No need to stress about prep with these easy and delicious fall-apart tender short ribs in the Instant Pot! Plus they’re Whole30, paleo, and GAPS-friendly, too.
Even though I’ve been running this food blog for around 6 years now (!) I’d be the first to admit that I’m not the most adventurous cook. Especially when it comes to meats.
Sure, I can make a burger, meatballs, roast a chicken, and easy stuff like that. But give me a nice fancy steak or a rack of ribs, or a pork anything other than bacon and I’ll have absolutely no idea what do to with it.
So when a friend of mine gave me a package of local, organic short ribs I was thankful. And a little nervous. But mostly excited to see what adventure I could go on with this new and intriguing cut of beef.
Instant Pot for the win.
Ever since I started using my beloved Instant Pot, my fear of new meats has gone down considerably. When I was resigned to roasting something in the oven, or – gasp – grilling something, the intimidation factor was high. But with the Instant Pot I feel the power to make just about anything taste delicious!
So into the IP went my short ribs to be seared, along with some veggies, broth, and herbs. Forty minutes later – voila! Fall apart tender short ribs in the Instant Pot. Deliciousness that need not be feared.
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Fall Apart Tender Short Ribs in the Instant Pot
Free from grain, gluten, eggs, dairy, and sugar.
- 2-3 tablespoons coconut or avocado oil
- 6 short ribs
- 1/2 onion
- 6 potatoes or turnips (use turnips for paleo/GAPS)
- 4-6 carrots
- 2 tablespoons minced garlic
- 1 cup broth
- salt, pepper, and oregano, to taste
Chop veggies into 2-inch chunks and set aside.
Put the oil in the Instant Pot (I use this one) and set to ‘sauté.’ Liberally salt and pepper the ribs and sear them on each side for a couple minutes. Remove meat and set aside.
Pour broth into the bottom of the pot and scrape with a wooden spoon or metal spatula to deglaze.
Add veggies on top of broth, mixing in salt, pepper, oregano, and garlic. Place seared short ribs on top of veggies.
Seal the Instant Pot lid and set to 40 minutes on ‘manual.’
Use the quick release when the timer beeps.
Looking for more yummy Instant Pot recipes? Here are a few of my favorites…
- Spinach & Garlic Meatballs in the Instant Pot
- Easy Chicken Biryani in the Instant Pot
- Quick & Easy Potato Soup in the Instant Pot
- Easy Homemade Yogurt in the Instant Pot
- Sour Cream & Sriracha Deviled Eggs in the Instant Pot