Guy Lyons

Instant Pot Korean Short Ribs

Feb 25, 2026

Servings and Time

  • Serves 6
  • Prep: 15 minutes
  • Cook: 55 minutes
  • Natural release: 15 minutes
  • Total: about 1 hour 10 minutes

Ingredients

Main

  • 1.5 kg (3.3 lb) bone-in beef short ribs
  • 250 g (8.8 oz) carrots, peeled and cut into medium chunks
  • 200 g (7 oz) Korean radish (or daikon), optional, cut into medium chunks

Sauce

  • 1/2 cup water
  • 1 red apple (or nashi/asian pear), cored and chopped (about 170 g / 6 oz)
  • 1/2 onion, peeled and chopped (about 60 g / 2 oz)
  • 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

Instructions

  1. Fill a large pot about two-thirds full with water and bring to a boil.
  2. While it heats, soak the short ribs in cold water.
  3. Once boiling, add ribs and boil over medium-high heat for 6 to 8 minutes.
  4. Drain and rinse ribs under cold running water. Trim excess fat with scissors.
  5. Put cleaned ribs into the Instant Pot.
  6. Blend all sauce ingredients until smooth.
  7. Pour sauce over the ribs.
  8. Lock lid and set vent to sealed. Pressure cook on high for 35 minutes.
  9. Let pressure release naturally for 15 minutes, then quick release the rest.
  10. Carefully open lid and transfer meat to a large bowl with a slotted spoon. Cover and set aside.
  11. Cancel keep-warm mode.
  12. Add carrots and radish to the pot.
  13. Set to saute (normal) and cook for about 20 minutes, until vegetables are soft and sauce is thick and glossy.
  14. Turn off heat. Return vegetables and sauce to the meat and toss to coat.
  15. Garnish with toasted sesame seeds if desired.
  16. Serve with steamed rice and Korean side dishes.

Notes

  • Parboiling and rinsing the ribs helps clean the flavor and remove bone residue.
  • For better tenderness and timing, use a fast natural release: 15 minutes natural, then quick release.
  • If you want less fat, chill sauce and skim hardened fat before serving, or use a fat separator.

Source: My Korean Kitchen (Instant Pot Korean Short Ribs)