Plug in your Instant Pot and press the Sauté button. Allow Instant Pot to heat up for a minute or so. Add the chopped bacon and cook, stirring occasionally, until bacon is crispy and the fat has rendered. Transfer bacon to a small bowl and set aside. Note: while the bacon is cooking, you can chop the beef into 2 inch chunks.

Add the avocado oil, followed by the chunks of beef. Brown on two sides for 4 minutes per side, then transfer to a plate. Note: I have a 10-quart pressure cooker, so I’m able to brown all the meat in one batch, but you may need to do this in two batches if you have a smaller pressure cooker.

Add the onion to the Instant Pot and sauté, stirring frequently, until very fragrant and softened, about 3 to 5 minutes.

Add about 1 cup of beef broth and bring to a full boil. Sprinkle in the flour and whisk until all the clumps are out. Return mixture to a boil, then gradually add the remaining beef broth, the red wine, and the tomato paste, stirring constantly and allowing mixture to continuously boil.

Add the garlic, carrots, parsnips, mushrooms, cooked bacon, Italian Seasoning, bay leaf, and sea salt, and stir well.

Transfer the browned beef back into the Instant Pot and move everything around until it is well-submerged in liquid.

Secure the lid on the Instant Pot, and press Manual. Adjust the time for 45 minutes (be sure it is set to pressure cook on High heat), and make sure the steam release valve is turned to the sealed position.

Once the Instant Pot has finished running its course, allow it to naturally release for at least 10 minutes, then manually release any remaining pressure. Note: You can allow the Instant Pot to naturally release all the way if you’re doing other things :)

Open the lid and if desired, lay a small paper towel on the surface of the beef bourguignon to collect any excess fat (this is optional). Stir well, season to taste with sea salt, and serve with choice of sides.