Love melt-in-your-mouth Instant Pot short ribs? These Cantonese-style braised beef short ribs are deeply flavorful, infused with soy sauce, Shaoxing wine, star anise, and cinnamon, and pressure cooked to perfection in just 35 minutes. The result? Fall-off-the-bone tender beef with a rich, savory sauce. Serve it over steamed rice for an easy and delicious weeknight dinner.
There’s something undeniably comforting about a pot of braised short ribs—deeply flavorful, tender meat that melts in your mouth, infused with warm spices and rich umami goodness. Traditionally, making Cantonese-style braised short ribs would take hours of slow simmering, but with the Instant Pot, you can achieve that same fall-apart tenderness in just 35 minutes on high pressure!
This recipe delivers an incredibly fragrant and savory dish, thanks to a blend of soy sauce, Shaoxing wine, and aromatic spices like star anise and cinnamon. The beef becomes irresistibly tender, the potatoes soak up all the flavorful sauce, and the carrots add a touch of natural sweetness. Serve it over steamed rice, and you’ve got a soul-warming meal that tastes like it’s been slow-cooked for hours.
One of the best shortcuts for busy home cooks? Dorot Gardens frozen garlic and ginger cubes! These pre-portioned cubes are a lifesaver when making flavorful Asian dishes like these Cantonese-style short ribs.
✔ No peeling or chopping – Just pop a cube straight into the Instant Pot!
✔ Fresh flavor, no waste – Unlike fresh garlic and ginger, these cubes stay good for months.
✔ Perfectly measured – No guessing on how much garlic or ginger to use.
For this recipe, two garlic cubes and one ginger cube melt right into the sauce, adding deep aromatic flavor that makes the beef extra rich and delicious. It’s the easiest way to bring authentic Cantonese flavors to your Instant Pot meals—without extra prep time!
Why You’ll Love This Recipe
✔️ Fast & Easy – The Instant Pot does all the work, cutting down traditional braising time.
✔️ Incredibly Tender Beef – The short ribs literally fall off the bone.
✔️ Flavor-Packed – A rich, aromatic broth with layers of umami.
✔️ One-Pot Wonder – Less cleanup, more deliciousness.
Pro Tips for the Best Cantonese-Style Short Ribs
✔️ Sear for Extra Flavor – Browning the short ribs adds depth to the dish.
✔️ Use Bone-In Short Ribs – The bones add extra richness to the sauce.
✔️ Let It Naturally Release – This keeps the meat super tender.
✔️ Customize the Sweetness – Add more sugar if you prefer a slightly sweeter sauce.
This dish is perfect for meal prep, and the leftovers taste even better the next day as the flavors meld together! Whether you’re looking for a cozy family dinner or an impressive dish for guests, these Instant Pot Cantonese-style short ribs will hit the spot.
FAQ: Instant Pot Short Ribs
Can I make this recipe without an Instant Pot?
Yes! You can braise the short ribs in a Dutch oven over low heat for about 2.5–3 hours until fork-tender.
Do I need to marinate the short ribs?
No need! The pressure cooking process infuses the meat with deep flavors in a fraction of the time.
Can I use boneless short ribs?
Yes, but bone-in short ribs add extra richness to the sauce. If using boneless, reduce the pressure cook time to 30 minutes.
Cantonese-Style Instant Pot Short Ribs – Fall-Off-The-Bone Perfection in 35 Minutes
Ingredients
- 2 tablespoons avocado oil
- 2 lbs beef short ribs bone in
- 1 1/2 cups water or beef broth
- 2 cubes crushed garlic 2 teaspoons minced garlic
- 1 cube crushed ginger 1 teaspoon minced ginger
- 2 star anises
- 2 bay leaves
- 1 cinnamon stick
- 3 carrots peeled and cut into large chunks
- 2 medium potatoes peeled and cut into large chunks
- green onion and sesame seeds
Sauce:
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon shaoxing wine
- 2 teaspoons sugar
Instructions
- Turn on the sauté of the instantpot. Add in oil and the short ribs to lightly brown.
- Add in broth, cubes of crushed garlic and ginger, sauce ingredients, star anises, bay leaves and the cinnamon stick.
- Mix well and cook on high pressure for 35 minutes. When done, let it naturally release for 15 minutes.
- Add in carrots and potatoes – cook on high pressure for another 5 minutes and do a quick release. Serve with rice and garnish with green onion and sesame seeds!
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