Instant Pot Beef Bourguignon
A French-style braise of tender beef chunks with mushrooms, potatoes, and root vegetables in a rich wine and beef broth sauce.
Ingredients
Method
Completed steps 0
Turn on the sauté setting. Heat oil and cook chopped bacon for 3–4 minutes until crispy. Transfer to a paper towel with a slotted spoon.
Add beef pieces to the pot and sear for 3–4 minutes, turning with tongs to brown all surfaces.
Pour in red wine and use a wooden spoon to scrape up the browned bits stuck to the pot bottom and sides. Simmer for about 5 minutes, then add beef broth, tomato sauce, and crushed bouillon cube. Whisk in the flour gradually.
Add the cooked bacon back to the pot along with carrots, onion, garlic, thyme, potatoes, mushrooms, salt, and pepper. Lock the lid and set to high pressure for 45 minutes.
When cooking is done, allow the pressure to release naturally for 10 minutes, then carefully turn the valve to vent for a quick release. Once the float valve drops, remove the lid. Switch back to sauté mode and simmer uncovered for 5–10 minutes to thicken the sauce.
Stir well and taste, adjusting salt and pepper as needed. Serve garnished with parsley.
Notes
The sauce should coat the back of a spoon; if it's too thin after the sauté step, continue cooking for another few minutes.
You can substitute chicken broth for the wine if you prefer, maintaining the same total liquid amount.
Calories: 581 kcal · Carbs: 24 g · Protein: 51 g · Fat: 32 g · Sodium: 1135 mg · Fiber: 3 g · Sugar: 4 g
Adapted from www.lecremedelacrumb.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.