Directions

1. Set pressure cooker to "sear", adjust time to 15 minutes, press "start/stop", and add bacon. Cook until brown and crispy. Remove bacon and drain on paper towel; set aside. Leave fat in cooker.

2. Season beef pieces with sea salt and freshly ground black pepper.

3. Add beef and cook until browned on all sides. Remove and place on a plate; set aside.

4. Add onions and garlic. Cook until onions are soft.
5. Add thyme sprigs, carrots, celery, sugar, and tomato paste. Stir well. Deglaze pot with beer, scraping bottom of pot with a wooden spoon to release any bits.
6. Return beef and bacon to cooker. Add chicken stock.
7. Close and lock lid. Set pressure cooker to "meat/stew", adjust time to 45 minutes, and press "start/stop".
8. When done, do a quick release and make sure all pressure is released before opening the lid.
9. Carefully open the lid and check the soup for seasoning, add salt and pepper, if needed.
10. Garnish stew with parsley. Serve with mashed potatoes.