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.