Step 1

Season short ribs generously with salt and pepper and set aside

Step 2

Set Instant Pot to Sauté setting

Step 3

Once hot, add bacon

Step 4

Cook until lightly golden and fat is mostly rendered, 5 minutes

Step 5

Remove the bacon and set aside, leaving bacon fat in pot

Step 6

Working in batches, sear ribs on all sides until caramelized, 4 to 5 minutes per side

Step 7

Transfer to a plate

Step 8

Add in shallots, carrots, celery, red pepper flakes, and garlic

Step 9

Cook, stirring occasionally, until vegetables are slightly softened, about 3 minutes

Step 10

Add in star anise, thyme, and tomato paste

Step 11

Stir until fragrant, about 1 minute

Step 12

Add the sherry

Step 13

Bring to a simmer, and use a wooden spoon to deglaze and scrape the caramelized bits off the bottom of the pot, 3 minutes

Step 14

Add in sugar, Worcestershire, vinegar, broth, ribs, and cooked bacon

Step 15

Season with salt

Step 16

Close and lock the lid and turn the steam release handle to Sealing

Step 17

Then set to Pressure Cook on High for 45 minutes

Step 18

Let pot naturally release pressure for 15 minutes

Step 19

Then carefully complete depressurization following the manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid

Step 20

Discard thyme and star anise

Step 21

Serve ribs with vegetables, mashed potatoes, if desired, and a drizzle of the cooking broth