Monday night's dinner was pressure cooked short ribs in red wine, beef broth, thyme, chopped onion, and garlic, with fingerling potatoes, carrot chunks, and pearl onions. Steamed green beans on the side. I was really surprised at how good the short ribs were, literally fell off the bone and still moist. Next time though, I will interrupt the cooking time and add the whole/chunked veges later. The potatoes were okay, though a few of the smaller ones did fall apart, but the carrots and pearl onions were in pieces, and basically unrecognizable other than the orange of the carrots. Sauce (cooking liquid) was rich and tasty.