Using paper towels, pat the moisture off of the ribs. Season the ribs on all sides with the salt and pepper. Set the ribs aside while you heat up your instant pot.

Turn the instant pot onto the high or sauté setting. Add the olive oil and warm it up. Once hot, add the ribs to the pot in a single layer. Do this in batches if necessary, so as not to crowd the pot. Brown the ribs on both sides for about 10 minutes total. Transfer the seared ribs to a platter.

Add the shallots to the pot and cook, stirring to scrape up any browned bits from the ribs. Those bits are flavor. In about 1 minute the shallots should be aromatic and soft.

Add the wine to the pot and continue scraping up the browned bits for another minute.

Stir in the broth and coconut aminos. Turn off the pot.

Nestle the ribs into the liquid in the pot in a single layer. Add the bay leaves.

Place the lid securely on the instant pot. Turn the pot on to high pressure. Cook for 40 minutes. Use the natural release setting to reduce the pressure for 10 minutes. After 10 minutes, use the quick-release setting to make sure all the remaining pressure is released.

Remove the ribs to a serving platter. Remove the bay leaves and discard them. Spoon some of the sauce in the pot over the ribs. Alternatively, turn the pot to high and reduce the sauce for an additional 10 minutes to thicken it.

Serve the ribs while warm over mashed potatoes with your favorite side vegetables.