Instant Pot Short Rib Chili

Look, it’s no secret I’m obsessed with Better Than Bouillon. They have the best flavored bouillon bases, not to mention they’re the most economical in cost and longevity. And their flavor varieties are unmatched. Their chili base is part of what made my Blue Ribbon Chili the international hit it became. But I wanted to take my chili game to the next level and replace the ground meat with one of the most succulent around: short ribs.

Folks, I’m proud to say I’ve teamed up with BTB once again to bring you the best and most flavorful Short Rib Chili you’ve ever known.

This post was sponsored by Better Than Bouillon/Summit Hill Foods.

Short rib chili
short ribs
Take some short ribs (one of my favorite cuts of meat due to how tender and foolproof they are)…
short ribs rubbed with salt and pepper
…and rub some salt and pepper on them.
adding oil to instant pot
Add some oil to the Instant Pot and give it some heat.
Flash searing short ribs
Once heated, flash sear the short ribs on all sides (they shouldn’t be very browned, but rather just lightly)…
Seared short ribs in bowl
…and remove to a plate. Set aside for now.
melted butter in pot
Add some butter to the pot and swish it around so it quickly melts.
Diced onion and peppers in pot
Then, add in some diced onion and a variety of peppers.
Sautéing in pot
Sauté everything in two shakes of a lamb’s tail.
Adding garlic to pot
Then, of course, add some garlic…
Sautéing in pot
…and sauté for another moment.
Adding wine to pot
I like a dry red wine to go with my short ribs, so I’m gonna sneak some into this chili!
wine simmering in pot
Let it simmer for a moment as the deglaze (scrape) the pot to get any browned bits from the searing of the short ribs up.
Adding beef broth to pot.
Now it’s time to add some beef broth. Of course, I love Beef Better Than Bouillon.
Adding tomato sauce to pot
It wouldn’t be a chili without tomatoes in all forms! Add in some tomato sauce (not the same as pasta sauce in a jar)…
Adding diced tomatoes to pot
…diced tomatoes…
Adding Rotel to the pot
…and a can of Rotel.
adding seasonings to pot
We’ll season it up with this bouquet of spices…
Adding taco sauce to pot
…along with some taco sauce.
Stirring the pot
Give it all a grand stir until everything is fully combined.
Adding short ribs to pot
Nestle back in those seared short ribs…
Adding beans to pot
…and top with some beans (but if you don’t want beans leave ’em out. And yes, it’s still chili with OR without beans).
Adding banana peppers to pot
Feel free to toss in some banana peppers as well. DO NOT stir the short ribs, beans and peppers though – otherwise you may have issues coming to pressure since it’s such a packed pot! Just let them rest on top. Secure the lid and cook at high pressure.
Finished pot.
When done, it’s gonna smell amazing!
Removing short ribs with tongs and placing in bowl.
Use tongs to remove the short ribs to a bowl. Let them rest and cool for the time being.
Adding tomato paste to pot.
Now let’s thicken this chili up! Add a can of tomato paste.
Adding Chili Better Than Bouillon to pot
And now for our STAR secret ingredient, the thing that really sends it home – Chili Better Than Bouillon!
Adding Chili Better Than Bouillon to pot
Not only is this tablespoon of it packed with rich flavor, but it’s also going to enhance our chili’s nice, deep color.
Stirring pot
Stir everything together so the tomato paste and Chili BTB meld into the chili. Now, let it rest so it thickens as it cools a bit.
Sliding bones out of short ribs.
Let’s turn our attention back to our short ribs. You’ll see the bones will slide right out (this is also super satisfying to do).
Shredding short ribs
Then, shred the meat up either with two forks, a knife or by hand.
Returning short ribs to pot
Return that succulent meat to the pot.
Stirring chili in pot.
And just look at the foodgasm of flavor you’ve easily created!
Bowl of chili
Feel free to top with cheese, sour cream, additional peppers, crackers – whatever you like!
Man showing chili
Now go on, give it a try.
Man eating chili
Give it a kiss. (Or, rather, have it kiss you).
Man stunned by chili
But be warned: It will stun and perhaps even confuse you. Why haven’t you tried a short rib chili before?! IT’S THAT GOOD.
Man kissing jar.
And let’s not forget to kiss that magic ingredient for sending it home!
Instant Pot Short Rib Chili
Yield: 6

Instant Pot Short Rib Chili

Instant Pot Short Rib Chili

Folks, I'm proud to say I've teamed up with Better Than Bouillon once again to bring you the best and most flavorful Short Rib Chili you've ever known.

