Just because summer is almost over and grilling season is coming to an end, doesn’t mean you have to do without ribs! These Instant Pot Country Style Ribs can be made any time of year and they are incredible!

When you think of ribs, it usually involves the barbecue grill, lots of foil, bottles of barbecue sauce, hours of prep and painstaking meticulous planning for just the right temperatures, and time.

Well, not with these ribs.  The Instant Pot will speed up your time, and you’ll come out with some great, fall-off-the-bone ribs, that are sure to please.  You will love this time saving delicious recipe.

HERE’S WHAT YOU DO for INSTANT POT COUNTRY-STYLE RIBS:

First, I have to talk you through prepping the meat and it’s kind of icky, if you ask me.  But it’s necessary so here we go. I didn’t have a pic of this step, by the way.  So, ribs have a membrane on the back side of the rack that needs to be removed. It’s on the opposite side of the meaty part of the ribs, and it’s silvery white. It sort of looks like fat, but it’s not.

Take a sharp knife, and start at one corner on the back side of the ribs, and run the knife under the membrane to loosen it. Pull it back just a little, and use a paper towel get get hold of the loosened membrane, and pull it off. You may have to do this in 2 or 3 segments to loosen and pull, as some racks will have a membrane that comes off easily, and others will take a little work.

Once you have the membrane removed, place the ribs in a flat bottomed dish (like an 11 X 14) and sprinkle with liquid smoke. Let the ribs sit for about 30 minutes, and absorb the liquid smoke.

After 30 minutes, hold the ribs up, and allow any liquid remaining to run off into the dish. Lay the ribs back in the dish, and place in the refrigerator.

In a Ziploc bag, place the garlic salt, seasoned salt, seasoned pepper, chili powder, dry mustard, paprika, onion powder, and celery salt. Close the bag and shake vigorously to blend all dry ingredients. Once ingredients are all blended, open the bag, and sit the bag in a bowl.

Remove the ribs from the refrigerator. Using a spoon, generously sprinkle the dry rub over the meaty side of the ribs, and press it into the meat. Once you’ve covered the ribs in the dry rub, cover the ribs with plastic wrap.  Then place in the refrigerator overnight to allow the flavors to be absorbed.

The next day, remove the ribs from the refrigerator. Place the trivet in the Instant Pot, and add 1 cup of water, and 1/2 cup of barbecue sauce. Then curve the ribs around and place them on the trivet, or leaning against the inside liner of the Instant Pot.

Place the lid on the Instant Pot, and turn it until it beeps and locks. Make sure the pressure valve is set to ‘SEALING’, and press the Manual button, and set the time to 30 minutes.

Allow the Instant Pot to automatically build and release the pressure. Once the Instant Pot is completely done, and has released all the pressure (about an hour), turn the valve to venting. Use a pot holder to do this to make sure all pressure has been released.

Line an oven-safe dish with aluminum foil for easy clean-up. Then remove the lid to the Instant Pot, and place the ribs in the dish. In a separate dish, pour half the bottle of Country Bob’s sauce. Also add the 1 cup of honey, and stir well. Pour this honey barbecue sauce over the ribs. Then place the ribs in the oven at 350°F for 30 minutes. This time in the oven will crisp the ribs and melt the barbecue sauce into the ribs.

It will get a little gooey in the oven, which blends the dry rub and barbecue flavors together. Once ribs have browned a little, and sauce is gooey, remove from oven and serve immediately. Enjoy.

NOTE: You may want to double the dry rub recipe for 2 full racks of ribs, depending on how much dry rub is preferred. Dry rub recipe given will make enough for about 2 – 3 pounds of ribs, which is approximately 1 rack.

Looking for a complete meal?  Try this Instant Pot Potato Salad or an Instant Pot Baked Potato for your side dish!

And that’s it – enjoy!

Instant Pot Country Style Ribs Printable Recipe:

Instant Pot Country Style Ribs

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• Author: Rose Atwater
• Total Time: 10 hours
• Yield: 2 racks of ribs 1x

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Description

Just because summer is almost over and grilling season is coming to an end, doesn’t mean you have to do without ribs! These Instant Pot Country Style Ribs can be made any time of year and they are incredible!

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Ingredients

Scale 1x2x3x

1 – 2 racks of ribs
2 Tablespoons of coarse ground garlic salt
2 Tablespoons of seasoned salt
2 Tablespoons of seasoned pepper
1 Tablespoon of chili powder
1 Tablespoon of dry mustard
2 Tablespoons of Paprika
1 Tablespoon of onion powder
1 teaspoon of celery salt
1 small bottle of liquid smoke
1 large bottle of Country Bob’s all purpose sauce
1 cup or organic honey

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Instructions

First, ribs have a membrane on the back side of the rack that needs to be removed. It’s on the opposite side of the meaty part of the ribs, and it’s silvery white, looks kind of like fat, but it’s not. Take a sharp knife, and start at one corner on the back side of the ribs, and run the knife under the membrane to loosen it. Pull it back just a little, and use a paper towel get get hold of the loosened membrane, and pull it off. You may have to do this in 2 or 3 segments to loosen and pull, as some racks will have a membrane that comes off easily, and others will take a little work.

