Flavorful Short Ribs with a Kick from the Pressure Cooker

These short ribs are tender, juicy, and packed with bold flavors that’ll satisfy your cravings. Using a pressure cooker makes the process quick and easy, perfect for a delicious meal without the long wait.

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TIME1 hr 23 min

SERVINGS4

RATING5.0 / 5

Flavorful Short Ribs with a Kick from the Pressure Cooker

01 / WHAT YOU NEED

Ingredients

1 habanero pepper, minced 1 ½ teaspoons ground black pepper 1 teaspoon monosodium glutamate (MSG) 1 teaspoon paprika ½ teaspoon ground cumin 2 pounds beef short ribs 1 (12 fluid ounce) can or bottle cola 2 tablespoons apple cider 1 tablespoon raspberry jam 1 tablespoon Worcestershire sauce 1 tablespoon brown sugar 2 teaspoons canola oil ½ onion, diced 4 cloves garlic, minced 2 tablespoons water 2 tablespoons cornstarch

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by mixing the habanero pepper, black pepper, MSG, paprika, and cumin in a bowl. Rub this spice blend all over the ribs, then pop them in the fridge for at least half an hour to let the flavors soak in.

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Step 2

In another bowl, whisk together the cola, apple cider, jam, Worcestershire sauce, and brown sugar until everything’s well combined.

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Step 3

Heat some oil in your pressure cooker over medium-high heat. Brown the ribs in batches, making sure to get a nice sear on all sides—this should take about 8 minutes. Once browned, set the ribs aside. Toss the onions and garlic into the pot and cook, stirring occasionally, until the onions turn translucent, roughly 5 minutes.

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Step 4

Put the ribs back into the pot and pour the cola mixture over them. Secure the lid and set the pressure cooker to high pressure. When steam starts escaping rapidly, lower the heat to medium and let it cook for 30 minutes. Afterward, let the pressure release naturally, which should take around 15 minutes.

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Step 5

Carefully open the pot and transfer the ribs to a plate. Skim off any excess fat from the sauce and strain out any solids. Return the sauce to the pot. Mix the cornstarch with a little water until smooth, then stir it into the sauce. Heat the sauce over medium-high, stirring constantly, until it thickens and comes to a boil.

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Step 6

Finally, add the ribs back into the thickened sauce, giving them a good coat before serving.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Brown the short ribs well before pressure cooking to develop rich flavor.
- Use fresh spices and chili for the best kick and aroma.
- Let the ribs rest a few minutes after cooking to keep them juicy.

Why you’ll love it

This dish combines tender, melt-in-your-mouth meat with bold, spicy flavors. Using a pressure cooker cuts down cooking time without losing any depth of taste. It’s perfect for a hearty meal that feels special but comes together quickly.

Serving ideas

Serve with creamy mashed potatoes or steamed rice to balance the spice. A side of roasted vegetables or a crisp green salad adds freshness and texture. Garnish with chopped herbs or a squeeze of lime for extra brightness.

Storage & leftovers

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave to avoid drying out the meat. This dish also freezes well—just thaw overnight before reheating.