Easy Instant Pot Cola-Braised Short Ribs

Looking for a cozy, deeply flavorful dinner that tastes like it’s been braising all day but comes together quickly with modern convenience? These Instant Pot Cola-Braised Short Ribs deliver fall-off-the-bone tenderness with minimal effort, thanks to your pressure cooker and a clever mix of spices and pantry staples.

A blend of smoky paprika, cumin, garlic, and chili powder sets the base, while cola adds a unique sweetness and depth, balancing the savoriness of Worcestershire sauce and beef broth. Whether served over mashed potatoes, creamy polenta, or steamed rice, this comforting dish is sure to be a repeat favorite.

Ingredients

• 2 teaspoons sweet paprika

• 2 teaspoons chili powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon garlic powder

• 1/2 teaspoon ground cumin

• Kosher salt and freshly ground black pepper

• 4 pounds bone-in short ribs, cut into 4-inch pieces

• 3 tablespoons canola oil

• 2 cups thinly sliced yellow onions (about 1 large)

• 2 tablespoons tomato paste

• 4 cloves garlic, coarsely chopped

• 2 1/2 cups regular cola (not diet)

• 3 tablespoons Worcestershire sauce

• 2 bay leaves

• 1/2 cup plus 2 tablespoons low-sodium beef broth

• 3 tablespoons cornstarch

• Mashed potatoes, polenta, or rice, for serving (optional)

Instructions

1. Season the Ribs
In a large bowl, mix the paprika, chili powder, onion powder, garlic powder, cumin, 1 tablespoon salt, and 2 teaspoons black pepper. Rub the mixture evenly over the short ribs and let them rest for 10 minutes.

2. Sear in the Instant Pot
Set your 6-quart Instant Pot to high sauté. Add 2 tablespoons of oil, then sear the short ribs in batches, about 2 minutes per side, until browned on all four sides. Set aside on a plate.

3. Build the Flavor Base
Add the remaining 1 tablespoon oil to the pot. Sauté the onions for about 3 minutes, scraping up any browned bits. Stir in the tomato paste and garlic, cooking for 1–2 minutes until the paste is well browned.

4. Deglaze and Pressure Cook
Pour in the cola, Worcestershire sauce, bay leaves, and 1/2 cup beef broth. Stir to combine. Return the short ribs and any juices to the pot, turning to coat. Lock the lid and cook on high pressure for 45 minutes.

5. Quick Release and Reduce the Sauce
Once the cooking cycle is complete, follow your Instant Pot's guide for quick release. Carefully remove the lid and transfer the ribs to a plate.

6. Thicken the Sauce
Skim excess fat off the top. Turn the pot back to high sauté. In a small bowl, whisk together the remaining 2 tablespoons beef broth and cornstarch to form a slurry. Stir it into the pot and cook, whisking occasionally, for 15 to 20 minutes until the sauce thickens to a glossy glaze.

7. Serve and Enjoy
Return the ribs to the pot and coat them in the sauce. Serve hot over mashed potatoes, polenta, or rice for a comforting, flavor-packed meal.

Serving Tip:

These short ribs are even better the next day. Store leftovers in the sauce for a richer flavor and easier reheating.

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