Beef Bourguignon in Instant Pot

Combine wine, thyme, juniper berries, and bay leaves in a large bowl. Mix thoroughly to ensure all ingredients are well incorporated with the meat, then add the meat itself and stir until it is evenly coated. Cover the bowl with a lid or plastic wrap and refrigerate for at least 2 hours, or up to 1 day to allow the flavors to meld together.

Create a bouquet garni by placing a square of cheesecloth on a flat surface and adding thyme, rosemary, bay leaves, juniper berries, cloves, and orange peel on top. Tie the cheesecloth into a neat bundle using kitchen twine or string, and set it aside until you're ready to use it.

Strain the marinade from the meat into a separate container, discarding any excess liquid. Pat the meat dry with paper towels until it is very dry and free of moisture. Sprinkle both sides of the meat with salt and pepper to season.

Add 2 tablespoons of vegetable oil to a multi-functional pressure cooker, such as an Instant Pot. Select the Saute function and heat the oil until it shimmers and begins to dance in the pot. Add half of the meat and cook gently on both sides, stirring occasionally, for 5 to 7 minutes. Transfer the meat to a plate lined with paper towels and repeat the process with the remaining oil and meat. Turn off the heat and return all of the meat to the pot.

Heat olive oil in a large skillet over medium heat. Add celery, carrots, onions, and garlic to the pot and cook, stirring occasionally, until they are softened and golden brown, about 10 minutes. Increase the heat to high and add tomato paste to the pot. Cook, stirring constantly, until the paste is fragrant and sizzling, about 1 to 3 minutes more. Add the reserved marinade, potato, and bouquet garni bundle to the pot. Bring the mixture to a boil and cook, bubbling fiercely, until it thickens and becomes syrupy, about 5 to 10 minutes.

Pour the vegetable mixture into the Instant Pot with the meat. Pour in enough chicken broth to cover the ingredients halfway, leaving about an inch of space at the top. Close and lock the lid on the pot. Select high pressure according to the manufacturer's instructions, and set a timer for 45 minutes. Allow 10 to 15 minutes for the pressure to build.

Release the pressure from the pot using the natural-release method according to the manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid from the pot. Use a fork to mash some of the carrots and potatoes into the liquid in the pot. Taste and adjust the seasoning with salt and pepper as needed. Garnish each serving with a sprinkling of parsley and thyme.