Go Back
–+ servings
short ribs on a white plate with sauce pouring over the top
Print Recipe
4 from 3 votes

Chili Lime Instant Pot Short Ribs Recipe

A simple recipe that packs a ton of flavor, these Chili Lime Instant Pot Short Ribs are easy, delicious, and super versatile. Serve with your favorite side, turn into tacos or top on a salad- you can’t go wrong with this amazing dish!
Prep Time10 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Main Course
Servings: 4 servings
Calories: 512kcal
Author: Jean Choi

Ingredients

  • 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 or your favorite cooking oil
  • 1/3 cup apple cider vinegar
  • Chopped cilantro for garnish

Instructions

  • 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 a 6qt 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. 

Video

Notes

Expert Tips

  • 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. 
  • If you use an 8 qt Instant Pot, I recommend adding 1 cup of beef broth with lime juice and apple cider vinegar so you don’t risk burning the beef.
  • This recipe is super versatile and can be spiced up or down depending on preferences. 

Serving Tips

  • I recommend serving these short ribs with mashed potatoes or mashed cauliflower. 
  • Because they have a Mexican-inspired twist, you can also serve them with corn tortillas and taco toppings or make a taco salad and serve with a cilantro dressing/sauce. 

Storage Tips

  • Store leftover short ribs in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or stove top and serve with your favorite side dish. 
  • 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!

Nutrition

Serving: 1serving - makes 4 | Calories: 512kcal | Carbohydrates: 4g | Protein: 48g | Fat: 33g | Saturated Fat: 17g | Cholesterol: 147mg | Sodium: 1071mg | Potassium: 979mg | Fiber: 1g | Sugar: 1g | Vitamin A: 659IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 7mg