Instant Pot Beef Bourguignon
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Prep Time
20 mins
-
Cook Time
1 hr 10 mins
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Total Time
1 hr 30 mins
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Servings
6 Servings
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Calories
546 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Beef Bourguignon
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Instant Pot Beef Bourguignon is full of tender beef chucks, hearty vegetables and cooked in a rich red wine sauce. It's the perfect meal for a chilly night.
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Ingredients
- 2 pounds beef chuck cut into 1.5-inch cubes
- 4 lices Bacon diced
- 1 onion diced, large
- 3 cloves garlic minced
- 2 cups carrot or 3 large carrots cut into 1-inch pieces, baby
- 1 pound baby potato halved
- 2 cups red wine dry
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons flour optional, for thickening
- 1 tablespoon Worcestershire sauce
- 1 teaspoon thyme dried
- 1 bay leaf
- salt to taste
- black pepper to taste
- 8 ounces mushrooms sliced
- 2 tablespoons olive oil
Instructions
- Turn the Instant Pot to the sauté setting. Add the diced bacon and cook until crispy. Remove the bacon and set it aside.
- In the same pot, sear the beef cubes in batches until browned on all sides. Remove the beef and set it aside with the bacon.
- Add the olive oil to the pot if needed, then sauté the onions and garlic until softened, about 3-4 minutes.
- Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes.
- Stir in the tomato paste, beef broth, Worcestershire sauce, thyme, and bay leaf. Add the beef, bacon, carrots, and potatoes back to the pot. Season with salt and pepper.
- Secure the lid on the Instant Pot and set it to the "Pressure Cook" or "Manual" setting on high pressure for 35 minutes. Once done, allow a natural release for 10 minutes, then perform a quick release for any remaining pressure.
- While the beef is cooking, sauté the mushrooms in a separate pan with a bit of olive oil until browned. Set aside.
- If you prefer a thicker sauce, remove about 1/4 cup of the cooking liquid and whisk in 2 tablespoons of flour. Stir this mixture back into the pot and set the Instant Pot to sauté, cooking for another 5 minutes until the sauce thickens.
- Stir in the sautéed mushrooms. Adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with fresh parsley if desired.
Notes
- Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition Information
Show Details
Serving
1Serving
Calories
546kcal
(27%)
Carbohydrates
24g
(8%)
Protein
35g
(70%)
Fat
28g
(43%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
15g
(75%)
Trans Fat
1g
(50%)
Cholesterol
114mg
(38%)
Sodium
636mg
(27%)
Potassium
1201mg
(26%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
6001IU
(120%)
Vitamin C
19mg
(21%)
Calcium
66mg
(7%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 546 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 546kcal | 27% |
| Carbohydrates | 24g | 8% |
| Protein | 35g | 70% |
| Fat | 28g | 43% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 114mg | 38% |
| Sodium | 636mg | 27% |
| Potassium | 1201mg | 26% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 6001IU | 120% |
| Vitamin C | 19mg | 21% |
| Calcium | 66mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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