Since I finally got my new Instant Pot out of the box and started using it a few weeks ago, I’ve become a little obsessed! People have been going on and on about how great the Instant Pot is, and now I finally understand what all the fuss is about!
After polling some people on the IBIH Facebook Page, I learned that a lot of you have (or are planning to get) one, and are interested in low carb recipes that can be made in the Instant Pot. For that reason, I’ve made it my mission to translate some of my low carb favorites into Instant Pot friendly recipes.
Since I’m a huge fan of pork ribs, one of the first things I wanted to tackle was how to make ribs in the Instant Pot.
One of the best things about the Instant Pot in my opinion is how fast it transforms fatty cuts of beef and pork into tender, meltingly delicious perfection! I’ve never made ribs in less than an hour before – and these pork ribs cooked in the Instant Pot were just as good if not better than any I’ve made in the past on the grill, smoker, or in the oven.
I opted to eat these right out of the Instant Pot and they were great, but to make the flavor even more authentic, or to get some char on the outside for texture, you can finish them on the grill or under the broiler of your oven for a few minutes.
The recipe itself will outline all the steps for how to make ribs in the Instant Pot in detail, but I’ll show you how easy it is in just a few photos:
1. Season your ribs with the spice mixture.
2. Layer the seasoned ribs in the Instant Pot.
3. Pour the sauce over the ribs.
4. Cover and set your instant pot for 35 minutes.
5. After cooking, release pressure and remove the top.
6. Remove the cooked ribs carefully to a platter. Cook the sauce down in the Instant Pot for 10 minutes and whisk in the xanthan gum.
7. Pour the sauce over the ribs and serve.
Making low carb ribs in the Instant Pot couldn’t be easier or more delicious – that fact that you can go from start to finish in less than an hour total is just a bonus!
Serve these delicious pork ribs with my Easy Keto Broccoli Slaw and Jalapeño and Cheddar Cauliflower Muffins, and you my friend will be winning at life!
You can also make these low carb ribs in a slow cooker – just put everything inside and cook on low for 8 hours or high for 4 hours. Then remove the ribs and cook the sauce down and thicken on the stove before pouring over the finished ribs.
If you don’t yet have an Instant Pot, you can get product information, read reviews, and get a great deal on the one I got if you decide to buy, (which I wholeheartedly recommend btw) over on Amazon!
I’m excited for you!
How to Make Ribs in the Instant Pot – Low Carb
- Yield: 6 servings 1x
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If you’ve ever wondered how to make ribs in the Instant Pot, then this post is for you! Easy and delicious low carb ribs in less than an hour total – it’s a dream come true!
Ingredients
- ~ 5 pounds of pork ribs (country style) cut into sections
For the dry rub:
- 1.5 Tbsp kosher salt
- 1 Tbsp erythritol or other sweetener
- ½ tsp ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp allspice
- ½ tsp ground coriander
For the sauce:
- 1/2 cup reduced sugar ketchup
- 2 Tbsp erythritol or other sweetener
- 2 Tbsp red wine vinegar
- 1/2 cup water
- 1/4 tsp liquid smoke
- 1/2 Tbsp ground mustard
- 1/2 Tbsp ground allspice
- 1/2 tsp onion powder
- 1/4 tsp xanthan gum (optional)
Instructions
- Season the ribs with the dry rub ingredients on all sides.
- Stack the rib sections in the Instant Pot (or slow cooker.)
- Combine the ketchup, sweetener, vinegar, water, liquid smoke, mustard, allspice, and onion powder in a small bowl and whisk to combine.
- Pour the sauce mixture over the ribs.
- Seal the Instant Pot and use the Manual setting to set the time to 35 minutes on high pressure.
- After the cooking is done, release the pressure per manufacturer’s instructions and remove lid.
- Remove the ribs to a platter and keep warm.
- Whisk the xanthan gum into the sauce, then use the saute function to cook the remaining liquid in the pot for 10 minutes. Pour the sauce over the ribs and serve.
If using a slow cooker, cook on low for 6-8 hours or on high for 4 hours. Then cook the liquid down on the stovetop until thickened before pouring over the ribs.
Notes
Approx nutrition info for 3 ribs: 387 calories, 29g fat, 2g net carbs, 27g protein
- Category: Instant Pot Recipe
- Cuisine: American
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Susan says
March 24, 2019 at 2:20 pmMaking these today, is it natural release or quick release? I have searched through and must be just missing this part of the instructions. Thanks! Looking forward to having them for dinner.
Ande says
January 3, 2019 at 7:47 pmThanks for the recipe! I made these tonight. Hubby and I both get a little weirded out by homemade ribs but only because I hadn’t found the right recipe. These were perfect. I used a rack of ribs. They were very tender and flavorful. Will be making again!!
★★★★★
Kristan Lamb says
October 1, 2018 at 8:46 pmWhat accommodations would need to be made of your ribs are frozen? (Forgot to take them out).
Faith says
September 2, 2018 at 1:52 pmIncredibly easy and tasty! I used regular babyback ribs (have the bone), and it was amazingly tender! I didn’t finish it off on the grill because it was very good without it. Also, it is so tender that the meat could fall between the grill grates so maybe use the broiler if you want to finish it off?
