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overhead shot of a bowl of Instant Pot Chili made with beef short ribs
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4.75 from 4 votes

Instant Pot Short Rib Black Bean Chili

This Instant Pot Short Rib Black Bean Chili from The Whole Smiths takes chili to the next level. Not only will is this hearty chili easy-to-make fill you up but will make your taste buds sing. It’snaturally gluten-free and has a Whole30 option for you
Prep Time15 mins
Cook Time1 hr 40 mins
Total Time1 hr 55 mins
Course: Main
Cuisine: American
Keyword: beef short ribs chili, chili with short ribs, instant pot chili
Servings: 4 servings
Author: Michelle


  • 2 pounds boneless beef short ribs
  • 3 1/2 tsp salt
  • 28 ounces crushed tomatoes - preferably San Marzano
  • 15 ounces tomato sauce
  • 1 sweet onion chopped
  • 5 cloves garlic minced
  • 2 tablespoons chili powder
  • 2 tablespoons coconut aminos
  • 2 teaspoons smoked paprika
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon cumin
  • 1/2 tsp black pepper
  • 2 ounces semi-sweet chocolate
  • 2 cans black beans drained and rinsed
  • 1 poblano pepper diced
  • 1 yellow pepper diced


  • 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.


  • Make sure that the short ribs are fully submerged under the crushed tomatoes and sauce prior
    to starting the Instant Pot as it could potentially dry out.
  • I adore San Marzano tomatoes and use them any chance I can. I’m not sure why or how they are so damn flavorful but they are. They are a little more costly than other varieties so I tend to use them in special recipes… like this one!
  • Try out a dairy-free, plain yogurt as a topping in lieu of sour cream.
  • I love Enjoy Life chocolate products as they are the cleanest I can find on the market and use them all of the time and are delicious in this chili. Not to mention you can nibble on them while you cook. ;)