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5 from 1 vote

Instant Pot Short Rib Chili

Looking to take your chili game up a notch? Short Rib Chili is an easy but out of this world chili with tender short ribs, and full of beans and spices! 
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 436kcal

Ingredients

  • 2 tablespoons olives oil
  • 2 lbs short ribs
  • 1 white onion diced
  • 2 cloves garlic minced
  • 2 tablespoons tomato paste
  • 12 ounce lager beer
  • 2 tablespoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon salt
  • 28 ounce can crushed tomatoes
  • 2 cups beef broth
  • 1 15 ounce can Northern beans, drained and rinsed
  • 1 15 ounce can dark Pinto beans, drained and rinsed
  • 1 15 ounce can light Pinto beans, drained and rinsed
  • shredded cheese avocado, sour cream, green onions, for topping

Instructions

  • 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!

Notes

Freezer Friendly. You can definitely freeze leftover short rib chili! Keep the chili in a freezer safe container that is airtight. This chili will last up to 3 months in the freezer. Then when you are ready to eat, thaw in the refrigerator overnight or in the microwave on the defrost setting.
Add some spice. This is a pretty mild chili, with the only spice coming from the chili powder. If you would like to heat things up a bit, add some cayenne pepper. I recommend starting with ¼ teaspoon and go from there.

Nutrition

Calories: 436kcal | Carbohydrates: 25g | Protein: 38g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 98mg | Sodium: 1597mg | Potassium: 1477mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1763IU | Vitamin C: 23mg | Calcium: 126mg | Iron: 8mg