Instant Pot Beef Bourguignon Recipe
- cook TIME 45 mins
- prep TIME 10 mins
- total TIME 55 mins
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.
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).
Add 1 tbsp tomato paste and stir for 30 seconds.
Add 8 oz chunked carrots and 2 tbsp all-purpose 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.
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.
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.
Portion out the beef bourguignon onto serving plates. Garnish with 2 tbsp chopped parsley and serve hot with side dishes.