Chili Lime Instant Pot Short Ribs (Paleo, Whole30)

If you are looking for a simple recipe that packs a ton of flavor, these Paleo, Whole30, and keto Instant Pot Short Ribs seasoned with chili lime spices fit the bill perfectly!

I’ve recently been noticing on Instagram that most of the recipes that you guys have been cooking from my blog has been Whole30 Instant Pot recipes. Clearly, you guys have been using the Instant Pot more than ever which is so exciting. It’s definitely my favorite kitchen gadget!

By the way, if you end up making one of my recipes and posting it on Instagram, make sure to use the hashtag #whatgreatgrandmaate or tag my handle, @whatggmaate, to your post. It makes me so happy that you guys are cooking from my recipes and I love seeing them!

Chili Lime Instant Pot Short Ribs Recipe

So, since you made it pretty clear that you are loving the IP recipes, I decided to share another one today. These Chili Lime Instant Pot Short Ribs were inspired by a dish I had at a Mexican restaurant a few weeks back and I’ve been thinking about them ever since. They are ridiculously tender and jam packed with so much flavor, I think you’ll will love them.

Instant Pot Chili Lime Short Ribs Whole30 Paleo Instant Pot Chili Lime Short Ribs Whole30 Paleo

Easy Peasy in the Instant Pot

While the process to cook them is quite easy, you’ll never guess that when you taste these short ribs. The wonderful combination of the spices, along with lime zest and juice, are mouthwateringly delicious. And using the Instant Pot to cook the meat will have it fall-off-the-bone tender in no time.

Hope you enjoy these Chili Lime Instant Pot Short Ribs as much as we did. We enjoyed the leftovers as taco meat and it was fantastic.  They reheat really well so make sure to cook up a double batch and enjoy it for several days!

Instant Pot Chili Lime Short Ribs Whole30 Paleo

Instant Pot Chili Lime Short Ribs Whole30 Paleo

Chili Lime Instant Pot Short Ribs

If you are looking for a simple recipe that packs a ton of flavor, these Paleo and Whole30 Instant Pot Short Ribs seasoned with chili lime spices fit the bill perfectly!
4.8 from 15 votes
Print Pin Rate
Course: Main Course
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4 servings
Author: Jean Choi


  • 3-4 lb beef short ribs
  • 1 tbsp chili powder
  • 1 tbsp cumin
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 1/2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp coriander
  • 1/4 tsp cayenne optional
  • 4 garlic cloves minced
  • Juice and zest of 2 limes plus more for garnish
  • 2 tbsp coconut oil
  • 1/3 cup apple cider vinegar
  • Chopped cilantro for garnish


  • If the short ribs aren't cut up already, slice them across into sections, so each section contains a bone.
  • Combine chili powder, cumin, onion powder, oregano, sea salt, black pepper, coriander, cayenne, garlic cloves, and lime zest in a small bowl and mix together.
  • Sprinkle and press down the spices all over the short ribs until the short ribs are evenly covered.
  • Set Instant Pot to Sauté setting and heat coconut oil for 5-10 minutes, until fully heated. The reader on the Instant Pot will say "hot."
  • Add the short ribs to the Instant Pot and brown on all sides, about 5 minutes. Work in batches if needed.
  • Leave the beef in the Instant Pot and turn it off.
  • Pour in lime juice and apple cider vinegar. 
  • Close the lid and make sure the pressure valve is set to SEALING. Set the Instant Pot to MEAT/STEW for 35 minutes. Once done cooking, let it sit for 10 minutes until the pressure naturally releases and you can open the lid easily.
  • Sprinkle with cilantro and more lime juice before serving. 


Even though this recipe doesn't require a lot of liquid, the Instant Pot will come to pressure and cook the short ribs. The meat will also release a lot of liquid during the cooking process, so you don't need to add more liquid. 

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26 thoughts on “Chili Lime Instant Pot Short Ribs (Paleo, Whole30)

  1. Emily @ Recipes to Nourish

    This looks delicious! We love short ribs in my home, especially my husband. The IP cooks them so perfectly! I love all of these beautiful flavors in this meal. Yum!

  2. Yang

    This is SO good Jean! When I am not grilling my short ribs, I also love the thick cuts – that’s perfect for stewing and braising. This flavour combo you have sounds like something I would totally LOVE to eat!

