Instant Pot Balsamic Short Ribs (Paleo, Whole30)

5 from 12 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

Cook Time1 15

Pressurizing/depressurizing time40

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: servings

Ingredients

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

Instructions

Turn the Instant Pot on to SAUTÉ and once it indicates that it's hot, add avocado oil.
2 tbsp avocado oil
Season the short ribs with salt and pepper, then sear them in the Instant Pot for 5 minutes per side.
3 lb bone-in short ribs, 1 tsp sea salt, 1/2 tsp ground black pepper
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.
1 medium onion, 2 carrots
Stir in garlic, tomato paste, and thyme leaves and cook for 1 minute.
4 garlic cloves, 2 tbsp tomato paste, 1 tsp fresh thyme leaves
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.
1 cup bone broth, 1/3 cup balsamic vinegar, 1/4 cup coconut aminos
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.
2 tbsp water, 1 tbsp tapioca starch
Serve the short ribs with the vegetables, drizzled with the thickened braising liquid. It's delicious over mashed potatoes!

Nutrition