First set your Instant pot to the sauté setting. Once hot, add one tablespoon of oil.

Let the oil heat up then add diced onions, carrots, and garlic. Season with salt & pepper to taste. Cook for a few minutes, stirring constantly. Remove veggies to a clean plate.

Next, use paper towels to pat dry the ribs. Then season all sides with salt and pepper and cover with flour; shake off excess flour.

Add 2 more tablespoons of oil to the pot. Place in the short ribs and sear on all sides, cook in batches, if the whole thing doesn’t fit in your instant pot, then transfer to a plate.

Deglaze the bottom of the pan with wine. Scrape the bottom of the pan to release any residue that is sticking for all of it’s flavor. Bring to a boil and cook 2 minutes.

Next, add beef broth, salt, freshly ground black pepper, and tomato paste. Mix until incorporated. Add ribs and veggies back to the pot and add sprigs of thyme and rosemary on top.

Secure instant pot lid. Cook on Manual/High Pressure for 45 minutes with a natural release.

Remove instant pot lid, and carefully transfer the short ribs to a plate and cover to keep warm. Remove herbs and discard.

To make a smooth silky sauce, skim off some of the fat and blend with remaining liquid and veggies, using an immersion blender.