original barbecue sauce

Kansas City Style Short Rib Tacos (Electric Pressure Cooker or Instant Pot)


Prep: 10 mins

Cook: 45 mins

Note: When increasing serving size, your prep time and cook time may vary.
For safe meat preparation, reference the USDA website.

Kansas City Style Short Rib Tacos (Electric Pressure Cooker or Instant Pot)

Kansas City Style Short Rib Tacos (Electric Pressure Cooker or Instant Pot)


  • 1 tablespoon olive oil
  • lbs. boneless beef short ribs, seasoned with salt and pepper
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup beef stock
  • 1 cup KC Masterpiece® Original Barbecue Sauce
  • 8 small flour tortillas
  • ½ cup blue or gorgonzola cheese
  • 1 teaspoon salt

Cabbage Slaw (optional for serving with tacos):

  • 2 cups red cabbage, diced and shredded
  • 1 Granny Smith apple, cored and cut into thin “matchsticks”
  • ½ cup mayonnaise
  • 1 tablespoon lemon juice
  • 2 teaspoons honey
  • 1 teaspoon salt
  1. Select the sauté setting of an electric pressure cooker. Heat olive oil and sear short ribs on both sides until browned and juices have been rendered. Remove short ribs from pot and set aside. Add onion and garlic to pot and cook for approximately 3–4 minutes until onion is translucent. Add KC Masterpiece® barbecue sauce and beef stock to pot, and stir until combined. Place short ribs back into pot and tightly seal per manufacturer instructions. Change cooker setting to meat/stew and cook for 35 minutes.
  2. OPTIONAL: Prepare the slaw by combining dressing ingredients with cabbage and apple in a medium-sized bowl. Refrigerate for at least 30 minutes, or until ready to assemble tacos.
  3. Once done, release pressure from pot for approximately 15 minutes (regular release). Open lid of pressure cooker and remove short ribs using a slotted spoon. Shred using two forks. Switch setting of pot to sauté and reduce for 10 minutes to desired consistency. Skim any fat from the top of the sauce then incorporate shredded short ribs. Assemble tacos by placing slaw then shredded short rib on top. Garnish with cheese and serve warm.