In a small bowl, stir the broth, coconut aminos, tomato paste, and garlic together until combined. Set aside.

Blot the short ribs dry with a paper towel, and season with salt and pepper.

Select “Saute” mode on the Instant Pot and brown the short ribs on all sides in the ghee.

Press “Cancel” and pour the broth mixture over the short ribs. Place the rosemary on top of the meat.

Secure the lid on the Instant Pot and lock it in place. Move the vent knob to the sealed position.

Select “Manual” and cook on high pressure for 45 minutes. Once the time is up, let the pressure release naturally.

Serve with cauliflower mashed potatoes (recipe page 5) and spoon the broth over the short ribs. Garnish with green onions, if desired.