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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
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
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