Pressure-Cooker Short Ribs

pressure cooker miso apricot short ribs pot
Photo: Marcus Nilsson
6 to 8 Serves

We love the way the Instant Pot or pressure cooker promotes silky, falling-off-the-bone texture for braise-worthy cuts like short ribs. Here, the ribs are paired with an inspired combination of ingredients (miso paste, whole coriander seeds, and apricots) for a dish that's easy -- but memorable enough for special occasions. This recipe appears in our cookbook "Martha Stewart's Pressure Cooker" (Clarkson Potter).


  • 4 pounds bone-in beef short ribs

  • Kosher salt and freshly ground pepper

  • 4 garlic cloves, smashed

  • ¼ cup unbleached all-purpose flour

  • 1 cup marsala or fino sherry

  • 1 cup chopped dried apricots

  • cup white miso

  • 1 tablespoon coriander seeds

  • 2 scallions, thinly sliced on a diagonal, for serving

  • Peeled fresh ginger, thinly sliced into matchsticks, for serving (optional)


  1. Heat a 6-to 8-quart stovetop pressure cooker over medium-high, or set an electric pressure cooker to saute. Season short ribs with 1 teaspoon salt and 1/2 teaspoon pepper. Working in batches, add ribs, fat side down, and cook until browned on all sides, 8 to 10 minutes; transfer to a plate. Pour out all but 2 tablespoons fat from pressure cooker. Add garlic and flour, stirring until fragrant, 1 to 2 minutes. Stir in marsala, stock, apricots, miso, coriander seeds, 1 teaspoon salt, and 1/2 teaspoon pepper. Return ribs to pressure cooker along with any accumulated juices.

  2. Stovetop: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 60 minutes. Remove from heat, quickly release pressure, then remove lid.

    Electric: Secure lid. Manually set cooker to 60 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid.

  3. Let ribs stand in liquid 10 minutes. Transfer to a serving platter. Spoon sauce over meat, top with sliced scallions and ginger (if using), and serve.

Cook's Notes

Bone-in ribs take slightly longer than boneless ones, but we prefer their flavor.

Serve over mashed potatoes or with rice.

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