Season short ribs with salt and pepper.  Place Instant Pot on sauté setting, heat 1 tablespoon olive oil on medium high heat until shimmering.  Brown the short rib pieces, remove from pot.  You may need to do this in batches depending on how many short ribs you have.

Add 1 remaining tablespoon olive oil to Instant Pot.  Sauté onions, ginger, and garlic until soft and aromatic, about 3-4 minutes.  Season with salt and pepper.  Add 2 tablespoons red curry paste, coconut cream, 1 teaspoon fish sauce, and 1 teaspoon soy sauce, whisk to blend.  Add back in short rib pieces, stirring to coat with red curry sauce.

Cover with Instant Pot lid and lock, placing vent to “Sealing” setting.  Cook on manual for 20 minutes.  After Manual cycle completes, wait until the pressure valve descends (about 30 minutes)and then you can open the lid and remove the short ribs, leaving the liquid in the Instant Pot.

Turn instant pot back to sauté setting.  Add remaining red curry paste, teaspoon fish sauce, and teaspoon soy sauce; whisk together.  Add in eggplant, bell pepper, and green beans, let sauté for 10-15 minutes, stirring veggies every few minutes.  The red curry sauce will reduce until creamy.  Add in basil, sautéing 1-2 more minutes.  Put short ribs back into red curry vegetable mixture, tossing until mixed and serve, garnished with additional chopped basil.