Craving a deeply flavorful, hearty meal that tastes like it simmered for hours, but is ready in a fraction of the time? This Instant Pot Beef Short Rib Stew is your answer! We’re talking fall-off-the-bone tender beef, a rich broth infused with smoky chipotle and mild poblano peppers, and the incredible convenience of pressure cooking. It’s a comforting, satisfying dish that’s perfect for a weeknight dinner but impressive enough for guests. Let’s get cooking!
Ingredients
• For the Stew
• 2 lbs / 900g beef short ribs
• 2 cups / 480g chopped tomatoes
• 1 cup / 150g chopped white onions
• 3 Poblano peppers, cut into strips
• 2 chipotle peppers in adobo, finely chopped
• 3 tbsp olive oil
• 3 cups / 720ml beef broth
• Spices
• 1 tsp salt
• ½ tsp freshly ground white pepper
Instructions
1. Directions
2. Generously rub the beef short ribs on all sides with the salt and freshly ground white pepper. Set aside.
3. Plug in your Instant Pot and press the ‘Sauté’ button. Once the display reads ‘Hot’, add the olive oil. Add the chopped white onions, poblano pepper strips, and chopped tomatoes to the pot. Cook for 15 minutes, stirring occasionally, until the vegetables have softened and become fragrant.
4. Stir in the finely chopped chipotle peppers, then pour in the beef broth. Use a wooden spoon to scrape any browned bits from the bottom of the pot.
5. Carefully place the seasoned short ribs into the pot, nestling them into the broth and vegetables.
6. Securely lock the lid and turn the steam release handle to the ‘Sealing’ position. Press the ‘Manual’ or ‘Pressure Cook’ button and set the timer for 35 minutes on high pressure.
7. When the cooking cycle is complete, perform a quick pressure release by carefully turning the steam release handle to the ‘Venting’ position. Once the float valve drops, it is safe to open the lid.
8. Serve the tender short ribs and stew immediately, spooning the rich broth and vegetables over each portion.
Nutritional Information
• Per Serving:
• Calories: 423
• Total Fat: 21.5g
• Net Carbs: 6.4g
• Protein: 47.6g
• Fiber: 1.7g
Pro Tips
• For a deeper, richer flavor, sear the seasoned short ribs in the hot oil on all sides before adding the vegetables. Remove the ribs, sauté the vegetables as directed, then return the ribs to the pot.
• This stew is fantastic served over creamy polenta, mashed potatoes, or cilantro-lime rice to soak up the delicious broth. Garnish with fresh cilantro and a dollop of sour cream.
• Control the spice level by adjusting the amount of chipotle peppers. For a milder stew, use just one pepper. For extra heat, add a pinch of cayenne pepper along with the salt and pepper.
FAQ
Q: Can I sear the short ribs before pressure cooking
A: Yes, for a deeper and richer flavor, the recipe recommends searing the seasoned short ribs in hot oil on all sides before you sauté the vegetables. Simply remove the ribs after searing, cook the vegetables, and then return the ribs to the pot before pressure cooking.
Q: How can I make this beef short rib stew spicier or milder
A: You can easily control the spice level by adjusting the amount of chipotle peppers. For a milder stew, use just one pepper. For extra heat, you can add more chipotle or a pinch of cayenne pepper.
Q: What should I serve with this Instant Pot short rib stew
A: This stew is fantastic served over creamy polenta, mashed potatoes, or cilantro-lime rice to soak up the delicious broth. You can also garnish it with fresh cilantro and a dollop of sour cream.
Q: How long does it take to cook short ribs in the Instant Pot for this recipe
A: You should pressure cook the short ribs on high pressure for 35 minutes. After the cooking cycle is complete, you will perform a quick pressure release.
