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This Instant Pot pork short ribs recipe transforms tough cuts into melt-in-your-mouth perfection with minimal effort. After years of perfecting the technique—especially that celery crown crunch—this method delivers restaurant-quality results at home. The pressure cooker works magic, breaking down collagen while keeping the meat tender and flavorful.
What sets this recipe apart is the balance of time and tenderness. A 30-minute pressure cook followed by a natural release ensures the ribs stay juicy, while the celery crown adds a crisp, aromatic finish that elevates every bite.
I’ve tested this with bone-in and boneless ribs—both work beautifully, but bone-in delivers deeper flavor and richer broth.
The result is fall-apart tender pork with a caramelized exterior, perfect for serving over creamy mashed potatoes or alongside roasted root vegetables. The celery crown not only adds texture but also infuses the meat with bright, herbal notes that cut through the richness.
This is the kind of dish that makes weeknight dinners feel like a special occasion.
For those who love leftovers, the ribs reheat beautifully—just warm with a splash of broth and a touch of butter. Whether you're feeding a crowd or treating yourself to a Sunday supper, this recipe delivers foolproof tenderness every time. Let’s get cooking!
Ingredients for instant pot pork short ribs
The secret to melt-in-your-mouth ribs lies in these 15 ingredients—simple but powerful.
| Ingredient | Amount | Notes |
|---|---|---|
| Bone-In Pork Short Ribs 🥩 | 2 ½ lb | 2-3 ribs per pound, trimmed of excess fat |
| Yellow Onion 🧅 | 1 whole | Large, sliced into half-moons |
| Celery Stalks 🥬 | 3 whole | Trimmed, cut into 1-inch pieces |
| Carrot 🥕 | 2 whole | Medium, sliced into thick rounds |
| Garlic Cloves 🧄 | 6 cloves | Minced for even distribution |
| Dry Red Wine 🍷 | 1 cup | Bold Cabernet Sauvignon preferred |
| Beef Broth 🍲 | 1 ½ cups | Low-sodium preferred |
| Tomato Paste 🍅 | 2 tbsp | Smooth, not chunky |
| Olive Oil 🫒 | 1 tbsp | Extra-virgin for richness |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
| Fresh Thyme 🌿 | 2 sprigs | Or 1 tsp dried thyme |
| Fresh Rosemary 🌿 | 1 sprig | For aromatic depth |
| Unsalted Butter 🧈 | 2 tbsp | For finishing the celery crown |
| All-Purpose Flour 🌾 | 1 tbsp | For dusting celery crown |
The ribs are the star, so bone-in cuts (2-3 ribs per pound) make all the difference—they deliver deeper flavor and richer broth. Look for well-marbled meat at your local butcher or Costco if you're buying in bulk. If you can't find bone-in, boneless ribs work too, but they'll be slightly less flavorful. For the celery crown, fresh celery with crisp stalks is non-negotiable—avoid wilted or rubbery pieces. Most grocery stores carry organic celery in the produce section, but Trader Joe's often has the freshest selection. The garlic should be firm and aromatic, not sprouting or soft. Store-bought minced garlic works in a pinch, but fresh minced has far more flavor—just take the time to peel and chop it yourself.
No red wine? Beef broth with a splash of balsamic vinegar gets you close, though the acidity won't be identical. Short on thyme? Fresh oregano at half the amount works, but thyme's earthy notes are essential here. The tomato paste can be squeeze-tube paste if you're lazy—it's just as good and lasts longer. For the celery crown, butter and flour are your friends—don't skip the dusting, as it creates that crisp, aromatic crust that makes this recipe special. If you're using dried herbs, toast them lightly in a dry pan before adding to the pot to deepen their flavor. And for the ribs, pat them dry before searing—this ensures a better crust and more even cooking.
The ribs reheat beautifully—just warm with a splash of broth and a touch of butter. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for 3 months. The celery crown loses crispness quickly, so make it fresh when serving. For meal prep, portion the ribs into containers with some of the cooking liquid—reheat gently to avoid drying them out. The broth freezes well too, perfect for future soups or braises. If you're feeding a crowd, double the batch—the leftovers are just as delicious the next day.
Why You'll Love This Recipe
- Foolproof Setup: I swear by this recipe because it’s the only time I’ve actually used my Instant Pot without stressing. Toss in the ribs, dump the veggies—onion, celery, carrot—and garlic, then let the magic happen. No fancy searing, no watching the pot like a hawk.
