Pat meat dry with a paper towel. Any liquid that is left on the beef will prevent seasonings from properly sticking and prevent beef from fully browning. We’re looking for a rich browning for the ribs - we don’t want them to boil! 

Once the meat is dry, heavily season the beef with salt and pepper. 

Add 1 tablespoon of avocado oil when the cooker is hot. You can test how hot the pan is by getting your fingertips wet and then flicking several drops of water on the cooking surface. If the water steams and fizzes, you’re ready to sear. Make sure oil is very hot for the best sear possible. 

Maintaining space between short ribs as they sear is essential so steam can escape - make sure to space them out so they do not boil as you brown them on all sides. 

When the ribs are browned, add the onions, garlic cloves, spices, and enchilada sauce to the cooker.   Add the beer (or beef stock) until the liquid reaches just shy of the top of the meat.

Select high pressure, and set the time for 50 minutes. Set steam vent to seal and hit start. 

Let the pressure cooker come to pressure and cook for 50 minutes.  Once the pressure cooker cycle has completed, allow the machine to remain warm, under pressure for 15 minutes

After 15 minute initial natural release, switch release to vent any additional steam. Be sure to stand back and use caution when venting pressure as steam can cause burns. 

Once the pressure is released, open the lid and remove the ribs. 

When the meat is removed, set the pressure cooker back to “sear” or “Saute” and set the heat to “High”. 

Allow the cooking liquid to reduce and create a rich and unctuous “pan” sauce for your ribs. 

Use forks to shred meat, after removing bones, as the sauce reduces in the pressure cooker.