Step 1

Turn your Instant Pot to saute mode. Once hot, add 2 tbsp of olive oil.

Step 2

Season the short ribs on both sides with salt and pepper, and saute them in the Instant Pot until they no longer stick to the bottom, then flip and brown the other side. Remove to a plate.

Step 3

Add the remaining olive oil, and saute the onion, carrots and garlic until soft and the onions are slightly translucent.

Step 4

Add 1/4 cup of the red wine, scraping the bottom of the pot with a spatula or wooden spoon to release the bits stuck to the bottom.

Step 5

Add the remaining wine, beef stock, tomato paste, rosemary leaves, and bay leaf. Add the short ribs back into the Instant Pot, submerging as much as possible in the liquid.

Step 6

Place the lid on the Instant Pot, turn the valve to "sealing" and set it to pressure cook for 45 minutes.

Step 7

Let the pressure release naturally for 10 minutes, then carefully move the valve to "venting" to release remaining pressure.

Step 8

Use tongs to remove the short ribs to a plate. In a small bowl, mix together the cornstarch and beef stock.

Step 9

Turn the Instant Pot to saute mode, and bring the sauce to a boil. While stirring, slowly drizzle the cornstarch mixture into the Instant Pot. Continue stirring until the mixture thickens. Boil the mixture for 1 minute to cook out the starch taste.

Step 10

Place one or two short ribs on a plate, and ladle some of the gravy over top.