- Preheat the pressure cooker on the Sauté function for 2 minutes. Brown the mushrooms, bacon and carrot in 1 tbsp of the butter.
- Meanwhile, in a large skillet over high heat, brown the beef in the remaining butter (see note). Season with salt and pepper. Add the onion and cook for another 2 minutes. Deglaze the skillet with the wine. Transfer to the pressure cooker. Add the remaining ingredients. Mix until everything is well combined. Season with salt and pepper. Cover and select the Meat function. Set the machine to cook for 35 minutes.
- Let the pressure release naturally (about 15 minutes). Once the pressure is released, remove the lid. Adjust the seasoning. Serve with mashed potatoes, if desired.
You can brown the meat in the pressure cooker instead of in a skillet. In this case, you will have to brown the meat in 2 batches before sautéing the aromatics, which will increase the cooking time of the recipe. You can speed things up, as we have done here, by browning the meat in a separate skillet at the same time as sautéing the aromatics in the pressure cooker.