For the short ribs, turn the pressure cooker on, press “Sauté”, and wait 2 minutes for the pot to heat up. Add the avocado oil and short ribs and cook until browned, about 3 to 5 minutes per side, flipping once. Transfer the ribs to a bowl and set aside for now.
Add the onion, garlic, and ginger, and cook a couple minutes until the onion starts to soften, stirring occasionally. Press “Cancel” to stop sautéing.
Stir in the beef stock, vinegar, sugar, salt, crushed red pepper flakes, and black pepper. Add the browned short ribs back.
Turn the pot on Manual, High Pressure for 42 minutes and let it do a natural pressure release.
Use thongs to remove the meat, let it cool slightly, and then pull it off the bone and shred it. Drizzle a bit of the cooking liquid on the meat for flavor and to help keep it moist.
For the quick pickled slaw, whisk together the garlic, ginger, vinegar, oil, honey, coconut aminos, chili-garlic sauce, fish sauce, and salt in a large bowl. Stir in the cabbage, carrot, and onion to coat. Right before serving, stir in the cilantro and mint and sprinkle the peanuts on top.
To serve, divide the meat between the split baguettes and top with the slaw. Garnish with a few slices of jalapeno and fresh cilantro leaves, and serve with fresh lime wedges to squeeze on top. Cut each baguette into 3 sandwiches and enjoy.
Baguette is the classic bread used to make a Banh Mi sandwich. I used ciabatta rolls here, but you can use whatever you like or have on hand.
For a low-carb version, omit the bread the serve the slaw and short ribs on a bed of greens or zoodles.