Instant Pot Beef Bourguignon
This is a great recipe to make on a cold day.
Servings: 4
Calories: 640kcal
Ingredients
- 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)
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Instructions
- 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.
Nutrition
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