  3. Megan Stevens

    That meat looks INCREDIBLE!! I love the cumin and cloves and that beautiful broth that ensues. Can’t wait to make this for my family. We adore short ribs! Yay for the IP again! 😉

  4. Monique

    Hello YUM. I’ve never made – but I love to eat! – short ribs. Popping them in the pressure cooker is such a good idea; it makes something that seems daunting at first much easier!

  5. Leslie-Anne

    I love the Instant Pot for making quick work of ribs! Short ribs are so meaty and delicious – great for entertaining, especially on the Whole30 – no one would realize you were serving them a Whole30 meal if it was this delicious!

  6. Renee

    Hi Jean!
    I was given an instant pot as a gift, but let it sit on my counter for months because I was afraid of it. Yesterday, I finally decided to use it and I chose this recipe to christen the IP. I am writing because I must have done something wrong and I am seeking advice. This recipe did not taste or smell good to me and I ended up not serving it. I went to the grocery store yesterday and bought 3 lbs of fresh beef short ribs, Nutiva Organic Virgin Coconut oil, organic limes and brand new chili powder and ground coriander. I had the other spices already. I LOVE all the spices in this recipe. I love lime and cilantro. There was nothing in this recipe that I didn’t like which is why I decided to try it. The visual end result was perfect and they looked just like your picture, but they did not taste or smell good to me.
    The spice rub with lime zest smelled fine, but as soon as I went to brown the ribs in the coconut oil, the smell of cooking beef, lime and coconut was extremely unpleasant and overpowering. Did I buy the wrong kind of coconut oil or something? I stopped everything, took the ribs out of the pot and emptied out the coconut oil and washed out the pan. I started again, but I think it was just too late at that point. The coconut oil had already permeated the meat and the fat. So, I stopped everything again and proceeded to cut as much of the natural fat off of the ribs as I could in an attempt to remove the coconut oil taste. I then browned the ribs as they were with no extra oil added. Once they were browned I added Bragg’s ACV and fresh lime juice and the smell just got worse to me. But, I proceeded and cooked the ribs for the alloted time. I let the IP release naturally and when I looked inside they were beautiful. But, the taste and smell was really off. I know it wasn’t the beef as I got them from the butcher and I smelled them before I started cooking. I double checked all my spices and made sure I didn’t put something in that wasn’t supposed to be there. I put all the right spices in. All I can say is when I tasted the meat it had an overpowering smell of beef fat and coconut with what tasted like cinnamon or some sweet spice. Not what I had envisioned at all. So, I squeezed fresh lime juice over the meat and sprinkled chopped fresh cilantro on it. The lime juice covered the coconut flavor somewhat, but it didn’t make it taste good. I was so disappointed because I REALLY wanted to love this recipe. Do you think it was the coconut oil that I used? Normally I don’t have any issues with coconut oil and have cooked with it many times, but mixing it with beef was really offputting to me for whatever reason. Maybe I should have bought another brand or a different type of coconut oil? Is this recipe supposed to have a taste and smell of coconut? What did I do wrong? But, in any case, your recipe allowed me to use the instant pot and now I see how easy it is. I’m no longer afraid of it and can’t wait to try more recipes. Thank you for helping me to conquer my fear!

    1. Jean Choi Post author

      Hi there, perhaps you are just sensitive to the coconut oil smell. I use it so much that I barely taste it at all. You can try to switch up the oil with ghee, shortening, or avocado oil. Hope you have better luck next time!

  7. Brittany

    I love this recipe!!! The first time I made it it was perfectly tender and flavorful and amazing! I just made it again, followed the recipe to a tee and it was tough and didn’t fall off the one like last time at all. I’m so sad! Any ideas why it would yield two very different results? Same exact recipe and process both times. So confused!!

    1. Jean Choi Post author

      So sorry the 2nd batch was so tough! There could be various reasons that this can happen. It could be that the meat didn’t have enough fat on it. Also, do not quick release pressure at the end. Or did you put more meat in the pot than the first time? To fix the tough meat, you can try to put it back in the IP and cook it for longer. I’m not really sure what happened exactly but I hope you have better luck next time!

    1. Jean Choi Post author

      I don’t see why not. I actually have a similar recipe with ribs which isn’t made in the IP but you can check it out HERE.

  8. Rebecca Therien

    Delicious recipe! My only question is what is the portion size? 4 oz of tips without the bone?


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