Instant Pot Korean Braised Short Ribs (Galbi Jjim)


  • Prep Time30 mins
  • Total Time2 hrs 15 mins
  • Makes4 servings
Instant Pot Korean Braised Short Ribs (Galbi Jjim)

Produced by Irene Ngo. Photography by Maya Visnyei. Food styling by Michael Elliott. Prop styling by Catherine Doherty. Makeup and hair by Sophie Hsin. Wardrobe by Space Vintage. Creative direction by Sun Ngo.

Chatelaine Triple Tested

My mom would cook these rich, flavourful short ribs in a huge pot for hours and hours on special occasions. I use her recipe when my family’s craving something hearty—but with an Instant Pot to cut down on the cook time. — Stephanie Han Kim, Art Director.


  • 1.5 kg beef short ribs, at least 2 in. thick

  • 1 Asian pear, peeled, cored and sliced

  • 5 cloves garlic

  • 1/3 cup soy sauce

  • 3 tbsp granulated sugar

  • 2 tbsp mirin

  • 2 tsp freshly ground black pepper

  • 1 tsp sesame oil

  • 1 large onion, roughly chopped

  • 5 green onions, roughly chopped

  • 2 large carrots, peeled and cut into 1-in. pieces

  • 113 g pkg shiitake mushrooms, sliced into strips

  • cooked short-grain white rice, for serving

  • Thinly sliced green onions, for garnish (optional)

  • sesame seeds, for garnish (optional)


  • Soak ribs in cold water, 30 min. Meanwhile, combine pear, garlic, soy sauce, sugar, mirin, pepper, sesame oil and 1/2 cup water in a blender. Whirl until smooth. Set aside.

  • With 10 min left of soaking time, bring a large pot of water to a boil. Add ribs. Boil 6 min. Rinse and drain ribs under cold running water.

  • Add ribs to Instant Pot insert along with onion and green onions. Pour pear mixture over ribs. Put the lid on the Instant Pot. Close the pressure-release valve. Press Manual Pressure Cook button, on High, and set for 35 min (it will take about 10 min to come to pressure). When cooking finishes, carefully open pressure-release valve to depressurize, 2 to 3 min.

  • Transfer ribs to a bowl and cover to keep warm. Use a slotted spoon to remove and discard onion solids from sauce, leaving sauce in insert. 5. Press Sauté button, on Normal. Add carrots and mushrooms to sauce. Cook, stirring often, until carrots are tender, about 20 min.

  • Return ribs to insert and stir to coat. Serve over rice. Garnish with sliced green onions and sesame seeds.

Nutrition (per serving)

Calories 667, Protein 42g, Carbohydrates 32g, Fat 42g, Fibre 5g, Sodium 1449mg.

Kitchen Tip

If you don’t have an Instant Pot, cook the short ribs in a slow cooker on low for 8 hours. Transfer sauce, carrots and mushrooms to a pot. Cook over medium-high until carrots are tender.


This recipe was developed using the Instant Pot Duo Plus model. Results may vary with different models.

Get more of the Chatelaine team's favourite comfort-food recipes, from pierogies to spicy sausage pasta.