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It is strongly recommended that you give these Korean short ribs, which are prepared in an Instant Pot (or any other electric pressure cooker), a try. They have an exceptional level of flavor, and it is strongly urged that you give them a try. You are able to accomplish this by simply adhering to the guidelines that are provided in the recipe. As a result of the fact that it is mouthwateringly delicious, bone-fall-apart tender, and totally exquisite, the meat that has been coated in sticky sauce is an essential requirement to try at least once.

It is with great pleasure that I submit to you today the very first recipe that I have ever prepared using the instant pot. I hope you enjoy it! The Instant Pot is an electronic pressure cooker that has made a substantial amount of headway in both the United Kingdom and the United States of America. It has garnered a lot of popularity in both of these countries. For the purpose of making this point abundantly clear, the Instant Pot incorporates both of these areas altogether. I had been waiting for this item for a substantial amount of time after that, and it wasn’t until a few months ago that I was eventually given the option to buy it. It had been something that I had been looking forward to for a considerable amount of time. My pot has a capacity of 5.5 liters, which is comparable to 6 quarts, according to the measurements that I have taken. The reason I am providing you with this information is to make things easier for you.


My braised Korean short ribs, which are also known as galbi jjim due to the fact that they are prepared in an Instant Pot, are by far the best examples of Korean food that I have attempted up until this point! I am really pleased with how well my Korean short ribs turned out! Over the course of this period of time, I have utilized this pressure cooker to carry out a variety of various experiments with Korean cuisine. Nevertheless, the braised Korean short ribs that I prepared today are, without a shadow of a doubt, the best Korean short ribs that I have attempted up to this point in time!

In addition to the fact that they must be prepared in a shorter length of time and with less effort than traditional galbi jjim, these ribs also offer a substantial quantity of flavor as they are being cooked. I am able to attest to the fact that this is absolutely the case. I am able to declare without a shadow of a doubt that it is the most delectable dish that our family enjoys eating at the present, and I am able to say this with complete and utter assurance. My family adores eating it.

Preparing ribs before cooking is important for Korean cooks who value pure flavors.

First, immerse them in cold water. You’ll see that the water soon becomes red. Many people call it blood, but I recently discovered that it is actually myoglobin, a protein present in the muscular tissue of meat.

Soaking time also allows for the removal of any remaining bone pieces from the meat.

Many Korean cooks will propose soaking the ribs for a few hours (or even overnight!), but I believe this can easily reduce the meat flavor.

So I propose doing that while you wait for the water to boil for the following step in the preparation process.

I adore this step. Yes, it is an additional step that takes time, but briefly boiling the ribs allows the scum to float, making it easier to drain and rinse.

Also, boiling can help remove fat and other difficult tissue from meat. (Much easier to cut than when the ribs are raw).


Fast Natural Release
I’m not sure about other electric pressure cookers, but Instant Pot includes two venting options: natural and quick release. However, you can perform “fast natural release” manually, which lies between the two categories.

Fast natural release is the process of naturally venting the pressure for a period of time (15 minutes in this recipe) before setting the vent option to quick release to totally depressurize the pot.

Why? If you choose natural release, it may take anywhere from 15 to 30 minutes to depressurize the pot. And it’s a long wait because you’ll want to move on to the next step, sautéing the vegetables in the same pot.

If you choose the quick release, you will find that the ribs are less delicate than they could be. And I suppose this is due to the fast pressure change, as you release the pressure too quickly.

So, to attain the best short rib texture while also saving time, I recommend using the rapid natural release method when making this recipe.

Sautéing vegetables
You might be tempted to combine the vegetables (carrots and radishes) with the meat and pressure cook them all at once to save time. (Yes, I have done that!) However, you will wind up with unappealingly sad carrots and radishes.

Because you will need to thicken the sauce (there is a lot of liquid after pressure cooking), I recommend sautéing the vegetables to cook them while simultaneously thickening the sauce. 20 minutes is all you need, and the results are fantastic!

Skimming fat
Short ribs are a fattier cut of beef, which you’ll notice in the sauce after pressure cooking.

