1. Heat 1 Tbsp oil in a pressure cooker. Add 300g button mushrooms and cook until browned. Remove from cooker. Heat another 2 Tbsp oil, add 750g cubed chuck steak, and cook, in batches, until browned. Set aside.
2. Add 1 diced onion and 150g diced bacon to cooker and cook until onion is soft. Add beef, 1 pack Maggi Pressure Cooker Beef, Red Wine & Garlic Casserole, ¼ cup tomato paste, 3 thyme sprigs, 1 bay leaf and ²⁄³ cup red wine. Secure lid. Bring to high pressure, then reduce heat to stabilise. Cook for 30 minutes. Release pressure. Add mushrooms and 6 small onions, halved. Secure lid. Bring to high pressure. Reduce heat. Cook for 10 minutes.
3. Serve with mashed potato and green beans.