Instant Pot Short Rib Chili
By Rebecca White, A Pleasant Little Kitchen
Instant Pot Short Rib Chili
By Rebecca White, A Pleasant Little Kitchen
Yield/Serves:
Makes 8 to 10 servings
- 4 pounds boneless short ribs
- 3½ teaspoons kosher salt
- 2 tablespoons canola oil
- 1 onion, diced
- 4 garlic cloves, chopped
- 1 tablespoon tomato paste
- 1 cup lager beer
- 1 (28-ounce) can crushed tomatoes
- 2½ cups beef stock
- For the chili water:
- 4 dried chipotle chilies
- 8 dried arbol chilies
- 2 cups water, boiling
- 1 teaspoon chili paste (optional, recipe below)
- 1 teaspoon dried oregano
- 1 teaspoon ground cloves
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 tablespoon honey
- 1 teaspoon sherry vinegar
- Cilantro, for topping
- For the Spicy Lime Sour Cream:
- ½ cup sour cream
- ¼ teaspoon cayenne pepper (or more to taste)
- Splash of heavy cream
- Juice of 1 small lime
- Pinch of kosher salt
This authentic Texas style chili is full of flavor heat and meat. Dried chipotle and arbol chiles are rehydrated to infuse a chili water with chili flavor. Browned short ribs, tomato paste and a lager beer make this chili rich and hearty.
30 minutes before cook time, evenly distribute 1 ½ teaspoons of salt on the short ribs. Set aside.
Add the canola oil into the Instant Pot. Using the sauté feature on the Instant Pot, saute on medium heat for 20 minutes.
After two minutes of heat time, place 3 to 4 short ribs into the Instant Pot. Brown for 1½ 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 into the instant pot and sauté for 1 ½ minutes. Stir frequently to prevent browning. If any browning occurs add a few splashes of beer to deglaze the pan.
Add the garlic to the onions and stir well to combine. Move the onions and garlic to the outer rim of the instant pot.
Place the tomato paste in the center of the instant pot and brown for 1 ½ minutes. Stir frequently to prevent browning.
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, chili water, optional chili paste, salt, oregano, ground cloves, cumin, chili powder and honey. Stir well.
Add the short ribs and any remaining juices from the short ribs into the chili mixture.
Place the lid onto the Instant Pot and cook on high pressure for 30 minutes. After 30 minutes quick pressure release the 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.
Using the sauté future bring the chili to a boil. Cook for 10 minutes.
Meanwhile, shred (or cut into large bite-sized pieces) the short ribs. After 15 minutes of cook time, add the vinegar and short ribs into the chili. Stir well.
Remove the container from the Instant Pot. Bring the chili to room temperature. Store in the fridge for 24 hours, or up to two days.
Before reheating, scoop up fat that has collected and solidified on top of the chili. Discard the fat.
Reheat the chili on medium low on the stove top, or reheat on low using the sauté future in the Instant Pot. Stir occasionally
Serve warm with cilantro, spicy lime sour cream, and Instant Pot Cheddar and Chili Cornbread.
To make the Chili Water: pour the boiling water over the dried chilies. Let rehydrate for 20-30 minutes.
Pour the chilies and water into a food processor. Puree the chilies for 15 seconds.
Strain the chilies from the water. Use the chili water as directed.
To make the Chili Paste: Take the pureed chiles (that are remaining after straining the chili water) and place in an airtight container. Use the chili paste as directed.
To make the Spicy Lime Sour Cream: Place all ingredients into a small bowl and stir well to combine.
30 minutes before cook time, evenly distribute 1 ½ teaspoons of salt on the short ribs. Set aside.
Add the canola oil into the Instant Pot. Using the sauté feature on the Instant Pot, saute on medium heat for 20 minutes.
After two minutes of heat time, place 3 to 4 short ribs into the Instant Pot. Brown for 1½ 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 into the instant pot and sauté for 1 ½ minutes. Stir frequently to prevent browning. If any browning occurs add a few splashes of beer to deglaze the pan.
Add the garlic to the onions and stir well to combine. Move the onions and garlic to the outer rim of the instant pot.
Place the tomato paste in the center of the instant pot and brown for 1 ½ minutes. Stir frequently to prevent browning.
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, chili water, optional chili paste, salt, oregano, ground cloves, cumin, chili powder and honey. Stir well.
Add the short ribs and any remaining juices from the short ribs into the chili mixture.
Place the lid onto the Instant Pot and cook on high pressure for 30 minutes. After 30 minutes quick pressure release the 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.
Using the sauté future bring the chili to a boil. Cook for 10 minutes.
Meanwhile, shred (or cut into large bite-sized pieces) the short ribs. After 15 minutes of cook time, add the vinegar and short ribs into the chili. Stir well.
Remove the container from the Instant Pot. Bring the chili to room temperature. Store in the fridge for 24 hours, or up to two days.
Before reheating, scoop up fat that has collected and solidified on top of the chili. Discard the fat.
Reheat the chili on medium low on the stove top, or reheat on low using the sauté future in the Instant Pot. Stir occasionally
Serve warm with cilantro, spicy lime sour cream, and Instant Pot Cheddar and Chili Cornbread.
To make the Chili Water: pour the boiling water over the dried chilies. Let rehydrate for 20-30 minutes.
Pour the chilies and water into a food processor. Puree the chilies for 15 seconds.
Strain the chilies from the water. Use the chili water as directed.
To make the Chili Paste: Take the pureed chiles (that are remaining after straining the chili water) and place in an airtight container. Use the chili paste as directed.
To make the Spicy Lime Sour Cream: Place all ingredients into a small bowl and stir well to combine.