Pressure Cooker Beef Short Ribs with Potatoes and Carrots

  • Author: The Kitchen Whisperer

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  • 3 large boneless beef short ribs (about 2 1/2 pounds)
  • 3/4 cup apple cider (not vinegar)
  • 1 cup yellow onion, rough chopped
  • 1 tablespoon garlic, minced
  • 1/2 cup beef broth
  • 1/2 cup flour
  • 1 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon Worcestershire
  • 2 tablespoon butter, unsalted
  • 2 tablespoon olive oil
  • 4 whole carrots, cut 3-4” sections
  • 2 golden yellow potatoes, cut into 2” cubes
  • 2 tablespoon cornstarch
  • 2 tablespoon water


  1. Set your Gas Pressure Cooker pot over medium high heat and add the butter and oil. If using an Electric Pressure Cooker with a browning function, turn it on to brown.
  2. In a shallow pan season the flour with 1 teaspoon salt and 1/2 teaspoon pepper. Pat the meat dry and then dredge the ribs in the flour coating all sides. Place the beef into the pot and pan sear until brown on all sides. ~5-8 minutes. Work in batches if necessary. Remove the beef from the pot and set aside.
  3. Add in the onions and garlic to the pot and cook for about 5 minutes or until the onions are soft and translucent. Add in the cider, 1/2 cup of broth, Worcestershire and using a wooden spoon gently scrape up the browned bits on the bottom. Allow to bubble for 2 minutes. Add in the beef.
  4. Place the carrots and potatoes into steamer basket for your pressure cooker and place it into the pressure cooker and sprinkle on the remaining bit of salt and pepper. Be sure the steamer basket doesn’t sit on top of the beef. You need to ensure there’s airflow between the beef and the veggies.
  5. Place the lid on, lock and bring the heat to high (if using gas) and set the timer to 35 minutes. On gas PC it beeps when it gets to pressure. Once it does that, reduce the heat to medium low/low. If using an electric pc, set it to high and the timer for 35 minutes.
  6. When the timer is up, allow for a natural release (15 minutes). Remove the steamer basket from the pot and set aside. Test the beef for tenderness – if it’s not tender enough to your liking, replace the lid (leave the vegetables out) and pressure cook for another 5-10 minutes. For me, 35 minutes was perfect. Once done, gently remove the ribs from the pot. If you want to make a sauce with a slotted spoon scoop out the onions, set aside and then strain the fat (discard).
  7. Place the juices plus 1/2 cup of broth back into the pot and turn the heat to high (for an electric pc set it to browning) bringing the liquid up to a boil. In a small bowl whisk together the water and cornstarch. While whisking the juices in the pot, pour in the cornstarch slurry.
  8. Add the onions back into the sauce and reduce to medium until thickened. Prior to serving taste for seasoning. Plate the ribs with potatoes, carrots and spoon the onion rib sauce over top of the ribs.


  • Serving Size: 4
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