Step 1

Set your Instant Pot to saute mode adjusted to medium heat (the middle light). Fry the bacon in the pot until somewhat crisp and the fat is rendered out. Use a slotted spoon to transfer the cooked bacon to a plate and set aside.

Step 2

Add the cubed chuck to your Instant pot in batches so that you don't overcrowd the pot, and sear 3-4 minutes, using tongs to turn the meat and sear all sides. If the beef doesn't pull away, do not force it. When the brown crust is formed, it will release from the Instant Pot. Remove each batch of beef to a large, clean bowl once seared. Set aside.

Step 3

Add onions, carrots, and mushrooms to the pot. Add a drizzle of vegetable oil if needed so the vegetables don't burn. Stir on occasion to ensure all the vegetables get cooked for about 3 minutes, or until the onions are turning golden. Add in chopped herbs and garlic, stir in and let cook for a minute until garlic is fragrant. Add in flour, stir it in well, then let that cook for a minute or two to get the raw flavor out.

Step 4

Slowly add in red wine, beef stock, beef base, to the pot, scrape any brown bits off the bottom and sides of the pot and into the liquid. Simmer and reduce for about 5 minutes.

Step 5

Add the bacon and beef back into the Instant Pot. Make sure to also add in all the accumulated juices from the beef as well. Cover the Instant Pot with its lid and set it to Manual for 45 minutes.

Step 6

Once done, let it naturally release for 10 minutes (do not touch the vent at all, allow the Instant Pot to depressurize) then carefully switch valve to VENT and quick release until the steam stops. Once the float valve drops, carefully remove the lid.

Step 7

Set to SAUTE again, on low, and allow to thicken for 5-10 minutes.

Step 8

Taste, then season with kosher salt and black pepper to taste. Serve hot over mashed potatoes, egg noodles, or crisp, toasted bread.