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Instant Pot Short Rib

Try this Short Rib over Parmesan and Garlic Mashed Potatoes made with our Zoup! Good, Really Good Beef Bone Broth

Course Main Course
Total Time 45 minutes
Servings 6
Author Zoup!


  • 3 lb Short Rib
  • ½ onion diced
  • 6 garlic cloves minced
  • 2 carrots peeled and diced
  • 1 celery stalk diced
  • 2 tbsp flour
  • 1 cup red wine
  • 2 cups Zoup! Good Really Good® Beef Broth
  • 2 tbsp tomato paste
  • 1 tbsp rosemary chopped
  • ½ tsp dry basil
  • 1 tbsp parsley chopped
  • ½ tsp red pepper flakes
  • ¼ tsp pepper
  • 1 tsp oregano
  • ½ tsp italian seasoning
  • ¼ tsp thyme
  • 2 bay leaves


  1. Season the short ribs generously with salt and pepper.
  2. Turn the pressure cooker on to “saute mode.” Brown the short ribs on all sides and then remove from the pressure cooker.
  3. Then add the onion, garlic, carrots and celery to the pressure cooker and saute until the veggies are tender.
  4. Then add the remaining ingredients and return the short ribs to the pressure cooker. Change the mode on the pressure cooker from “saute” to “pressure cooker.” Select the “meat/stew” mode and cook on high for 35 minutes.
  5. Once the timer goes off, you can either slow or quick release. Serve short ribs alongside some garlic mashed potatoes.