Begin by trimming any excess fat from the short ribs and generously season them with kosher salt on all sides.

Set your pressure cooker to the sauté function and add the neutral oil. Once the oil is hot, sear the short ribs thoroughly on all sides until they are nicely browned.

Remove the short ribs from the pot and place them on a plate. Drain most of the rendered fat, leaving about a tablespoon in the pressure cooker.

Add the red curry paste to the pot and cook for 2-3 minutes, stirring frequently and scraping up the browned bits from the bottom until the paste is slightly darkened and fragrant.

Incorporate the halved shallots, smashed garlic, and sliced ginger into the curry paste, stirring well.

Return the seared short ribs to the pot, then add the soy sauce, fish sauce, and brown sugar.

Pour in enough beef stock to mostly cover the short ribs, which should be about 3-4 cups.

Seal the lid of the pressure cooker and cook on high pressure for 45 minutes.

After cooking, allow the steam to release naturally for about 15 minutes, then carefully use the quick release button to release any remaining pressure.

Transfer the short ribs to a plate and, once they are cool enough to handle, shred the meat from the bones.

Strain the broth to remove the shallots, garlic, and ginger, then return the broth to the pressure cooker.

Stir in the coconut milk and taste the broth, adjusting with more soy sauce or fish sauce if needed.

To serve, divide the cooked rice among bowls and top with the shredded short rib.

Ladle the coconut curry broth over the rice and finish with sliced green onions, Thai basil, and sesame seeds.