It has been a while since I shared a brand new recipe with you all, so I am so excited to share this recipe for Short Rib Pasta with Butternut and Arugula! With the new year in full swing, my kids back in school, and activities back in session, I need all the quick and easy meals on rotation. This recipe is made in the Instant Pot, which limits the number of dishes used and gets a delicious flavorful meal on the table in no time! The short ribs are seared in the Instant Pot with garlic and spices and then cooked with pasta and butternut squash. It is a great weeknight meal to make when you don’t have a ton of time to monitor dinner. You can just set it to pressure and let it cook!
If you don’t have an Instant Pot, I have also included a slow cooker version for this Short Rib Pasta. Both versions give you tender and flavorful short ribs for a simple weeknight (and kid-friendly!) meal. If you prefer to keep it 100% paleo, I also have instructions on how to make it with spiralized veggies below!
My kids eat 100% gluten-free and with that, I include some grains like organic brown rice pasta, and white rice. If you are able to tolerate grains, you can use brown rice pasta or your favorite gluten-free pasta in this recipe. I am able to tolerate chickpea pasta, so when I am making this recipe for myself I like to use that. Cassava pasta would also work here if you can tolerate it. A good rule of thumb when making pasta in your instant pot is to set the pressure timer to half the time the box calls for. I have found this works with just about all gluten-free pastas!
If you are looking to keep this recipe for Short Rib Pasta 100% paleo, you can use vegetable noodles such as zucchini or sweet potatoes. Simply reduce the broth called for in the recipe to ½ cup and stir in the noodles with the arugula. The hot liquid in the pot will cook the vegetable noodles sufficiently.
Braising the meat:
The most important step in this recipe is browning the short ribs. That is where most of the flavor from the beef will come from by giving this dish depth and spice. I put my pressure cooker on the saute mode and brown all sides of the ribs. It is really important to make sure that they are deep brown on all sides. Don’t worry if the brown bits are sticking to the bottom of the pot; it will add more flavor and will lift once you add the broth.
More Instant Pot Recipes:
My next cookbook coming out in Fall ‘22 will have a bunch of brand new Instant Pot recipes (all with slow cooker or stovetop modifications!) – but in the meantime, I have a ton of recipes on the blog for you! You can check out my Slow Cooker and Instant Pot tab over on my blog for plenty of easy one-pot recipes for those busy work weeks!
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photos by Ashley LimaPrint
Short Rib Pasta with Butternut and Arugula
- Prep Time: 7 mins
- Cook Time: 60 mins
- Total Time: 1 hour 7 minutes
- Yield: 6-8 1x
- Category: Dinner
- Method: Instant Pot
- Cuisine: American
- 2 tablespoons extra virgin olive oil
- 2 1/2 pounds bone-in short ribs
- 1 large yellow onion, minced
- 3 cloves garlic, minced
- 3/4 teaspoon chili powder
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 2 cups beef bone broth
- 12 ounces peeled and cubed butternut squash
- 8 ounce uncooked grain-free pasta shells
- 1 1/2 teaspoons sea salt
- 1/4 teaspoon freshly ground black pepper
- 3 cups chopped arugula
- 1/2 teaspoon fresh lemon juice
Optional : cashew parmesan cheese (page 315 Eat What You Love), for topping
- Heat the oil in the bottom of an electric pressure cooker using the sauté function on high heat. Season the short ribs well with sea salt and pepper. Add the short ribs, and brown really well on all sides, about 10 minutes. Add the onion, garlic, chili powder, nutmeg, and cinnamon and cook for an additional 2 to 3 minutes, until fragrant. Pour in the bone broth and secure the lid. Set the machine to meat/stew for 40 minutes.
- Quick release the pressure and shred the meat with 2 forks. Remove the bones. Add the butternut squash, pasta, sea salt and pepper. Return the lid to the pot and set the machine to manual high pressure for 0 minutes. Press the start button. When the cooking cycle is complete, allow the pressure to naturally release for 8 minutes. Manually release the remaining pressure. Remove the lid, stir in the lemon juice and arugula, and let stand for 5 minutes to wilt. Divide the pasta into bowls and serve hot with a sprinkle of Cashew Parmesan Cheese or a dash of red pepper flakes.
- Slow Cooker Instructions: Cook the beef in the broth with the spices for 6 hours on low. Shred the meat and add the butternut squash and continue cooking for 2 hours. Cook the pasta separately on the stovetop according to the instructions on the box, or roast sweet potato noodles according to page 129 in Healthy In a Hurry (Smoky Shrimp and Mussels Pasta).
Tidbits: To swap the grain-free noodles in for vegetable noodles such as zucchini or sweet potato, reduce the broth to 1/2 cup and stir in the noodles with the arugula. The hot liquid in the pot will cook the vegetable noodles sufficiently.
Keywords: Danielle Walker, instant pot, against all grain, dinner, easy, quick, pasta