Season the short ribs with sea salt and black pepper on both sides.

Set the Instant Pot to Saute. Add the oil.

Once oil is hot, add the short ribs in a single layer. Sear for 5 minutes per side, until browned. Do not crowd the pot. Transfer seared ribs to a plate.

Add the onion, carrot, and celery and to the Instant Pot. Saute for about 3 minutes, until fragrant. Add the garlic and saute another minute.

Add the broth, fish sauce and coconut aminos to the Instant Pot. Use a wooden spoon to deglaze the pan, scraping any browned bits from the bottom of the pan.

Return the short ribs back to the Instant Pot in a single layer. Add the bay leaves. Close and lock the lid. Set pressure to HIGH and time to 50 minutes.

When the time is up, allow the pressure to release naturally for 10 minutes.