Once you have the membrane removed, place the ribs in a flat bottomed dish (like an 11 X 14) and sprinkle with liquid smoke. Let the ribs sit for about 30 minutes, and absorb the liquid smoke. After 30 minutes, hold the ribs up, and allow any liquid remaining to run off into the dish. Lay the ribs back in the dish, and place in the refrigerator. In a Ziploc bag, place the garlic salt, seasoned salt, seasoned pepper, chili powder, dry mustard, paprika, onion powder, and celery salt. Close the bag and shake vigorously to blend all dry ingredients. Once ingredients are all blended, open the bag, and sit the bag in a bowl. Remove the ribs from the refrigerator, and with a Tablespoon, generously sprinkle the dry rub over the meaty side of the ribs, and press it into the meat. Once you’ve covered the ribs in the dry rub, cover the ribs with plastic wrap and place in the refrigerator overnight to allow the flavors to be absorbed.

The next day, remove the ribs from the refrigerator. Place the Trivet in the Instant pot, and add 1 cup of water, and 1/2 cup of barbecue sauce. Place the ribs on the trivet circled around, or leaning against the inside liner of the Instant pot. Place the lid on the Instant Pot, and turn it until it beeps and locks. Make sure the pressure valve is set to ‘SEALING’, and press the Manual button, and set the time to 30 minutes. Allow the Instant Pot to automatically build and release the pressure. Once the Instant Pot is completely done, and has released all the pressure (about an hour) make sure the pressure valve button is down, and gently, and with a pot holder, turn the valve to VENTING, to make sure all pressure has been released. Remove the lid to the Instant Pot, and place the Ribs in an oven safe dish. In a separate dish, pour half the bottle of Country Bob’s sauce, add the 1 cup of honey, and stir well. Pour honey barbecue sauce over the ribs, and place the ribs in the oven at 350 degrees for 30 minutes to crisp the ribs, and melt the barbecue sauce into the ribs. It will get a little gooey in the oven, which blends the dry rub and barbecue flavors together. Once ribs have browned a little, and sauce is gooey, remove from oven and serve immediately. Enjoy.

NOTE: You may want to double the dry rub recipe for 2 full racks of ribs, depending on how much dry rub is preferred. Dry rub recipe given will make enough for about 2 – 3 pounds of ribs, which is approximately 1 rack.

• Prep Time: 9 hours
• Cook Time: 1 hour
• Category: Main Dish
• Method: Pressure Cooker
• Cuisine: American

Keywords: Beef, Ribs, Country Style, Country Style Ribs, Instant Pot, Pressure Cooker

This Instant Pot Mississippi Pot Roast is easily the best roast I’ve ever had.  Hands-down.  It’s incredibly flavorful and has a little extra kick that just takes it to the next level!

I’m gonna be honest.  My Mama made a delicious pot roast when we were growing up, but as an adult, I’ve always had hit or miss results with my roasts.  Sometimes they were great.  Other times they were bland and boring.

That is… until I made this Peperoncini Pot Roast.  It’s surprisingly easy to prepare and the recipe is completely reliable. I’ve never had it turn out bad!

This post contains affiliate links which means that, at no additional cost to you, I earn a small commission if you make a purchase after clicking my link.

I make this roast in my 6 quart Instant Pot and it could not be easier.  If you want to do a smaller roast, the only ingredient you might change is using less peppers.  Everything else still works perfectly well for smaller roasts.  *Note that if you have small children or someone with a sensitive stomach, you may want to use only 3 or 4 pepperoncinis but we love it with the whole jar!

So here’s what you’ll need:

• 5-6 pounds of beef chuck roast
• 1 (1 oz) pack ranch dressing mix
• 1 (1 oz) pack dry au jus gravy mix
• 16 oz. fresh sliced mushrooms
• 1 stick (4 oz) salted butter
• 1 (16 oz.) jar of Mezzetta Peperoncinis
• 6 oz. water

Instant Pot Mississippi Pot Roast Recipe

Okay – I start by spraying my Instant Pot pot with non-stick cooking spray.  This step might be unnecessary but you know… I hate pot-scrubbing so I take precautions 😉

Next, lay the roast(s) in the bottom of the pot.  I had two smaller roasts so I just turned them on their sides to fit them in there.

Sprinkle the ranch dressing mix and dry au jus gravy mix over the top.

Cube up the butter and place it on top of the seasonings.

Pile on the sliced mushrooms!

The pour on a whole jar of peperoncini peppers including the juice!

