Instant Pot Beef Bourguignon

• servings: 6 servings
• active time: 15 minutes
• total time: 1 hour

Ingredients

1 tablespoon oil

6 slices bacon (roughly chopped)

3 pounds chuck beef (cut into 2-inch pieces)

1 cup red cooking wine (may sub chicken broth)

2 cups beef broth

½ cup tomato sauce

1 beef boullion cube (crushed)

¼ cup flour

2 large carrots (cut into 2-inch pieces)

1 white onion (chopped)

1 tablespoon minced garlic

2 tablespoons fresh thyme (chopped, or 3 teaspoons dried thyme)

1 pound baby potatoes

8 ounces fresh mushrooms (sliced)

1-2 teaspoons salt (or to taste)

½ teaspoon pepper

chopped parsley for garnish

Directions

Set instant pot to SAUTE. Drizzle with oil and sear bacon 3-4 minutes until cooked through. Use a slotted spoon to transfer to a paper towel lined plate and set aside.

Add beef to pot and sear 3-4 minutes, using tongs to rotate periodically to brown all sides.

Add red wine to the pot, scrape any brown bits off the bottom and sides of the pot and into the liquid. Simmer and reduce for about 5 minutes. Gradually add beef broth, tomato sauce, and boullion. Gradually whisk in flour.

Stir in bacon, carrots, onions, garlic, thyme, potatoes, mushrooms, salt and pepper. Cover and set to PRESSURE COOK or MANUAL (high pressure). Set to 45 minutes.

Do a natural release for 10 minutes (do nothing, just allow to depressurize during this time) then switch valve to VENT and do a quick release. Once float valve drops, remove lid. Set to SAUTE again and allow to thicken for 5-10 minutes.

Give it a good stir and taste before adding salt and pepper if needed and garnishing with chopped parsley.

Nutrition

• Calories: 581 kcal
• Total Fat: 32 g
• Saturated Fat: 13 g
• Trans Fat: 2 g
• Cholesterol: 164 mg
• Sodium: 1135 mg
• Total Carbohydrate: 24 g
• Dietary Fiber: 3 g
• Total Sugars: 4 g
• Protein: 51 g