Step 1

Season boneless short ribs with 1 ½ tsp of kosher salt.

Step 2

Turn on the instant pot and set it to "Sauté" and adjust to more high heat. When the Instant Pot displays “Hot” and you can start sautéing.

Step 3

Add vegetable oil and heat until it shimmers. Working in batches, add boneless beef short ribs and cook for about 3 minutes on each side or until browned. Remove from instant pot and set aside.

Step 4

Add dry red wine to the instant pot. Stir and scrape up any browned bits from the bottom of the instant pot. Bring the red wine to a boil and cook until it is reduced by ⅓ for about 1 minute.

Step 5

Add beef broth, garlic, onion, dried thyme, paprika, tomato paste, black pepper, salt and browned boneless beef short ribs to the instant pot.

Step 6

Follow the manufacturer's guide for locking the lid and preparing to cook. Set the instant pot to "manual" and cook at high pressure for about 30 minutes. When cooking is done,  let the Instant Pot release pressure naturally.

Step 7

Add chopped carrots to the pot and cook at high pressure for 2 minutes. When cooking is completed, quick release to depressurize.

Step 8

In a small bowl, mix in 1 tablespoon of water with 1 tablespoon corn starch. Set the instant pot to "sauté", add the flour mixture and let stew simmer until thickened. Adjust seasoning with salt and pepper if needed.

Step 9

Turn off the instant pot and sprinkle the stew with some fresh parsley. Serve immediately with egg noodles, polenta or on a bun.