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Instant Pot Korean beef short ribs are incredibly flavorful, tender, and surprisingly quick to prepare. Flanken-style ribs cook beautifully under pressure, becoming melt-in-your-mouth soft while absorbing all the bold, savory, and slightly sweet flavors in the sauce.
A mix of soy sauce, sesame oil, gochujang, garlic, ginger, and grated apple creates a rich Korean-style braising liquid that doubles as a glossy finishing sauce. Serve these ribs with rice or noodles, and you have a comforting, restaurant-quality dish with minimal effort.
What You’ll Like About This Dish
Deep flavor fast. Pressure cooking infuses the ribs with bold Korean seasoning in a fraction of the usual time.
Very tender meat. Flanken-style ribs turn soft and succulent without long simmering.
Simple ingredients. A few pantry staples create a richly flavored sauce.
Great for serving. Perfect over rice or noodles with a drizzle of the concentrated sauce.
Ingredient Notes
- Beef short ribs – Flanken-style ribs cook quickly and absorb flavor well.
- Soy sauce – Forms the salty umami base of the sauce.
- Brown sugar – Adds sweetness and helps balance the heat from gochujang.
- Toasted sesame oil – Brings nutty Korean flavor.
- Gochujang – Adds heat, depth, and signature Korean richness.
- Apple – Grated apple tenderizes the meat and adds natural sweetness.
- Garlic and ginger – Essential aromatics for Korean-style dishes.
- Scallions and sesame seeds – Fresh garnish for serving.
Steps to Make Instant Pot Korean Beef Short Ribs
- Combine the water, soy sauce, brown sugar, sesame oil, gochujang, apple, garlic, and ginger in the Instant Pot.
- Add the short ribs, cutting them if needed so they fit in the pot.
- Seal the Instant Pot and pressure cook until the ribs are tender.
- Release the steam carefully and open the pot.
- Remove the ribs and skim excess fat from the sauce.
- Simmer the liquid using sauté to reduce and thicken it.
- Pour the reduced sauce over the ribs.
- Garnish with scallions and sesame seeds before serving.
Tips
- Use flanken-style ribs for faster cooking and even tenderness.
- Grated apple helps tenderize the meat and balance the heat from gochujang.
- Reduce the sauce until it’s glossy—it intensifies the flavor significantly.
- A gravy separator makes removing excess fat much easier.
Recipe Variations
- Spicier ribs. Add extra gochujang or a pinch of Korean red pepper flakes.
- Sweeter version. Increase brown sugar or add a splash of pineapple juice.
- Garlic lovers. Double the garlic for a more robust flavor.
- Soy-ginger ribs. Add a tablespoon of rice vinegar for brightness.
What to Serve With Instant Pot Korean Beef
- Korean Corn Cheese
- Simple Sesame Noodles
- Thai Cucumber Salad
- Instant Pot Rice
Napa Cabbage Salad With Ramen Noodles
How to Store
Refrigerate: Store leftovers in an airtight container for up to 4 days. The sauce will continue to absorb into the ribs.
Freeze: Freeze the ribs and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator.
Reheat: Warm gently on the stovetop or in the microwave, adding a splash of water if the sauce becomes too thick.
Instant Pot Korean Beef Short Ribs
Ingredients
- ½ cup water
- ½ cup soy sauce
- 3 tbsp brown sugar
- 4 tbsp toasted sesame oil
- 2 tbsp gochujang
- ¼ cup grated apple, (about half of a large tart apple)
- 3 cloves garlic, finely minced
- 1 tbsp grated fresh ginger
- 3 pounds flanken-style beef short ribs, bone-in
- 1 tbsp sesame seeds
- 2 scallions, thinly sliced, for garnish
Recommended Equipment
Instructions
- Combine Ingredients: In the inner pot of the Instant Pot, combine the water, soy sauce, brown sugar, sesame oil, gochujang, apple, garlic, and ginger. Stir to blend. Layer the short ribs on top of the sauce mixture. You may need to cut them in half to fit.1/2 cup water | 1/2 cup soy sauce | 3 tbsp brown sugar | 4 tbsp toasted sesame oil | 2 tbsp gochujang | 1/4 cup grated apple | 3 cloves garlic | 1 tbsp grated fresh ginger | 3 pounds flanken-style beef short ribs
- Pressure Cook: Lock the lid in place and turn the steam valve to the sealing position. Select the manual or pressure-cook function (high pressure) and set the cook time to 20 minutes.* When the time is up, carefully turn the valve to the venting position to release the steam. Use a long utensil to turn the valve; the steam is hot! Cancel the pressure cook function.
- Finish the Dish: With a slotted spoon, remove the short ribs to a platter and cover with foil to keep warm. Skim off excess fat or put the liquids in a gravy separator to remove excess fat. Return the defatted liquids to the pot. Choose the Instant Pot sauté function and cook them for about 7 to 10 minutes, or until the sauce is reduced and concentrated.
- Serve and Enjoy: Pour the sauce mixture over the short ribs and garnish with sesame seeds and sliced scallions.1 tbsp sesame seeds | 2 scallions
Notes
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
