Step 1

Turn the Instant Pot to saute and be sure it is adjusted for more lit up. If it is not, hit adjust to saute to change to more. Add in 1/2 tablespoon of oil and let heat.

Step 2

Season the short ribs generously with salt and black pepper on each side. Add half of the seasoned short ribs into the heated oil and brown on each side, about 4-5 minutes per side. Remove the seared ribs from the inner pot and place them on a plate. Repeat the process with the remaining short ribs.

Step 3

Add in the onions, carrots, and celery and saute until softened about 3-4 minutes. Add in the garlic and saute for just 30 seconds.

Step 4

Pour the red wine (or additional beef broth) into the inner pot and scrape up the browned bits on the bottom of the inner pot. This will prevent a burn notice and add flavor to the sauce. Let the wine simmer for 1 minute to let the alcohol cook off. Turn the Instant Pot off.

Step 5

Add the beef broth, thyme, bay leaf, balsamic, brown sugar, and soy sauce into the inner pot and give that a good stir. Nestle the seared ribs into the cooking liquid, being sure each rib is evenly submerged into the liquid.

Step 6

Seal the inner pot and set the cooking time to 45 minutes on high pressure.

Step 7

Once the cooking time has elapsed, allow the pressure to release naturally on its own for at least 15 minutes--SUPER important for tender beef.

Step 8

To thicken the cooking liquid, remove the short ribs and place them on a plate and tent them with foil to keep warm. Turn the Instant Pot to saute and let the liquid come to a rapid bubble. Mix together the cornstarch and water until dissolved and then slowly whisk into the braising liquid. Cook until thickened, about 2-4 minutes, whisking constantly. Whisk in the butter if desired and turn off the Instant Pot.

Step 9

Serve the ribs with the gravy.