In the bowl of an instant pot pan set on sauté, add enough olive oil to coat the bottom of the pan. Season beef with salt and freshly ground pepper and then sear, in batches, until beef is browned evenly. Place seared been on a plate and set aside. Add onions to the pan and cook, stirring, until slightly translucent, about 5 minutes. Add garlic and cook for another 1 minute. Add beef stock to the pan, along with thyme and bay leaf. Return the seared short ribs to the pot. Set instant pot to high pressure for 40 minutes. Allow for a natural release of about 10-15 minutes.

Bring a pot of salted water to a boil to cook your egg noodles in.

Open Instant Pot and spoon out beef. Spoon off the top layer of fat from braising liquid, if desired. Set Instant Pot to sauté again and bring liquid to a boil, simmering until slightly reduced, about 10 minutes. Stir in dijon and cream and simmer for a few more minutes until sauce is thickened slightly. Return meat to the sauce.

When sauce is almost finished, add egg noodles to boiling water and cook according to package directions, then drain. Spoon meat and sauce over the noodles. Serve topped with a large spoonful of creme fraiche.