Prepare the short ribs:

• Pat the short ribs dry with paper towels.
• Season the short ribs generously with salt and pepper.

Sear the short ribs in the pressure cooker:

• Using the saute mode, sear the short ribs on all sides until brown, do it in batches. 
• Remove the ribs and set them aside.
• Use a paper towel to get rid of excess oil. 

Saute the vegetables:

• In the same pot, add the onion, carrots, and celery.
• Saute for 2 minutes.

Deglaze:

• Pour in the white wine, scraping the bottom of the pot.
• Allow the wine to reduce by half.

Add Cola and Thyme:

• Pour in the bottle of Coca-Cola and water, stirring to combine.
• Nestle the seared short ribs back into the pot.
• Add thyme sprigs on top.
• Pressure Cook for 45 minutes

Reduce the braising liquid:

• After 45 minutes, wait for the pressure cooker's natural release. 
• Remove the beef and the thyme sprigs from the braising sauce.
• Strain out the vegetables.
• Turn on saute mode to reduce the sauce until it thickens and becomes a gravy. About 8 minutes. 

Serve with Mashed Potatoes:

• While the ribs are cooking, prepare your mashed potatoes.

Garnish and Serve:

• Once the short ribs are done, discard the thyme sprigs.
• Serve the cola-braised short ribs over a bed of mashed potatoes.
• Garnish with minced parsley for a fresh burst of flavor.
• Enjoy!