In an Instant Pot set on saute add 1 Tbsp. olive oil; once the setting has reached hot add in as many short ribs but do not crowd the machine. Brown on all sides and remove. Repeat with the second batch of ribs and so on until all are browned. Replenish the olive oil as needed. Remove ribs and set aside.

Saute onion and garlic for about 3 min. Add in the carrots, celery, oregano, and rosemary and saute for another 4 min.

Pour in the wine and deglaze the pot by stirring and bringing up the browned bits. Simmer for 1-2 minutes.

Stir in the soy sauce, fish sauce, brown sugar, balsamic vinegar, and beef broth.

Add the beef ribs back in and pressure cook for 45 minutes on high. It will take about 10-12 minutes to come to pressure. Then natural release for 15 min.

Remove the ribs carefully from the Instant Pot and bring the sauce up to a boil. Mix the cornstarch and water together. Add the cornstarch mixture to the sauce
slowly while whisking stopping to let it thicken. Continue to add the cornstarch until the desired thickness.

Season well with Kosher salt and black pepper.

Serve over your favorite creamy mashed potatoes.