Instant Pot Beef Bourguignon
This is a great recipe to make on a cold day.
Prep Time15 minutes mins
Cook Time40 minutes mins
Total Time55 minutes mins
Course: Soup
Cuisine: American
Method: Instant Pot
Servings: 4
Calories: 640kcal
- 2 tablespoons Bacon grease or you can use olive oil
- 2 lbs Beef stew meat
- 1 10 oz package White pearl onions
- 5 Carrots peeled and cut into large chunks
- 2 Potatoes cut into bite-sized chunks
- 1 8 oz package Mushrooms wiped clean and quartered
- 2 cups Chianti or other red wine
- 1 cup Beef broth
- 2 tablespoons Minced garlic
- 2 Bay leaves
Optional Cornstarch Slurry (to thicken sauce)
Place bacon grease or oil into the instant pot. Turn on saute mode.
Wait for pot to get hot then add beef and onions then saute until browned. Turn off saute mode.
Add carrots, mushrooms, potatoes, minced garlic and bay leaves. Pour wine and broth over the ingredients.
Set to high pressure and cook for 35 minutes. When timer beeps, let pressure release naturally for 10 minutes, then quick release remaining pressure.
Optional: Set Instant Pot to saute mode. Whisk cornstarch and water together in small bowl. Add cornstarch slurry to the instant pot, stir gently. Bring to a boil and stir until thickened.
Calories: 640kcal | Carbohydrates: 36g | Protein: 58g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 147mg | Sodium: 432mg | Potassium: 1822mg | Fiber: 7g | Sugar: 8g | Vitamin A: 12738IU | Vitamin C: 25mg | Calcium: 129mg | Iron: 9mg