Pat the short ribs dry with paper towels.

Use sea salt and black pepper to generously season the short ribs on both sides.

Set the Instant Pot to Saute on High (or "More"). Add oil and let it heat up until hot.

Once oil is hot, add the short ribs in a single layer. Sear for about 5 minutes per side, until browned. You will need to do this in two batches, so that they are not too crowded. Set all the short ribs aside outside the pan as you get through them.

Add the minced garlic to the empty Instant Pot, and saute for about 1 minute, until fragrant.

Add the broth and coconut aminos to the Instant Pot. Use a wooden spoon to release any browned bits of garlic from the bottom of the pan (deglaze it). Shut off the saute function.

Place the short ribs back into the Instant Pot, crowding them together in a single layer. Push the bay leaves into the broth, if using (optional). Close the lid and set the pin to Seal. Cook on High pressure for 40 minutes. Use Natural Release for 10 minutes, then Quick Release if there is any pressure left.

At this point, you can shred the short ribs or leave them whole.

Remove the short ribs, leaving the liquid behind, and cover the short ribs with foil to keep warm. Set the Instant Pot to the Saute function.

Sprinkle gelatin (don't dump it) over the liquid in the Instant Pot, one tablespoon at a time, whisking rapidly and immediately after each sprinkle.

Simmer for 10 to 15 minutes, until the sauce thickens. If it's still not as thick as you like, add more gelatin and repeat.