★★★★★
Tasty Diva says
June 29, 2018 at 6:31 amThis was the very first recipe I followed to Christian my IP. I have since used my IP atleast 4 times this week alone. I loved this short ribs that I made it again last week. The first time I made it , it smelled so good when I opened my IP lip that my 3 year old wanted to sample it before I even took it out of the pot. Then once I had it on the dinner table he went for seconds and thirds. It was delicious, flavorful and veery very tender . Thank you for all your recipes.
Fiorella says
May 25, 2018 at 6:49 pmShould we use rack in instant pot or just insert in pot? I have a IP-Lux. Thanks :)
Faith says
September 2, 2018 at 1:46 pmNo rack!
Susan says
May 7, 2018 at 5:49 pmI just got my instant pot, it’s an ultra 6 quart, and this was going to be my first meal in it but my manual says that I must have at least two cups of liquid. And this only comes up to one cup plus a couple of tablespoons of vinegar. Is this really okay? LOL I don’t want to blow my kitchen up.
Mellissa Sevigny says
May 7, 2018 at 9:29 pmYou can use more liquid Susan if necessary – just go to the minimum but you may have to simmer it down longer uncovered after the ribs are done to get it to thicken!
Calvin says
May 5, 2018 at 3:04 pmThese look so good my mouth is watering. Now all I need is an instant pot..
Kim says
February 21, 2018 at 1:29 pmMade these, and hubby and I loved them! Now a question, the ingredient list actually says country style ribs, which would be boneless. Is there a difference in cooking time for boneless? I want to make these again today, but country style is what was cheaper at the supermarket. Thanks!
★★★★★
Doreen B. says
January 1, 2018 at 10:55 pmThank you for posting. I made some adjustments to the sauce flavorwise, because I like some heat with my sweet but it was easy to do. Great start to my 2018.
★★★★
Mellissa Sevigny says
January 2, 2018 at 5:37 amGlad you enjoyed them Doreen! Thanks for taking the time to let me know!
Mike says
June 24, 2017 at 2:19 pmDo you use the Instant Pot instant release or natural release with these? I made these once before and they were awesome! I just can’t remember which kind of pressure release I did. Thank you!
Stephanie says
June 10, 2017 at 9:46 amI’m having a difficult time calculating the nutrition on this. Everywhere I search online is telling that 5lbs of raw country pork ribs is almost 5,000 calories alone so the recipe comes in at over 900kcals per serving. Did anyone have this issue?
Tammi says
June 4, 2017 at 2:29 pmJust finished eating these. Man, woman, and child — these were fantastic! Thank you for this! I tried to click on the 5-stars, but it doesn’t seem iPhone compatible. Totally great recipe regardless! :)
Ross says
May 21, 2017 at 8:35 amWill this work with regular pork back ribs as opposed to country style?
Thanks!
Mellissa Sevigny says
May 22, 2017 at 7:56 amI don’t see why not!
Sue says
March 20, 2017 at 4:05 pmSo Delicious. I didn’t have All Spice, so I subbed 1 tsp Chines 5 Spice and that also gave a different, but nice flavor. In the gravy I used 1 TBL dark molasses and 1 TBL Erythritol. I doubled the liquid smoke. After the cooking was done, I refrigerated the ribs and sauce separately overnight. This allowed me to skim off the fat (quite a bit) that rose and solidified on top of the gravy. Then I returned the gravy to the IP and thickened. Reheated everything under the broiler basted with the thickened gravy. Served with extra gravy. Not barbecued ribs per say as we are used to, but every bit as flavorful. The pork meat was so tender, especially around the bone, which I really love. And of course the IP is so fast and easy. Thanks and I look forward to more of your IP recipes.
★★★★★
Amanda says
March 6, 2017 at 1:18 pmHow would you adjust the time for beef ribs (not shirt ribs, but a rack similar it larger than pork)? Thank you!
Amanda says
March 6, 2017 at 1:19 pmSorry, typo, not short ribs, but regular beef ribs
Cassie says
January 14, 2017 at 8:46 pmI tried this recipe tonight and it was AMAZING. My whole family said I should make this again!
Thanks
Claudine Czerny says
January 11, 2017 at 9:09 pmMelissa – what do you mean by “country style” ribs please?
Mellissa Sevigny says
January 12, 2017 at 7:48 amIt will usually say on the package or you can ask the meat department of the store you shop in to point you to them! They are meatier and sometimes boneless – not in a rack like baby back or spare ribs.
Jonathan Reilly says
November 29, 2017 at 10:26 amCountry style “ribs” are usually pork butt sliced in to strips. They are rib sized but are “just” sliced, somewhat touch, fatty pork. Which is EXACTLY what you want when you braise or smoke or pressure cook meat. The connective tissue in the pork breaks down into the most delicious gelatin. :) But they aren’t ribs.
If they used bone-in pork butt, it will have bones. I recommend using boneless :)
★★★★
Adrienne Walker says
December 18, 2016 at 8:52 pmMade these yesterday for the first time. They are divine! They are also all gone. Guess I have to make more.
