Select the SAUTE function on the Instant Pot. When hot add the oil.
Sprinkle the salt and pepper onto the ribs. In batches, brown the ribs on each side (30-60 seconds a side average) and place aside on a plate.
Drain all fat retaining 1 tablespoon in the pressure cooker.
Add the onions and garlic. Sauté for 2 minutes.
Pour the beef stock and beer into the pressure cooker. Using a spatula deglaze the bottom of the pan lifting any bits from the cooking.
Add the sweet potato, tomatoes, cumin, chile powder and coriander to the Instant Pot insert and stir to combine.
Add the beef ribs back into the pressure cooker and secure the lid. Move the vent to SEAL.
Cook on MANUAL HIGH PRESSURE for 40 minutes. Follow with a NATURAL RELEASE for 15 minutes, releasing any leftover pressure manually.
Once the pressure has equalized, remove the lid. Using a slotted spoon remove the beef ribs and place them in a vessel for serving. and the succotash, placing them in separate vessels for serving.
Spoon the thawed corn and prepared edamame into the Instant Pot allowing the ingredients to mix and warm for a few minutes.
Use a slotted spoon to scoop the succotash from the Instant Pot into a serving vessel.
The sauce: the remaining pan liquids may be used as is on top the ribs when served or may be reduced using the SAUTE function until the liquid has reduced by 2/3’s.
To serve: Serve 1-2 ribs on a bed of succotash with a drizzle of the pan sauce.