Trim the fat off the short ribs, if they are not already trimmed. Season beef well with salt and pepper.

Set Instant Pot to Sauté function. Add oil and once hot, add short ribs. Sear on all sides, about 2 minutes per side. Remove to a plate and set aside.

Add onion, shallot, carrots, and celery to the insert. Sauté, stirring occasionally, until softened, about 3 to 4 minutes. Stir in garlic and cook another 30 seconds to 1 minute until fragrant.

Stir in tomato paste and red wine to deglaze. Use a wooden spoon to scrape up all the browned bits on the bottom.

Turn the Instant Pot off. Stir in tomatoes, beef stock, bay leaves, thyme, and basil. Nestle the seared short ribs into the sauce.

Seal the Instant Pot and cook on High pressure for 35 minutes. Let the pressure naturally release for 10 minutes before manually releasing the remaining pressure.

Remove beef to a cutting board and shred the meat using two forks.

Remove bay leaves and thyme springs from the sauce. You can also remove the short rib bones and any remaining fatty pieces that may have fallen off at this time.

Set Instant Pot to Sauté and simmer until the sauce is thickened, about 2 to 3 minutes. Add meat back to the sauce and bring to a simmer.

Add cooked pasta to the pot and toss for about 1 to 2 minutes. Turn off Instant Pot. Garnish and serve as desired.