Ever wondered how to make mouthwatering LA-style ribs in a fraction of the time? Want to master a pressure cooker LA ribs recipe that’s as flavorful as it is fast? Discover how ginger and lotus root elevate this dish to the next level—and why pressure cooking is the ultimate shortcut to rib perfection.
Pressure cooker LA ribs
Cooking LA-style ribs in a pressure cooker is a game-changer. Traditionally grilled or oven-roasted, these short ribs become incredibly tender and juicy when pressure cooked, all while soaking up deep umami flavors. Whether you’re preparing a weeknight dinner or impressing guests, this method guarantees bold taste in under an hour.
Here are the top reasons why pressure cooker LA ribs are worth trying:
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Faster cooking time—ready in under 45 minutes.
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Fall-off-the-bone tenderness with minimal effort.
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Bold, savory-sweet Korean-style marinade penetration.
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Perfect for busy weeknights or last-minute gatherings.
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Energy-efficient compared to long oven roasting.
I’ve cooked these ribs dozens of times, and one thing is clear: pressure cooking locks in flavor in ways traditional methods often can’t. After marinating the ribs in a mix of soy sauce, garlic, brown sugar, sesame oil, and pear purée (a secret weapon for Korean BBQ flavor), I place them in the pressure cooker. The aroma alone—ginger, garlic, and beef—is enough to make your mouth water before the lid even locks.
You also get to skip long preheating or grilling sessions. The cooker does all the heavy lifting. After about 30 minutes under pressure and a short natural release, you’re rewarded with perfectly braised meat that tastes like it’s been simmering all day.
Another bonus? Pressure cookers are perfect for cooking ribs without drying them out. The sealed environment traps steam and intensifies the marinade’s essence, seeping into every crevice of the rib cuts.
To dive deeper into the best timing and methods for cooking LA ribs in a pressure cooker, click below.
👉LA ribs pressure cooker time👈
Create a pressure cooker LA ribs
So, how exactly do you create this magic at home? Let’s break down a foolproof method anyone can follow—even if you’ve never cooked ribs before.
Ingredients:
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2 pounds LA-style short ribs (thinly sliced across the bone)
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1/2 cup soy sauce
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1/4 cup brown sugar
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1 tablespoon sesame oil
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1 tablespoon grated ginger
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4 cloves garlic, minced
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1/2 Asian pear or regular pear, grated
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1 tablespoon rice vinegar
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1/4 teaspoon black pepper
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1/2 cup water or beef broth
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Optional: lotus root slices, scallions, sesame seeds
Step-by-step cooking process:
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Marinate the ribs for at least 30 minutes—or overnight for deeper flavor.
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Sauté the ribs briefly in the pressure cooker using the sauté mode for extra flavor.
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Add marinade + broth into the pot with the ribs.
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Seal and cook at high pressure for 30 minutes.
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Allow natural pressure release for 10 minutes, then quick release.
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Remove the lid, garnish with scallions and sesame seeds, and serve.
This recipe is deeply inspired by Korean kalbi dishes, which are known for their rich balance of sweet, salty, and smoky notes. But unlike traditional barbecue, this version doesn’t require a grill or smoker—just a modern pressure cooker like an Instant Pot or Ninja Foodi.
One of my favorite additions is lotus root. When added to the pot, its mild, starchy texture absorbs all the saucy goodness. Plus, it makes your dish look elegant and traditional at the same time.
A few tips from experience:
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Don’t skip the pear or ginger—they tenderize and flavor the meat.
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Pre-searing the ribs boosts the dish’s complexity.
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Doubling the marinade can create extra sauce for rice or noodles.
This method transforms everyday ingredients into something impressive enough for guests, but simple enough for weeknights.
Want more inspiration or a printable version of this recipe? Click below!
👉Create a pressure cooker LA ribs👈
Pressure cooker LA rib recipe
Perfecting a pressure cooker LA rib recipe is all about balance. The sweet-savory marinade needs to be strong enough to stand up to the richness of beef but also mellow enough to blend beautifully with ingredients like lotus root and ginger.
Let’s look at the ideal combination of flavors and textures that elevate this recipe beyond the ordinary:
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Soy sauce + brown sugar for that bold umami-sweetness.
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Garlic and ginger to give it that signature Korean BBQ edge.
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Asian pear or apple to naturally tenderize the meat.
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Lotus root for a contrasting bite and visual appeal.
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Pressure-cooked timing that ensures even cooking without drying out.
I once prepared this exact recipe for a Sunday family dinner—and even my picky uncle (a lifelong grill loyalist) was floored. “These taste like you slow-roasted them for hours,” he said. That’s the beauty of pressure cooking: it makes weeknight cooking feel gourmet.
The addition of ginger provides a gentle heat and earthiness that rounds out the sauce, while lotus root gives a light crunch—unexpected, but perfect with tender ribs. You can find lotus root at most Asian markets, and it’s worth the trip.
Here’s another trick I swear by: once the ribs are done, remove them and reduce the remaining liquid by simmering for 5 minutes. This turns it into a thick glaze you can spoon over rice or veggies.
When you get the basics down, you can start to experiment—swap in chili flakes for spice, add a splash of mirin or sake, or throw in mushrooms or bok choy for a full one-pot meal.
To explore other pressure cooker LA rib variations or download more detailed guides, click below!
👉Pressure cooker LA rib recipe👈
Whether you’re new to pressure cooking or looking to level up your rib game, this guide gives you everything you need to make your own mouthwatering LA-style short ribs. Pressure cooking doesn’t just save time—it unlocks new depths of flavor.
“Cooking is at once child’s play and adult joy. And cooking done with care is an act of love.” — Craig Claiborne
In the end, it’s not just about how fast you can cook—it’s about how flavorful the journey can be. Grab your pressure cooker, fire up that marinade, and transform a simple dinner into something unforgettable.
