Set instant pot to saute. Add olive oil. While heating, season ribs with creole and jerk seasoning.
Once hot notification is on, place ribs on bottom and sear 2 mins each side or until golden brown. Remove ribs and set aside.
Add onions, cabbage, salt, pepper, garlic powder, oregano, and celery seed in the pot. Continue sautéing for 4-8 mins until onions are lightly caramelized. Place instant pot metal lifting rack on top of the cabbage. Pour broth in until reaches just above the metal rack.
Place ribs onto the metal rack, it’s okay if it touches the broth, nestle to fit in one or two layers. Replace lid on the instant pot.
Make sure the valve is set to sealing, cancel sauté mode and set to pressure cook. High pressure 20 mins.
Note: For beef short ribs and oxtails, reverse order of layering and place ribs on the bottom with cabbage on the top. Add an additional 10-15 mins of pressure cooking.
Once finished, toggle the valve to quickly release the steam. Remove lid and set to meat/stew/slow cook setting. Let it slow cook for 10-15 mins to let the flavors develop even more.
When ready, serve it as is, along side some rice or with my personal favorite, slices of toasted day-old bread.
The flavors continue to build over time and get better each day, so get pumped for leftovers.