Follow our Instant Pot® Beef Bourguignon recipe for a delicious dish featuring tender beef cooked in a rich sauce flavored with garlic, thyme, bacon drippings and Burgundy wine. Making it in the Instant Pot® means it takes a fraction of the time, but still tastes like it's been cooking all day.
cost per recipe: $16.22
The price is determined by the national average.
pounds boneless beef chuck roast, cut into 1-inch pieces
tablespoons vegetable oil
slices bacon, diced (about 1/2 cup)
tablespoons tomato paste
large onion, diced (about 1 cup)
cloves garlic, minced
cups sliced mushrooms
teaspoon dried thyme, crushed
cup dry red wine or Burgundy wine
cups Swanson® Beef Broth or Swanson® Beef Stock
cups baby cut carrots
cup all-purpose flour
Season the beef with salt and pepper. On a 6-quart Instant Pot®, select the Saute setting. Heat 1 tablespoon oil in the Instant Pot®. Add half the beef and cook until well browned, stirring occasionally. Remove the beef from the pot and repeat with the remaining oil and beef. Remove the beef from the pot.
Add the bacon to the pot and cook until golden brown, stirring occasionally. Add the tomato paste, onion and garlic and cook and stir for 2 minutes. Add the mushrooms, thyme and wine and heat to a boil, stirring to scrape up any browned bits from the bottom of the pot. Press Cancel.
Stir in 1 1/4 cups broth, the carrots and beef. Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 25 minutes (timer will begin counting down once pressure is reached- it takes about 20 minutes). When done, press Cancel and use the quick
release method to release the pressure.
Stir the remaining 1/2 cup broth and the flour in a small bowl. Select the Saute setting on the Instant Pot®. Stir in the flour mixture and cook for 4 minutes or until the mixture boils and thickens. Season to taste.