Short Rib Chili delivers big cozy, savory, and smoky flavors while being easy to make, delicious, and comforting. This chili recipe is made in the Instant Pot, saving on time and fuss but still cooking the ribs to tender shredded perfection. Naturally gluten-free and dairy-free!
Table of contents
Cool fall and winter days call for warm and comforting meals and this short rib chili recipe is one of my favorites. Tender and juicy shredded short rib cooks in a thick and smoky tomato chili sauce in the Instant Pot for a meal that is as satisfying as it is simple to make and delicious.
Why You'll Love Beef Short Rib Chili
- Family-Friendly. Ancho chiles are smoky rather than spicy, making this Instant Pot chili recipe great for older school-age children as well as adults.
- Comforting and Warm. Tucking into a bowl of this beef rib chili is a surefire way to make any cold or dreary day that much better.
- Great for Leftovers. Make a large batch of this recipe and save leftovers to reheat throughout the week. Whether you warm the chili on the microwave or the stove, it reheats like a dream.
- Naturally Allergy-Friendly. If made with coffee instead of beer, this chili is naturally gluten-free, dairy-free, and nut-free if garnished without cheddar cheese (or with vegan cheddar shreds).
Ingredients
- Boneless Short Ribs: Cut into 2-inch chunks. Season the short ribs well with salt and pepper before making the chili as doing so will enhance the flavors of the stew.
- Dried Ancho Chiles: Provides smoky warmth to the recipe rather than all-out heat. Stem and seed the chiles before making the sauce.
- Ground Cumin: Adds earthy, warm, and lightly citrusy notes.
- Dried Oregano: Use Mexican oregano for the best flavor. Otherwise, traditional Mediterranean oregano can be substituted.
- Ground Paprika: Contributes a deep red color and sweet and peppery notes to the chili.
- Crushed Tomatoes: Blends together with the chiles and spices to make the bulk of the stew.
- White Onion: Peeled and trimmed. If white onion is not available, yellow onion can substitute.
- Garlic: Fresh garlic is best. You will need 6 cloves.
- Stout Beer or Coffee: Enhances the tomato sauce with milky caramel or smooth nutty notes.
- Beef Stock: Adds savor and salty flavor. Substitute water or beef broth for the stock if necessary.
- Corn Flour (Optional): Thickens the chili, giving it a spoonable consistency.
How to Make Instant Pot Short Rib Chili
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Step 1: Season the short ribs generously with salt and pepper. Add the avocado oil to the Instant Pot on the saute setting.
Step 2: Add the short ribs to the Instant Pot and brown all sides.
Step 3: Add the onions and garlic to the Instant Pot and saute for 5 minutes, or until softened.
Step 4: Add the chilies, spices, stout or coffee, stock, and pureed tomatoes into a blender and blend until smooth.
Step 5: Add the chili and tomato mixture to the Instant Pot. Stir well and lock on the Instant Pot lid. Pressure cook on high for 35 minutes.
Step 6: Natural-release the pressure from the Instant Pot, then stir well to break up the short ribs.
Step 7: If using the corn flour to thicken the chili, ladle about half of a cup of the chili into a small bowl. Stir in the corn flour and stir thoroughly until the lumps are removed. Stir the small cup of chili back into the Instant Pot and saute for 5 minutes, stirring frequently, or until thickened.
Step 8: Top chili as desired and serve hot.
Recipe Pro-Tips
- Brown all sides of the short ribs. This will help caramelize the meat proteins, adding a rich flavor base to the stew.
- Beer vs. Coffee. Use stout beer in the chili for rich and caramel undertones. Choose freshly brewed hot coffee for a smooth and nutty flavor base.
- Shred the Ribs. The Instant Pot is ideal for short ribs, cooking them over steady heat which allows the collagen to soften into gelatin. This being said, you will still need to shred the rib meat before serving the chili, however. Shred the rib thoroughly meat with two large forks or tongs.
Serving Suggestions
Serve this Instant Pot short rib chili hot with all of your favorite toppings, such as shredded cheddar cheese, sliced jalapeños, sour cream, avocados, sliced green onions, and black olives.
Complete the meal by serving the chili with cornbread, toasted pita, or even crumbled tortilla chips. A glass of chilled beer, such as lager or Pilsner, is never a bad companion, either.
Storage Directions
- Refrigeration: Leftovers keep covered in an airtight container in the refrigerator for 3-4 days.
- Freezing: Chili can also be frozen in a freezer-safe container for up to 3 months. Defrost in the refrigerator for 18-24 hours before reheating.
- Reheating: Warm up leftover chili on the stovetop in a saucepan over medium heat or on medium heat in the microwave for 1-minute intervals, or until warmed through.
Recipe FAQs
The secret to making tender short ribs is by cooking them low and slow -- or cooking them at a relatively low heat for a long period of time. This can be achieved by braising on the stove top, roasting in the oven, or cooking in a pressure cooker such as the Instant Pot.
Yes, season the short ribs generously before cooking them. This will enhance their flavor and the flavor of the chili.
Tools Needed to Make This Recipe
- Cutting Board
- Chef Knife
- Measuring Cups & Spoons
- High-Speed Blender
- Instant Pot
- Heat-Safe Spatula
More Comforting Meals
- Lamb Bolognese
- Creamy Pumpkin Gnocchi Sauce
- Thai Peanut Noodle Soup
- Slow Roasted Red Pepper and Tomato Soup
Thank you for making Instant Pot Short Rib Chili! If you enjoyed it, please follow me on Instagram @mindfulcooks and tag your recipe creations with #mindfulcooks!
Recipe Card
Instant Pot Short Rib Chili
Ingredients
- 1 tablespoon avocado oil or olive oil
- 1.5 lbs boneless short ribs cut into 2 inch chunks
- 5 dried ancho chiles stemmed and seeded
- 2 teaspoon cumin
- 1 tablespoon oregano Mexican, if possible
- 2 teaspoon paprika
- 1, 28 oz can crushed tomatoes
- 1 large white onion chopped
- 6 cloves garlic minced
- ½ cup stout beer or strongly brewed coffee
- 2 cups beef stock or water or beef broth
- ¼ cup corn flour optional
- chili toppings shredded cheddar cheese, avocado, sour cream, sliced jalapeños, black olives, etc.
Instructions
- Season the short ribs generously with salt and pepper. Add the avocado oil to the Instant Pot on the saute setting.
- Add the short ribs to the Instant Pot and brown all sides.
- Add the onions and garlic to the Instant Pot and sauté for 5 minutes, or until softened.
- Add the chilies, spices, stout or coffee, stock and crushed tomatoes to a blender. Blend until smooth.
- Add the chili and coffee or stout mixture to the Instant Pot. Stir well and lock on the Instant Pot lid. Pressure cook on high for 35 minutes.
- Natural-release the pressure from the Instant Pot, then stir the chili well to break up the short ribs.
- If using the corn flour to thicken the chili, ladle about half of a cup of the chili into a small bowl. Stir in the corn flour and stir thoroughly until the lumps are removed. Stir the small cup of chili back into the Instant Pot and cook on the sauté setting for 5 minutes, stirring frequently, or until thickened.
- Top chili as desired and serve hot.
Notes
- Refrigeration: Leftovers keep covered in an airtight container in the refrigerator for 3-4 days.
- Freezing: Chili can also be frozen in a freezer-safe container for up to 3 months. Defrost in the refrigerator for 18-24 hours before reheating.
- Reheating: Warm up leftover chili on the stovetop in a saucepan over medium heat or on medium heat in the microwave for 1 minute intervals, or until warmed through.
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