Put shortribs in Foodi with apple cider vinegar, beer, soy sauce, garlic, and red pepper flakes. Assemble pressure lid, making sure the pressure release valve is in the SEAL position.
Select PRESSURE, and set to HIGH. Set time to 40 minutes, and START.
Toss brussel sprouts, sweet potatoes, and onions with salt and pepper.
When pressure cooking is complete, quick release the pressure by moving the pressure release valuve to the VENT position. Carefully remove the lid when unit has finished releasing pressure.
Place the reversible rack inside the pot over the ribs, making sure the rack is in the higher position. Place your vegetable mixture on the rack.
Close the crisping lid. Select BAKE/ROAST, setting temperature to 350 degrees and timer to 15 minutes. Select START to begin.
Once vegetables are tender and roasted, transfer them and the ribs to a serving tray. Top short ribs with barbeque sauce, and drizzle vegetables with balsamic glaze.
Shape mashed potatoes into four-inch patties and spray with canola oil
Use AIR CRISP feature to cook for 10 minutes total, turning potato cakes after five minutes.