Press "Saute" on your Instant Pot and allow it to heat up for a couple minutes. While the pot is heating, sprinkle the short ribs liberally with sea salt. Place the short ribs on the hot surface (no oil needed) and cook for 5 to 7 minutes, until the meat is golden-brown. Flip and cook an additional 3 to 5 minutes. This will likely need to be done in 2 batches depending on the amount of meat. Once the meat is browned, transfer it to a plate.
Leave the Instant Pot on the Saute function and add the onion, carrots, and garlic, sauteing them in the beef fat.
Once the veggies have softened (about 3 to 4 minutes), place the meat back in the Instant Pot and add the cherry juice, dried rosemary, oregano, and sea salt.
Secure the lid on the Instant Pot, put it on the Stew/Meat mode and set the time for 45 minutes for bone-in short ribs or 35 minutes for boneless short ribs.
Once the IP is finished with Stew mode, allow it to automatically go into the Keep Warm mode for 15 minutes.
After the 15 minutes, Turn the venting to Fast Natural Release to release the pressure.
Use tongs to remove all the meat from the Instant Pot and transfer to a plate. Skim the fat off the top of the braising liquid.
Put the Instant Pot back onto the Saute mode, add the balsamic vinegar, and allow the liquid to boil and reduce until it reaches your desired thickness. This process will take about 20 to 30 minutes. Taste the sauce for flavor along the way and add sea salt and more balsamic vinegar to taste.
Serve your short ribs on top of mashed sweet potatoes with some sauce and a sprinkle of fresh thyme and you’re set for a super swanky, sexy meal.
*Omit the onion and garlic for Low-FODMAP.
**Use 100% pure tart cherry juice, not sweetened cherry juice, and not regular cherry juice. You can replace the tart cherry juice with red wine if you'd like.