Instant Pot Black Pepper Beef–beef short ribs seasoned with black pepper that are browned and then braised in your pressure cooker with an amazing Asian sauce and bell peppers.
Note: the SLOW COOKER instructions are listed in the recipe card below.

Instant Pot Black Pepper Beef
You’ll love these tender beef short ribs in an amazing savory and slightly sweet tangy sauce. You’re going to want lots of rice to soak up the sauce! Mmm mmm! The Instant Pot will help braise these ribs in a short amount of time or you can slow cook them all day on low.
Ingredients/Substitution Ideas
- Vegetable oil–or canola or sunflower oil
- Green bell pepper–or another color of pepper you like
- Red bell pepper–or another color of pepper you like
- Boneless beef short ribs–or you can use country style pork ribs
- Freshly ground black pepper–I like using my pepper grinder*
- Kosher salt–or sea salt
- Onion–I used a yellow onion but white onion will also work
- Beef broth–or water and Better than Bouillon Beef Base
- Soy sauce–I used low sodium soy sauce so you still get flavor but it’s not overly salty
- Rice vinegar–I like seasoned rice vinegar the best
- Oyster sauce–or fish sauce. For another way to use oyster sauce try beijing beef and Panda Express chow mein
- Minced garlic–jarred or fresh (I like using a garlic press*)
- Ginger–I keep mine wrapped in foil in the freezer and grate it* right into the pot. No need to peel! Another recipe that uses ginger is Instant Pot Mushroom Chicken with Green Beans.
Steps (Instant Pot)
- Season the short ribs on both sides with 2 tsp pepper and ½ tsp kosher salt. I like to press the seasonings into the meat.
- Sauté the bell peppers. You won’t be pressure cooking the bell peppers because they will get too mushy. So we will sauté them first and set aside until later.
- Brown the short ribs. For extra color and flavor brown the short ribs for a few minutes on two sides.
- Sauté onions. Add in the onions and toss for about 2 minutes, scraping up browned bits on the bottom of the pot.
- Deglaze the pot. Add the broth into the pot and scrape to make sure nothing is sticking. I like to use my saute paddle*.
- Add in sauce ingredients. Add in the soy sauce, vinegar, oyster sauce, minced garlic and ginger. Stir. Then add in the short ribs.
- Pressure cook. Pressure cook for 35 minutes with a 15 minute natural pressure release. Short ribs take a little bit of time to get tender. The natural pressure release will help the meat stay tender.
- Serve: Stir the peppers into the pot. Serve beef, peppers and sauce over rice.

Notes/Tips
- If you’d like to make pot-in-pot brown rice at the same time you can. Add a long-legged trivet* into the pot around the beef. Then add rice and water to a pot-in-pot dish* (1 cup rice to 1.25 cup water ratio). Cover the dish and place it on top of the trivet.
- You can also make this recipe with beef stew meat. Use a 25 minute pressure cook time instead of a 35 minute pressure cook time.
- If you don’t like bell peppers try sautéing some zucchini, carrots, broccoli or cauliflower instead.
- If you’d like to double the amount of meat you can. Brown the meat in batches. Keep the same cooking time. You can double the sauce or not, it’s up to you.
- Serve the meat, sauce and veggies with rice, fried rice or chow mein noodles. For a lower carb option try using riced cauliflower.
- Store leftovers in the refrigerator in an airtight container* for up to 5 days or in the freezer for up to 3 months.
- Prep the night before for an easy dinner! Do steps 1-5 and then cover the Instant Pot liner and place in the refrigerator overnight. When ready to cook start with step 6.
- This recipe can be gluten-free if you buy gluten-free soy sauce and gluten-free oyster sauce. Check out all my gluten-free recipes.
- This recipe is dairy free.
- I used my 6 quart Instant Pot* but you can also make this in your 3 quart pot. For the 8 quart pot you’ll need to increase broth to 1 cup.
More Instant Pot Asian Beef Recipes…
- Instant Pot Honey Garlic Beef (With Video)
- Instant Pot Panda Express Beijing Beef
- Instant Pot Potsticker Bowls
- Instant Pot Korean BBQ Burrito
- Instant Pot Mongolian Beef Noodles
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.

