Instant Pot Beef Bourguignon Recipe

For the benefit of a filling family meal, we're introducing you to this Instant Pot beef bourguignon recipe that's packed full of meaty and heart-warming flavors. The beef is seared and the vegetables are sautéed in rendered bacon fat and then pressure cooked in a red wine and meat stock until the beef is melt-in-your-mouth tender.

cook TIME 45 mins
prep TIME 10 mins
total TIME 55 mins

Course: Main CourseCuisine: French

Keyword: Instant Pot Beef Bourguignon, Instant Pot Beef Bourguignon Recipe

Servings: 4 servings

Calories: 471 kcal

Ingredients (19)

20 oz beef chuck cut into large chunks
6 oz brown mushrooms
8 oz carrots chunked
2 oz bacon thinly sliced
4 oz white onion diced
6 oz pearl onions whole
3 fl oz red wine
2 tbsp unsalted butter
2 tbsp olive oil
2 tbsp garlic minced
1 tbsp brown gravy mix
2 tbsp all-purpose flour
1 tbsp Hunt’s tomato paste
1 1/2 cup unsalted chicken broth
1 tsp thyme
1/4 tsp salt
1/2 tsp ground black pepper
1 bay leaf
2 tbsp parsley chopped

INSTRUCTIONS

Melt 2 tbsp unsalted butter on the “Sauté” setting and sauté 6 oz brown mushrooms for 2 minutes. Transfer to a bowl and set aside.

1 Melt butter and saute mushroom for 2 minutes

Sauté 2 oz thinly sliced bacon in 2 tbsp olive oil for 1 minute.

Add 2 tbsp minced garlic and 4 oz diced white onion. Stir frequently until fragrant (about 1 minute).

3 Add garlic and onion Stir frequently until fragrant

Add 1 tbsp tomato paste and stir for 30 seconds.

4 Add tomato paste and stir for 30 seconds

Add 8 oz chunked carrots and 2 tbsp all-purpose flour. Stir for 30 seconds.

5 Add carrot and flour Stir for 30 seconds

Add 20 oz beef chuck to sauté with 1 tsp thyme, 1 tbsp brown gravy mix, 1/4 tsp salt, and 1/2 tsp ground black pepper.

6 Add beef chuck to saute with the spices

Add 3 fl oz red wine to the pot. Stir frequently until it's slightly evaporated.

Add 1 1/2 cup unsalted chicken broth, 1 bay leaf, and 6 oz pearl onions, and give it a quick stirring. Close the lid, seal the valve, and cook on the “Meat/Stew” setting for 35 minutes.

8 Add chicken broth bay leaf and pearl onion

Perform a quick release of the remaining pressure. Open the lid, turn it back to “Sauté” mode, and return the sautéed mushroom back to the Instant Pot to cook for 2 more minutes.

9 Perform a quick release of pressure add mushroom and cook on the Saute

Portion out the beef bourguignon onto serving plates. Garnish with 2 tbsp chopped parsley and serve hot with side dishes.

10 Portion out garnish and serve hot with side dishes

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