Instant Pot Beef Short Ribs and Potatoes

 Instant Pot Beef Short Ribs and Potatoes

6 quart Instant Pot

Serves 3

This is an Instant Pot recipe I came up with this week.  The sauce is delightful and the potatoes are perfect consistency when you place them as the last ingredient you add to the pot before closing the pot to pressurize this meal.

Want more recipes like this?  Check out my Leisure Adventure cookbook at:


3 lb beef short ribs

2 tbsp olive oil

1/2 onion

2 – 3 cloves of garlic


2/3 cup red wine

12 oz. tomato puree

1 1/2 tbsp Worcestershire sauce

1 1/2 tsp soy sauce

1 tsp grated ginger

1 tsp red pepper flakes

1/2 cup brown sugar


4 large red potatoes

3 carrots

3 ribs celery

salt and pepper to taste



  1. Rinse vegetable well under running water and rough chop cutting potatoes and veggies in half.
  2. In a medium bowl combine sauce ingredients.  Set aside.
  3. Saute short ribs, onions and garlic in a 6 quart Instant pot, until meat is browned and onions are translucent.
  4. Add sauce mixture to the pot.
  5. Top with potatoes, carrots and celery.
  6. Cook the Short Ribs in the Instant Pot on Meat/Stew setting (35 minutes/high pressure) then let Instant Pot depressurize naturally.






Mary Jane Curry

Mary Jane Curry and husband Jeff love RVing and travel in a 2013 Roadtrek RS Adventurous motorhome. She is a Nurse Practitioner, Physician Assistant and Registered Nurse in Emergency and Occupational Medicine, and is nearing retirement and has great enthusiasm for the travels and adventures awaiting. Her love of food science and food presentation led her to pursue a secondary career about 10 years ago when she became a certified Personal Chef and owner of Custom Cuisine in Southern California. She received her training and certification through the United States Personal Chef Association, an organization with Personal Chef membership in both the US and Canada. She plans to share many recipes here for RVers!

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