Instant Pot Garlic and Ginger Short Ribs with Sweet Potatoes

Inline_Instant Pot Short Ribs AviaryThe combination of bone broth, coconut aminos, fish sauce and balsamic vinegar makes such an incredible braising sauce for meat, it’s easy to imagine using the sauce for more than just short ribs. Then again, these short ribs are so good and so easy to make, why bother changing up this recipe at all?

An Instant Pot comes to the rescue again, making the meat fall-off-the-bone tender in 35 minutes flat. The braising sauce, plus garlic and ginger, impart rich umami flavor. Savory, sweet, salty and funky flavors are all there in perfect balance. These Instant Pot short ribs really are irresistible.

Here, they’re served with baked Japanese sweet potatoes, which taste really good with the meaty, salty ribs (although any type of sweet potato or yam will do). Steamed broccoli or sautéed greens like spinach and bok choy will round out this meal perfectly.

Servings: 4 to 6

Time in the Kitchen: 30 minutes hands-on, plus 1 hour for both ribs and sweet potatoes to cook



  • 2 Japanese sweet potatoes (or regular sweet potatoes)
  • 4 pounds bone-in beef short ribs (1.8 kg)
  • 2 teaspoons salt (10 ml)
  • 1 tablespoon red palm oil, or other oil (15 ml)
  • 1 onion, chopped
  • 3 garlic cloves, finely chopped
  • 1-inch/2.5 cm ginger, finely chopped
  • ½ cup bone broth (120 ml)
  • 1/2 cup coconut aminos (120 ml)
  • 2 teaspoons fish sauce (10 ml)
  • 1 tablespoon balsamic vinegar (15 ml)



Preheat oven to 400 ºF/204 ºC

Scrub sweet potatoes clean, poke holes in the potatoes with a fork. Roast on a baking sheet for 1 hour, or until potatoes are soft when pierced.

While the sweet potatoes bake, season the short ribs with salt.

Program an Instant pot to sauté. Heat red palm oil in the Instant Pot insert. Add the ribs in batches, searing until browned on all sides. Transfer browned ribs to a plate.

If there is more than 2 tablespoons/30 ml oil left in the Instant Pot, pour oil off until only about 2 tablespoons remain. Add onion and cook until soft, 5 minutes, then add garlic and ginger. Cook 1 to 2 minutes more, then add bone broth, coconut aminos, fish sauce and balsamic vinegar.

Cover and cook 35 minutes on high pressure. Manually release pressure. Take out ribs and simmer sauce 3 to 5 minutes (using sauté function) to thicken.

Serve ribs with sauce spooned on top – the sauce is really flavorful but can be quite salty, so use sparingly. Serve baked sweet potatoes on the side with butter.

Instant Pot Short Ribs Aviary

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21 thoughts on “Instant Pot Garlic and Ginger Short Ribs with Sweet Potatoes”

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  1. Is there any chance you could provide a cooking method for those of us without an Instant Pot?

    1. I’m an instant pot user, but quite used to cooking short ribs in the oven. I would suggest that you do everything up until the “cook in instant pot” part of the recipe. Instead, put the short ribs and sauce in a roaster, in the oven at 250* for 4-5 hours.

    2. Taking a stab: Pan sear high heat fast for crust, slow cooker 6-8hrs. Set it and forget before work. Maybe toss under broiler at end to get crust

    3. Consider investing in a decent pressure cooker (doesn’t have to be an Instant Pot), it will serve you very well.

    4. I use cast iron pot but any oven safe pot will do; just make sure to cover the meat tightly with baking paper, to prevent steam from escaping. 3-4 hr will do it depending on the quality of the meat. At the end of cooking, I uncover the pot, turn the top grill and crisp the meat and fat. If there are any leftovers, I slice them thin like bacon, sear them in a very hot pan and eat them for breakfast or launch. You have to try it!

      Mark, from the looks of it, the meat in the photo doesn’t look like it has much fat. Did you trim it?

  2. The recipe says, “the sauce is really flavorful but can be quite salty…”

    Wouldn’t it be a better idea to use less salt in the first place? Two teaspoons is actually quite a lot, plus the coconut aminos are salty too, as might be the bone broth. Salt is cumulative and can easily make a dish inedible. Just my two cents, but I’d cut way back on the coconut aminos and almost eliminate any added salt.

  3. I use my “instant pot,” about once a week. I have such great results. It really brings out the flavors in my dishes.

  4. Can I substitute soy sauce for coconut aminos? And if so, in what ratio?

    1. You can substitute soy sauce for coconut aminos on a 1:1 basis. They’re basically interchangeable.

  5. Mmm… I love the combination of ingredients and flavors here. The dish looks so good. The fact that it is easy to prepare is a serious bonus too, especially in this holiday season.

  6. Adding this to my collection of Instant Pot recipes to try!

    One minor edit to the recipe: when adding the broth, coconut aminos, etc., the recipe should also include the ribs at this point, otherwise they’re not going to get cooked. 😀

  7. I bought a pressure cooker and was daunted by the instructions so I sent it back.

  8. Made this tonight with boneless short ribs and it was fantastic! Followed everything exactly and it was delicious. I made the sweet potato in my air fryer and it only took 35 minutes and came out perfectly cooked. Poured the reduced sauce over the sweet potato and the flavor combination was a perfect match.

  9. Is manual release the quick release or natural? Can’t find anything talking about manual release?

  10. For anyone else who wants to lower the sodium, I replaced the fish sauce (1430mg of sodium per tablespoon) with a tablespoon of tomato paste (35mg per tablespoon). It’s another good umami builder and the short ribs were delicious.