- Deep Flavor Boom: That bone-in magic turns this into a flavor bomb. The marrow melts into the ribs while the garlic and veggies build a rich, savory broth—no extra sauce needed. Honestly, the first bite makes me forget I’m eating weeknight dinner.
- Leftovers That Win: These ribs reheat like a dream—tender, juicy, and still packed with flavor. I make a double batch on Sundays because they’re perfect for lunches, potlucks, or feeding a crowd without extra effort. (Yes, even on a Tuesday night.)
- Budget-Friendly Luxury: Short ribs feel fancy, but this recipe stretches them into multiple meals without breaking the bank. The veggies add bulk, and the slow cook keeps everything moist. It’s the kind of dish that makes me feel like I’m treating myself—without the restaurant price tag.
Step-by-step instructions for pressure-cooked pork short ribs
This method transforms tough short ribs into melt-in-your-mouth perfection using your Instant Pot.
Sear the Short Ribs for Maximum Flavor
Heat the Instant Pot on "Sauté" mode with the 1 tablespoon olive oil until shimmering. Working in batches if needed, sear the 2.5 lb bone-in pork short ribs on all sides for 2-3 minutes per side until deeply browned. This step creates the Maillard reaction that builds rich, caramelized flavor.
Don't rush this step—you'll know it's ready when the ribs release easily from the pot. Transfer the seared ribs to a plate and set aside. The browned bits left in the pot will form the base of your sauce, so don't wipe them clean.
Build the Aromatic Base
Add the sliced 1 whole yellow onion, 3 whole celery stalks, and 2 whole carrots to the Instant Pot. Cook for 5 minutes on "Sauté" mode, stirring occasionally, until the vegetables begin to soften. Add the 6 cloves minced garlic and cook for 30 seconds until fragrant.
Stir in the 2 tablespoons tomato paste and cook for 1 minute to deepen its flavor. Pour in the 1 cup dry red wine, scraping up any browned bits from the bottom. Let it simmer for 2 minutes until the wine reduces by half. This creates a concentrated flavor foundation for your braise.
Pressure Cook to Fork-Tender Perfection
Return the seared short ribs to the Instant Pot. Add the 1.5 cups beef broth, 1.5 teaspoons kosher salt, 0.5 teaspoon ground black pepper, 2 sprigs fresh thyme, and 1 sprig fresh rosemary. Secure the lid, set the valve to "Sealing," and cook on "High Pressure" for 60 minutes.
Resist the urge to check on the ribs during cooking—each time you open the lid, you release pressure and add time to the cook. The ribs are done when they're fork-tender and easily pull apart. Let the pressure release naturally for 15 minutes before quick-releasing any remaining pressure.
Prepare the Celery Crown for Crunch
While the ribs pressure cook, prepare the celery crown. Cut the 3 whole celery stalks lengthwise into thin strips, creating a crown shape. In a small bowl, mix the 1 tablespoon all-purpose flour and 2 tablespoons unsalted butter until crumbly. Toss the celery crown in this mixture until evenly coated.
Heat a skillet over medium heat with 1 tablespoon olive oil until shimmering. Add the coated celery crown and cook for 2-3 minutes per side until golden brown and crispy. This step adds a delightful textural contrast to the tender ribs.
Finish and Serve with Perfect Texture
Carefully remove the short ribs from the Instant Pot and transfer them to a serving platter. Skim any excess fat from the cooking liquid, then ladle the braising liquid over the ribs. Garnish with the crispy celery crown and additional fresh thyme sprigs.
Let the ribs rest for 5 minutes before serving. Each bite should deliver melt-in-your-mouth tenderness with a rich, wine-infused sauce and a satisfying crunch from the celery crown. Serve with crusty bread to soak up the delicious braising liquid.
Pro Tips For Making Instant Pot Pork Short Ribs
- SEAR FIRST, THEN SAUCE: I learned this the hard way—skipping the sear means flavorless ribs. Brown the ribs in batches on high heat until deep golden, then remove them before adding onions, celery, and carrots. That crust locks in the meaty taste, and the veggies won’t scorch if you don’t overcrowd.
- TRIM THE FAT, NOT THE FLAVOR: Bone-in short ribs come with a thick fat cap—leave it on. But trim the excess around the meat, not the bone. That fat renders down into the pot, making the sauce rich, while keeping the ribs tender. (Yes, even if it looks messy.)
