Go Back
+ servings
Korean short ribs with potatoes and carrots with rice on a blue plate
Print Recipe
5 from 11 votes

Instant Pot Korean Style Short Ribs

These Instant Pot Korean Short Ribs are rich, beefy, and so tender and succulent they fall right off the bone! Cooked in a sweet and savory soy based sauce, this will be your favorite way to make Korean short ribs!
Prep Time10 mins
Cook Time1 hr 15 mins
Total Time1 hr 25 mins
Course: Main Course
Cuisine: Asian, Korean
Servings: 6
Calories: 481.3kcal



  • 3 lbs short ribs English style
  • 3 medium red potatoes cut into 1.5 inch pieces
  • 2 large carrots cut into 1.5 inch pieces
  • 1 Tablespoon sesame oil

Korean Style Braising Sauce:

  • ½ cup low sodium soy sauce
  • cup mirin
  • ¼ cup agave
  • 1 apple cored and roughly chopped
  • 1 cup onions chopped
  • 6 cloves garlic peeled
  • 1 inch piece of ginger
  • ½ cup water


  • Soak your short ribs in cold water while gathering the remaining ingredients. This helps remove any bone fragments and keep the sauce clear when cooked.
  • Add all the ingredients for the braising sauce into the instant pot container along with the short ribs. Leave out the carrots and potatoes for now.
  • Set the timer for 35 minutes on Pressure Cook. Wait 10 minutes before releasing the pressure to allow the short ribs to further tenderize.
  • Remove and place the short ribs on a plate and cover them with plastic wrap.
  • Add the carrots and potatoes to the Instant Pot and set the setting to 'Saute' to thicken up the sauce and cook the carrots and potatoes. About 15 - 20 minutes or until the sauce is reduced to your liking. Remove the piece of ginger. Add the short ribs back in and add the sesame oil. Serve over rice.


Calories: 481.3kcal | Carbohydrates: 41.11g | Protein: 35.45g | Fat: 19.56g | Saturated Fat: 7.57g | Cholesterol: 97.68mg | Sodium: 955.2mg | Potassium: 1274.1mg | Fiber: 3.9g | Sugar: 16.51g | Vitamin A: 4025.82IU | Vitamin C: 14.88mg | Calcium: 48.81mg | Iron: 5mg