Instant Pot Balsamic Glazed Short Ribs

This dish turns rich, meaty short ribs into something extra special. The balsamic glaze clings to every bite, adding a deep, sweet tang that cuts through the richness. It tastes like something slow-braised for hours—but the Instant Pot brings it all together much faster.

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We started making this version on busy weeknights when we wanted something that felt slow-cooked without having to plan ahead. The ribs come out incredibly tender, with a sticky finish that coats your fork. It’s the kind of meal that feels made for cool evenings or when you want something bold and satisfying without spending all day in the kitchen.

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Why These Balsamic Short Ribs Work So Well in the Instant Pot

This isn’t just about speed. The Instant Pot handles both browning and pressure cooking, which locks in flavor quickly.

• Deep sear in one pot: The sauté function helps you build flavor without extra pans.
• Moisture stays in: The pressure seals in juices, helping the ribs cook evenly and stay tender.
• The glaze cooks down fast: The balsamic reduction needs just minutes to become thick and rich after pressure cooking.
• One-pot cooking: Fewer dishes, more flavor, and easier cleanup after dinner.

Every step helps concentrate the flavor, giving you ribs that are both fall-apart tender and full of character.

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Main Ingredients You’ll Need

You don’t need a ton of extras to make this dish work—just solid basics that bring the flavor home.

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• Bone-in short ribs – Rich and meaty, they give the sauce a deep foundation.
• Balsamic vinegar – Adds tang and depth, and reduces beautifully.
• Beef broth – Keeps the pressure-cooked ribs moist and adds savory notes.
• Garlic and onions – These aromatics help build that first layer of flavor.
• Brown sugar – Balances the acidity of the vinegar with just a touch of sweetness.

Optional herbs like thyme or rosemary bring a nice finish, especially if you’re serving this for guests.

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Step-by-Step: How to Make Instant Pot Balsamic Short Ribs

The process is simple—brown, simmer, pressure cook, and glaze. Each step brings you closer to that glossy finish.

• Sear the Short Ribs
  Use the sauté mode on your Instant Pot. Brown the short ribs in batches until both sides are golden and crusty. This adds flavor that carries through the whole dish.
• Cook the Aromatics
  In the leftover fat, cook onions and garlic until softened. Scrape up all the browned bits—those bits hold deep, savory flavor.
• Deglaze and Build the Sauce
  Pour in balsamic vinegar and a splash of beef broth. Stir in brown sugar and any herbs. Let it bubble for a minute so the vinegar begins to mellow.
• Pressure Cook the Ribs
  Return the short ribs to the pot. Pour in the remaining broth, cover, and cook on HIGH for 45 minutes. Natural release for 10 minutes before opening.
• Reduce and Glaze
  Remove the ribs and set aside. Turn the pot to sauté again and let the sauce simmer until thickened. Stir often until it turns glossy and clings to the spoon.
• Coat and Serve
  Spoon the glaze over the ribs or return them to the pot to coat. Serve hot with mashed potatoes, polenta, or something simple to soak up the sauce.

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Side Dishes That Go Great with Glazed Short Ribs

These sides soak up the glaze and balance the richness of the meat. Choose one or two depending on how filling you want the meal to be.

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Side Dish	Why It Works
Mashed potatoes	Creamy and smooth, perfect base for the sauce
Creamy polenta	Adds buttery texture that pairs with balsamic glaze
Garlic green beans	Crisp and fresh to lighten the plate
Crusty bread	Great for scooping up every bit of glaze
Roasted carrots	Sweet and tender with just enough earthiness
Herbed rice pilaf	Light and fragrant, balances the strong sauce
Sautéed spinach	A mild side to cut through the richness

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Storing and Reheating Balsamic Short Ribs

This dish holds up beautifully for next-day meals. The flavor might even deepen overnight.

• To store: Keep leftovers in a sealed container in the fridge for 3–4 days. Make sure ribs are coated in sauce so they don’t dry out.
• To freeze: Place in freezer-safe bags with sauce. Thaw overnight in the fridge.
• To reheat: Warm in a covered skillet over medium heat or microwave in short bursts, stirring the sauce as it heats.

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FAQs About Instant Pot Short Ribs

Can I use boneless short ribs?
Yes. They cook the same way and shred more easily, though they may be slightly leaner.

What kind of balsamic vinegar should I use?
Use a good-quality balsamic vinegar—not the cheapest one. It makes a noticeable difference in flavor.

Do I need to trim the fat from the ribs?
Some trimming is good, but leave enough to keep the meat moist during cooking.

Can I double the recipe?
You can, as long as the ribs fit in a single layer at the bottom. Don’t overfill beyond the max line.