Instant Pot or Pressure Cooked Beef Bourguignon.This is one of the best tasting one-pot dishes you will make!
Prep Time30 minutesmins
Cook Time30 minutesmins
Course: Dinner
Cuisine: French
Keyword: beef bourguignon instantpot instant pot pressure cooker recipe
Servings: 4
Calories: 1350kcal
Ingredients
2lbbeef cut into 1-1.5 inch cubes
2tablespoonsof plain flour
2tablespoonsof olive oil
5ozof baconsee above for notes on the types of bacon to use - and the photo below
5shallots or baby onion
1white onion sliced
1garlic clove
1/4cupof brandy or bourbon
3cupsof red wine
2cupsof beef stock
2bay leaves1 teaspoon powdered
2sprigs of thyme1/2 teaspoon powdered
2sprigs of parsley1 teaspoon powdered
2tablespoonsbutter
1/2poundof small mushroomsput in whole
1/2teaspoonsalt
1/2teaspoonground black pepper
1tablespoonbrown sugar
Instructions
Oil the bottom of the Instant Pot container - set the sauté to high and sauté the baby onions (or shallots) and the mushrooms - Then set these aside - they will be added back at the end.
Season the beef with salt and pepper and roll lightly in the flour. On a 6-quart Instant Pot, select the sauté [high or more] setting. Heat 1 tablespoon oil in the Instant Pot. Add the beef and cook until well browned. When you first put in the beef - leave it for 3-4 minutes until you know it is brown, and then stir to turn. Try not to turn it too much - you are trying to sear in the flavor.
Then add the bacon to the pot and cook until golden brown, stirring occasionally. Finally, add the sliced onions and cook till the onions change to a clear look.
Now while still on sauté add the wine and deglaze the pot by stirring with a wooden spoon. Then press cancel to turn off the pot.
Add the rest of the ingredients now.
Stir in so that the beef is covered with the liquid.
Put on the lid (check the pressure release valve is closed) Pressure cook on high pressure, setting the timer to 30 minutes. Note the timer will only begin counting down once the pressure is reached).
After the pot finishes leave it under natural pressure release. Before opening press cancel and make sure all the pressure is gone by using the quick release method to release the pressure.
If the mix is a little runny then you can mix 2 teaspoons of cornflour in half a cup of water so that all the lumps are gone. Select the sauté setting on the Instant Pot and stir in the flour mixture - keep stirring and cook for 4 minutes or until the mixture boils and thickens. Then all you have to do is season to taste. Finally - add back in the shallots and mushrooms you cooked in step 1. Now you are ready to serve.
Notes
See below for some key photos of the cooking process and some tips to make it all go smoothly.