Instant Pot Beef Bourguignon
Equipment
- Instant Pot
Ingredients
- 6 Slices of Bacon Diced.
- 2 lbs Stewing Beef ; Beef Chuck Roast, Cubed (1-2 inch)
- 100 grams Carrot Sliced.
- 100 grams White Onion Diced.
- 2 cups Dry Red Wine
- 2 tbsp Tomato Paste
- 200 grams Mushrooms Sliced.
- 200 grams Mushrooms Quartered.
- 1 Bouquet Garni (2 bay leaves, parsley and fresh thyme)
- 3-5 Garlic Cloves Minced.
- 1 tbsp Olive Oil
- 2 tbsp Butter
- Salt To Taste.
- Pepper To Taste.
- 1 tbsp Beef Gelatin
Instructions
- Pat dry beef cubes with kitchen towel and season with salt and pepper. Set aside.
- Turn the instant pot on and select sauté on the lowest setting.
- Add the chopped bacon to the instant pot and render out the fat. Cook for approx. 15 minutes until the bacon is nice and crispy.
- Once cooked, remove bacon from Instant Pot with a slotted spoon and set aside.
- Add the butter (as needed) to the instant pot and brown the beef, working in batches.
- Once the beef is browned, set aside.
- Add 1 tbsp of olive oil to the instant pot and sauté the diced onions for 2 minutes.
- Add minced garlic and sauté for another minute.
- Add the mushrooms and carrot and sauté until softened. About 5 minutes.
- Stir in tomato paste and sauté for 3 minutes, until fragrant.
- Add the beef back into the instant pot with 2 cups of wine and bouquet garni.
- Simmer until the wine has reduced by half.
- Add beef broth, 1 tbsp of beef gelatin and half the bacon back into the pot. Adjust seasoning as needed.
- Lock the lid in place and select high pressure for 30 minutes. Once done cooking, turn to value to a quick release.
- Once done cooking, remove the bouquet garni, add the remainder of the bacon and serve immediately. This pairs beautifully with our cauliflower mash!
Notes
Nutrition Information (6 Servings):
- 569 Calories
- 8.8g Carbohydrates
- 2g Fiber
- 38g Fat
- 35.2g Protein