I love Korean food. Fun fact: I go out to Korean BBQ every year for my birthday. One of my favorite meats for KBBQ is galbi, or beef short ribs. Today’s recipe is a delicious version of Korean beef short ribs for your Instant Pot or other pressure cooker will have the ribs falling off the bone! You’ll find yourself making these Instant Pot Korean ribs again and again. I developed this Instant Pot Korean ribs recipe as part of the Allrecipes Allstars Tastemakers program. Rate, review, and photograph my recipe for Instant Pot Galbi on Allrecipes here, and see the full pressure cooker Korean short ribs recipe along with some of my cooking tips below. Jump to Recipe.
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How to make pressure cooker Korean short ribs
The traditional method for making Korean short ribs begins by soaking the ribs in water before cooking. I recommend soaking them for at least an hour, though traditionally you would soak them for longer than that, changing the water after the first hour.
While the ribs are soaking, you’ll create your sauce for your Instant Pot Korean Ribs. To do this, you’ll combine Asian pear, onion, garlic, and ginger in a blender or food processor and puree until smooth (note: if you don’t have an Asian pear, an apple will do as a substitute). Transfer the puree to a mixing bowl and add soy sauce, rice wine, water, brown sugar, sesame oil, and pepper and mix to create the sauce.
After at least an hour, drain ribs and dry them well. Trim off excess fat.
Place the short ribs in your Instant Pot or multi-functional pressure cooker along with chunks of peeled carrots and radishes.
Pour the Asian pear sauce on top, then close and lock the lid and select the manufacturer’s Meat cook function for 35 minutes (allowing 10 to 15 minutes for pressure to build before the cook time starts).
After the 35 minutes of cook time, you’ll allow the pressure to release using the natural-release method according to manufacturer’s instructions (this will take between 10 to 40 minutes). Remove the lid, then transfer meat and vegetables to a plate and set aside.
The final step for the sauce uses the Sauté function on your Instant Pot. Stir in the remaining soy sauce and sesame oil and some white sugar. Cook, stirring occasionally, until the sugar has melted and the sauce has thickened (about 10 minutes). Finally, you’ll return the ribs and vegetables to the pot to get nice and saucy.
Garnish your Instant Pot Korean ribs with green onions and sesame seeds and serve them with white rice.
While it might sound like a lot, it’s so much easier and more fool-proof than you might think since it’s all done in your Instant Pot. Here’s the Korean Short Ribs Instant Pot recipe! Enjoy!