Cola Braised Instant Pot Beef Short Ribs

Cola Braised Instant Pot Beef Short Ribs

4 from 5 votes
Recipe by Steve @ SeriousKeto Course: Main DishesCuisine: AmericanDifficulty: Medium


Prep time


Cooking time




Total Carbs


Net carbs







This is a keto-fied version of a recipe I used to regularly make in my pre-keto days. Before keto, I found this recipe worked equally well with either Coca-Cola or Dr. Pepper.

For this recipe, I’m using Dr. Zevia, which I found tasted a bit sweeter than the Zevia cola. If you can’t get Zevia soda where you live, you’ll have to decide which sugar free soda to use. From a flavor standpoint, Coke Zero would probably be the best, if you’re not opposed to Aspartame.

By using the pressure cooker function of the Instant Pot, we can speed up the braising process considerably. You’ll still be looking at over an hour of total cooking time between browning short ribs, sauteing the aromatics, the pressure cook, and the natural release — but most of that time is “inactive”.

In the video, I use 2.5 lbs of meat, but there’s enough spice rub and sauce to do 4 lbs, and though this dish has yellow onion (kind of carby), the net carbs per 1/2 lb serving of meat is only 4g.


  • 2 tsp kosher salt

  • 2 tsp smoked paprika

  • 1/2 TB coarse ground black pepper

  • 1/2 TB cayenne

  • 1/2 tsp ground cumin

  • 4 lbs boneless beef short ribs

  • 2 TB extra virgin olive oil

  • 6 cloves garlic, peeled and smashed

  • 1/2 large yellow onion, diced

  • 2 cups non-sugar soda (cola or Dr Pepper)

  • 2 TB coconut aminos (or soy sauce)

  • 2 TB Worcestershire sauce

  • 1/2 tsp xanthan gum


  • Mix the salt, paprika, pepper, cayenne and cumin in a bowl.
  • Cut the boneless short ribs into 4″ to 6″ pieces and coat with the spice rub from step one.
  • Add 2 TB of olive oil to your Instant Pot and set it to “high” or “more” saute.
  • When the display reads “HOT”, brown the ribs in batches so that you don’t overcrowd the pot. It should take about 2 minutes per side to get a nice sear on the meat.
  • Remove the meat from the Instant Pot and add the garlic and onions. Saute until soft — about 4 minutes.
  • Add the soda, coconut aminos and Worcestershire sauce to the Instant Pot, and using a spoon or rubber tongs, scrape the brown crusty fond off the bottom of the pot so that it dissolves into your sauce.
  • Add the beef to sauce, turning to coat each piece. Put the lid on the Instant Pot, and set to pressure cook for 30 minutes. Once the 30 minutes is up, allow the Instant Pot to do a “natural release” for 15 minutes.
  • Remove the beef from the Instant Pot and using an immersion blender, blend in the xanthan gum until the sauce is smooth and there are no clumps.
  • Return the meat to the sauce, and using 2 forks, shred the meat into bite sized chunks.
  • Serve over mashed cauliflower.

Recipe Video


  • Nutritional info is based on a serving size of 1/2 lb of meat.

Products used in this recipe/video


  1. Can’t wait to try this one. Thanks for all your efforts!!!

  2. Steve Christie

    Very good! Great recipie with easy to follow instructions. I enjoy your YouTube videos. Keep up the good work.

  3. This really turned out great. The flavor is so unique. It was the best gravy too. Thank you so much.

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