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Instant Pot Country Style Ribs
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5 from 1 vote

Instant Pot Country Style Ribs with Corn Grits

Instant Pot country style ribs with Parmesan corn grits is a one pot meal. Learn how to cook these tender pork ribs and creamy grits using the PIP method.
Course Main Dishes
Cuisine American
Cook Time 40 minutes
Servings 4 people
Author Lisa B.

Ingredients

For the ribs:

  • 3 pounds bone-in country-style pork ribs
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons vegetable oil divided
  • 1 onion chopped
  • 2 carrots chopped
  • 2 stalks celery chopped
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1/4 cup apple cider vinegar
  • 1 teaspoon crushed red pepper flakes
  • 1 cup dark beer
  • 1/2 cup chicken stock
  • 2 bay leaves

For the grits:

  • 1 cup chicken stock
  • 2 cups water
  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1 cup corn grits
  • 2 tablespoons butter
  • 1 cup heavy cream
  • 1 cup shredded Parmesan cheese
  • salt and freshly ground black pepper

Instructions

For the ribs:

  • Pour two tablespoons of cooking oil into the bottom of your Instant Pot. Press SAUTE and press ADJUST to increase the heat to MORE. When the Instant Pot is ready, it will say HOT.
  • Season the country style pork ribs on all sides with salt and pepper. Working in batches, brown the pork ribs on all sides, then remove to a plate and add more ribs to the pot until all the ribs have been browned. If you are in a hurry you can skip to step . Place all the ribs on a plate and set aside.
  • Turn the SAUTE function off by pressing the KEEP WARM/CANCEL button. Add onions, carrots, celery and garlic to the bottom of the pan. Season with salt and ground black pepper. Nestle the pork ribs into the vegetables.
  • In a separate bowl, whisk together tomato paste, vinegar, beer and chicken broth. Pour this over the ribs. Add two bay leaves to the pot.

For the grits:

  • Take your sling and wrap it under your trivet. Place the trivet in the Instant Pot over the ribs. Now place your oven safe bowl on top of the trivet.
  • Measure 1 cup of corn grits into the oven safe bowl. Add one cup of chicken stock, two cups of water, two tablespoons of unsalted butter. Season with salt and pepper. Give everything a stir, fold the ends of the sling down, then close the lid to your Instant Pot.
  • Press the MEAT/STEW function on your Instant Pot. If you need to, press the ADJUST botton to MORE. Once the pot comes to pressure, it should take about 40 minutes to cook. Once the time is up, release the pressure (be careful of hot steam – I like to wear an oven mitt to do this just to be safe).
  • Lift the grits and the trivet out of the pot using the sling. Stir in one cup of warm heavy cream or milk and one cup of shredded Parmesan cheese to the grits. The grits will start to become become nice and creamy. Season with more salt and pepper if needed.
  • To serve, ladle grits into the bottom of a bowl or a plate. Place the ribs on the grits and spoon the vegetables and juices over top.