Keto Instant Pot Beef Bourguignon

3  lb.		beef chuck roast cut into 3/4 inch cubes
5		strips bacons diced
1  cup		small onion chopped
10  ounces		cremini mushrooms quartered
2		carrots chopped
5		cloves garlics minced
3		bay leaves
3/4  cup		dry red wine
3/4  teaspoon		xanthan gum (or corn starch, read post for instructions)
1  tablespoon		tomato paste
1  teaspoon		dried thyme
1  dash		salt
1  pinch		pepper

Tip: Click on the ingredient links to learn the nutritional information for all the Keto Instant Pot Beef Bourguignon ingredients. The serving size for any ingredient in Keto Instant Pot Beef Bourguignon may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Generously season beef chunks with salt and pepper, and set aside. Select the saute mode on the pressure cooker for medium heat. When the display reads HOT, add diced bacon and cook for about 5 minutes until crispy, stirring frequently. Transfer the bacon to a paper towel lined plate.
Add the beef to the pot in a single layer and cook for a few minutes to brown, then flip and repeat for the other side. Transfer to a plate when done.
Add onions and garlic. Cook for a few minutes to soften, stirring frequently. Add red wine and tomato paste, using a wooden spoon to briefly scrape up flavorful brown bits stuck to the bottom of the pot. Stir to check that the tomato paste is dissolved. Turn off the saute mode.
Transfer the beef back to the pot. Add mushrooms, carrots, and thyme, stirring together. Top with bay leaves. Secure and seal the lid. Cook at high pressure for 40 minutes, followed by a manual pressure release.
Uncover and select the saute mode. Remove bay leaves. Evenly sprinkle xanthan gum over the pot and stir together. Let the stew boil for a minute to thicken while stirring. Turn off the saute mode. Serve into bowls and top with crispy bacon