Instant Pot Beef Bourguignon

Name: Instant Pot Beef Bourguignon
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 6 Servings
Ingredients: 2 pounds beef chuck; 4 lices Bacon; 1 large onion; 3 cloves garlic; 2 cups baby carrots; 1 pound baby potatoes; 2 cups dry red wine; 2 cups beef broth; 2 tablespoons tomato paste; 2 tablespoons flour; 1 tablespoon Worcestershire sauce; 1 teaspoon dried thyme; 1 bay leaf; salt and pepper to taste; 8 ounces mushrooms; 2 tablespoons olive oil

User Reviews

0.0

0 reviews

Unrated

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 30 mins
Servings
6 Servings
Calories
546 kcal
Course
Main Course
Cuisine
American

Instant Pot Beef Bourguignon

Iris Warren

Report

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.

Share:

I Made This!

Be the first!

Print

5 people printed this

Save this

Be the first!

Ingredients

Servings

2 pounds beef chuck cut into 1.5-inch cubes
4 lices Bacon diced
1 large onion diced
3 cloves garlic minced
2 cups baby carrots or 3 large carrots cut into 1-inch pieces
1 pound baby potatoes halved
2 cups dry red wine
2 cups beef broth
2 tablespoons tomato paste
2 tablespoons flour optional, for thickening
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 bay leaf
salt and pepper to taste
8 ounces mushrooms sliced
2 tablespoons olive oil

Add to Shopping List

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 Monounsaturated Fat 15g Trans Fat 1g Cholesterol 114mg (38%) Sodium 636mg (27%) Potassium 1201mg (34%) 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%