Instant Pot Beef Bourguignon
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
581 kcal
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Course
Main Course
Instant Pot Beef Bourguignon
Description
This Instant Pot Beef Bourguignon starts by sautéeing chopped bacon in cooking oil to render fat and flavor. Chuck beef pieces are browned to seal in juices. Deglazing with red wine lifts fond while reducing slightly, adding acidity and depth. The beef broth, tomato sauce, and crushed bouillon cube form the braising liquid, while flour whisked in helps thicken the sauce after cooking.
Carrots, onions, garlic, thyme, baby potatoes, and mushrooms are combined with the meat and liquids, then pressure cooked for 45 minutes. A natural release preserves tenderness before a short sauté period thickens the sauce to the desired consistency. The dish is finished with chopped parsley, contributing brightness against the rich, meaty flavors.
This recipe offers a slower-cooker alternative for those who prefer slow, low-heat cooking with similar steps for searing and combining ingredients. The result is a classic French stew adaptation that balances hearty textures and complex flavors suited for a substantial meal.
Ingredients
- 1 tablespoon neutral cooking oil generic cooking oil
- 6 Bacon roughly chopped, slices
- 3 pounds chuck beef cut into 2-inch pieces
- 1 cup red cooking wine may sub chicken broth
- 2 cups beef broth
- ½ cup tomato sauce
- 1 beef bouillon cube crushed
- ¼ cup flour
- 2 carrot cut into 2-inch pieces, large
- 1 white onion chopped
- 1 tablespoon garlic minced
- 2 tablespoons thyme chopped, or 3 teaspoons dried thyme, fresh
- 1 pound baby potato
- 8 ounces mushrooms sliced, fresh
- 1-2 teaspoons salt or to taste
- ½ teaspoon black pepper
- parsley chopped, for garnish
Instructions
- 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.
- Add beef to pot and sear 3-4 minutes, using tongs to rotate periodically to brown all sides.
- 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, and boullion. Gradually whisk in flour.
- Stir in bacon, carrots, onions, garlic, thyme, potatoes, mushrooms, salt and pepper. Cover and set to PRESSURE COOK or MANUAL (high pressure). Set to 45 minutes.
- 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 lid. Set to SAUTE again and allow to thicken for 5-10 minutes.
- Give it a good stir and taste before adding salt and pepper if needed and garnishing with chopped parsley.
Notes
- For a slow cooker option, sear bacon and beef on the stove, deglaze and mix ingredients, then transfer to the slow cooker and cook on low for 6-8 hours.
- After slow cooking, thicken the sauce with a cornstarch slurry on high heat before final garnishing as detailed in the Instant Pot method.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 581 kcal
% Daily Value*
| Calories | 581kcal | 29% |
| Carbohydrates | 24g | 8% |
| Protein | 51g | 102% |
| Fat | 32g | 49% |
| Saturated Fat | 13g | 65% |
| Trans Fat | 2g | 100% |
| Cholesterol | 164mg | 55% |
| Sodium | 1135mg | 47% |
| Potassium | 1448mg | 31% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 3521IU | 70% |
| Vitamin C | 20mg | 22% |
| Calcium | 72mg | 7% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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