Gluten Free Instant Pot Short Ribs

Gluten-Free Instant Pot Short Ribs and Risotto

I am new to the Instant Pot trend. To be honest, I just didn’t get it. It seems like everything the Instant Pot could do, could be done another way with equipment I already have.

Plus, there is this huge leap of faith whenever cooking with a pressure cooker. Is it done? You won’t know until you know. And then – it could be too late.

Lastly, I had a traumatic experience years ago with a pressure cooker. Obviously, it was really traumatic because I seem to have blocked out most of the details. I do, however, recall things exploding, food EVERYWHERE, and clean up that took weeks, if not years!

The Instant Pot is much safer than pressure cookers of old and has a ton of other features but still, I would not have bought one for myself. I would not own one if my friend Donna hadn’t sent one to me. With an ulterior motive – that I create recipes.

Let me say this – if the only thing I used this Instant Pot for was risotto, it would be worth it! So easy. So fast. No STIRRING! Or, almost no stirring.

The other thing that won me over were these short ribs. Delicious, easy, and they cooked while I was out running around. And, I didn’t even bother browning the ribs before tossing them in the Instant Pot – I just added a couple teaspoons of brown sugar. It saves 15 minutes and one whole step!

Make your short ribs the day before you plan to serve. Refrigerate them and then, before serving, scrape off the fat that has congealed at the top – trust me, this step is totally worth it. Plus, you can reheat the ribs in the Instant Pot in no time.

Gluten Free Instant Pot Short Ribs and Risotto Recipe

4.50 from 2 votes
Gluten Free Instant Pot Short Ribs
Print Recipe

Gluten-Free Sweet & Spicy Instant Pot Short Ribs

Prep Time25 mins
Cook Time1 hr
Resting time4 hrs
Total Time1 hr 25 mins
Course: Main Course
Servings: 6 servings
Calories: 572kcal
Author: Gluten Free & More


  • 4-5 pounds short ribs
  • Kosher or fine sea salt
  • Freshly ground black pepper
  • 2 tablespoons olive or vegetable oil
  • 3 large leeks white and light green parts only, cleaned and thinly sliced
  • 2 teaspoons brown sugar
  • 2 cups plus 3 tablespoons pineapple juice
  • ½ cup tequila (optional – can be omitted)
  • ½ cup gluten-free beef broth
  • 3 tablespoons gluten-free Gochujang (can be substituted with a little Sriracha if needed; adjust to taste on the heat)
  • 3 tablespoons cornstarch
  • 2 green onions thinly sliced
  • 2 teaspoons sesame seeds


  • Season the ribs generously with salt and pepper.
  • Put the Instant Pot on sauté and add the oil to heat. Add the leeks and cook until tender, about 5 minutes. Stir in the brown sugar then add the ribs.
  • Whisk together 2 cups pineapple juice, tequila, beef broth, and Gochujang. Pour over the ribs. Cancel the sauté function, lock on the lid, turn the pressure release to sealing, and program for 45 minutes on high pressure. Let the pressure release naturally. Remove the lid, then remove the insert from the Instant Pot. Let cool. Cover with foil and refrigerate overnight or for at least 4 hours.
  • Scrape off the fat. Whisk together 3 tablespoons pineapple juice and cornstarch and stir into the sauce. Return the insert to the Instant Pot and cook on high pressure for 10 minutes.
  • Serve the short ribs garnished with sliced green onions and sesame seeds.


Nutrition Facts
Gluten-Free Sweet & Spicy Instant Pot Short Ribs
Amount Per Serving
Calories 572 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 13g65%
Cholesterol 130mg43%
Sodium 231mg10%
Potassium 1021mg29%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 11g12%
Protein 43g86%
Vitamin A 800IU16%
Vitamin C 15.3mg19%
Calcium 64mg6%
Iron 6.2mg34%
* Percent Daily Values are based on a 2000 calorie diet.

Gluten Free Instant Pot Risotto

5 from 1 vote
Gluten Free Instant Pot Risotto
Print Recipe

Instant Pot Mushroom Risotto

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Servings: 6 servings
Calories: 429kcal
Author: Gluten Free & More


  • 4 tablespoons unsalted butter
  • 4 tablespoons olive oil
  • 1 pound sliced cremini mushrooms
  • 2 large shallots diced
  • cups arborio rice
  • ½ cup dry white wine
  • 4 cups gluten-free chicken or vegetable stock
  • ¾ cup grated Parmesan cheese
  • Kosher or fine sea salt to taste
  • Freshly ground black pepper to taste


  • Put the Instant Pot on sauté and add the butter and oil. Once the butter has melted, stir in the mushrooms. Cook, stirring occasionally, until the mushrooms start to brown, about 5 minutes. Add the shallots and cook, stirring occasionally, for 2 minutes. Add the rice, stir to coat well, and then cook for 2 minutes. Add the wine and cook for another minute or until the wine has evaporated. Add the chicken or vegetable stock, lock on the lid, set the pressure valve to sealing, and set to cook on high pressure for 6 minutes.
  • Manually release the steam, remove the lid, and add the cheese. Stir vigorously for 1 minute. Taste and season with salt and pepper, as needed.


Nutrition Facts
Instant Pot Mushroom Risotto
Amount Per Serving
Calories 429 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 8g40%
Cholesterol 31mg10%
Sodium 826mg34%
Potassium 434mg12%
Carbohydrates 47g16%
Fiber 2g8%
Sugar 3g3%
Protein 10g20%
Vitamin A 675IU14%
Vitamin C 0.7mg1%
Calcium 159mg16%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.

<em>The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.</em>

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Instant Pot Mushrooms Ribs Risotto
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