until lightly charred on both sides, about 1 minute per side.

Step 5

Serve the ribs over steamed rice topped with the pickled cucumbers, additional scallions and sesame seeds.

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