If you love cozy, deeply flavorful meals that feel special but are still doable on a busy weeknight, this Instant Pot Galbi Jjim is it. Traditionally slow-braised for hours, Korean short ribs become unbelievably tender in the pressure cooker while soaking up a glossy sweet soy garlic sauce!
Thanks to the Instant Pot, you can now make restaurant-quality galbi jjim at home in under an hour, without sacrificing flavor or texture.
What Is Galbi Jjim?
Galbi jjim is a Korean braised short rib dish slowly cooked in a soy-based sauce with aromatics like garlic, ginger, and fruit for natural sweetness and tenderness.
The ribs become incredibly soft and absorb the deep savory sauce, while the vegetables soak up all the flavor.
Traditionally, Korean households use:
- Korean cut flanken short ribs or English cut bone-in ribs
- Asian pear for natural tenderizing
- Daikon radish
- Carrots and onions
This Instant Pot version keeps the essence of the dish while making it much more accessible for busy home cooks.
Choosing the Best Short Ribs
For the best instant pot galbi jjim, look for:
- Bone-in beef short ribs
- Good marbling (fat = flavor and tenderness)
- Thick English-cut ribs work especially well
Flanken-style ribs also work but may cook slightly faster.
What To Serve With Galbi Jjim
Keep sides simple so the ribs shine. Great pairings include:
- Steamed white rice
- Kimchi
- Light cucumber salad
- Sautéed spinach
- Roasted broccoli
Final Thoughts
Instant Pot galbi jjim is the perfect balance of comfort, depth, and ease. It transforms a traditionally slow dish into something totally achievable on a weeknight while still feeling special enough for guests or celebrations.
Whether you use potatoes for cozy heartiness or daikon for classic authenticity, this dish delivers rich Korean flavor in every bite.
Instant Pot Galbi Jjim (Korean Braised Short Ribs)
Ingredients
Ribs
- 2 to 2.5 pounds boneless short ribs can also use bone-in
Sauce
- 1/2 cup soy sauce
- 1/3 cup brown sugar
- 2 tablespoons honey
- 5 cloves garlic minced
- 1 teaspoon grated ginger
- 1/2 Asian pear grated
- 1 tablespoon sesame oil
- 1/3 to 1/2 cup water or beef broth
- 1 tablespoon rice vinegar
Vegetables
- 1 cup carrots
- 1 cup potatoes or daikon radish
- 1 small onion
Instructions
- SOAK: Place the short ribs in a large bowl of cold water and soak for about 20 minutes. This helps remove excess blood and results in a cleaner tasting sauce. Drain and pat dry.
- SAUCE: In a bowl mix together soy sauce, brown sugar, honey, garlic, ginger, grated Asian pear/apple, sesame oil, mirin and broth/water.
- PRESSURE COOK: Add the ribs to the Instant Pot. Pour the sauce over the ribs. Cook on High Pressure for 45 minutes. Allow a natural pressure release for 10 to 15 minutes, then release remaining pressure.
- ADD VEGGIES: Add carrots, potatoes or daikon radish, and onion. Cook again on High Pressure for 5 minutes, then quick release.
- REDUCE THE SAUCE: Remove ribs and vegetables from the pot. Turn Sauté mode on and simmer the sauce for about 3 to 5 minutes until slightly thickened and glossy. (Optional: stir in a cornstarch slurry if you want a thicker sauce.)
- SERVE: Serve ribs over steamed rice and spoon extra sauce on top. Garnish with sesame seeds and green onions.
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