We had in mind aromatic, savory-sweet Moroccan tagines—braises prepared in the iconic, conical earthenware vessels called tagines—when we developed this Instant Pot stew. Whether pressure-cooked or slow-cooked, boneless beef short ribs turn succulent and tender while butternut squash becomes velvety—all with little effort. (If using the slow-cooker function, to ensure it fully cooks, the squash requires a jumpstart in the microwave before it goes into the Instant Pot.) Ras el hanout is a Moroccan spice blend of earthy, warm spices. If you have trouble finding it, it’s easy to make a substitute with ground spices you likely have on hand. Mix 1½ teaspoons cumin, ¾ teaspoon coriander, ½ teaspoon cinnamon and ¼ teaspoon cardamom. Serve with couscous or warm flatbread, or both.