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A close-up view of an antique bowl filled with polenta and Instant Pot Italian short ribs.

Instant Pot Italian Short Ribs

Course: Entree
Cuisine: American / Italian
Keyword: easy Instant Pot recipe, how to cook short ribs, Italian-style short ribs
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4
Calories: 616kcal
These ribs are fall-off-the-bone tender and deeply flavorful. And, thanks to Instant Pot, it takes a fraction of the time it would normally take to prepare in an oven or on the stove. And the flavor is through-the-roof delicious!
Print Recipe


  • Pressure Cooker


  • ½ cup all-purpose flour
  • lb beef short ribs cut to 2 to 3-inch pieces
  • 2 tsp Kosher salt divided
  • tsp black pepper freshly ground
  • 2 tbsp olive oil
  • 2 oz pancetta cubed
  • 1 cup onion chopped
  • 1 cup carrots chopped
  • 4 cloves garlic minced
  • 1 tsp red pepper flakes
  • 2 tbsp tomato paste
  • ½ cup red wine
  • 1 28 oz can whole tomatoes drained, and roughly chopped
  • 1 cup Pacific Foods Organic Low Sodium Beef Broth
  • 2 tbsp balsamic vinegar
  • 2 bay leaves fresh
  • 2 sprigs thyme fresh
  • 2 sprigs rosemary fresh
  • 1 tbsp oregano dried


  • On a large platter, combine the flour with 1 tsp of salt and ½ tsp of black pepper. Dredge the ribs in the flour, coating all over.
  • Select SAUTÉ on High and add the oil. When the oil is shimmering, and working in batches, sear the ribs until browned all over. Remove from the Instant Pot and set aside.
  • Add the pancetta and cook until crisp, about 4 to 5 minutes. Add the onions and carrots and cook until soft, another 5 minutes. Stir in the garlic and cook for 1 minute.
  • Stir in the tomato paste and red pepper flakes and cook for 1 minute.
  • Pour in the wine and bring to a boil.
  • Add the broth, vinegar, 1 tsp salt, ½ tsp black pepper, and the red pepper flakes, and oregano. Stir to combine.
  • Nestle the seared ribs and herbs into the sauce. Lock the lid into place and then select PRESSURE COOK on High and set the timer for 40 minutes. Make sure the venting valve is closed.
  • Once finished pressure cooking, allow to steam naturally for 10 minutes, and then release the remaining steam by turning the steaming valve to open.
  • Remove the ribs and select SAUTÉ on High and bring the sauce to a simmer. Use a spoon or small ladle to remove grease that is pooling along the side of the pot.
  • Serve ribs over warmed polenta or mashed potatoes with sauce drizzled on top.



This recipe serves 2 to 4 people.  You can increase the number of ribs if desired.  There is plenty of sauce, so no need to change other ingredient quantities.
Because the ribs are highly marbled, they will produce quite a bit of rendered fat.  Letting the sauce come to a simmer after the ribs have been removed makes it easier to remove the excess fat on the top and along the edges. 
The carrots can easily be chopped by placing them in a food processor and pulse several times, or until uniformly chopped. 
The ribs and sauce will keep in the refrigerator for up to 1 week and freezes nicely for up to 2 months. 
To make polenta in your Instant Pot, follow these instructions:
Bring 4½ cups of water or chicken broth to a simmer in the Instant Pot.  Add 1½ cups of polenta (coarse cornmeal), 1 tsp salt,  and 2 tbsp melted butter).  Pressure Cook for 8 minutes on High.  Quick Release the steam.  Store the polenta in an air-tight container.  To make it creamy again, heat lightly on the stove or in the microwave and add additional broth or water until you've got a consistency similar to mashed potatoes. 


Calories: 616kcal | Carbohydrates: 25g | Protein: 44g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 131mg | Sodium: 1491mg | Potassium: 1120mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5661IU | Vitamin C: 8mg | Calcium: 68mg | Iron: 7mg