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Turn Instant Pot on " sauté " add olive oil.
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When hot, add shallots and sauté for five minutes.
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While those are cooking, generously salt and pepper both sides of meat, then sprinkle with herbs de Provence. Set aside.
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When shallots are soft and beginning to brown, move to the sides and add meat. Sear till brown on one side, then turn. Cook for a few minutes until the second side is browned.
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Remove meat from pan and add wine. Bring the wine to a simmer and deglaze the pan by scraping the brown bits from the bottom of pan.
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Add meat back to pan.
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Add carrots, potatoes and then broth.
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Press 'cancel' to turn sauté feature off on the Instant Pot.
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Place lid on Instant Pot. Make sure the release valve is sealed.
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Press 'meat/stew' and set timer for 30 minutes, a few seconds later you should hear a few beeps.
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The pot will say 'on' and begin to build pressure.
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After a few minutes the timer will show 30 minutes and begin to count down.
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About ten minutes before the Braised Short Ribs are done, press quartered artichoke hearts between paper towels until almost all of the moisture is removed.
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Place a pan on high heat, add some olive oil to pan.
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When pan and oil are hot add artichoke hearts.
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Sear one side till crispy and brown, turn down heat a little if needed.
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Turn to other side. Sear till browned. (try to only turn once or the artichokes begin to fall apart).
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Sprinkle with a little sea salt and pepper.
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When Instant Pot is done cooking ribs, use an oven mitt or wooden spoon to open release valve. Be careful, steam will shoot out the top. When steam stops coming out remove lid.
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Plate food, add artichoke hearts and then drizzle with balsamic glaze and garnish with chives.