Quick Beef Bourguignon in Pressure Cooker

Preparation

1. 1Pat the beef chuck dry with paper towels. Season with salt and pepper. Toss with flour until lightly coated.
2. 2Cook bacon in the pressure cooker pot over medium heat until crispy. Remove bacon with a slotted spoon; set aside, reserving 1 tablespoon of rendered fat in the pot.

Cooking

1. 1Increase heat to medium-high. Add olive oil to the pot. Brown beef in batches, about 2-3 minutes per side. Remove beef and set aside.
2. 2Add chopped yellow onion and carrots to the pot. Sauté until softened, about 5 minutes. Stir in minced garlic and tomato paste; cook for 1 minute more.
3. 3Deglaze the pot with red wine, scraping up any browned bits from the bottom. Bring to a simmer and cook for 2-3 minutes, allowing alcohol to cook off.
4. 4Return beef to the pot. Add beef broth, thyme sprigs, and bay leaf. Stir well. Lock the lid of the pressure cooker into place.
5. 5Select high pressure and cook for 35 minutes. Once cooking time is complete, allow for natural pressure release for 10-15 minutes, then quick release any remaining pressure.
6. 6Remove thyme sprigs and bay leaf. Stir in mushrooms and pearl onions. Cook on sauté mode (or over medium heat if your pressure cooker doesn't have this function) until vegetables are tender and sauce has thickened slightly, about 5-10 minutes.

Serving

1. 1Stir in reserved crispy bacon. Taste and adjust seasoning if necessary.
2. 2Serve hot, optionally over mashed potatoes or with crusty bread.