- PRESSURE COOK LOW AND SLOW: High pressure for too long turns ribs to mush. After the initial sear and sauté, cook on high pressure for 60 minutes, then switch to low pressure for 30 more if they’re not falling off the bone. The second stage keeps them juicy without falling apart.
- USE WHOLE GARLIC, NOT MINCED: Peeling and smashing garlic cloves into the pot releases more flavor than pre-minced. Add them raw at the end of cooking—they’ll soften perfectly and add a subtle punch. (Bonus: No burning, no waste.)
Storing and reheating this instant pot pork short ribs
Fridge Storage
Store your cooked ribs in an airtight container with some of the braising liquid to keep them moist. I use glass Pyrex containers because they seal tightly and won’t absorb flavors.
Keep them refrigerated at 40°F or below for up to 4 days—the flavors actually deepen overnight as the meat absorbs more of the sauce. 🥩
Freezer Prep
For longer storage, portion the ribs into freezer-safe containers or heavy-duty freezer bags, leaving 1 inch of headspace for expansion. The celery crown won’t freeze well, so make it fresh when reheating.
These ribs freeze beautifully for up to 3 months—just thaw overnight in the fridge before reheating. I always freeze the braising liquid separately for future soups or braises. ❄️
Reheating Stovetop
My favorite method is reheating on the stovetop to preserve texture. Place the ribs in a skillet over medium-low heat with 2 tablespoons of the braising liquid and 1 tablespoon butter.
Cover and warm for 5-7 minutes, stirring occasionally, until heated through. Add a splash of water if the sauce looks dry. This keeps the ribs tender and the sauce rich. 🔥
Microwave Shortcut
For quick lunches, cover the ribs with a damp paper towel and reheat in 30-second bursts on 50% power, stirring between each interval. Add 1 tablespoon broth or water if they look dry.
I find this works best for individual servings—just don’t overdo it, or the celery crown will lose its crunch. 💡
Oven Refresh
For a restaurant-style touch, preheat your oven to 300°F, place the ribs on a baking sheet with 1 tablespoon butter and 2 tablespoons braising liquid, and cover tightly with foil.
Bake for 10-15 minutes until warmed through. This method keeps everything juicy and adds a subtle caramelization to the sauce. Perfect for feeding a crowd! 🍽️
Celery Crown Revival
If your celery crown loses crispness, revive it by tossing in 1 tablespoon butter and reheating in a dry skillet over medium heat for 1-2 minutes.
The flour-butter coating will crisp it right back up. This trick saves leftovers from becoming soggy—just don’t overcook, or it’ll turn to mush. 💛
Nutrition facts
Frequently asked questions
Can I use boneless pork short ribs in this recipe?
Yes, you can absolutely use boneless pork short ribs! The cooking time remains the same (60 minutes on high pressure), but you'll lose some of the rich depth of flavor that comes from bone-in cuts. For extra richness, add an additional ½ cup beef broth to compensate for the missing marrow flavor. The celery crown technique works perfectly with either type.
What if my Instant Pot ribs aren't tender enough?
If your ribs aren't fork-tender after 60 minutes, try these fixes: First, check your ribs for size—larger cuts may need 10-15 extra minutes. Second, ensure you're using bone-in ribs (they cook faster than boneless). For next time, sear the ribs longer (3-4 minutes per side) to build more flavor and consider adding ½ cup extra liquid to help break down collagen.
How do I make this recipe without red wine?
No problem! Replace the 1 cup red wine with 1 cup beef broth plus 1 tablespoon balsamic vinegar for similar acidity. For deeper flavor, add 1 teaspoon soy sauce or ½ teaspoon smoked paprika. The tomato paste and herbs will still create a rich base—just expect slightly less complexity in the sauce. The ribs will still be tender and delicious!
Can I prepare the celery crown ahead of time?
The celery crown is best made fresh to maintain its crispness, but you can prep it 1 day ahead if needed. Store the raw, flour-dusted celery in an airtight container in the fridge. When ready to cook, simply pan-fry as directed—it will crisp up beautifully. For maximum freshness, though, I recommend making it right before serving to preserve that satisfying crunch.
What's the best way to serve these ribs for a dinner party?
For an impressive presentation, arrange the ribs on a large platter with the celery crown artfully placed around them. Serve with creamy mashed potatoes or buttery egg noodles to soak up the sauce. Add a simple mixed green salad with a red wine vinaigrette to balance the richness, and warm crusty bread** for extra texture. Garnish with fresh thyme sprigs and a drizzle of reduced braising liquid for a restaurant-worthy finish!