If you wish to lower the fat content, cool the sauce in the fridge or freezer for a few hours. The fat will set on the surface of the sauce, making it easy to scrape out with a tiny spoon (option 1). The disadvantage of this strategy is that it extends your meal time till it is completed.

Alternatively, use a fat separator after sautéing the vegetables (option 2). It does make the job neater.

Using an electric pressure cooker (rather than an instant pot).
If you don’t have an Instant Pot, you can use another pressure cooker instead.


I have no experience with other manufacturers, however one of my readers used my traditional galbi jjim recipe in her Philips pressure cooker and reported that it worked nicely. Finally, if you don’t own a pressure cooker but do have a slow cooker, try my slow cooker Korean short ribs instead. It’s just as excellent, but takes somewhat longer.



  • 1.5 – 1.7 kg / 3.3 – 3.7 pounds bone-in beef short ribs
  • 250 g / 8.8 ounces carrots, peeled & cut in medium size chunks
  • 200 g / 7 ounces Korean radish (or daikon radish), optional, cut in medium size chunks


  • 1/2 cups water
  • 1 (170 g / 6 ounces) red apple (or nashi / asian pear), cored & chopped
  • 1/2 (60 g / 2 ounces) onion, peeled & chopped
  • 6 Tbsp regular soy sauce
  • 2 Tbsp brown sugar
  • 2 Tbsp honey
  • 2 Tbsp rice wine (mirin)
  • 1 Tbsp minced garlic
  • 1 tsp sesame oil
  • 5 whole black peppercorns


1. Fill a large pot with some water (about 2/3 of the pot) and bring it to boil. While the water is boiling, soak the ribs in cold water. Once the water in the pot is rapidly boiling, transfer the short ribs into the pot and boil them over medium high heat for 6 to 8 minutes.

Drain the water away and rinse the ribs in cold running water. Cut off any excess fat (with a pair of scissors) from the ribs. Place the short ribs in the instant pot.

2. Meanwhile, blend the sauce ingredients in a mixer or food processor until smooth.

3. Pour the sauce over the short ribs. Put the lid on and make sure the vent is in the sealed position. Set the pot to pressure cook on high for 35 minutes. After the pressure cook cycle is complete, allow the pressure to naturally release for 15 mins (the vent is still closed). Then do quick release and wait until the quick release cycle is complete. Be careful of any remaining steam. Unlock and remove the lid.

Using a slotted spoon, transfer the meat to a large bowl then cover and set aside. Cancel the keep warm mode. (Which would have activated automatically when it finished pressure cooking.)

4. Add the prepared vegetables into the pot. Set the pot to sauté (normal) for 20 minutes and cook the vegetables until soft. Meanwhile, the sauce will turn thick and glazy.

Set the pot to off and transfer the vegetables and the sauce to the meat, then toss to coat. (If desired, you can separate the oil from the sauce as explained in the cooking tips above). Garnish with toasted sesame seeds.

5. Serve the ribs with steamed rice and other Korean side dishes. Steamed vegetables such as broccoli go well too.


What are Instant Pot Korean Short Ribs?

Beef short ribs that are tender and tasty are utilized in the preparation of these Instant Pot Korean Short Ribs. They are made by cooking them in a sauce that is influenced by Korean cuisine and is salty and somewhat sweet. This sauce is generated by using an Instant Pot pressure cooker to cook them. This sauce is sometimes referred to as Korean short ribs. When compared to the more conventional approaches to slow cooking, this method makes it possible to significantly reduce the amount of time that is required for the cooking process.

How do I make Instant Pot Korean Short Ribs?

It is crucial to begin the process of preparing Instant Pot Korean Short Ribs by first using the sauté function of the Instant Pot to sear the beef short ribs on all sides. This is the first step in the preparation process. In the process of preparation, this is the first step that is taken. Proceed to the next stage, which is to prepare the sauce by combining a variety of ingredients. These ingredients include gochujang, which is a Korean chili paste, garlic, ginger, brown sugar, and soy sauce. Additionally, brown sugar, garlic, and ginger are used in the composition. Finally, the pressure cooker should be turned to high and the ribs should be cooked inside for roughly thirty to forty minutes. The last step, but surely not the least important one, is to wait until the pressure has naturally decreased before serving.

