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Instant Pot Beef Burgundy
Instant Pot Beef Burgundy is similar to Beef Bourguignon with savory tender beef, cooked with burgundy wine, that tastes like it was braised for hours, but cooks in only an hour.
Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 6
Calories: 409 kcal
Course:
Main Course
Cuisine:
American
Ingredients
Instant Pot Beef Burgundy
- 2 tablespoons oil
- 2 pounds beef stew meat
- salt and pepper to taste
- 2 tablespoons butter
- 8 ounces mushrooms
- 1 cup baby carrots
- 1 small onion
- 3 - 4 cloves garlic, minced
- 1.5 teaspoons paprika
- 2.5 cups (600 ml) Burgundy wine
- 2 cups beef broth (reduced-sodium version recommended)
To Thicken Gravy (Optional)
- 2 tablespoons cornstarch (optional)
- 2 tablespoons water (optional)
Instructions
- Turn the Instant Pot onto sauté mode and add in the olive oil.
- Add in the beef and season well with salt and pepper and brown on all sides.
- Remove the meat from the pot and drain any excess grease.
- Add in butter, mushrooms, carrots, onions, and garlic and sauté until the vegetables are soft and the onions are translucent.
- Season with paprika and mix well.
- Add in the wine, beef broth, and the beef back into the pot and stir to combine. Place the lid on the sealing position and set for 25 minutes on high pressure. Allow to naturally release for 10 minutes then release any remaining pressure. Be very careful as some hot liquid may escape.
- Turn the instant pot back on sauté mode and add in the cornstarch slurry. Stir until the liquid comes to a soft boil. If the liquid is not as thick as you would like, add more cornstarch slurry until you get the desired thickness.
- Serve over mashed potatoes and garnish with fresh parsley.
Cup of Yum
Notes
- If you don't want to use any wine in this recipe, then you can replace it with an equivalent amount of beef broth. That means instead of adding 2 cups, you would be adding about 4.5 cups of beef broth.
- To thicken the gravy, mix together 2 tablespoons of cornstarch with 2 tablespoons of water, and add to the beef after it has finished pressure cooking. You can use the Sauté function to heat it some more in order to thicken the gravy.
Nutrition Information
Calories
409kcal
(20%)
Carbohydrates
10g
(3%)
Protein
36g
(72%)
Fat
16g
(25%)
Saturated Fat
5g
(25%)
Cholesterol
104mg
(35%)
Sodium
629mg
(26%)
Potassium
764mg
(22%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
3305IU
(66%)
Vitamin C
3mg
(3%)
Calcium
46mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 409
% Daily Value*
| Calories | 409kcal | 20% |
| Carbohydrates | 10g | 3% |
| Protein | 36g | 72% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 104mg | 35% |
| Sodium | 629mg | 26% |
| Potassium | 764mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 3305IU | 66% |
| Vitamin C | 3mg | 3% |
| Calcium | 46mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.