Instant Pot Korean Braised Short Ribs (Galbi Jim)

Let your Instant Pot do all the work…these highly addictive, sweet-spicy, and fall off the bone Korean ribs couldn’t be simpler to make with the magic of pressure cooking! Delicious over rice or shredded for Korean tacos; they’re sure to become a favorite.

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1 onion chopped
1 Asian or Bosc pear peeled and cut into chunks
8 cloves garlic peeled
2tablespoons minced ginger
1/3cup mirin rice wine
1/3cup soy sauce
1/4 cupbrown sugar
2teaspoons black pepper
1tablespoon sesame oil
1tablespoon sesame seeds
Generous pinchcayenne or 1/2 tsp Korean Chili Flakes
3 to 4lbs bone in short ribs
Optional garnishes: shredded carrot shredded daikon, cilantro, scallions, kimchi, sliced cucumber, additional sesame seeds and Korean chili flakes
Nutritional Information
124kcal Calories
23g Carbohydrates
2g Protein
3g Fat
825mg Sodium
142mg Potassium
1g Fiber
15g Sugar
3.9mg Vitamin C
42mg Calcium
0.8mg Iron


Combine all ingredients but short ribs in a food processor or blender and puree until smooth
Mark as complete
Place short ribs vertically in bottom of Instant Pot. Pour marinade over the top.
Mark as complete
Seal lid and set to cook on High Pressure for 45 minutes.
Mark as complete
Let pressure release naturally for 10-15 minutes, open lid, and skim any fat off the surface of the sauce.
Mark as complete
Serve ribs with sauce over rice and optional garnishes or shredded off the bone in tacos or other dishes.
Mark as complete


Chef Tips: If you like, the ribs can be marinated up to 1 day ahead for even more flavor. You can also cook these up to 2 days before serving and store them in the sauce in the refrigerator. Just gently reheat and enjoy!

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