instant pot beef bourguignon

Beef Bourguignon in the Instant Pot has never been quicker or tastier! All done in about an hour, the beef is seared and the vegetables are sauteed in rendered bacon fat, then pressure cooked in a red wine and beef stock until the beef is melt-in-your-mouth tender.

Instant Pot Beef Bourguignon

bacon,

beef,

carrots,

yellow onion, chopped

baby bella mushrooms, quartered

tbsp (2 g) garlic, minced

(35 g) all-purpose flour

(240 mL) red wine*

(480 mL) low-sodium beef broth

(120 mL) tomato sauce

tsp better than bouillon beef base (or 1 beef bouillon cube)

salt and freshly cracked black pepper

Set your Instant Pot to saute mode adjusted...

Set your Instant Pot to saute mode adjusted to medium heat (the middle light). Fry the bacon in the pot until somewhat crisp and the fat is rendered out. Use a slotted spoon to transfer the cooked bacon to a plate and set aside.

Add the cubed chuck to your Instant pot...

Add the cubed chuck to your Instant pot in batches so that you don't overcrowd the pot, and sear 3-4 minutes, using tongs to turn the meat and sear all sides. If the beef doesn't pull away, do not force it. When the brown crust is formed, it will release from the Instant Pot. Remove each batch of beef to a large, clean bowl once seared. Set aside.

Add onions, carrots, and mushrooms to the pot....

Add onions, carrots, and mushrooms to the pot. Add a drizzle of vegetable oil if needed so the vegetables don't burn. Stir on occasion to ensure all the vegetables get cooked for about 3 minutes, or until the onions are turning golden. Add in chopped herbs and garlic, stir in and let cook for a minute until garlic is fragrant. Add in flour, stir it in well, then let that cook for a minute or two to get the raw flavor out.

Slowly add in red wine, beef stock, beef...

Slowly add in red wine, beef stock, beef base, to the pot, scrape any brown bits off the bottom and sides of the pot and into the liquid. Simmer and reduce for about 5 minutes.

Add the bacon and beef back into the...

Add the bacon and beef back into the Instant Pot. Make sure to also add in all the accumulated juices from the beef as well. Cover the Instant Pot with its lid and set it to Manual for 45 minutes.

Once done, let it naturally release for 10...

Once done, let it naturally release for 10 minutes (do not touch the vent at all, allow the Instant Pot to depressurize) then carefully switch valve to VENT and quick release until the steam stops. Once the float valve drops, carefully remove the lid.

Set to SAUTE again, on low, and allow...

Set to SAUTE again, on low, and allow to thicken for 5-10 minutes.

Taste, then season with kosher salt and black...

Taste, then season with kosher salt and black pepper to taste. Serve hot over mashed potatoes, egg noodles, or crisp, toasted bread.

Instant Pot Beef Bourguignon is one delicious meal, made in a fraction of the time. Tender, melt in your mouth pieces of beef, cooked with veggies in a wine broth.

all purpose flour

salt

cracked pepper

canola or olive oil

onion

garlic (minced)

beef broth

tomato paste

tomato sauce

Worcestershire sauce

carrots

baby Bella mushrooms (trimmed and quartered)

celery (chopped - optional)

red wine

mini potatoes

rosemary

thyme

red pepper flakes

cornstarch

water

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

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

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

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

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

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.

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

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

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

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

Add a bunch of fresh thyme on top.

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.

Release manually the remaining pressure.

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

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.

Serve and enjoy.

Optional:

https://www.youtube.com/watch?v=pI0Kt4uSmRo

Instant Pot Beef Bourguignon is one delicious meal that made in a fraction of the time. Tender, melt in your mouth pieces of beef, cooked with veggies in a wine broth.
Recipe: https://sweetandsavorymeals.com/instant-pot-beef-bourguignon/

Instant Pot Beef Bourguignon Recipe

How to make Instant Pot Beef Bourguignon (Beef Burgundy). Aromatic, deeply-flavored, red wine braised French beef stew. Tender juicy beef bursting with rich depths of savory-umami-sweet-beefy flavors. Pair with pot-in-pot mashed potatoes to enjoy a satisfying gourmet meal that excite your tastebuds!

(320 grams) thick-cut smoked bacon (, roughly chopped)

(15 milliliters) olive oil or unsalted butter

(350 grams) cremini mushrooms (, thinly sliced)

(214 grams) small onions (, thinly sliced)

(30 grams) garlic (, crushed and minced)

(15 grams) tomato paste

(2 grams) dried thyme

bay leaves

Salt and black pepper

¾ cup (188 milliliters) unsalted chicken stock stock

(15 milliliters) regular soy sauce

(15 milliliters) fish sauce ((can substitute with regular soy sauce))

milk

unsalted butter

flour

¼ cup (63 milliliters) cold tap water

Italian Parsley (, finely chopped)

thymes

Render Bacon in Instant Pot

Render Bacon in Instant Pot: Before you turn on the heat, layer 6 slices of thick-cut bacon in Instant Pot. Heat up Instant Pot using “Sauté More” function. Flip bacon slices occasionally. Once Instant Pot says “HOT” on the screen (roughly 12 minutes), the bacon should be done. If they&#39;re not done, brown them for a few more minutes. Place rendered bacon on a paper towel to absorb the excess fat.Amy + Jacky&#39;s Notes: We&#39;re using Instant Pot&#39;s 'preheating' heat to render and crisp the bacon in Instant Pot. Then, we&#39;ll be using the rendered bacon oil to brown our chuck roast in the next step.

