Instant Pot Cola-Braised Short Ribs recipe

Short ribs, rich in flavor and tenderness, reach new heights in this Instant Pot® Cola-Braised Short Ribs recipe. The cola adds a subtle sweetness, helping to tenderize the meat while creating a perfectly balanced, savory sauce.

In just under two hours, the Instant Pot mimics the effect of slow braising, transforming tough cuts into succulent, fall-off-the-bone short ribs. The unique combination of spices, tomato paste, and Worcestershire sauce elevates this dish to gourmet levels.

Perfect for a hearty family dinner or an impressive meal for guests, this recipe pairs wonderfully with mashed potatoes, polenta, or rice for a comforting, satisfying experience.

Instant Pot Cola-Braised Short Ribs: Ingredients

Bone-In Short Ribs
The star of this dish, bone-in short ribs bring rich, beefy flavor and a tender texture, ideal for braising in a savory, well-balanced sauce.

Cola
A secret weapon for tenderizing the beef, cola adds a subtle sweetness and acidity that perfectly balances the spices, enhancing the overall depth of flavor.

Paprika & Chili Powder
These spices bring warmth and a touch of smokiness, creating a flavorful base that complements the richness of the short ribs.

Yellow Onions & Garlic
Caramelized onions and garlic build a savory foundation for the sauce, infusing it with aromatic depth and natural sweetness.

Worcestershire Sauce
A tangy, umami-packed addition that brings complexity to the sauce, highlighting the beefy richness and adding layers of flavor.

Tomato Paste
Deeply toasted tomato paste contributes a concentrated, rich flavor, harmonizing with the spices and cola to round out the sauce.

Recipe Tips for Instant Pot Cola-Braised Short Ribs

1. Choose the Right Short Ribs
   Bone-in short ribs work best for this recipe, as the bones release collagen during cooking, contributing to that melt-in-your-mouth tenderness. Ensure that the ribs are well-marbled for extra flavor. If your butcher offers pre-cut, 4-inch pieces, grab them—they’re perfect for this dish!
2. Don’t Skip the Searing Step
   Searing the short ribs before pressure cooking is crucial for developing a deep, rich flavor. This step caramelizes the surface of the meat, locking in juices and creating the flavorful fond that will later be deglazed with cola. Be patient and make sure each rib is browned on all sides.
3. Monitor the Sauce Thickness
   After cooking the short ribs, you’ll need to reduce the sauce to a thick, syrupy consistency. Keep a close eye on the sauce during the reduction phase, as it can quickly over-reduce or burn. Whisk the cornstarch slurry in slowly, and let the sauce simmer until it coats the back of a spoon.

What to Serve with Instant Pot Cola-Braised Short Ribs

1. Mashed Potatoes
   Creamy mashed potatoes are a classic pairing with braised meats. Their smooth texture complements the rich, syrupy sauce of the short ribs, providing the perfect base for soaking up every drop of flavor.
2. Polenta
   For a more rustic option, serve the short ribs over a bed of soft polenta. The slight sweetness and creamy consistency of the polenta pairs beautifully with the bold flavors of the beef and cola sauce.
3. Roasted Vegetables
   Lighten up the meal by serving the short ribs alongside roasted vegetables like carrots, parsnips, or Brussels sprouts. Their natural sweetness and slight caramelization provide a lovely contrast to the savory richness of the meat.

FAQ for Instant Pot Cola-Braised Short Ribs

1. Can I use a different type of meat for this recipe?
   Yes, you can substitute bone-in chuck roast or beef shank, but the cooking time may vary. Bone-in short ribs offer the best texture and flavor due to the bones and marbling, so keep that in mind.
2. Can I use diet cola for this recipe?
   It’s not recommended. Diet cola lacks the sugar needed to balance the acidity and tenderize the beef properly. Stick to regular cola for the best results in both flavor and texture.
3. How can I make this recipe in advance?
   You can prepare the short ribs a day ahead. Once cooked, refrigerate the ribs and sauce separately. The next day, skim any solidified fat from the sauce, reheat both components, and then serve.
4. Can I cook this without an Instant Pot?
   Yes, you can braise the short ribs in a Dutch oven or slow cooker. For a Dutch oven, sear the ribs, then braise them in a 300°F oven for 2-3 hours. For a slow cooker, cook on low for 6-8 hours.

Instant Pot Cola-Braised Short Ribs

With the use of an Instant Pot® and a surprising ingredient—cola—this recipe produces short ribs that possess the tender, fall-apart texture typically achieved by long hours of braising, all in under two hours. The cola not only helps to tenderize the meat, but its acidity also harmonizes with the spices to create a well-rounded, balanced flavor profile.

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Prep Time 30 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Appetizer, Side Dish

Cuisine American

Servings 6

Ingredients

  

• 4 pounds bone-in short ribs cut into 4-inch pieces
• 2 teaspoons sweet paprika
• 2 teaspoons chili powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• Kosher salt and freshly ground black pepper
• 3 tablespoons canola oil
• 2 cups thinly sliced yellow onions about 1 large onion
• 4 cloves garlic coarsely chopped
• 2 tablespoons tomato paste
• 2 1/2 cups cola not diet
• 3 tablespoons Worcestershire sauce
• 2 bay leaves
• 1/2 cup low-sodium beef broth plus 2 tablespoons extra
• 3 tablespoons cornstarch
• Optional: Mashed potatoes polenta, or rice for serving.

Instructions

 

• In a large bowl, mix together the paprika, chili powder, onion powder, garlic powder, cumin, 1 tablespoon of salt, and 2 teaspoons of black pepper. Coat the short ribs evenly with the spice mixture and allow them to rest for 10 minutes.
• Set your 6-quart Instant Pot® to the high sauté setting. Add 2 tablespoons of the canola oil, and once heated, sear each side of the short ribs for about 2 minutes per side, working in batches if necessary. Once browned, transfer the ribs to a plate.
• Add the remaining 1 tablespoon of oil to the pot. Toss in the sliced onions and cook, stirring occasionally to lift the browned bits from the bottom of the pot, until the onions have softened—about 3 minutes. Stir in the tomato paste and garlic, cooking for 1 to 2 minutes until the tomato paste is deeply caramelized.
• Pour in the cola, Worcestershire sauce, bay leaves, and 1/2 cup of the beef broth. Stir to combine, and return the short ribs, along with any accumulated juices, back into the pot. Ensure that the ribs are well-coated with the liquid. Secure the lid according to the manufacturer’s instructions, and set the Instant Pot® to pressure cook on high for 45 minutes.
• Once the cooking time is complete, follow the Instant Pot® guide for quick release. After the steam has fully dissipated, carefully unlock and remove the lid. Transfer the short ribs to a plate.
• Skim off any excess fat from the surface of the cooking liquid. Set the Instant Pot® to high sauté once again. As the liquid begins to simmer, combine the remaining 2 tablespoons of beef broth with the cornstarch in a small bowl to create a slurry. Gradually whisk the slurry into the pot and cook, stirring occasionally, until the sauce thickens to a syrupy consistency, about 15 to 20 minutes.
• Season the sauce with additional salt if necessary, and return the short ribs to the pot, coating them with the reduced sauce. Serve the short ribs hot, paired with mashed potatoes, polenta, or rice, as desired.

Notes

Instant Pot settings can vary by model. Always refer to the manufacturer’s guide for specific instructions tailored to your appliance.

Keyword Instant Pot Cola-Braised Short Ribs