Let the short ribs come to room temperature (about and hour) and season generously with salt and pepper.
Heat the coconut oil in a cast iron skillet and add the short ribs. Brown on both sides (about 3-4 minutes/side).
Add all remaining ingredients (except chimichurri) to the Instant Pot and mix to combine.
Remove the ribs from the cast iron skillet and place in the Instant Pot. Spoon the sauce over top of the short ribs.
Set the Instant Pot to high pressure for 60 minutes. Once the ribs are done cooking, let the pressure release naturally for 15 minutes, then use the quick release to release any remaining pressure.
Serve these Instant Pot Beef Short Ribs over black beans (pictured), creamy polenta or steamed white rice.
Be sure to season the short ribs with the salt and pepper before searing - this is what helps to give them incredible flavor;
Brown the short ribs in a cast iron skillet for the best results. They can be browned directly in the Instant Pot, but I find the results to be better in cast iron. Plus, the Instant Pot tends to stick terribly;
Mix the ingredients (except the rib) together before pouring them into the Instant Pot with the short ribs to make a more uniform sauce;
Be sure to let the pressure release naturally first - releasing the pressure too early can cause the short ribs to become tough.