Directions

1. Set Instant Pot to sauté on high, add oil, salt, pepper, and chopped onion then cook for 3 to 4 minutes until onions are soft. Add the garlic and cook for 1 minute more.
2. Remove and reserve in a bowl.
3. Season the ribs with salt and pepper then add the ribs one or two at a time to the Instant Pot. Brown on each side and remove to a plate. Deglaze the pot with a half-cup of wine.
4. Place all browned ribs in the bottom of the Instant Pot. Top with the onions and garlic then the vegetables.
5. Combine the fresh herbs with the stock then pour over the vegetables along with the rest of the wine.
6. Put lid on Instant Pot and twist to seal. Set to cook on high for 40 minutes.
7. Once the timer has gone off and the pressure has been automatically released, carefully remove the lid.
8. Place the vegetables on a platter and top with the beef ribs. Cover with foil to keep warm.
9. Using an immersion blender, puree the liquid in the Instant Pot. Set it to sauté on high then let it come to a boil and cook for 5 to 10 minutes.
10. In a small measuring cup, combine the cornstarch and cold water to make a slurry. Stir the slurry into the boiling mixture. Let cook for 4 to 5 minutes or until slightly thickened.
11. Serve on the side with the beef and vegetables.