Cut short ribs into 1½-inch pieces and season with salt and pepper.
Wash potatoes and cut into bite size pieces.
Mince garlic cloves and dice the onions.
Finally, wash, peel, and cut carrots.
Set Instant Pot to sauté mode. Once hot add in olive oil and short ribs. Cook short ribs in two batches, don't overcrowd the pot. Sear for a few minutes on all sides to brown.
Once seared, remove short ribs to a plate. Add butter to Instant Pot and once melted, sauté onions and carrots for a few minutes until softened.
Next add in minced garlic and sauté for a few minutes. Then, add in tomato paste and stir well.
Add in 2 bottles of beer and stir well. Cook down for a few minutes, then add Beef stock, Worcestershire sauce, fresh rosemary, bay leaves, and parsley. Stir well.
Finally, add red potatoes to the pot and stir again.
Place your short ribs back into the pot and add the lid. Press the 'stew' or 'pressure cook' button and cook on high pressure for 35 minutes. Once done, let natural release for 15 minutes. Serve and enjoy!