Instant Pot Short Rib Chili

Closeup overhead shot of a bowl of short rib chili with avocado, sour cream, shredded cheese, and jalapeño peppers.

Instant Pot Short Rib Chili

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!

Course Main Course

Cuisine glutenfree

Keyword beef short rib chili, beer in chili, best short rib chili recipe, instant pot short rib chili, rib meat chili, short rib chili recipe, short rib instant pot, short ribs chili recipe

Prep Time 10

Cook Time 55

Total Time 1 5

Servings Servings

Calories 408kcal

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

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.

Nutrition