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Instant Pot Black Pepper Beef
- Prep Time: 25 minutes
- Cook Time: 35 minutes (plus 15 minute NPR)
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
Beef short ribs seasoned with black pepper that are browned and then braised in your pressure cooker with an amazing Asian sauce and bell peppers.
Ingredients
- 3 Tbsp vegetable oil, divided
- 1 green bell pepper, cored and sliced
- 1 red bell pepper, cored and sliced
- 1 pound boneless beef short ribs
- 2 tsp freshly ground black pepper
- 1/2 tsp kosher salt
- 1 medium onion, halved and sliced
- 1/2 cup beef broth
- 2 Tbsp soy sauce
- 1 Tbsp rice vinegar
- 2 Tbsp oyster sauce
- 1 Tbsp minced garlic
- 2 tsp grated ginger
Instructions
Instant Pot Instructions:
- Season the short ribs on both sides with 2 tsp pepper and ½ tsp kosher salt.
- Turn Instant Pot to sauté (more) setting. When display says HOT add in 1 Tbsp of the oil. Add in the bell pepper strips. Sauté for about 4-5 minutes. Move the bell pepper to a plate and set aside.
- Add in the remaining 2 Tbsp of the oil. Place the short ribs into the pot and let them brown for about 4 minutes on one side. Then turn them over and brown on the other side for 3 minutes. Move to a plate.
- Add in the onions and toss for about 2 minutes, scraping up browned bits on the bottom of the pot. Add the broth into the pot and scrape to make sure nothing is sticking. Turn off sauté setting.
- Add in the soy sauce, vinegar, oyster sauce, minced garlic and ginger. Stir. Then add in the short ribs.
- Cover Instant Pot and lock lid into place. Make sure valve is set to sealing. Set the manual/pressure cook button to 35 minutes. When time is up let the pressure release naturally for about 15 minutes. Move valve to venting and remove the lid.
- Stir the peppers into the pot. Serve beef, peppers and sauce over rice.
Slow Cooker Instructions:
- Season the short ribs on both sides with 2 tsp pepper and ½ tsp kosher salt.
- Heat a pan over medium high heat. Add in 1 Tbsp of the oil. Add in the bell pepper strips. Sauté for about 4-5 minutes. Move the bell pepper to a plate and set aside.
- Add in the remaining 2 Tbsp of the oil. Place the short ribs into the pan and let them brown for about 4 minutes on one side. Then turn them over and brown on the other side for 3 minutes. Place inside slow cooker.
- Add the onions into the pan and toss for about 2 minutes, scraping up browned bits on the bottom of the pan. Add the broth into the pot and scrape to make sure nothing is sticking. Pour into the slow cooker.
- Add the soy sauce, vinegar, oyster sauce, minced garlic and ginger into slow cooker. Stir.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Stir the peppers into the slow cooker. Serve beef, peppers and sauce over rice.
Notes
If you’d like to make pot in pot brown rice at the same time you can. Add a long-legged trivet* into the pot around the beef. Then add rice and water to a pot-in-pot dish* (1 cup rice to 1.25 cup water ratio). Cover the dish and place it on top of the trivet.
- Category: Beef
- Method: Instant Pot

*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Thank you for the recommended tips, I used 1 lb of grass fed/finish beef stew meat. I also have a shellfish allergy, so thank you for the substitution. You didn’t mention at what pressure to cook the beef, High or Low? So I cooked it on high for 25 minutes, natural release all the way. I ended up cooking the peppers at little more because they weren’t soft after 5 minutes. I also added fresh, sliced, button mushrooms while sauteing the peppers. Very good
★★★★
Yes you’re right it is high pressure
Can you use other cuts of beef successfully? Our small town grocery does not carry beef short ribs on a regular basis. Thank you!
I would try using beef stew meat. Use a 25 minute pressure cook time instead of a 35 minute pressure cook time.
Thank you very much for your reply! Can’t wait to try it!
Is there a substitute for oyster sauce? Can it be left out without changing the flavor/consistency? We are allergic to shellfish. Thanks!
Maybe just add in a little extra soy sauce with a Tbsp of brown sugar.