Instant Pot Korean-Style Beef Short Ribs with Soy-Garlic Glaze

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender beef short ribs cooked in the Instant Pot with a savory soy and garlic glaze, served with steamed rice or kimchi. This korean-inspired beef ready in about 75 minutes pairs beef short ribs, cut into 3-inch pieces, soy sauce, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 60 min Serves 6 Korean cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: In the Instant Pot, combine 1/2 cup soy sauce, 1/4 cup brown sugar, 6 minced garlic cloves, 2 tsp grated ginger, 1 cup water, 2 tbsp sesame oil, and 1/2 tsp black pepper. Stir well to dissolve sugar.
  2. Step 2: Add 3 lbs beef short ribs to the pot, turning them to coat evenly in the sauce.
  3. Step 3: Seal the Instant Pot lid and cook on high pressure for 45 minutes. Allow natural pressure release for 15 minutes before manually releasing any remaining pressure.
  4. Step 4: Remove the ribs and set aside. Turn the Instant Pot to sauté mode and simmer the sauce for 10 minutes until it thickens and glazes the back of a spoon.
  5. Step 5: Return the ribs to the pot and toss them gently to coat with the thickened glaze. Plate the ribs and garnish with 3 sliced green onions and 1 tbsp toasted sesame seeds before serving.

Frequently asked questions

How long does Instant Pot Korean-Style Beef Short Ribs with Soy-Garlic Glaze take to make?

Total time is about 75 minutes (15 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Instant Pot Korean-Style Beef Short Ribs with Soy-Garlic Glaze?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep soy sauce from drying out.

Can I substitute ingredients in Instant Pot Korean-Style Beef Short Ribs with Soy-Garlic Glaze?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Instant Pot Korean-Style Beef Short Ribs with Soy-Garlic Glaze for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Instant Pot Korean-Style Beef Short Ribs with Soy-Garlic Glaze?

Korean beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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