Season the short ribs with 2 1/2 teaspoons of the salt and add them to the Instant Pot along with 1 teaspoon of the salt, the crushed tomatoes, tomato sauce, onion, garlic, coconut aminos, chili powder, paprika, Worcestershire sauce, cumin and black pepper. Gently stir the ingredients and submerge the short ribs under the sauce.
Set the Instant Pot to “Manual” and set it on high pressure for 60 minutes. Once it’s done, release the pressure and select “Cancel / Off”
Add the black beans, poblano pepper, yellow pepper and the remaining teaspoon of salt to the Instant Pot and set it again to “Manual” for 20 minutes on high pressure. Let the press release naturally when it is done.
Once done, hit “Saute” and let the chili reduce down and add the chocolate, occasionally stirring, for 10-15 minutes until it has thickened. Using a wooden spoon, gently break up the short ribs into smaller pieces.
It should be so tender it just breaks apart at this point.
Serve with any of your desired toppings.