Directions

1. Pat ribs dry and season with salt and pepper; set aside.

2. Set pressure cooker to "sear", add oil, adjust time to 15 minutes, and press "start/stop". When hot, season short ribs with sea salt and freshly ground black pepper. Brown on all sides. Remove ribs; set aside.

3. If needed, add extra 1T oil. Add carrots, onions, and garlic. Sauté 3 minutes.

4. Add thyme sprigs, bay leaf, tomato paste, and beef stock.
5. Return short ribs to cooker and close and lock lid. Set pressure cooker to "meat/stew", adjust time to 25 minutes, and press "start/stop".
6. When done, quick release and make sure all pressure is released before opening lid.
7. Carefully open lid. Check seasonings and add salt and pepper, if needed. Serve stew with mashed potatoes.