Dice the onion, mince the garlic cloves, wash peel and slice the carrots into chunky pieces and measure out a cup of peas. Set everything aside in bowls.

Measure out the salt and pepper (or keep this jar next to you for seasoning as you go), measure out the paprika, Involtini spice, tomato paste and open the canned tomatoes.

Cut the ribs into fairly decent cubed sizes, not too small but also not overly large, removing any unwanted fat and bones. Leave some on for flavor!

Pat the meat dry, season generously with salt and pepper.

With the IP plugged in, press the SAUTE setting and wait for it to be hot, it will say HOT in a few seconds. Add the oil and give it a minute to heat up.

Brown the meat in batches to get a nice sear, don't pile the meat up, it will not sear, it will steam or boil and no browning. You can also do this step on the stove in a large pot or pan, then simply transfer the meat back to the IP in the steps that follow. Otherwise, brown the meat in batches, each batch will take 4 to 5 minutes. For a deeper sear, it will take 6 to 7 minutes per batch in the IP. Set the browned meat aside on a plate and move on to the next step. My suggestion is to keep the meat covered once seared and hot.

Add the onion and cook for 3 to 4 minutes stirring continuously and add a pinch or sprinkle of salt and pepper. Add the butter, mix and scrape the bottom of the pan and add the garlic, cook for a couple of seconds.

Add the tomato paste and all the spices, Involtini spice, salt and pepper and paprika. Mix the tomato paste into the spices

Liquid Pour in the wine to deglaze the IP and let it cook for 1 to 2 minutes.

Add the carrots and seared meat Add the carrots, seared meat and any juices on the plate from the meat.

Set the Instant Pot to HIGH Pressure Place the lid on the IP, turn it to lock it in, check that the valve is set to SEAL and press the HIGH setting, adjust the timer by pressing the +- buttons and set to 30 minutes. The IP will take about 10 minutes to start cooking.

Natural Release When the cooking time is finished, you will the IP beep and the pressure will begin to drop, give it 10 minutes for the natural release.

Make the slurry/thickener: Mix a tablespoon of Maizena and 2 to 3 tablespoons of water. Adjust the Maizena (flour/corn flour) and water if necessary but 1 tablespoon Maizena to 2 tablespoons of water is a good place to start. Mix it well, no lumps. Set aside for now and do a quick release on the IP.

Quick Release When the 10minutes is up you can quick release the remaining pressure by gently and carefully turning the valve from seal to VENT. If you have another 10 minutes or so, it will do a full natural release without you having to do a quick release, but both methods work.

Add the Peas When the release is done, press SAUTE on the IP and pour in the slurry, and pour it into the stew, stirring continuously, for a minute or so.

Serve Season to your taste, serve and enjoy!