3 slices thick sliced bacon diced
Set Instant Pot on sautee, low heat. Cook bacon until fat is rendered.
1 medium onion, diced
1 stalk celery, diced
1 large carrot, diced
Increase heat to medium. Cook veggies 5 minutes, stirring occasionally.
Add 1 pound ground beef, 1 pound ground pork, and 8 ounces sliced fresh mushrooms. Cook until the meat browns.
2 cloves garlic chopped
1/2 cup red wine
Increase heat to high. Cook, stirring until most of the liquid evaporates and the pan is deglazed.
Mix about 5 tablespoons tomato paste in 1 cup chicken stock. Add to the meat mixture and continue cooking.
Add lid, set Instant Pot to manual pressure 10 minutes, QR.
Add 1 cup chicken stock, stir. Lid back on, manual 10 minutes, QR.
Open, saute on medium until it reduces to desired thickness and add 1 tablespoon cream.