Sprinkle the short ribs with salt and pepper.
Heat up your pressure cooker on the saute function. (Medium saute on the instant pot.)
Add the oil and then the meat. Brown on all sides, about 10 minutes total. You may need to do this in two batches. Remove the short ribs to a bowl.
Pour in a little more oil if needed. Add the onion and carrot to the cooker and saute for about 5 minutes, or until lightly browned and soft.
Add garlic. If using flour, add the flour too. Cook for 1 minute.
(If using cornstarch, mix it with the stock now.) Pour in wine and stock and bring to a simmer. Simmer for 5 minutes.
Return the short ribs to the cooker all with their juices. Stir in chipotle, ancho, thyme, and figs.
Cover the pressure cooker and set it to high pressure for 45 minutes.
Let the pressure release naturally for 10 minutes, then use manual release to finish depressurizing. Open the cooker. If there is a lot of fat on the surface of the sauce, skim it off with a large spoon.
Remove the beef and switch the cooker to the saute function on high. Simmer to reduce the sauce for 6-8 minutes, or until the sauce is thick.
Garnish with fresh parsley (and fresh thyme if you have it) and serve.