There is nothing I like better than to multi-task. So if all I need to do is throw ingredients into a pot, turn it on, and forget about it (for a short while).
I gathered my ingredients.
I decided to try rainbow baby carrots and shitake mushrooms as substitutes.
First, I seasoned the short ribs with salt and pepper. Heat the butter (or fat of choice) in the pressure cooker. Sear the ribs on both sides until browned. Once they are done, then transfer onto a platter.
Then the marinara sauce, broth, and 1 tablespoon of balsamic vinegar.
Place the ribs back into the pot and combine. Increase the heat, close and lock the lid. Continue to heat at high pressure for 35 minutes. When finished, let the pressure come down naturally.