Instant Pot Beef Bourguignon

Name: Instant Pot Beef Bourguignon
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Ingredients: 3 trips thick-cut bacon; 2 Tablespoons water; 2 lbs beef stew meat; 3 Tablespoons all-purpose flour; 2 teaspoons kosher salt; ¼ teaspoon ground black pepper; 3 Tablespoons unsalted butter; 4 carrots; 1 cup frozen pearl onions; 8 button mushrooms; 4 cloves garlic; ½ cup red wine; 1 Tablespoon tomato paste; ½ cup beef stock; 1 Tablespoon cornstarch

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
6 servings
Calories
447 kcal
Course
Main Course
Cuisine
American

Instant Pot Beef Bourguignon

Nicole Henderson

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The classic beef stew made in the Instant Pot! Inspired by Julia Child's iconic recipe, this Beef Bourguignon makes it easy to have a gourmet dinner on a weeknight.

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Ingredients

Servings

3 trips thick-cut bacon diced
2 Tablespoons water
2 lbs beef stew meat diced into ½-1” pieces**
3 Tablespoons all-purpose flour
2 teaspoons kosher salt
¼ teaspoon ground black pepper
3 Tablespoons unsalted butter divided
4 carrots diced or sliced
1 cup frozen pearl onions
8 button mushrooms quartered
4 cloves garlic chopped
½ cup red wine
1 Tablespoon tomato paste
½ cup beef stock
1 Tablespoon cornstarch

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Instructions

Select the "SAUTE" function on your Instant Pot. Add the bacon and water to the pot and cook, stirring occasionally, until it begins to brown.
While the bacon is cooking, add the beef stew meat, flour, salt and pepper to a large bowl. Stir to coat.
After the bacon has finished cooking, remove it from the Instant Pot and set aside. Add 2 Tablespoons of butter to the Instant Pot and stir until melted. Add the beef stew meat and cook, undisturbed for about 3 minutes. Stir the beef and let it cook for another 3 minutes. Transfer the beef back to the bowl.
Add the remaining Tablespoon of butter and the carrots, pearl onions, mushrooms, garlic and bacon to the Instant Pot and saute for 4 minutes. Add the wine, tomato paste, and stock and deglaze the pot, using a wooden spoon to scrape the browned bits from the bottom.
Return the browned beef to the pot and stir. Secure the lid in place. Set the pressure to high and cook for 30 minutes, making sure that the valve is set to sealing. After the cooking time is up, let the pressure naturally release for 10 minutes and then do a quick release by moving the valve to "venting."
In a small bowl, whisk the cornstarch and 3 Tablespoons of broth from the hot beef bourguignon. Add the mixture back into the pot, stir and select the sauté option. Let simmer for about 5 minutes to thicken, stirring constantly.

Equipments used:

Notes

If you can't find "beef stew meat" use a 2lb chuck roast and cube into 1/2-1-inch pieces.
Recipe tested in a 6qt Instant Pot.
Recipe written with permission from Meseidy @ The Noshery and her new book "Weeknight Gourmet Dinners."

Nutrition Information

Show Details

Calories 447kcal (22%) Carbohydrates 14g (5%) Protein 54g (108%) Fat 19g (29%) Saturated Fat 9g (45%) Polyunsaturated Fat 9g Trans Fat 1g Cholesterol 171mg (57%) Sodium 970mg (40%) Fiber 2g (8%) Sugar 4g (8%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 447 kcal

% Daily Value*

Calories	447kcal	22%
Carbohydrates	14g	5%
Protein	54g	108%
Fat	19g	29%
Saturated Fat	9g	45%
Polyunsaturated Fat	9g	53%
Trans Fat	1g	50%
Cholesterol	171mg	57%
Sodium	970mg	40%
Fiber	2g	8%
Sugar	4g	8%