Soak the porcini mushrooms in 1 cup of boiling water and set aside.

Put the Instant Pot into sauté mode. Add 2 tbsp olive oil to the pot. When hot, sear the pieces of beef cheeks on all sides, then set aside.

Sauté the onions for about 3-4 minutes. Add the carrots, celery and garlic to the pot and sauté further. When fragrant and softened and slightly caramelized, scoop the vegetables out of the pot and set aside.

Add the beef cheeks back to the pot, carefully arranging the pieces of beef to fill the pot neatly and as closely together as possible to maximize space used. Put the vegetables on top, adding the porcini mushrooms in their soaking liquid, wine, and beef bone broth till the meat and vegetables are submerged.

Add the thyme, bay leaves and black peppercorns in their spice bag, making sure that the herbs and spices are well submerged in the cooking liquid.

Cancel the sauté setting and close the pot, putting the valve into the sealed position. Put on pressure cooker mode for 45 minutes. Allow normal pressure release (NPR).

Open the valve and the Instant Pot cover. Carefully pick out the thyme sprigs, bay leaves and spice bag and discard. With a slotted spoon, remove the meat and set aside.

With a hand blender, pulse the vegetables in the soup.

Add the molasses and cocoa powder, stirring well.

Put the pot back on sauté mode and allow the soup to reduce for about ½ hour.

Return the meat back to the pot. Put the pot into 'keep warm mode' till you are ready to serve.

Serve the beef cheeks and gravy over some cauliflower mash and drizzle the chopped parsley on top for garnish.