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Start by slicing all of the vegetables. See recipe notes about slicing the onion. Mince the garlic roughly (some larger chunks are totally okay). Diced peppers finely.
Combine all of the spices in a bowl, and mix together well.
Turn the instant pot to Sauté mode, and the olive oil. Let it heat until it shimmers. Add the short ribs. Brown them for about 1 minute per side.
Add the onions, and garlic. Let them cook for a couple of minutes. Pour the spice mixture over the ribs, and vegetables.
Pour in the broth, honey, soy sauce, worcestershire, and the peppers in the adobo sauce.
Switch the instant pot to Meat/Stew mode, and adjust the timer to 45 minutes. The pot will read "ON", while it increases pressure. Once it reaches the correct pressure, it will show the timer.
After 45 minutes, turn off the pot. Allow it to natural release for 15 minutes, and then turn the knob to venting to release the remaining pressure.
Remove the ribs from the liquid, and pour the lime juice over them.