How to Make It
Program a 6-quart programmable electric pressure cooker to SAUTÉ. Add oil. Season short ribs with salt. Working in batches, brown short ribs on all sides, about 20 minutes per batch. Transfer browned short ribs to a plate. Press CANCEL on cooker.
Combine 1/2 cup water, sherry, soy sauce, and brown sugar. Add to pressure cooker, scraping bottom to release browned bits. Add shallots, star anise, cinnamon, and ginger. Return short ribs and any accumulated juices to pressure cooker. Lock lid. Program cooker to PRESSURE COOK at HIGH pressure 45 minutes. Turn cooker off, and release pressure naturally 10 minutes. Turn pressure release valve to release remaining pressure until float valve drops. Remove short ribs from cooker.
Strain cooking liquid through a sieve into a 2-cup glass measuring cup. Discard solids. Skim off and discard most of liquid fat from top. Program cooker to SAUTÉ, and add cooking liquid. Cook until reduced to about 1 cup, about 5 minutes. Press CANCEL on cooker.
Pile bok choy onto pressure cooker’s steamer insert, and lower into cooker over cooking liquid. Lock lid. Program cooker to STEAM at HIGH pressure for 1 to 2 minutes. Immediately turn pressure release valve to release pressure. Serve short ribs with bok choy and sauce over rice. Garnish with scallions and chiles, if desired.