This warm bowl of comfort is everything you love about steak fajitas. Tender & flavorful beef short ribs, onions, and peppers made hearty with the perfect combination of beans and spices.
Remove your boneless beef spare ribs from the packaging and dry with a paper towel. Carefully season the ribs with a light dusting of salt and black pepper. It's important not to over salt the meat at this step. After you've seasoned one side of the meat, flip and season the other side.
Press the Sauté button in the lower left hand corner of your Instant Pot. Wait until the indicator light shows "Hot". Add the avocado oil to the hot pot; making sure the entire surface is coated.
Carefully place the ribs in the Instant Pot, careful not to overcrowd. Brown for 3-4 mins. on each side. Do not disturb until ready to flip.
After the roast has browned on each side, remove and set aside.
Add the onion and peppers. With a wooden spoon saute peppers 3-5 minutes stirring often.
Turn the Instant Pot off. Add ribs back to the Instant Pot along with the kidney beans, pinto beans, broth & spices.
Secure lid and make sure steam release handle is moved to "sealing" position.
Cook on High Pressure for 25 minutes. Allow the pressure to release naturally for 10 minutes, then quick release.
In a small bowl mix together the cornstarch and cold water until smooth and immediately whisk into hot chili. Allow to thicken for 5 minutes before serving.
Garnish with desired toppings: jalapeños, sour cream, avocado, cheese and/or tortilla strips