Sauté mushrooms, onion, shallot and garlic (at the very end) in instant pot on sauté for about 5 minutes.
Add in tomato paste, rosemary, thyme, bay leaf and stir another 2 minutes.
Add your water (or broth), nutritional yeast and tamari (stir). Switch the button to manual 15 minutes, close lid and put the lever to sealing.
Once done let steam out manually.
Pour in your red wine and switch again to sauté.
Stir for about 3 minutes so alcohol escapes.
Note: the steam from this will be very hot. Make your “slurry” of corn starch (if it is not thick) and a few Tbsp of water, mix until dissolved and stir into your pot.
This will help thicken sauce nicely. If you want it thicker, repeat with one tsp of starch.
Adjust salt/pepper and other flavours.
Pour mixture over your favorite pasta or mashed potatoes.