• Saute the pancetta in the Instant Pot on the SAUTE setting, on high for about 10 minutes, or until the pancetta has rendered its fat and is getting crispy. Remove to a plate, but leave a tablespoon of the fat in the pot.
• Mix 1/4 cup flour with 1 teaspoon of salt and toss the short ribs to coat.
• Working in 2 batches, brown the short ribs im the Instant Pot on the same SAUTE setting on high for about 4 minutes per side, or until nicely browned. Remove to a plate.
• Add the onions carrots and leeks to the pot and saute on the same setting for about 5 minutes, scraping the bottom of the pot to get up any browned bits as the vegetables start to give off some of their liquid. If the bottom starts to burn, turn the heat down.
• Add 1/2 cup of the whiskey to the pot and stir to deglaze the bottom of the pot, letting the whiskey bubble away for a minute.
• Whisk the broth, Worcesteshire sauce, sugar, and tomato paste together and add to the pot, along with the bay leaves and bundle of thyme. Add the pancetta and ribs back to the pot, nestling them into the liquid well.
• Press CANCEL and the lock the lid, setting the vent to the SEAL position. Then press PRESSURE COOK and set it for 35 minutes.
• When the machine timer beeps, let it sit without touching it for 15 minutes, then release the pressure valve.
• Remove and discard the bay leaves and thyme bundle. Remove the ribs to a plate and shred them with 2 forks into large pieces.
• Strain the gravy into a saucepan, add the last 2 tablespoons of whiskey, and bring to a boil. Let boil for 10 minutes to reduce a bit. Mix 2 Tablespoons of flour with 3 tablespoons of water and whisk into the sauce to thicken it slightly. Be sure to whisk while you add the flour mixture to avoid lumps.
• At this point you have three choices: you can leave the sauce as is, for a smooth texture. You can add the strained veggies back in for a chunky texture, or you can puree about 1/2 of the solids in a food processor or high speed blender and blend them into the sauce for a thick but smooth sauce. I opted for the third choice.
• Now it's time to taste the sauce and adjust anything you like. I added a bit more Worcesteshire sauce, and salt, for sure. Add the shredded ribs back into the sauce and bring back to a simmer. Serve on top of the cabbage and Brussels sprout slaw.

cabbage and brussels sprout slaw

• While the ribs are cooking make the slaw. Shred the Brussels sprouts. The easiest way to do this is to use the slicing attachment of a food processor, but you could also thinly slice them by hand using a sharp knife.
• Halve the cabbage and remove the core, then thinly slice it.
• Heat the butter in a large pan over medium to medium low heat until it turns golden nutty brown. Watch it carefully, as this will only take a total of about 5 minutes. First it will foam and bubble as the water in the butter evaporates, and then you will start to see the milk solids in the butter start to turn brown in little specks. Stir until the butter is a deep golden brown, but take care not to let it burn.
• Add the shredded vegetables immediately and toss to coat them evenly. Cook over medium heat for just about 5 more minutes, or until they are done to your liking. They will wilt down and soften, but I like mine to still have some crunch. If you prefer them softer, cook a little longer. Season well with salt and pepper.