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.