Instant Pot Beef Bourguignon Recipe

Instant Pot Beef Bourguignon Pressure Cooking Today™

WebSep 30, 2021 · Select High Pressure and 5 minutes cook time. When the cook time ends, turn off the pressure cooker. Let the pressure release …

Rating: 4.7/5(20)
1. Select Sauté and add 1 tablespoon butter to the pressure cooking pot. Season the beef with salt and pepper and add half of the beef to the pot. Brown for 3-4 minutes per side, until seared. Transfer the seared beef to a plate and add the remaining 1 tablespoon butter to the pot to brown the remaining beef.
2. Add the mushrooms to the pressure cooking pot and sear for 5 minutes, until browned. Add the tomato paste, garlic, thyme, and bay leaf and sauté for 1 minute, stirring constantly. Add the red wine to deglaze the pot, scraping up any browned bits from the bottom. Bring to a simmer until reduced to about 1 cup.
3. Stir in the beef broth and return the browned beef along with any accumulated juices to the pot. Season with salt and pepper.
4. Lock the lid in place. Select High Pressure and a 20-minute cook time. When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes and finish with a quick pressure release. When the valve drops, carefully remove the lid.

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Instant Pot Beef Bourguignon Recipe Girl

WebJan 9, 2020 · Stir in the onion, garlic, carrots, mushrooms, and a pinch each of salt and pepper. Pour in the wine and beef broth, then add the tomato …

1. In a large bowl, combine the beef, flour, and a pinch each of salt and pepper. Toss to coat.
2. Scatter the bacon into the instant pot and, using the sauté function, cook, stirring frequently, until the fat has rendered and the bacon is crispy, about 5 minutes. Remove the bacon from the pot and drain on a paper towel-lined plate. Discard all but 1 tablespoon of the bacon grease.
3. Add the beef to the pot and, using the sauté function, cook until browned on all sides, about 5 minutes. Stir in the onion, garlic, carrots, mushrooms, and a pinch each of salt and pepper. Pour in the wine and beef broth, then add the tomato paste, thyme and bacon. Stir to combine. Lock the lid in place, select high pressure, and cook for 35 minutes.
4. Quick or natural release, then open when the pressure subsides. Remove the thyme sprigs and discard. Using the sauté function, cook until the sauce has thickened slightly, about 10 minutes more.

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The Best Instant Pot Beef Bourguignon • melts in your …

WebFeb 23, 2018 · Toss the beef with the flour, salt and pepper. Make sure all the meat is coated with the flour. Heat the olive oil in your Instant Pot, …

1. Toss the beef with the flour, salt and pepper. Make sure all the meat is coated with the flour.
2. Heat the olive oil in your Instant Pot, set to Sauté. When the screen reads 'Hot', add 1/2 the meat to the pot to brown. Let the meat get good color on all sides, (4-5 minutes) then remove and brown the remaining meat.
3. Add all the meat back into the pot and add the cognac. Stir to combine and let the cognac bubble for a minute. I like to scrape up any browned bits from the bottom of the pot.
4. Press 'Cancel' and then add the bundle of thyme, the onions, celery, potatoes, carrots, mushrooms, and garlic.

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