Home/Instant Pot Recipes/Melt-in-Your-Mouth Instant Pot Short Ribs (Japanese Style!)

Melt-in-Your-Mouth Instant Pot Short Ribs (Japanese Style!)

Recipe by Charlotte · Updated July 2, 2026

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Tested5× before publishing

Okay, friends, you know I’m always on the hunt for delicious, no-fuss dinners, and I just *have* to tell you about these instant pot short ribs. Seriously, if you’re looking for that amazing, fall-apart tender beef with a deep, savory sauce, but don’t have hours to babysit a pot, this recipe is your new best friend. I’ve made it a bunch of times now, tweaking things here and there, and this version? It’s THE BEST. The meat just melts, and the sauce is so rich and flavorful.

The beauty of using the Instant Pot means you get all that slow-cooked goodness in a fraction of the time. Plus, it’s mostly hands-off once you get past a quick sear. We’re talking about a Japanese-inspired sauce here – a little sweet, a little savory, super comforting. It makes the whole house smell incredible while it cooks. This dish is seriously good and totally family-friendly, even for picky eaters. I can’t wait for you to try it!

Getting Started: Prepping for Delicious Instant Pot Short Ribs

Prepping for this dish is super straightforward, and getting everything ready before you start cooking really helps the whole process feel smooth. First things first, get all your veggies peeled and chopped. For the ginger, those thin slices are perfect for infusing flavor without being overpowering. Don’t forget to really mince that garlic – a garlic press is my secret weapon here for speed!

When it comes to the daikon and carrots, I like them in bite-sized pieces so they cook evenly with the meat. If you prefer your veggies with a bit more bite, just cut them a little larger. The real trick for the beef is patting it dry. This tiny step makes a HUGE difference when you sear it later. Dryer meat means a better crust, and a better crust means more flavor locked in. Cut the short ribs into roughly 1-inch chunks, and give them a good sprinkle of salt and pepper. Simple but effective!

Building Flavor: Searing and Deglazing

Okay, this is where the magic really starts! That searing step in the Instant Pot is what gives the short ribs a gorgeous crust and deepens the overall flavor of the dish. Make sure your pot is good and hot with the sesame oil before you add the meat. Seriously, don’t rush it. When you place the short ribs in, leave them be for a minute. Resist the urge to poke! You want that beautiful golden-brown crust to form. When it’s ready, it’ll naturally release from the pot. If it’s sticking, it’s not ready yet!

Work in batches here. Crowding the pot means the meat will steam instead of sear, and we definitely want that crust. Once all the meat is seared and set aside, you’ll notice some yummy brown bits stuck to the bottom of the pot. Don’t let those go to waste! That’s pure flavor. Add a little water and use your spatula to scrape them up. This “deglazing” step is crucial for both taste and preventing a “burn” error from your Instant Pot. Then, you’ll sauté the onions, garlic, and ginger to create an aromatic base for our amazing sauce.

The Instant Pot Does the Work: Cooking Your Tender Short Ribs

Now for the easy part! Once your aromatics are fragrant, add the seared short ribs back into the pot, along with all those delicious Japanese-inspired sauce ingredients. Brown sugar, sake, mirin, and soy sauce — this combination creates that perfect balance of sweet and savory that makes these short ribs so incredibly comforting. Give everything a good stir to make sure the meat and veggies are coated in that wonderful sauce.

Once the lid is on and sealed, the Instant Pot takes over. Set it and forget it! That 35 minutes under high pressure transforms tough short ribs into incredibly tender, fall-apart perfection. The natural pressure release at the end is key here; it helps the meat relax and absorb even more flavor. When you finally open that lid, get ready for an amazing aroma and the most wonderfully tender beef and veggies. A sprinkle of fresh green onions at the end adds a pop of color and freshness. Enjoy this one!

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Why This Recipe Works

The Instant Pot's high-pressure cooking drastically reduces the time needed to break down tough connective tissues in short ribs, yielding incredibly tender meat in about an hour instead of several. Searing beforehand builds deep, complex flavor through the Maillard reaction, and deglazing captures all those delicious browned bits, creating a rich sauce base.

