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5 from 21 votes

Instant Pot Balsamic Short Ribs (Paleo, Whole30)

There's nothing more comforting and fall-off-the-bone delicious than this paleo and Whole30 Balsamic Short Ribs that you can cook quickly in the Instant Pot!
Prep Time5 mins
Cook Time1 hr 15 mins
Pressurizing/depressurizing time40 mins
Course: Main Course
Keyword: cooking short ribs in the instant pot, easy instant pot short ribs, instant pot braised short ribs, whole30 instant pot recipes, Whole30 short ribs
Servings: 4 servings
Calories: 570kcal


  • 2 tbsp avocado oil or your favorite cooking oil
  • 3 lb bone-in short ribs
  • 1 tsp sea salt plus more to taste
  • 1/2 tsp ground black pepper
  • 1 medium onion sliced
  • 2 carrots sliced
  • 4 garlic cloves minced
  • 2 tbsp tomato paste
  • 1 tsp fresh thyme leaves
  • 1 cup bone broth or beef broth
  • 1/3 cup balsamic vinegar
  • 1/4 cup coconut aminos
  • 2 tbsp water
  • 1 tbsp tapioca starch or arrowroot starch


  • Turn the Instant Pot on to SAUTÉ and once it indicates that it's hot, add avocado oil.
  • Season the short ribs with salt and pepper.
  • Add the short ribs and sear for 5 minutes per side.
  • Once the short ribs are browned, remove from the Instant Pot and set aside on a plate.
  • Add onion and carrots to the pot and cook stirring until the onions are softened, about 5 minutes.
  • Stir in garlic, tomato paste, and thyme leaves and cook for 1 minute.
  • Pour in bone broth, balsamic vinegar, and coconut aminos, and let the mixture simmer for 2-3 minutes, while scraping any brown bits on the bottom to deglaze.
  • Turn off the SAUTÉ function and add the short ribs back in.
  • Screw on the lid and set the vent to SEALING. Cook on MANUAL at high pressure for 45 minutes.
  • Once it beeps to a finish, let the pressure release naturally for 10 minutes before releasing the vent.
  • Open the lid and use a slotted spoon to remove the meat and vegetables from the pot.
  • OPTIONAL: You can skim off the oil from the top if there's too much for your taste.
  • Set the Instant Pot to SAUTÉ again.
  • Whisk together tapioca starch and water to make a slurry, and pour into the the pot. Let this simmer for 1-2 minutes until thickened.
  • Taste the sauce and add more salt, if needed.
  • Serve the short ribs with the vegetables, drizzled with the thickened braising liquid. It's delicious over mashed potatoes!


Serving: 1serving - makes 4 | Calories: 570kcal | Carbohydrates: 15g | Protein: 51g | Fat: 32g | Saturated Fat: 12g | Cholesterol: 147mg | Sodium: 859mg | Potassium: 1153mg | Fiber: 2g | Sugar: 8g | Vitamin A: 5241IU | Vitamin C: 7mg | Calcium: 53mg | Iron: 6mg