Instant Pot Korean BBQ Beef Short Ribs
Beef,  Instant Pot Main Dishes,  Main Dishes

Instant Pot Korean BBQ Beef Short Ribs

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Tender, fall-off-the-bone Korean BBQ beef short ribs sauteed and pressure cooked with a rich Korean marinade topped with toasted sesame seeds and green onions.

Ingredients for Korean BBQ Beef Short Ribs

  • Beef Short Ribs
  • Beef Broth
  • Olive Oil
  • Salt & Pepper
  • Sesame Oil
  • Gochujang Paste
  • Honey
  • Soy Sauce
  • Garlic
  • Ginger
  • Rice Vinegar

For toppings you will need:

  • Sesame Seeds
  • Green Onions
Instant Pot Korean BBQ Beef Short Ribs

Bone-in vs Boneless

You can cook this recipe with bone-in short ribs or boneless short ribs. My grocery store only had bone-in at the time so I selected that.

The beef will fall off the bone if you pressure cook it for 45 minutes, so in the end, it will be boneless by the time you are done with this recipe.

If you are cooking with boneless short ribs, it will need less time. I recommend pressure cooking for 40 minutes with a 10-minute natural release.

How to cook Korean BBQ Beef Short Ribs

Generously sprinkle salt and pepper on your short ribs.

Drizzle some olive oil in your Instant Pot and select the SAUTE setting. Let it get hot before placing the short ribs inside.

Cook them in a single layer so that each side gets browned, about 2 minutes per side. You will likely need to work in batches.

Instant Pot Korean BBQ Beef Short Ribs


While they cook I mix the sauce ingredients together:

  • Sesame Oil
  • Gochujang Paste
  • Honey
  • Soy Sauce
  • Garlic
  • Ginger
  • Rice Vinegar

Once the short ribs are browned, reserve them to the side. Pour the beef broth in and scrape up any loose bits of meat from the bottom. Place your short ribs in the broth.

Pour your sauce over top of the short ribs.

Place the lid on your Instant Pot and close the vent. Select the MEAT/STEW setting, adjust to high heat, and set the timer for 45 minutes.

While they cook, toast sesame seeds in a shallow pan until they are lightly golden brown. Then, slice up the green onions for topping.

After the short ribs are done cooking, allow the Instant Pot to naturally release for 10 minutes and then open the vent to quick release.

Tip: Be sure to wear an oven mitt when opening the vent because the steam is very hot!

Instant Pot Korean BBQ Beef Short Ribs

What goes with Korean BBQ short ribs?

While a side of steamed rice is an obvious choice, we also highly recommend these:

Enjoy!

Instant Pot Korean BBQ Beef Short Ribs

Recipe by Simply HappeningsCourse: Instant Pot Main Dishes, Main Dishes
Servings

6

servings
Prep time

5

minutes
Cooking time

45

minutes
Natural Release

10

Minutes

Tender, fall-off-the-bone Korean BBQ beef short ribs sauteed and pressure cooked with a rich Korean marinade topped with toasted sesame seeds and green onions.

Ingredients

  • Short Ribs
  • 4-5 lbs Beef Short Ribs, 2 1/2″-3″ thick (Bone-in or boneless)
    (See cook times for both below.)

  • 2 tsp Olive Oil

  • Salt & Pepper to Season

  • 1 cup Beef Broth

  • Sauce
  • 2 tbsp Gochujang Paste

  • 3 tbsp Soy Sauce

  • 3 tbsp Honey

  • 1 tbsp Minced Garlic

  • 1 tbsp Minced Ginger

  • 3 tbsp Rice Vinegar

  • 2 tsp Sesame Seed Oil

  • Toppings
  • 1 tbsp Toasted Sesame Seeds

  • 2 stalks Green Onion, thinly sliced

Directions

  • Season short ribs liberally with salt and pepper on all sides.
    Set Instant Pot to SAUTE setting and add a teaspoon of olive oil. Allow it to get hot and brown the short ribs on all sides, about 2 minutes per side. You will likely need to cook them in batches and then set aside.
  • While the short ribs are browning, mix together gochujang paste, soy sauce, honey, garlic, ginger, rice vinegar, and sesame seed oil in a medium-sized bowl and set aside. Leave a 1/4 cup of the sauce mixture aside for after it is done cooking.
  • Pour beef broth into the Instant Pot and scrape up any carmelized pieces left from the beef cooking. Place the short ribs in the broth. Pour all but a 1/4 cup of the sauce mixture over the short ribs.
  • Place the lid on the Instant Pot with the vent closed, set to the MEAT/STEW setting, adjust to HIGH.

    For bone-in: set the timer for 45 minutes. After it is done cooking, allow it to naturally release for 10 minutes and then open the vent.

    For boneless: set the timer for 40 minutes with a 10-minute natural release.
  • While it cooks, add sesame seeds to a shallow dish and cook until lightly browned, then set aside.
  • Remove the short ribs from the Instant Pot and pour the remaining 1/4 cup of sauce over them. Top them with toasted sesame seeds and sliced green onions.

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