Prep Time 15 minutes
Cook Time 35 minutes
Additional Time 20 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 3 pounds short ribs
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons vegetable, canola or extra virgin olive oil
  • 2 tablespoons (1/4 stick) of salted butter (see Jeff's Tips)
  • 1 Vidalia (sweet) onion, diced
  • 1 green bell pepper (you can use a poblano pepper as well), diced
  • 1-2 jalapeño peppers, finely diced with seeds removed (optional as this is a medium hot pepper)
  • 1-2 cherry peppers, finely diced with seeds removed (optional as this is a medium hot pepper)
  • 3 cloves (1 tablespoon) garlic, minced or pressed
  • 1/4 cup of a dry red wine (like a Cabernet - see Jeff's Tips)
  • 1/4 cup beef broth (I use 1/4 teaspoon Beef Better Than Bouillon + 1/4 cup water)
  • 1 (8-ounce) can of tomato sauce (not the same as pasta sauce)
  • 1 (14.5-ounce) can of diced tomatoes
  • 1 (10-ounce) can of Rotel (or a 7-ounce can of diced green chiles will do - they're not spicy)
  • 1/4 cup taco sauce
  • 2 tablespoons cumin
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried basil
  • 1 teaspoon seasoned salt
  • 1 teaspoon garlic salt
  • 1 teaspoon garlic powder
  • 2 (15.5-ounce) cans of red kidney beans, drained & rinsed (I used low-sodium and a can of light and dark red, but feel free to leave them out if you want it “Texas” style)
  • 1/2 cup jarred sliced banana peppers, drained - plus more for topping (optional)
  • 1 (6-ounce) can tomato paste
  • 1-2 tablespoons Chili Better Than Bouillon

Instructions

  1. Lightly rub the kosher salt and black pepper on the short ribs.
  2. Add the vegetable oil to the Instant Pot and hit Sauté and Adjust so it's on the More or High setting. After 3 minutes of heating, sear the short ribs on each side for 30 seconds. Remove with tongs and set aside.
  3. Add the butter to the pot. Once melted, add the onion and peppers and sauté for 3 minutes until lightly softened. Add the garlic and sauté for 1 minute longer.
  4. Add the wine and deglaze (scrape) the bottom of the pot to get any browned bits up. Once cleared, add the broth, tomato sauce, diced tomatoes, Rotel, taco sauce, cumin, chili powder, Italian seasoning, basil, seasoned salt, garlic salt and garlic powder. Stir until well combined.
  5. Nestle back in the short ribs and top with the beans and banana peppers, but do not stir! Just let them rest on top of the short ribs. Secure the lid and move the valve to the sealing position. Hit Cancel and then hit Manual or Pressure Cook for 35 minutes. When done, allow a 15-minute natural release followed by a quick release.
  6. Using tongs, remove the short ribs and let them rest on a plate. Meanwhile, stir in the tomato paste and Chili Better Than Bouillon (start with 1 tablespoon and work your way up to more, if desired) until melded into the chili. Let rest for 10 minutes as the tomato paste will thicken the chili as it cools.
  7. Remove the bones from the short ribs (they'll slide right out) and shred them up either with two forks, slicing with a knife or by hand. Add the meat back to the pot and stir.
  8. Serve topped with sour cream, shredded cheese, oyster crackers and additional banana peppers, if desired. Also goes great with a side of cornbread or a crusty baguette.

Jeffrey's Tips

If you'd prefer not to use wine, sub 1/2 cup of beef broth instead.

To keep it dairy-free, add 2 more tablespoons of oil in place of the butter when it's called for in Step 3.

To cut down on the sodium, use reduced sodium broth, low-sodium beans and salt-free tomato products.

Banana peppers aren't terribly spicy (think a 4 out of 10) and the spice dies down once cooked under pressure.

As for the jalapeño and cherry peppers, removing the seeds and ribs will make them less spicy. If you want your chili zesty, keep them in.

Reader Interactions

Comments

  1. Dave

    Hey Jeffrey can’t wait to try this but being from the uk I would find it hard to get some of the peppers. Any idea for substitutes thanks for any help.

    • Michelle

      I read this in the instructions area: “Manual or Pressure Cook for 35 minutes. When done, allow a 15-minute natural release followed by a quick release.”

  2. Lynn H

    OMG! This was the best. The flavors are amazing. I used boneless short ribs which I prefer. Raves from all around. Great dish Jeffery.

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