Take your Instant Pot and set it to the ‘Saute’ program. Drizzle some olive oil and cook the bacon for about 3-4 minutes or until golden brown. Take off the bacon and lay it on kitchen paper to absorb the excess fat.
Add the beef meat to the pot and sear for 3-4 minutes on each side or slightly brown.
Take off the beef bites, scrape the brown bits off the button of the pot and pour the wine. Once it has simmered, add the beef, and gradually pour the beef broth, tomato juice, and bouillon.
Add the flour gradually and whisk well to avoid lumps.
Stir in the bacon, carrots, garlic with onion, potatoes, mushrooms, and season well. Add thyme.
Cover the Instant Pot with the lid and set the “Pressure Cook” program for 45 minutes.
When the time is up, make a natural release for 10 minutes and after then revolve the lid.
Give it a try and after that, add salt and pepper if necessary. Garnish with chopped cilantro and enjoy.