Instant Pot Beef BourguignonPT60Mhttps://img4.recipesrun.com/201907/2019/0827/7a/0/833347/300x200x90.jpg Pull out your pressure cooker and whip up this quick and easy Instant Pot Beef Bourguignon and enjoy savory fall-apart tender beef chunks and veggies. I use my Instant Pot at least once a week! After this recipe is sure to try my ultra-popular Instant Pot Pot Roast with Potatoes and Carrots or Instant Pot Potatoes. Bourguignon refers to food that’s made the way the people of the region of Bourgogne, France, make it. Which, like all things you might associate with “burgundy” essentially means with red wine. Therefore “beef in the style of Burgundy” means beef that is braised in red wine, alongside other ingredients like mushrooms, onions, bacon, and potatoes. 6 servings
Ingredients:
Chopped parsley for garnish2 tsp. Pepper2 tsp. Salt8 oz. Fresh mushrooms, sliced1 pound Baby potatoes2 tbsp. Fresh thyme, chopped1 tbsp. Minced garlic1 White onion, chopped2 Large carrots, cut into 2-inch pieces1/4 cup Flour1 Beef boullion cube, crushed1/2 cup Tomato sauce2 cups Beef broth1 cup Red cooking wine may sub chicken broth3 pounds Chuck beef, cut into 2-inch pieces6 slices Bacon, roughly chopped1 tbsp. Oil
Pull out your pressure cooker and whip up this quick and easy Instant Pot Beef Bourguignon and enjoy savory fall-apart tender beef chunks and veggies. I use my Instant Pot at least once a week! After this recipe is sure to try my ultra-popular Instant Pot Pot Roast with Potatoes and Carrots or Instant Pot Potatoes. Bourguignon refers to food that’s made the way the people of the region of Bourgogne, France, make it. Which, like all things you might associate with “burgundy” essentially means with red wine. Therefore “beef in the style of Burgundy” means beef that is braised in red wine, alongside other ingredients like mushrooms, onions, bacon, and potatoes.
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01
Information
Gradeeasy
Serving
6 servings
Calorie387 Kcal
Prep Time15 Mins
Cook Time45 Mins
Total Time60 Mins
02
Ingredients
Chopped parsley for garnish
2 tsp. Pepper
2 tsp. Salt
8 oz. Fresh mushrooms, sliced
1 pound Baby potatoes
2 tbsp. Fresh thyme, chopped
1 tbsp. Minced garlic
1 White onion, chopped
2 Large carrots, cut into 2-inch pieces
1/4 cup Flour
1 Beef boullion cube, crushed
1/2 cup Tomato sauce
2 cups Beef broth
1 cup Red cooking wine may sub chicken broth
3 pounds Chuck beef, cut into 2-inch pieces
6 slices Bacon, roughly chopped
1 tbsp. Oil
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03
Method
Step 1
Set instant pot to SAUTE. Drizzle with oil and sear bacon 3-4 minutes until cooked through. Use a slotted spoon to transfer to a paper towel-lined plate and set aside.
Step 2
Add beef to pot and sear 3-4 minutes, using tongs to rotate periodically to brown all sides.
Step 3
Add red wine to the pot, scrape any brown bits off the bottom and sides of the pot and into the liquid. Simmer and reduce for about 5 minutes. Gradually add beef broth, tomato sauce. Gradually whisk in flour.
Step 4
Stir in bacon, carrots, onions, garlic, thyme, potatoes, mushrooms, salt, and pepper. Cover and set to PRESSURE COOK or MANUAL. Set to 45 minutes.
Step 5
Do a natural release for 10 minutes (do nothing, just allow to depressurize during this time) then switch valve to VENT and do a quick release. Once float valve drops, remove the lid. Set to SAUTE again and allow it to thicken for 5-10 minutes.
Step 6
Give it a good stir and taste before adding salt and pepper if needed and garnishing with chopped parsley.
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