A plate of cola-braised short ribs with a rich sauce, garnished with fresh herbs, served alongside mashed potatoes.

Instant Pot Cola-Braised Short Ribs: A Quick Comfort Dish

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Cooking short ribs can often mean hours of slow braising, but with the Instant Pot, you can achieve the same tender, juicy results in under an hour. The cola adds a subtle sweetness that balances the smoky spices, while the pressure cooking intensifies every layer of flavor.

Why You’ll Love This Recipe

  • Quick and Easy: Thanks to the Instant Pot, you can enjoy braised short ribs without spending hours in the kitchen.
  • Rich and Savory Sauce: The cola and Worcestershire blend creates a deep, caramelized flavor.
  • Fall-Off-The-Bone Tender: Perfectly cooked in just 45 minutes of pressure cooking.
  • Great for Any Occasion: Ideal for family meals or an impressive dinner party dish.

Ingredients for Instant Pot Cola-Braised Short Ribs

For the Spice Rub:

  • 2 teaspoons sweet paprika
  • 2 teaspoons chili powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1 tablespoon kosher salt
  • 2 teaspoons freshly ground black pepper

For the Short Ribs:

  • 4 pounds bone-in short ribs, cut crosswise into 4-inch-long pieces
  • 3 tablespoons canola oil
  • 2 cups thinly sliced yellow onions (about 1 large onion)
  • 2 tablespoons tomato paste
  • 4 cloves garlic, coarsely chopped
  • 1 cup cola
  • 2 tablespoons Worcestershire sauce
  • 2 bay leaves
  • 1/2 cup beef broth, divided

For the Slurry:

  • 2 tablespoons cornstarch
  • 2 tablespoons beef broth

Chef’s Tip: Use a high-quality cola (not diet) for the best balance of sweetness and depth of flavor.

Step-by-Step Instructions

1. Season the Short Ribs

  1. In a large bowl, combine the paprika, chili powder, onion powder, garlic powder, cumin, salt, and pepper.
  2. Rub the spice mixture generously over the short ribs and let them rest for 10 minutes to absorb the flavors.

2. Sear the Short Ribs

  1. Set the Instant Pot to high sauté mode and add 2 tablespoons of oil.
  2. Working in batches, sear the short ribs on all four sides until browned, about 2 minutes per side.
  3. Transfer the seared ribs to a plate and set aside.

3. Sauté the Aromatics

  1. Add the remaining 1 tablespoon of oil to the Instant Pot.
  2. Sauté the onions, stirring occasionally, for 3 minutes, scraping up any browned bits.
  3. Add the tomato paste and garlic, cooking until the paste is deeply toasted, about 1-2 minutes.

4. Build the Braising Liquid

  1. Pour in the cola, Worcestershire sauce, bay leaves, and 1/2 cup beef broth. Stir to combine.
  2. Return the short ribs to the pot, turning to coat them in the liquid.

5. Pressure Cook

  1. Lock the lid and set the Instant Pot to pressure cook on high for 45 minutes.
  2. Once the cooking cycle is complete, follow the manufacturer’s instructions for a quick release.
  3. Carefully remove the lid and transfer the short ribs to a plate.

6. Make the Sauce

  1. Skim excess fat from the top of the liquid using a ladle.
  2. Set the Instant Pot back to sauté mode and bring the liquid to a simmer.
  3. In a small bowl, combine the remaining 2 tablespoons beef broth and cornstarch to make a slurry.
  4. Stir the slurry into the simmering liquid, whisking until the sauce thickens, about 2-3 minutes.

7. Serve and Enjoy

  • Plate the short ribs and drizzle with the thickened sauce.
  • Garnish with fresh herbs like parsley or thyme if desired, and serve warm alongside mashed potatoes, rice, or crusty bread.

Serving Suggestions

  • Mashed Potatoes: Perfect for soaking up the rich sauce.
  • Steamed Vegetables: Green beans, broccoli, or carrots make a fresh, vibrant side.
  • Creamy Polenta: Adds a luxurious, hearty base for the ribs.
  • Crusty Bread: Great for scooping up every drop of sauce.

Chef’s Tips for Success

  • Don’t Skip the Sear: Searing locks in flavor and creates a deeper, more complex sauce.
  • Adjust Thickness: Add more slurry if you prefer a thicker sauce, or reduce the sauce longer for a more concentrated flavor.
  • Avoid Diet Soda: Regular cola provides the sweetness needed to balance the spices.
  • Use Bone-In Ribs: They add extra richness to the dish as they cook.

Nutritional Information (Per Serving)

  • Calories: 470 kcal
  • Total Fat: 30g
  • Saturated Fat: 12g
  • Cholesterol: 100mg
  • Sodium: 750mg
  • Carbohydrates: 10g
  • Protein: 30g

Note: Nutritional values are approximate and may vary based on ingredients used.

FAQs

Can I use boneless short ribs?
Yes, but bone-in ribs add extra flavor and richness to the dish.

What can I use instead of cola?
Root beer or a mixture of apple cider and brown sugar can work as a substitute.

Can I make this recipe ahead of time?
Yes! Cook the ribs and refrigerate them in the sauce for up to 2 days. Reheat gently in the Instant Pot or on the stovetop.

What if I don’t have an Instant Pot?
You can braise the ribs in a Dutch oven at 325°F (160°C) for about 2.5–3 hours.

How do I store leftovers?
Store leftover ribs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.

Conclusion

Instant Pot Cola-Braised Short Ribs are proof that comfort food can be both quick and delicious. With tender meat, a rich sauce, and a hint of sweetness from cola, this recipe will quickly become a household favorite. Pair it with your favorite sides for a satisfying meal that’s as easy to make as it is to enjoy!

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