Instant Pot Short Rib Ragu

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In saute mode, heat olive oil in your Instant Pot. Mix salt, pepper and flour together, cover short rib in flour on all sides.
Add a small piece of onion to your Instant Pot, once it starts to sizzle, add in short ribs. Be careful not to crowd the pan, you may have to cook in batches. Cook approximately 1-2 minutes on each side until golden brown (approximately 10 minutes). Remove short ribs from heat.
Add 1 tbs water to the pan to help degaze it. Using a plastic/wooden spatula, scrape up the brown bits on the bottom of the pan. Add the roughly chopped onions, carrots, and celery. Cook down for approximately 5 minutes.
Check your pan for any more brown bits on the bottom of the pan. If there are any brown bits, be sure to scrape them off the bottom of the pan in this next step. Next, add the ¼ cup of water, chicken broth, tomato paste and good red wine.
Nestle the short ribs back into the pan into the liquid (covered as much as possible) and set the Instant pot on high pressure for 55 minutes.
When you have about a half hour left on your instant pot, cook your pasta until al dente.
When the timer is up, remove the short ribs, take out their bones and shred the meat. Set aside. Add italian seasoning and crushed red pepper to the pot. Grab your immersion blender (or pour contents in pot into a blender) and mix until smooth. Add shredded short ribs back into the pot and serve with pasta. Top with parsley and parmesan.