Step 1

Press the sauté button and add in olive oil once hot. Add in short ribs seasoned generously with salt and pepper and brown each side of each rib for four minutes in the pot.

Step 2

Once browned, set ribs aside. Add in onion and garlic to sauté for just a few minutes. Then, add in the carrots, celery, and mushrooms, all chopped roughly. Add in thyme, oregano, rosemary, and bay leaves as vegetables sauté.

Step 3

Pour in the cup of red wine to deglaze the Instant Pot. Get all the brown from the bottom scraped off so you do not get a burn notice when you eventually cook the ribs using pressure.

Step 4

Simmer the red wine so the alcohol evaporates.

Step 5

Next, add in your remaining ingredients including stock, balsamic vinegar, soy sauce, brown sugar, and tomato paste to create your sauce the Instant Pot short ribs will cook in.

Step 6

Turn the sauté off by hitting the cancel button. Put your Instant Pot top on and set it to sealing.

Step 7

Cook on manual high pressure for 45 minutes and do a full natural release for 15 minutes.

Step 8

When the short ribs are done cooking and you have done the 15-minute natural release, check to see if your sauce is thick enough.

Step 9

If the sauce isn’t thick enough, remove your short ribs and add in the cornstarch and cold water to a small bowl. Mix these two together and then add in a little bit at a time until it is at the desired thickness.

Step 10

Season to taste with salt and pepper, put your short ribs back in the sauce. Serve with rich and creamy Instant Pot mashed potatoes.