Instant Pot Beef Bourguignon
Instant Pot Beef Bourguignon is a delightful twist on the classic French dish, delivering tender beef and rich flavors in a fraction of the time. This comforting stew features a harmonious blend of beef, earthy mushrooms, sweet carrots, and aromatic herbs, all simmered together in red wine for an unforgettable meal. Perfect for cozy gatherings or weeknight dinners, this recipe will impress your family and friends while warming your soul.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Pressure Cooking
- Cuisine: French
Ingredients
Scale
- 3 lbs beef chuck roast, cut into bite-sized chunks
- 2 cups dry red wine (Burgundy or Cabernet Sauvignon)
- 3 medium carrots, diced
- 8 oz cremini or button mushrooms, sliced
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 2 cups low-sodium beef broth
- 5 sprigs fresh thyme
- 2 bay leaves
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Set the Instant Pot to 'Sauté' mode. Add olive oil and brown half the beef chunks for about 5-7 minutes; remove and repeat with remaining beef.
- In the same pot, add onions, carrots, and mushrooms; sauté until softened (about 5 minutes). Add minced garlic towards the end.
- Pour in red wine to deglaze the pot, scraping up browned bits; simmer for about 3 minutes.
- Return all browned beef to the pot along with beef broth, thyme, bay leaves, salt, and pepper; stir well.
- Seal the lid and set to 'Pressure Cook' on high for 40 minutes.
- Once cooking is complete, allow natural pressure release for about 10 minutes before quick releasing any remaining pressure. Discard bay leaves and thyme stems before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg