Combine 2 T seasoned salt and cassava flour in a smal bowl. Light coat short ribs with mixture.
Preheat your pressure cooker on brown or saute. When the pot is hot, add cooking fat.
Working in batches, brown short ribs for 2-3 minutes per side or until lightly browned. Transfer browned short ribs to a plate and set aside.
Saute onion and garlic, scraping up any brown bits from he bottom of the pot. Cook until onion is soft, about 7-8 minutes.
Add broth, tomatoes, wine, tomato paste, mustard, honey, cumin, bay leaves and 1t seasoned salt. Bring to a simmer (still on brown/saute) then add browned ribs back into the pot.
Cover with the lid and cook under pressure for 1 hour.
Allow to depressurize naturally. Meat should be fork tender and falling off the bones.
Carefully remove from ribs from the pot and transfer to a plate.
Using the brown or saute function (or transfer remaining liquid to a pot and on the stove top cook over high if you are using your pressure cooker to make squash puree) for 10+ minutes to reduce to your desired thickness to use a sauce or light gravy. Return ribs to the thickened sauce and heat over low until ready to serve.