Instant Pot Short Ribs with Root Vegetables
Instant Pot recipes are the best and this technique for making short ribs in the Instant Pot is so easy and a wonderful way to get meat and veggies on the table quick!
Instant Pot Short Ribs with Root Vegetables
I’ve been meaning to get this recipe up on the blog for quite sometime.
If you love Instant Pot cooking like we do, then this will definitely be an Instant Pot recipe that you want to add to your favorites.
Like most Instant Pot recipes, this Instant Pot Short Ribs with Roots recipe is a time saver, but also a super hearty meal that is always a hit.
I think that one of the main reasons that I love Instant Pot recipes so much is that they fit into our busy lifestyle while still helping me to create quality recipes for my family.
I love this recipe because it allows me to pull in some vegetable roots for my family and we are getting our meats and veggies all in one meal this way!
If you haven’t tried golden beets before, I think you’ll really like them. Like regular beets (which are fine to use if you can’t find golden beets), they have similar nutritional value as red beets, but golden beets are also rich in b-xanthin pigment. A little milder in flavor than red beets, I personally prefer them when I can find them. Plus, aren’t they so pretty?
I also love a strong red onion flavor in this recipe, although I know not everyone has the same love for red onions as I do.
I recently learned that you can tone down the flavor that a red onion brings by soaking it in a bowl of cold water before slicing it for your recipes.
I personally won’t be doing that, but if you are one who doesn’t love the overpowering effects of red onions, you might consider doing so. I think that all of the different veggies blend so nicely together for this recipe and you’ll be able to tweet it a little based on your own preferences, I think.
Ingredients
Bone in short ribs
Fresh thyme and rosemary herbs
Red onion
Radish
Carrots
Golden beet
Sweet potato
Quality bone broth
Butter
Salt
Pepper
Garlic powder
Celery powder
Bay leaves
Directions
Wash, peel, slice and prep the veggies.
Heat the inner pot of the Instant Pot using the Saute setting on high.
Add the butter and sweet and brown the diced onions. Then transfer to a different dish.
Place the short ribs in the bottom (adding a little more butter if needed) and brown on each side and end.
Remove the rips, place with the onions. Use the broth to deglaze the bottom of the pot, there is a ton of flavor hidden in here that will only transfer to the ribs and veggies if scraped up!
Whisk all of the spices and bay leaves into the broth.
Add the meat back into the pot, place all of the vegetables on top along with the fresh herbs.
Twist on the locking lid and cancel the Sautee mode.
Select the Manual mode for 35 minutes with a 35 minute natural pressure release time.
When the lid is removed everything should be fall apart tender and ready to savor.
*Keep an eye out for the bay leaves and avoid eating as they may still be tough.
What are your favorite Instant Pot recipes? I can definitely say that this handy kitchen appliance has been a game changer for us, and it comes in handy for everything from breakfast to dessert! Make sure to check out our favorite Instant Pot Steel Cut Oats recipe along with my personal favorite, this super easy Instant Pot Cherry Cheesecake recipe.
More favorite easy recipes:
Print the Recipe for Instant Pot Short Ribs
Instant Pot Short Ribs with Root Vegetables
If you are looking for great Instant Pot recipes to make your life easier, I've got a good one! This Instant Pot Short Ribs with Root Vegetables recipe is such a wonderful and hearty meal and I love that it includes so many wonderful veggies!
Ingredients
- 4 pounds of bone in short ribs
- Fresh thyme and rosemary herbs
- 1 large red onion
- 1 large radish
- 4-5 carrots
- 1 large golden beet
- 1 sweet potato
- 3 cups of quality bone broth
- 1+ tablespoons of butter
- 1 teaspoon salt
- ¾ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon celery powder
- 2 bay leaves
Instructions
- Wash, peel, slice and prep the veggies.
- Heat the inner pot of the Instant Pot using the Saute setting on high.
- Add the butter and sweet and brown the diced onions. Then transfer to a different dish.
- Place the short ribs in the bottom (adding a little more butter if needed) and brown on each side and end.
- Remove the rips, place with the onions. Use the broth to deglaze the bottom of the pot, there is a ton of flavor hidden in here that will only transfer to the ribs and veggies if scraped up!Whisk all of the spices and bay leaves into the broth.
- Add the meat back into the pot, place all of the vegetables on top along with the fresh herbs.
- Twist on the locking lid and cancel the Sautee mode.
- Select the Manual mode for 35 minutes with a 35 minute natural pressure release time.
- When the lid is removed everything should be fall apart tender and ready to savor.
Notes
*Keep an eye out for the bay leaves and avoid eating as they may still be tough.
Meet the author – Keri Lyn
The creative and frugal mind behind She Saved for over 12 years now, Keri Lyn shares her adventures in parenting along with her love for family travel, country living and brand marketing. A self-proclaimed “brand loyalist”, Keri Lyn is known for her strong and enthusiastic voice when it comes to the products and brands that she loves. She Saved has become a community for like-minded consumers who appreciate saving money, time and sanity by getting the best deals on quality products and experiences.
I am still learning so much about my Instant Pot but definitely enjoying it. Thanks for sharing a great recipe to try out at #HomeMattersParty
Clarifying directions:
“Add the butter and sweet and brown the diced onions. Then transfer to a different dish” and sweet potatoes??
Typo:
Remove the rips,
Twist on the locking lid and cancel the Sautee mode.