Red wine can be great in a slow-cooker stew, but keep in mind that in a pressure cooker there is no opportunity for the alcohol to evaporate. If your recipe calls for red wine, try cutting the quantity in half and reducing the wine using the Sauté setting before starting the pressure-cooking. Beer quantity can be maintained, but you’ll want to evaporate some of the alcohol: Allow some of the liquid to reduce using the Sauté setting after the pressure-cooking cycle.
Daniel Shumski in How to Instant Pot