Set the Instant Pot to 'Saut' and, once 'Hot', add about a tablespoon of olive oil, let it heat up, and add the onions and garlic. Soften for a few minutes.
Now add the beef. Brown the meat for a couple of minutes, stirring.
Add the herbs, wine, stock and vinegar and bring to the boil. Tip in the sliced mushrooms. Cancel the 'Saut' setting.Set it onto 'Manual' for 30 minutes.
When it's done, take the lid off and then set it back to 'Saut'- and thicken with a little cornflour. Once thickened, after a few minutes stirring, turn the IP off.
Serve with wet polenta. Quick cook is fine. And top with parmesan and a glug of extra virgin olive oil.