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Cut the meat into large 4-5 cm cubes.
Peel the carrots and cut them into slices, chop the onions.
Cut the bacon into large lardons.
Cut the mushrooms in half.
In the pressure cooker, heat the oil, add the butter and brown the meat cubes all over.
Transfer.
Fry the chopped onions and carrots in the same pressure cooker with 10g of butter.
Put the meat in, add the garlic (unpeeled), pour in the wine. Bring to the boil, skim and lower the heat to stew with the lid on for 2 hours and 30 minutes on low heat.
After cooking, remove the meat and mix the sauce.
Fry the bacon, small onions and mushrooms in the rest of the butter. Set aside.
Add the sauce in the pressure cooker and reduce it down to a medium heat for 10 minutes.
Add the meat then the garnish, heat for 5 minutes and then serve the bourguignon with mashed potatoes and sprinkle with chopped parsley.
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