This Japanese-inspired Instant Pot Short Ribs recipe gives you that melt-in-your-mouth beef everyone craves, without having to spend all day in the kitchen. It's savory, slightly sweet, and unbelievably tender!— Charlotte
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Prep 10 minutesCook 60 minutesYield 3 servings
Ingredients
  • 8–10 slices fresh ginger (from a 1-inch knob, peeled)
  • 2 cloves garlic, minced or crushed
  • 1 medium onion (about 8 oz), cut into wedges
  • 3 inches daikon radish (about 10.5 oz), peeled and sliced ½ inch thick
  • 1 medium carrot (about 5 oz), cut into bite-size pieces
  • 1 stalk green onion/scallion, thinly sliced (for garnish)
  • 1¾ lb boneless beef short ribs
  • ½ tsp Diamond Crystal kosher salt
  • ⅛ tsp freshly ground black pepper
  • 1 Tbsp toasted sesame oil
  • 2 Tbsp brown sugar
  • 2 Tbsp sake
  • 4 Tbsp mirin
  • 4 Tbsp soy sauce (use GF soy sauce if needed)
  • 2 Tbsp water
Instructions
  1. Prep Your Veggies & Meat Peel ginger and slice thinly. Mince garlic. Cut onion into 5-6 wedges. Peel daikon, cut lengthwise, then slice into ½-inch thick pieces (go bigger if you like it firmer!). Peel carrot, cut into bite-size pieces (I do the rangiri cut, it’s great for absorbing flavor). Slice green onion thinly for garnish; set aside. Pat beef short ribs dry with paper towels. Cut them into 1-inch pieces. Season all sides with salt and pepper.
  2. Sear the Beef Press the "Sauté" button on your Instant Pot (I use a 6-QT Ultra) and add the sesame oil. Once hot, sear the short ribs in batches. Don't crowd the pot! Place a single layer of meat, cook for about 1 minute per side until a beautiful golden crust forms. The meat will release from the bottom when it’s ready to flip. Transfer seared meat to a plate. Repeat until all meat is seared, taking about 8 minutes total.
  3. Build the Flavor Base After searing, transfer the last batch of meat to the plate. Add 2 Tbsp water to the pot and scrape up any flavorful bits stuck to the bottom with a wooden spatula – this is called deglazing, and it's essential for flavor! Add the onion and sauté for 2 minutes, still scraping. Then, stir in the minced garlic and sliced ginger and cook for another minute until fragrant.
  4. Combine & Pressure Cook Return the seared short ribs and any juices from the plate to the pot. Stir in the brown sugar, sake, mirin, and soy sauce. Mix everything gently. Finally, add the daikon and carrot, mixing them into the sauce.
  5. Seal & Cook Secure the lid on your Instant Pot, making sure the steam release handle is set to "Sealing." Press "Keep Warm/Cancel" to stop sautéing, then select "Pressure Cooking" (or "Manual" mode) and set it to HIGH pressure for 35 minutes.
  6. Release & Serve Once cooking is done, the Instant Pot will switch to "Keep Warm." Let the pressure release naturally for 15-20 minutes. If you're in a hurry, you can do a quick release after that initial natural release time. Carefully unlock the lid, stir everything gently, and transfer to a serving dish. Garnish with those fresh green onions and enjoy!
  7. Storage Leftovers are fantastic! Store them in an airtight container in the fridge for up to 3 days, or freeze for up to 2 weeks.
Tested Tip

For truly fall-apart short ribs, don't skimp on the natural pressure release time. It lets the meat fibers relax and absorb all that delicious sauce, making them extra tender.

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Getting Started: Prepping for Delicious Instant Pot Short Ribs

Building Flavor: Searing and Deglazing

The Instant Pot Does the Work: Cooking Your Tender Short Ribs

Make It Yours

  • Spice It Up — Add a pinch of red pepper flakes with the garlic and ginger for a subtle kick. Or, for more heat, a teaspoon of gochujang (Korean chili paste) would be delicious!
  • Add Mushrooms — Sauté sliced shiitake or cremini mushrooms with the onions for extra umami depth and a heartier dish. They soak up the sauce beautifully.
  • Extra Veggies — Toward the end of the cooking, you could quick-release the pressure after 25 minutes, add some trimmed green beans or broccoli florets, and then cook for another 5-10 minutes under pressure for a full meal in one pot.
  • Sweet Potato Swap — Instead of carrots, try adding chunks of sweet potato. They get wonderfully soft and add a lovely sweetness to the savory sauce.
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FAQ

Can I use bone-in short ribs?

Yes, you absolutely can! Bone-in short ribs are fine, but you might want to increase the cooking time by 5-10 minutes to ensure they get just as tender. The bones add even more flavor to the sauce!

What if I don't have sake or mirin?

Sake and mirin really contribute to that authentic Japanese flavor profile. For sake, a dry white wine or even chicken broth can work as a substitute, though the flavor will be different. For mirin, you can try rice vinegar with a pinch of sugar, or a little extra brown sugar. It won't be quite the same, but still tasty!

My Instant Pot says 'Burn'!

Oh no! This usually happens if there are bits stuck to the bottom of the pot. Make sure you really scrape well during the deglazing step. If it still happens, you might need a little more liquid, or try adding a half cup of beef broth before sealing to prevent scorching.

How can I thicken the sauce?

The sauce is pretty rich on its own, but if you prefer it thicker, you can remove the cooked short ribs and veggies, then use the 'Sauté' function on low. Mix a tablespoon of cornstarch with a tablespoon of cold water, then whisk it into the simmering sauce until it reaches your desired thickness.

Can I make this ahead of time?

Definitely! This dish often tastes even better the next day as the flavors meld. Just store it in an airtight container in the fridge, then gently reheat on the stove or in the microwave. It's a great meal prep option!

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What To Serve With This

  • Steamed White Rice
  • Quick Cucumber Salad
  • Sautéed Spinach with Garlic
  • Kimchi
  • Miso Soup
  • Blanched Green Beans

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