Step 1

Add beef chunks to a large bowl, sprinkle flour, salt and pepper onto it. Stir to combine.

Step 2

Turn on the Instant Pot and select Sauté. Once Hot add oil to the pot.

Step 3

Once the oil is hot, cook the beef in batches 2-3 minutes on each side until nice and brown.

Step 4

Remove the beef from the pot, cover with foil and set aside.

Step 5

Add the chopped onion to the pot and cook for 1 minute, add the garlic, stir and cook for 1 minute.

Step 6

Add the cup of beef broth, and using a wooden spoon scrape well the bottom of the Instant Pot to remove any bits that stuck to it, make sure you scrape it well to avoid burning during cooking.

Step 7

Add the beef back to the pot, add tomato paste, tomato sauce and Worcestershire sauce.

Step 8

Add chopped carrots, mushrooms and celery if using. Add wine and potatoes.

Step 9

Make sure you don't go over the Max line of your pot.

Step 10

Add dried rosemary, thyme and red pepper flakes. Stir to combine.

Step 11

Add a bunch of fresh thyme on top.

Step 12

Close the lid and seal the valve. Cook for 35 minutes on High Pressure. Once the Instant Pot beeps, do a 10 Minute Natural Pressure Release.

Step 13

Release manually the remaining pressure.

Step 14

If you want the beef bourguignon sauce to be thicker, mix corn starch and water in a small bowl until fully combined.

Step 15

With the IP on Saute, add the mixture to the pot and gently stir, trying not to crush the veggies. Cook for a few minutes until the sauce thickens.

Step 16

Serve and enjoy.