★★★★★
connie says
December 17, 2016 at 1:58 pmI am thinking this would be great on chicken wings as well. I am going to give it a go. I know it is awesome on ribs.
Connie says
December 5, 2016 at 10:36 amAwesome. Love your recipes and so happy to see some instant pot recipes. My new obsession. Thanks!!!! PS- Keep them coming. :)
★★★★★
SpinsterSister says
September 16, 2016 at 7:32 pmI just made these ribs and at first, I didn’t care for the sauce but after it all cooked – wow, I like it! Even my family who is not into Low Carb eating, loved it! I think it could use a little more acid, perhaps lemon or worchester sauce – it is very good as it is! I will definitely use this as a standard sauce and look forward to playing with it for beef! Try this sauce, you’ll like it too!
★★★★★
Doreen says
August 8, 2016 at 2:37 pmDoes Amazon ship to Belize free? I am in Mexico in the winter, and the Instant Pot was going to cost way too much to ship there. other things cost too much too.
Mellissa Sevigny says
August 8, 2016 at 2:47 pmI WISH Doreen! Amazon doesn’t ship to Belize period, so I either have to have friends bring things for me in their luggage, or order through the mailbox, etc store here on the island who maintains a Miami PO box that they have things shipped to. Then they have it shipped here to Belize for a hefty fee, THEN I have to pay a 48% duty on top of that. Sigh…
Doreen says
August 8, 2016 at 4:21 pmLove your site by the way!
David Sterner says
June 12, 2016 at 8:19 pmMellissa, Amazing and delicious!!! Made this twice. The first time was just okay, but totally my fault for being an Instant pot noob. Second time was a charm. I used boneless ribs and added some cayenne and even a little ghost pepper powder. Also used Truvia brown sugar in the sauce instead of erythritol. Sweet and spicy the way I like it!!!
★★★★★
Dee says
February 11, 2016 at 1:44 pmPressure cookers are new to me,. and so is my new toy, I just made these and will spend longer cleaniing the burnt bottom of the insert Next time I will stack my ribs on the rack Otherwise. The ribs are divine, Ran them under the browning element for a few minutes. So Very Good. Thanbk you for the recipes
Susi Miller says
February 7, 2016 at 9:05 pmI am a longtime pressure cooker user, have worn out 5 in my 41 years of marriage. I tried these tonight and running them under the broiler with more sauce sure made a difference! Will make them again for sure!
Deb says
February 4, 2016 at 11:03 pmI am 200% obsessed with my instant pot. I simply will not bake/roast anything right now nor will I sauté anything on the stove. I can sauté, slow cook, and best of all… Pressure cookin the instant pot! My new favorite toy for sure! Thanks for spreading the word, and for the recipe!
Allison says
February 4, 2016 at 10:02 pmThank you these look amazing! I bout a pressure cooker (not the Instapot brand) and I’ve yet to use it. This looks like a good place to start. When you cook down the sauce do you seal the pot up again?
Jules says
February 3, 2019 at 7:42 pmTo cook down the sauce turn on the saute function and then reduce uncovered till it is the desired consistency.
Angela says
February 4, 2016 at 3:17 pmSo happy you are posting Instant Pot recipes! I love mine and I’m a huge IBIH fan. :)
★★★
Beth Fagundes says
February 4, 2016 at 10:18 amI hadn’t heard of the Instant Pot until this post. Does this replace the 5 crockpots I currently have? I have every size from 2 qt to 6 qt. I even have one shaped like a football! But I would love to clear them all out and replace them with one. Has anyone used it as a slow cooker?
Lynda says
April 20, 2016 at 2:10 amThe Power Pressure Cooker XL has a slow cooker button also. I have the 8 qt size. I haven’t needed to slow cook anything since I bought it! Got a great deal on QVC & payment plan!
Jeanne says
January 21, 2019 at 5:26 pmMy Instant Pot has 7 functions…pressure cooker, slow cooker (like a Crockpot), rice maker, steamer, saute’s and more. So you could get rid if most of your slow cookers…I would hold on to the smallest and the largest “just in case”.
Melisa says
February 4, 2016 at 9:46 amSo glad you are now an Instant Pothead too! Can’t wait to see more of your recipes. I cook up a lowcarb storm in Mrs. Potmore – by the way, she makes a mean cheesecake!
Marcia DesRosiers says
February 4, 2016 at 6:48 amso glad you are featuring this – I just got the Power Pressure XL cooker – same idea – whoo hoo
love your recipes already – thanks for all your hard work!!
Toria says
February 3, 2016 at 12:21 pmThank you, thank you, thank you Mellissa for more Instant Pot recipes! I LOVE mine (just bought the “Smart” version for a 2nd one)! I have been wanting more low carb recipes to use for it. Enjoy yours!
Danielle D. says
February 3, 2016 at 9:35 amAwesome! I got an Instant Pot right around Black Friday when Amazon had them on sale and am glad to see you posting IP low carb recipes! I have tried ribs in my IP once so far, but I kept them mostly whole (well, cut in half to fit and wow they just fell off the bone) so I will try again very soon doing them this way. Thanks so much!