Step 1

Use a paper towel to pat the short ribs completely dry. Set aside on a plate.

Step 2

On the Instant Pot, turn the Sauté function on high. Add oil and heat until the hot oil sizzles, about 1-2 minutes.

Step 3

Add the short ribs and sear until golden brown on all sides, about 4 minutes per side. The ribs don't need to be fully cooked at this point. Transfer onto a plate and set aside.

Step 4

Add onions and garlic and cook until fragrant, about 2 minutes.

Step 5

Add wine and Worcestershire sauce. Stir well to deglaze the pot.

Step 6

Add tomato paste, sugar, and broth and mix well until smooth.

Step 7

Return the ribs to the pot and add potatoes.

Step 8

Close the lid and switch the Instant Pot to the pressure cooking mode on manual High and seal the lid (the steam release knob must be turned to the sealed position). Pressure cook the ribs until tender (the meat falls off the bone), about 45 minutes.

Step 9

Once the time is up, quick release the remaining pressure by turning the steam release valve to the venting position.

Step 10

Season with salt and pepper, to taste.

Step 11

Optionally, to thicken the sauce for serving, mix cornstarch into 2 tablespoons of water and whisk to combine into a slush. Stir in the cornstarch slurry to the pot.

Step 12

Switch the Sauté function back on high and cook until the sauce has thickened to a desired consistency, about 2-3 minutes.