Dice the potato, cut the onion into wedges, halve the mushrooms, and mince the garlic.

Season the beef with salt and pepper.

Heat olive oil in a pressure cooker, sauté garlic until fragrant, then sear the beef until browned on all sides. Remove from the pot.

Add butter to the pressure cooker, sauté potatoes, onions, and mushrooms until coated with oil. Return the beef to the pot and mix.

Add red wine, water, and bay leaf. Bring to a boil, close the lid, and cook under pressure for 15 minutes. Let the pressure release naturally.

Add demi-glace sauce and simmer for 5 minutes until thickened.