Vegetables - slice the onion, clean and slice the mushroom and chop the garlic. Clean the mushrooms with a paper towel or brush - do not wash them. (we explain why in the video at 4.40 mins.)

Bacon - prepare the bacon by finely chopping

Flour Steak - flour and sear the steak till brown on each side  (turn on the instant pot to high temp - saute) - approximate 2 minutes - then take out the steak

Cook Vegetables - first add the onion and cook for about 2 minutes until it goes clear. Then add in the half the mushrooms and cook for about 1 minute - then add the garlic and cook for a further 1 minute.

Add Bacon - cook for another 1-2 minutes 

Deglaze - add the red wine and deglaze the bowl.

Reduce - reduce the red wine till almost gone - this will enhance the sauce - and this is an important step

Herbs - as the reduction takes place add in the herbs - fresh or dried.

Stock - add the stock and stir. Then put back the meat (season a little with salt and pepper) and make sure there is enough liquid for it to just float.

Pressure Cook - put on the lid and cook on high pressure for 25-30 minutes with 10 minutes natural release pressure.

Meat - take out the meat and set it aside.

Reduce - now set the Instant Pot to high saute and reduce the liquid by about 30% ( take out the bay leaves.

Cream - add the cream and the butter - and stir and taste - season if necessary.

Mushrooms - add in the second half of the mushrooms -and continue boiling for another 2-4 minutes and the sauce will continue to reduce,

Steak - finally turn off the instant pot - add back the steak and let it absorb the flavors while you prepare to plate up - ENJOY