🥩Instant Pot Beef Bourguignon Recipe
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 50m
- Ready In: 60m
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This information is per serving.
Saturated Fat6.1 g
Trans Fat8.0 g
Unsaturated Fat1.5 g
Instant pot beef Bourguignon recipe. Beef bourguignon is one of France’s most famous dishes. It’s a dish that has been around since the early 17th century, originating in Burgundy, France. You will save time, effort and reduce energy consumption with this quick-fix Instant Pot recipe that still delivers the same great flavor of a long-simmered beef stew.
Red wine, beef stock, and a variety of herbs come together to make a satisfyingly rich stew. Beef bourguignon is frequently served with mashed potatoes, noodles, or rice for a hearty meal that feeds many. Add some French bread baguettes and steamed buttered peas or green beans for a delicious and memorable meal.
How does the dish benefit from being cooked in an Instant Pot?
Instant Pot is a pressure cooker that cooks food in a fraction of the time. The pressure created by the pot helps to cook food faster and more evenly than other cooking methods. The steam generated by the pot also helps to soften vegetables and cook them quickly.
The Instant Pot can be used for pressure cooking, slow cooking, rice making, warming, sautéing, and browning.
It is perfect for dishes that need to be cooked in liquid or sauces such as soups, stews, curries, or casseroles.
What is Instant Pot Beef Bourguignon?
Instant Pot Beef Bourguignon is a quick and easy recipe for beef stew. It is made in an Instant Pot, which is a type of pressure cooker.
Can you eat Instant Pot Beef Bourguignon cold or reheated?
The Instant Pot Beef Bourguignon can be eaten cold or reheated. If you want to eat it cold, you should place the dish in the fridge and wait a few hours before serving. If you want to reheat it, simply put it back in the Instant Pot and cook on high pressure for another 10-15 minutes.
Instant Pot Beef Bourguignon Recipe
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- 3/4 cup chopped yellow onions
- 4 strips bacon, diced
- 1 tablespoon vegetable oil
- 2 pounds (960 g) beef chuck, cubed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 cloves garlic, peeled and minced
- 2 carrots, peeled and sliced
- 1½ cups (375 ml) dry red wine
- 1½ cups beef stock (375 ml) beef stock
- 1/2 teaspoon beef bouillon granules
- 2 bay leaves
- 3 sprigs fresh parsley
- 2 sprigs fresh thyme
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter, softened
- 6 oz (180 g) mushrooms, quartered
- 1 cup pearl onions, peeled
Add sliced bacon and onions to an electric instant pot turned to saute mode. Cook, stirring occasionally until bacon is browned. Remove cooked bacon and onions form the pot and set aside.
Heat the vegetable oil in the instant pot. Dry cubed beef with paper towels and add to hot oil. Brown on all sides. Season with salt and black pepper.
Add the minced garlic and continue cooking and stirring occasionally, for a further 1 minute.
Return cooked bacon and onions to the pot along with carrots, dry red wine, beef stock, beef bouillon granules, and bay leaves. Tie the herb sprigs together and add them to the cooker. Stir in the tomato paste. Continue cooking for about 2 minutes, scraping the bottom of the pan to remove any browned bits.
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 35 minutes.
Using the Natural Release method, bring pressure to normal. Carefully unlock and open the lid. Discard bay leaves and herbs.
Switch the instant pot to saute mode. Add mushrooms and pearl onions. Cook for 5 minutes, stirring occasionally, or until vegetables are tender.
In a small mixing bowl, combine the butter and all-purpose flour. Knead until to form a smooth dough. Stir the butter mixture into beef stew. Cook for a further 2 minutes or until thickened. Season with more salt and black pepper, to taste. Serve hot over the cooked noodles, mashed potatoes. or rice.