 Can I use different cuts of beef for Korean Short Ribs in the Instant Pot?

Despite the fact that traditional Korean short ribs (galbi) are prepared by chopping beef short ribs across the bone, you can use a variety of beef cuts that are not only acceptable for braising in the Instant Pot but also suitable for braising in general. Nevertheless, you can also use beef from other types of cattle. For example, you may use beef chuck roast or beef brisket. Both of these cuts of beef are available. As the preparation process progresses, the amount of time spent cooking should be modified so that it corresponds with the cut of beef that is being utilized.


How long does it take to cook Korean Short Ribs in the Instant Pot?

When using an instant pot with a high-pressure setting, the cooking time for Korean short ribs normally falls somewhere between thirty and forty minutes. The pressure is released in a natural manner at the conclusion of the cooking phase, which occurs when the allotted time for cooking has passed. On the other hand, this might change based on the thickness of the ribs as well as the tastes of the individual about the level of tenderness that they desire.

 Can I make Instant Pot Korean Short Ribs in advance?

It is possible to prepare Korean short ribs in advance using the Instant Pot, which is the answer to the question you posed. After the cooking process is over, the ribs should be allowed to cool down to a certain degree before being placed in a container that is airtight and stored in the refrigerator for a period of time that can range anywhere from three to four days. This can be accomplished by reheating them in the microwave or by using the sauté feature on the Instant Pot. Both of these methods will bring them back up to temperature.

 Are Instant Pot Korean Short Ribs spicy?

When creating the Instant Pot Korean Short Ribs, it is possible to change the level of spiciness to suit the preferences of the individual preparing the dish. To make a dish that is more spicy, you may either increase the amount of gochujang that is used or incorporate crushed red pepper flakes into the sauce. Both of these suggestions are viable options. One should give serious consideration to both of these choices. Alternately, if you want a flavor that is more subdued, you can lower the amount of spicy components or perhaps eliminate them totally. This will allow you to achieve the desired flavor.

Can I freeze Instant Pot Korean Short Ribs?

In the event that you would like to prolong the shelf life of Korean short ribs for a longer period of time, you are free to consider freezing them. Before placing the ribs in a bag with a zip-top closure or a container that is designed for freezing, it is absolutely necessary to wait until the ribs have arrived at a temperature that is totally at room temperature. Foods can be frozen for a period of time ranging from two to three months. In order to properly reheat the dinner, it is recommended that it be allowed to thaw in the refrigerator for a full twenty-four hours.

What can I serve with Instant Pot Korean Short Ribs?

Korean short ribs that have been prepared in an instant pot make for a delicious combination when served with steamed rice, kimchi, pickled vegetables, or a fresh green salad. These dishes are all delicious when combined. Additionally, you may serve them with vegetables that have been steamed or stir-fried, noodles, or mashed potatoes. This is in addition to serving them on their own. Having this for dinner would result in a more substantial meal.

Can I make Instant Pot Korean Short Ribs gluten-free?

You will be able to prepare Korean short ribs in an instant pot without causing any adverse effects on your digestive system if you use gluten-free soy sauce or tamari instead of standard soy sauce. This will allow you to create the dish without causing any discomfort to your digestive system. It is of the utmost importance that you make certain that all of the remaining components, such as gochujang and any additional sauces or seasonings, are free of gluten.

Are there variations of Instant Pot Korean Short Ribs?

It is true that the Korean short ribs that are produced in an instant pot can be prepared in a wide variety of different ways. This is a fact. You can create a flavor that is personalized to your specific preferences by experimenting with a broad variety of seasonings, sauces, and additional ingredients. This will allow you to make delicious dishes that are unique to you. It is likely that some variations of the dish could involve the addition of diced onions, carrots, or potatoes to the liquid that is being used for cooking. This combination of ingredients could be beneficial to the dish. Performing this action would be done with the intention of enhancing the flavor and texture of the dish.



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