Start the saute function on the Instant Pot.
Add the olive oil. Once hot, sear the short ribs on each side for 2 minutes on each side.
Remove the short ribs from the Instant Pot and set aside.
Add the onion and cook about 5 minutes, until softened.
Add the garlic and tomato paste and cook for 1 minute.
Deglaze the Instant Pot with the beer, stirring well.
Add the chili powder, cumin, salt, crushed tomatoes, beef broth, and beans to the Instant Pot and stir to combine.
Return the short ribs to the chili, stirring to combine with the rest of the chili.
Place the lid on the Instant Pot and seal the vent.
Cook on high for 40 minutes.
Let the pressure naturally release for 10 minutes and then release completely.
Remove the short ribs from the chili and discard the bones. Shred the meat and return to the chili.
Stir well.
Serve topped with shredded cheese, avocado, sour cream, and green onions.
Enjoy!