Pressure Cooker Beef Bourguignon Recipe

pressure cooker beef bourguignon recipe
  • Yield: 4 serving plates
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 40m
  • Ready In: 50m

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Nutritional Info

This information is per serving.

  • Calories

  • Protein

    29 g
  • Carbohydrate

    50.3 g
  • Fat

    9.6 g
  • Cholesterol

    45 mg
  • Sodium

    1109 mg

Pressure cooker beef Bourguignon recipe. This delicious beef recipe belongs to French cuisine. Beef sirloin steak with mushrooms, vegetables and dry red wine cooked in an electric pressure.

You can bake beef Bourguignon in an oven or in a slow cooker. You may also like to cook Beef Stew with Sweet Potatoes and Rutabaga:

Pressure Cooker Beef Stew with Sweet Potatoes and Rutabaga Recipe

Makes 6 servings

Ingredients: 1½ cups (375 ml) reduced-sodium fat-free beef broth, 1½ tablespoons (37 ml) all-purpose flour, 2 teaspoons (10 ml) stemmed fresh thyme leaves, 2 teaspoons (10 ml) sweet paprika, 1/4 teaspoon (1 ml) red pepper flakes, 1/2 pound (240 g) slab bacon, diced, 3 pounds (1.44 kg) boneless beef chuck, cubed, 1 large yellow onion, peeled and chopped, 2 medium plum tomatoes, chopped, 2 teaspoons (10ml ) minced garlic, 1 medium rutabaga, peeled and cubed, 1 large sweet potato, peeled and cut into cubes

Instructions: In a large mixing bowl, combine the beef broth, all-purpose flour, thyme, paprika, and red pepper flakes. Whisk until flour dissolves completely. Set aside.

In a 6-quart (6 L) electric pressure cooker turned to the browning functions, fry the bacon until crisp. Remove from the pot using a slotted spoon and transfer to a large bowl.

Add cubed beef to the pot and cook until browned on all sides, turning occasionally, for about 8 minutes. Remove browned beef from the pot and transfer to the bowl with the bacon.

Add chopped yellow onion to the pot and cook, stirring occasionally, until softened, for about 5 minutes. Stir in tomatoes and garlic and continue cooking for further 1 minute. Pour the broth mixture into the pressure cooker. Bring to a boil, scraping up any browned bits with a wooden spoon.

Return cooked beef and bacon with any accumulated juices to the pot. Add the rutabaga and sweet potato. Mix well.

Close pressure cooker and lock the lid. Set machine to cook at high pressure. Set timer to cook for 40 minutes.

Turn off the electric pressure cooker. Open the pot, using the Quick Release method. Unlock and open the lid. Skim beef stew for excess fat before serving. Serve hot.

Pressure Cooker Beef Bourguignon Recipe


  • 1 pound boneless beef sirloin steak, cubed
  • 1/4 cup all-purpose flour
  • 1 tablespoon olive oil
  • 1 medium yellow onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 1/8 teaspoon dried parsley flakes
  • 6 oz (180 g) sliced mushrooms
  • 1teaspoon dried thyme leaves, crushed
  • 2 cups baby carrots
  • 1¼ cups (310 ml) beef stock
  • 1/2 cup (125 ml) dry red wine
  • salt and freshly ground black pepper


Step 1

Season cubed beef sirloin steak with salt and black pepper. Coat with all-purpose flour.

Step 2

In 6-quart stovetop pressure cooker, heat olive oil over medium-high heat. Add seasoned meat and cook, stirring occasionally, until browned.

Step 3

Add the onion, garlic, parsley, maushooms, and thyme. Cook, stirring occasionally, for further 1 minute. Stir in baby carrots, beef broth, and dry red wine.

Step 4

Close pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure, reduce heat to low. Set timer to cook for25 minutes.

Step 5

Opem the pressure cooker with the Quick Release method. Season to taste with salt and black pepper. Stir well. Transfer beef stew to a serving plate. Serve hot.

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