Last, add 6 oz of water (3/4 cup).

I didn’t take pics of the next steps, but set your Instant Pot to manual and cook for 50 minutes on high pressure.  Let it rest for 15 minutes when it’s done, then quick pressure release it.

It’s going to look so amazing when you open up that pot!!

I spread it out on a platter for my family and it was so tender, they could pull apart pieces with a simple fork!  In fact, it didn’t even stay whole when I was removing it from the pot.  The meat will just melt in your mouth!

We like to serve it over rice or mashed potatoes!  It’s perfection!!  Have you ever made an Instant Pot Mississippi Pot Roast?  Leave me a comment and tell me about it!  The printable recipe is below!

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Instant Pot Mississippi Pot Roast

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★★★★★

5 from 1 reviews

• Author: Rose Atwater
• Total Time: 1 hour 25 minutes
• Yield: 8 1x

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Description

This is the best pot roast we’ve ever had!  It’s a flavorful, delicious roast with a little extra kick that you’re going to love!  It’s also super easy and done in a pressure cooker, it’s ready to eat in under 90 minutes!

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Ingredients

Scale 1x2x3x

5–6 pound beef chuck roast

1 (1 oz) pack ranch dressing mix

1 (1 oz) pack dry au jus gravy mix

1 stick (4 oz) salted butter

16 oz. fresh sliced mushrooms

1 (16 oz.) jar of Mezzetta Peperoncinis

6 oz. water

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Instructions

Spray the bottom of your pressure cooker pot with non-stick spray.  Place the roast in the bottom, then sprinkle on the au jus gravy mix and ranch dressing mix.

Cube the butter and place around the top.

Pour the mushrooms on top, then the whole jar of Mezzetta Peperoncinis – including the juice.  Pour in another 6 oz. of water.

Close the lid and cook on high pressure for 50 minutes.   It usually takes 10-15 minutes for the pot to come up to pressure.  Allow 15 minutes for natural pressure release, then you can switch to quick release.

*If you’d prefer to do this in a slow cooker instead of a pressure cooker, you will need to cook on low for approximately 8 hours.

• Prep Time: 5
• Cook Time: 80
• Category: Main Dish
• Method: Pressure Cooker
• Cuisine: American

Keywords: beef, mississippi, roast, mississippi roast, pot roast, instant pot, pressure cooker

 

 

Long gone are the days of taking the whole day to cook homemade broth!  Before we made Easy Instant Pot Beef Bone Broth in the Instant Pot, we occupied all the burners on the stove to make enough broth to last us a month.

The Instant Pot has made this process so much faster!  We can make beef bone broth in under 90 minutes now.  Doing this multiple times a day has made it so that we can stock up for more than 2-3 months.  When choosing bones for your beef bone broth, I highly suggest using beef neck bones or oxtail.  To make the best beef broth, you want to choose cuts that are filled with cartilage so the broth will be nice and thick (and tasty!)

This is so easy that you will never want to buy broth from the grocery store again.  Stick the beef bones into the pot whole, chop and add the celery and onion.  Throw in whole thyme, bay leaves, and carrots (if you use whole carrots, chop them up) and 4 whole garlic cloves.

When everything is in the pot, fill with water to the line right below the max line.  The water from your veggies will add more water to the broth, so avoid over filling.

Put the top on the Instant Pot, and cook on high pressure for 90 minutes.

Once your broth is done in the pressure cooker, strain your broth into a pot getting rid of the veggies. Freeze and save!

Ignore the little white spots in our broth, we actually let it sit for an hour because we had to leave the house. What you see is just cooked impurities from the veggies and meat that collects on the top of the broth when it sits. You can take this off the top before you freeze if it happens to you.

Happy Cooking!

Josie

Shop my Favorite Instant Pot Tools & Accessories…

Easy Instant Pot Beef Bone Broth

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★★★★★

4.3 from 3 reviews

• Author: Josie
• Total Time: 1 hour 40 minutes
• Yield: 64 oz 1x

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Description

This hearty Beef Bone Broth is easy to make and will be a staple for so many recipes!

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Ingredients

Scale 1x2x3x

• 3lb beef bones (neck bones or oxtail preferred)
• 3 bay leaves
• half head of celery (chopped)
• 5 oz carrots
• 4 whole garlic cloves
• 4–5 sprigs thyme
• 1 onion (chopped, roughly)
• salt (to taste)
• pepper (to taste)

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Instructions

1. Cut onion and celery, add to pot
2. Add everything else into the pot (whole)
3. Fill with water to the line right before the max line on your pot
4. Cook on High Pressure for 90 minutes, quick release
5. Strain and store in freezer

• Prep Time: 10
• Cook Time: 90
• Category: Beef
• Method: Pressure Cooker
• Cuisine: American

Keywords: beef, bone, broth, bone broth, pressure cooker, Instant Pot