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    Home » Instant Pot

    Pressure Cooker Short Ribs with Bacon and Mushrooms

    Published April 3, 2018. Last modified March 25, 2024 By Gary White

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    Pressure Cooker Short Ribs | The Foodie Eats

    While eating short ribs is not an everyday thing, they are definitely a favorite in our house for special occasions. Christmastime is usually my favorite time to share these, but now that we have a recipe for pressure cooker short ribs (rather than the 3+ hours it takes in the oven), I have a feeling they may be happening a little more frequently.

    Pressure Cooker Short Ribs | The Foodie Eats

    The Difference Between Short Ribs and Baby Back Ribs

    We love baby back ribs. In fact, these Pressure Cooker Baby Back Ribs were one of our first recipes. So, when I announced I was making pressure cooker short ribs, my wife asked how short ribs were different than baby back ribs. (Clearly I need to cook short ribs for her more often!)

    Short ribs are literally a whole different animal. Baby back ribs are pork, coming from the "loin" section of the pig. Short ribs are beef, coming from the "plate", or lower chest region, of a cow. Both are delicious, but we generally consider short ribs a "special occasion" recipe, as they can be a bit pricier than baby back ribs.

    How to Make Pressure Cooker Short Ribs

    Pressure Cooker Short Ribs | The Foodie Eats
    Season short ribs generously with salt and pepper.
    Pressure Cooker Short Ribs | The Foodie Eats
    Turn on sauté setting on pressure cooker. Once hot, add 2 tablespoons of olive oil and sear short ribs on all sides (except bone side). Do this in a few batches. If you put too many in the cooker at once, it will not stay hot enough to sear them well. You really want a lot of color on them, so take your time. This took me about 15-20 minutes, but it's worth it. Otherwise, your meat will be gray and look sad.
    Pressure Cooker Short Ribs | The Foodie Eats
    After done searing all the meat, DO NOT clean out the bottom! You want all that flavor to go into your sauce. Add the tomato paste directly to the pot and mix around for about 30 seconds. This is called "cooking out" the paste. It really needs this step since it's been sitting in a can for who knows how long.
    Pressure Cooker Short Ribs | The Foodie Eats
    Add wine, onions, garlic, thyme, and rosemary. Bring it up to a boil and let cook for at least 5 minutes, gently scraping up all the brown bits from the bottom of the pot.
    Pressure Cooker Short Ribs | The Foodie Eats
    Add beef stock to pot and carefully place short ribs in the sauce. They should be about ¾ covered in sauce, but not submerged. Set manual timer for 40 minutes at high pressure. Once cook time is complete, allow pressure to release naturally.
    Pressure Cooker Short Ribs | The Foodie Eats
    Meanwhile - add bacon to hot pan and cook over medium-high heat.
    Pressure Cooker Short Ribs | The Foodie Eats
    Once bacon is almost crispy, add mushrooms and cook for 2-3 minutes. You don't want to overcook the mushrooms here, just enough that they become tender - but still have a firm texture.
    Pressure Cooker Short Ribs | The Foodie Eats
    After short ribs are finished cooking, carefully remove them to a serving (or holding) dish. Pour remaining sauce through a fine mesh strainer into a large bowl.
    Pressure Cooker Short Ribs | The Foodie Eats
    Skim off as much of the fat as possible to make the most appealing sauce to pour over your short ribs, mushrooms, and bacon.

    And This Is the AMAZING Result...

    Pressure Cooker Short Ribs | The Foodie Eats

    ★ Did you make these pressure cooker short ribs?

    Please give it a star rating below! ★

    Pressure Cooker Short Ribs | The Foodie Eats

    Pressure Cooker Short Ribs

    The most amazing short ribs with a rich and flavorful sauce.
    No ratings yet
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 5 minutes minutes
    Cook Time: 2 hours hours
    Total Time: 2 hours hours 5 minutes minutes
    Servings: 8
    Calories: 560kcal
    Author: Gary White

    Ingredients

    • 4 lbs. beef short ribs
    • 2 tsp. sea salt
    • 1 tsp. black pepper
    • 2 Tbsp. olive oil
    • 6 oz. tomato paste
    • 2 cups red wine
    • 1 cup yellow onion roughly chopped
    • 1 head of garlic sliced in half
    • 8 thyme sprigs
    • 1 rosemary sprig
    • 1 cup beef stock
    • 4 bacon slices
    • 8 oz. baby bella mushrooms quartered

    Instructions

    Short Ribs

    • Season short ribs generously with salt and pepper. 
    • Turn on sauté setting on pressure cooker. Once hot, add 2 tablespoons of olive oil and sear short ribs on all sides (except bone side). Do this in a few batches. If you put too many in the cooker at once, it will not stay hot enough to sear them well. You really want a lot of color on them, so take your time. This took me about 15-20 minutes, but it's worth it. Otherwise, your meat will be gray and look sad.
    • After done searing all the meat, DO NOT clean out the bottom! You want all that flavor to go into your sauce. Add the tomato paste directly to the pot and mix around for about 30 seconds. This is called "cooking out" the paste. It really needs this step since it's been sitting in a can for who knows how long.
    • Add wine, onions, garlic, thyme, and rosemary. Bring it up to a boil and let cook for at least 5 minutes, gently scraping up all the brown bits from the bottom of the pot.
    • Add beef stock to pot and carefully place short ribs in the sauce. They should be about ¾ covered in sauce, but not submerged. Set manual timer for 40 minutes at high pressure. Once cook time is complete, allow pressure to release naturally.
    • After short ribs are finished cooking, carefully remove them to a serving (or holding) dish. Pour remaining sauce through a fine mesh strainer into a large bowl. Skim off as much of the fat as possible to make the most appealing sauce to pour over your short ribs, mushrooms, and bacon.

    Mushrooms

    • Meanwhile – add bacon to hot pan and cook over medium-high heat. 
    • Once bacon is almost crispy, add mushrooms and cook for 2-3 minutes. You don’t want to overcook the mushrooms here, just enough that they become tender – but still have a firm texture.

    Nutrition

    Calories: 560kcal | Carbohydrates: 9g | Protein: 47g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 141mg | Sodium: 930mg | Potassium: 1349mg | Fiber: 1g | Sugar: 4g | Vitamin A: 370IU | Vitamin C: 7.8mg | Calcium: 49mg | Iron: 6.3mg
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    Meet Gary:

    I believe that food is meant to be enjoyed! Whether creating a simple recipe or taking the time to cook a recipe that's more involved, this is my goal: Creating delicious food that everyone can enjoy. Read more about me...

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