Italian Braised Short Ribs Pressure Cooker Recipe

This dish proves that beef short ribs can be refined and comforting at the same time. Slowly pressure-cooked with red wine, mushrooms, and classic Italian-style herbs, the ribs turn tender and deeply flavorful while the sauce becomes rich and silky. Served over mashed potatoes, it feels both rustic and elegant, perfect for a cozy dinner that still feels special.

Start by heating a small amount of oil in a multi-function pressure cooker using the sauté setting on high. While the pot is heating, trim any excess fat from the beef short ribs and season them generously with salt and pepper. Once the oil is hot, place the ribs into the pot in batches so they brown properly rather than steam. Let them cook uncovered, turning occasionally, until all sides develop a deep golden-brown crust. This step builds a lot of flavor, so take your time. When browned, transfer the ribs to a plate and set them aside.

With the ribs removed, add sliced yellow onions directly into the same pot. Cook them for several minutes, stirring occasionally, until they soften and begin to turn translucent. The onions will absorb the browned bits left behind by the ribs, which adds depth to the final sauce. Next, add sliced garlic and quartered mushrooms, allowing them to cook briefly until fragrant and lightly softened. The mushrooms will release moisture and start to take on the flavors already in the pot.

Pour in dry red wine and beef broth, then sprinkle in Italian seasoning. Stir everything together and let the mixture simmer for a few minutes to slightly reduce and blend the flavors. Return the browned short ribs to the pot, nestling them into the liquid so they are mostly submerged. Secure the lid on the pressure cooker, set it to the meat or stew function, choose high pressure, and cook for about forty-five minutes. Make sure the steam release valve is closed before starting.

When the cooking cycle finishes, allow the pressure to release naturally for about ten minutes. After that, carefully release any remaining pressure. Open the lid and gently remove the ribs along with the mushrooms and onions, placing them on a serving platter and covering them to keep warm.

Switch the cooker back to the sauté function on high to finish the sauce. In a small bowl, mix water and all-purpose flour until smooth, then slowly whisk this mixture into the hot cooking liquid. Let the sauce simmer uncovered, stirring occasionally, until it thickens to a velvety consistency. Taste and adjust seasoning if needed.

To serve, spoon the tender ribs and vegetables over creamy mashed potatoes, then generously ladle the thickened red wine sauce on top. The result is a beautifully balanced dish with savory depth, subtle herb notes, and a luxurious texture that feels far more elegant than the effort required.