Press “start” on the pressure cooker and select “saute/high” then select “start.”
Saute the chopped bacon until it renders its fat.
Season the stew meat with salt, paprika, black pepper, and crushed red pepper.
Brown meat in batches, making sure not to crowd the pressure cooker.
Add diced onion and garlic to the last batch of meat and saute until caramelized.
Return the remaining meat to the pot, along with the broth. Deglaze the pot, scraping up any brown bits that may be stuck to the bottom of the pot.
Add diced tomatoes, thyme, and sage. Stir to combine.
Lock the lid in place, and select “pressure cook.” Set the vent to “seal” and the time to 15 minutes, then press “start.”
When the time is up, "natural release" for "5 minutes" then finish with "quick release."
Remove the lid when the valve drops and add the potatoes and carrots.
Lock the lid in place again and select “pressure cook.” Set the vent to “seal.” Set the time to 5 minutes and press “start.”
When the time is up, “natural release” for 5 minutes, followed by “quick pressure release.”
Meanwhile, whisk wine and flour together to form a paste. Stir in 1/2 cup of the hot broth from the pot until you have a smooth slurry.
Pour the slurry back into the pot, and stir to combine.
Select “saute” and “start.” Bring the stew to a boil, stirring until thickened.