Brown Chuck Roast Steak

Brown Chuck Roast Steak: Pat dry chuck roast, then season one side of the beef generously with salt and ground black pepper. Carefully place the seasoned side of chuck steak in Instant Pot. Generously season the other side with salt and ground black pepper. Brown one side of beef for 5 to 8 minutes before flipping over, then brown the other side for another 5 to 8 minutes. Set aside the beautifully browned chuck steaks in a large container.Amy + Jacky&#39;s Tips: If you have 4 pieces of chuck steaks, brown two steaks in Instant Pot at a time.

Sauté Mushrooms &amp; Cut Meat

Sauté Mushrooms &amp; Cut Meat: If there&#39;s no oil left in Instant Pot, add 1 tbsp olive oil or unsalted butter to the Instant Pot. Add in sliced cremini mushrooms, then stir to evenly coat mushrooms with oil. Amy + Jacky&#39;s Tips: Mushrooms will begin to release their moisture. Let the moisture evaporate and stir occasionally until mushrooms are slightly crisp and browned. This step will take roughly 7 to 12 minutes, and it&#39;ll greatly enhance the gravy&#39;s flavors! While the mushrooms are sauteing, roughly chop bacon into bite size and cut the chuck roast into 1.5' thick cubes.

Sauté Onions

Sauté Onions: Push mushrooms to one corner of the Instant Pot. If there&#39;s no oil left, add 1 tbsp (15ml) of olive oil to the empty side of the Instant Pot. Add pearl onions to the empty side of the Instant Pot and let them brown for 1 to 2 minutes. Don&#39;t touch them too much because you&#39;ll want some color on the pearl onions before adding sliced onions. Add in sliced onions, then sauté for another 3 minutes. Add in minced garlic cloves, 1 tbsp (15g) tomato paste, 1.5 tsp (2g) dried thyme, and 2 - 3 bay leaves, then sauté for roughly 1 minute.

Deglaze Instant Pot

Deglaze Instant Pot: Pour 1 cup (250ml) red wine into Instant Pot. Then, completely deglaze the bottom of the pot by scrubbing the flavorful brown bits with a wooden spoon.

Pressure Cook Vegetables

Pressure Cook Vegetables: Add in 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) fish sauce, ¾ cup (188ml) unsalted chicken or beef stock, carrot chunks, and bacon bits. Mix well. Close lid, then turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 4 minutes, then Quick Release. Open the lid carefully. Remove and set aside half of the cooked carrots, mushrooms, and pearl onions from Instant Pot.

Pressure Cook Beef Bourguignon

Pressure Cook Beef Bourguignon: Place cubed beef and all its meat juice in Instant Pot. Make sure all the beef is partially submerged in the cooking liquid.For Optional Mashed Potatoes: Layer a stainless-steel bowl filled with halved russet potatoes on the beef.Close lid, then turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 30 minutes, then Natural Release for 10 minutes. After 10 minutes, release the remaining pressure by turning the Venting Knob to Venting position. Remove the lid carefully. Then, set aside the stainless steel bowl of potatoes.

Thicken Beef Bourguignon and Add Vegetables

Thicken Beef Bourguignon and Add Vegetables: Discard the bay leaves and set aside the beef. Bring the gravy back to a simmer using the “Saute” function. Mix 2 tbsp - 3 tbsp (16g - 24g) all-purpose flour with ¼ cup (63ml) cold tap water. Make sure to mix it really well! When the gravy is simmering, mix the flour mixture into the gravy one-third at a time until desired thickness. Add back the set aside beef and vegetables in Instant Pot. Mix well. Taste and season beef bourguignon with salt and ground black pepper if necessary.

Optional - Make Mashed Potatoes

Optional - Make Mashed Potatoes: Drain and transfer potatoes to a big mixing bowl. Mash potatoes with a potato masher. Mix 100ml - 150ml whole milk and 1 tbsp - 2 tbsp (14g - 28g) unsalted butter into mashed potatoes. Season to taste with salt and pepper.

Serve

Serve: Garnish beef bourguignon with Italian parsley and sprigs of thyme. Pamper your guests with this deliciously flavorful Beef Bourguignon with mashed potatoes. Enjoy~

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Instant Pot Beef Bourguignon

Instant Pot Beef Bourguignon

Instant Pot Beef Bourguignon

Top 3 instant pot beef bourguignon recipes from across the web

The most viewed instant pot beef bourguignon recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Instant Pot Beef Bourguignon

Instant Pot Beef Bourguignon

Instant Pot Beef Bourguignon

The most viewed instant pot beef bourguignon recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine