May 24, 2017

Pressure Cooker Asian-Style Boneless Short Ribs

These Pressure Cooker Asian-Style Boneless Short Ribs are so tender and intensely flavored. 

These Pressure Cooker Asian-Style Boneless Short Ribs are so tender and intensely flavored.

Beef short ribs are pretty much my new favorite cut of meat. They are so rich and flavorful, and are excellent braised or cooked in a slow cooker. They are just so "beefy!"

For this short ribs recipe, I decided to try cooking them in my new electric pressure cooker!

These Pressure Cooker Asian-Style Boneless Short Ribs are so tender and intensely flavored.

I had never cooked with an electric pressure cooker before, even though I've been intrigued by them for a long time. When I finally got a pressure cooker, short ribs were first on my list to try.

These short ribs would normally take about 6 to 8 hours in a slow cooker, but these took less than an hour to cook, from start to finish. They were so tender and delicious!

These short ribs are flavored with hoisin sauce, soy sauce, garlic, ginger, Shaoxing rice wine or dry sherry, scallions, and cayenne pepper. After cooking, the sauce, which is loaded with meaty flavor, is flavored with more scallions as well as cilantro. 

I served them over sticky rice with the sauce. They were sooooo good!! 

These Pressure Cooker Asian-Style Boneless Short Ribs are so tender and intensely flavored.

By the way, leftovers of these short ribs were wonderful in burritos with the rice, some scallions, red cabbage, pico de gallo, cheese, and refried beans. It may sound weird, but trust me. 

If you're a fan of short ribs like me, be sure to try this Beef Stew or these bone-in Asian Style Short Ribs

Pressure Cooker Asian-Style Boneless Short Ribs Recipe

Pressure Cooker Asian-Style Boneless Short Ribs Recipe


  • 1 tablespoon vegetable oil
  • 6 garlic cloves, minced
  • 10 to 12 1/4 inch slices of peeled ginger, smashed
  • 1/2 cup hoisin sauce (you can use gluten free)
  • 2 tablespoons soy sauce (you can use gluten free)
  • 2 tablespoons Shaoxing rice wine or dry sherry
  • 4 scallions, thinly sliced, white and green parts separated
  • 1/2 teaspoon cayenne pepper
  • 2 to 2 1/2 pounds boneless beef short ribs, trimmed, and cut into 4 to 6 pieces
  • 2 tablespoons minced fresh cilantro


  1. Set the pressure cooker to sauté, and cook the oil, garlic, and ginger for about 2 minutes. Add the hoisin, soy sauce, rice wine, scallion whites, and cayenne.
  2. Add the beef to the mixture. Close and lock the pressure cooker and cook on high pressure, or the meat setting. Cook for 35 minutes.
  3. Release the pressure by turning the pressure valve to open. Turn the pressure cooker to "off." Let sit for 15 minutes, and then open the lid. Transfer the short ribs to a plate, tent with foil to let rest.
  4. Pour the sauce into a fat separator and let separate for 5 minutes. Pour the skimmed sauce into a bowl, and stir in the scallion greens and cilantro. Serve with the ribs and rice.
Yield: 4 servings
Prep Time: 20 mins.
Cook time: 35 mins.
Total time: 55 mins.
This recipe was inspired from the book Pressure Cooker Perfection from America's Test Kitchen


  1. Love the seasonings you chose! I am thinking about trying my Instant Pot for ribs--maybe this weekend.

    1. I'm a newbie at it, but that sounds really good!

  2. I have that book! Are you surprised? So cool that now you will be playing with a pressure cooker also... can hardly wait to see everything you will make using it

    the depth of flavor you get from PC is just amazing..

    1. Not surprised at all! I credit you with piquing my interest!

      The book is more geared to the larger stove top pressure cooker, so guess what the Amazon fairies just delivered. Now, how to pretend that "it's always been here..."

    2. he he he..... ;-) I hear you...

  3. We VERY often use the pressure cooker when making beef. We cut it in small bites and it's super tender in under an hour:) You recipe is fantastic ; we'll have to make our own hoisin sauce but that's not a big issue. It's delicious after all:)
    Sending you our love,
    Mirella and Panos

    1. Thanks so much! This is my first time using one. Can you believe it?!

  4. Replies
    1. I don't know what took me so long!

  5. Pressure cookers are fabulous! Can't wait to try this!

  6. I thought you would need more liquid for the pressure cooker to work? I have never use my cooker with almost no liquid?

    1. Because no evaporation takes place, and the meat releases a lot of juices, this actually works, and the sauce is not too diluted, so you don't have to boil it down after cooking.


Let me know what you think.