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Instant Pot Short Rib Chili


  • 3 pounds boneless short ribs
  • 2 teaspoons kosher salt
  • 1 tablespoon canola oil
  • 1 onion, diced
  • 1 tablespoon tomato paste
  • 1 cup lager beer
  • 1 28 ounce can crushed tomatoes
  • 2 cups beef stock
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon ground cloves
  • 1 teaspoon dried oregano
  • 1 1/2 tablespoon cumin
  • 3 tablespoon chili powder
  • 1 teaspoon red wine vinegar
  • cilantro, for topping
  • sour cream, for topping


  • 30 minutes before cook time, evenly distribute 1 teaspoon of salt on the short ribs. Set aside.
  • Add the canola oil into the Instant Pot. Using the sauté feature on the Instant Pot, set the sauté timer for 25 minutes. After two minutes of heat-up time, place 1 pound of the short ribs into the Instant Pot. Brown for 1 1/2 minutes per side, for a total of three minutes. Set aside. Continue this process until all the short ribs have been browned. If any browning occurs add a few splashes of beer to deglaze the pan.
  • Add the onions and tomato paste stir well to combine. Brown for 1 1/2 minutes. Stir frequently to prevent burning.
  • Deglaze the pan with the beer. Be sure to scrape up all of the brown bits on the bottom of the pan.
  • Add the crushed tomatoes, beef stock, 1 teaspoon salt, granulated garlic, oregano, ground cloves, cumin and chili powder. Stir well.
  • Add the short ribs and any remaining juices from the short ribs into the chili mixture.
  • Place the lid on the Instant Pot and cook on the chili feature for 30 minutes. After 30 minutes, use the natural pressure release method for 10 minutes. After 10 minutes, release any remaining pressure.
  • Remove the short ribs from the Instant Pot and place on a rimmed cutting board. Cover the meat with foil and let rest for 10 minutes.
  • Meanwhile, bring the chili to a boil using the sauté feature. Simmer for 10 minutes while the short ribs are resting.
  • After 10 minutes, shred the short ribs and add the vinegar and shredded short ribs to the chili. Stir well to combine. Serve warm with cilantro and sour cream.


This authentic Texas style chili is full of flavor, heat and meat. Browned short ribs, tomato paste and a lager beer make this chili rich and hearty. When using the sauté feature, I like to set the timer for more than the amount of time it should take to cook the ingredients. This will ensure that the Instant Pot stays in sauté mode the entire time.