Sear the Beef

1. Set the Instant Pot to “Sauté” Mode: Turn on your Instant Pot and select the “Sauté” function. Heat 2 tablespoons of vegetable oil in the pot.
2. Sear the Beef: Once the oil is hot, add the beef cubes in batches, searing each side for about 3-4 minutes until browned. This step adds deep flavor to the dish. Remove the beef from the pot and set it aside.

Sauté the Aromatics

1. Cook the Vegetables: Add the diced onion, carrots, celery, and garlic to the pot. Sauté for about 5 minutes until the onions are soft and the vegetables begin to release their aroma.
2. Add the Tomato Paste: Stir in the tomato paste and cook for an additional 1-2 minutes to deepen the flavor.

Deglaze the Pot

1. Pour in the Wine: Add the red wine to the pot to deglaze, scraping up any browned bits from the bottom of the pot with a wooden spoon. This step is crucial for building flavor.
2. Add Broth and Seasonings: Pour in the beef broth, thyme, and bay leaf. Stir well to combine. Season with salt and pepper to taste.

Pressure Cook

1. Add the Beef Back: Return the seared beef cubes to the pot, ensuring they’re submerged in the liquid.
2. Cook Under Pressure: Secure the lid on the Instant Pot, ensuring the vent is sealed. Set the Instant Pot to cook on Manual or Pressure Cook for 35 minutes on high pressure.
3. Natural Release: Once the cooking time is up, allow the Instant Pot to release pressure naturally for 10 minutes, then carefully quick-release any remaining pressure.

Add the Vegetables

1. Add the Potatoes, Pearl Onions, and Mushrooms: Open the lid and add the halved baby potatoes, pearl onions, and sliced mushrooms. Stir to combine.
2. Cook for an Additional 10 Minutes: Lock the lid back on and cook on high pressure for an additional 10 minutes.
3. Quick Release: Once the second cooking time is up, quick-release the pressure.

Finish and Serve

1. Taste and Adjust: Open the lid and give the stew a good stir. Taste and adjust the seasoning if necessary.
2. Garnish and Serve: Ladle the Beef Bourguignon into bowls, garnish with chopped fresh parsley, and serve with crusty bread or over mashed potatoes.