Korean Short Ribs – Whole30 Compliant

When my son was just home from PSU for summer, I stopped by the local butcher and picked up some fresh short ribs.  I had never made them before, but heard they were good…so I researched some Whole 30 recipes and found one from Nom Nom Paleo!  It was delish.  Of course, I am a last minute planner, so they had to be cooked quickly, so wah lah! Enter Instant Pot! 

I love this thing!  Some of my clients bust my chops for my Instant Pot Love!  It’s awesome!  You can cook things from frozen to table when you forget to take stuff out of the freezer.  Easy peasy chicken with a low sugar tomato sauce or salsa tastes great too.  Anyway…I digress.  See the recipe below.  

There are some odd ingredients so grab them when you’re at the store!

Serves 6


  • 5 pounds bone-in English-style short ribs (don’t go above 5 pounds or it won’t fit in a 6-quart pressure cooker)
  • 1 tablespoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ½ cup Coconut Aminos
  • 1 tablespoon rice, white balsamic, or coconut vinegar
  • 2 teaspoons Red Boat fish sauce
  • 1 medium pear, Asian pear, or Fuji apple, peeled, cored, and chopped coarsely
  • 6 garlic cloves, peeled and roughly chopped
  • 3 scallions, roughly chopped
  • 1 hunk of fresh ginger, about 2 inches, peeled and roughly chopped
  • Small handful of roughly chopped fresh cilantro (for garnish)


Rub the salt and pepper over the ribs then place in Instant Pot.  Try to fit them in as best you can to the bottom of the pot.

Toss the remaining ingredients into your food processor.  I have a Professional grade Ninja…also love!

Pour overtop of the short ribs.  Make sure the liquid reaches the bottom of the Instant Pot or it may burn.

Press Manual and pressure cook for 45 minutes.  Let the pressure release on its own for at least 25 minutes.  If still pressure, manually release the remaining pressure.

Serve with brown rice, or cauliflower rice or mash.

Delish.  They literally fell off the bone!

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