1. Recipes

How to Make Instant Pot® Beef Bourguignon - A Step-by-Step Guide

Beef Bourguignon is a classic French dish that has become a favorite around the world for its rich, savory flavor and tender, melt-in-your-mouth meat. Traditionally, this dish is made by slowly braising beef in a red wine and broth sauce until it becomes tender and full of flavor. However, with the invention of the Instant Pot®, this time-consuming process has been significantly shortened, making it possible to enjoy this delicious dish in a fraction of the time.

The Instant Pot® Beef...

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Ingredients

  • ½ (750 milliliter) bottle dry red wine
  • 2 sprigs fresh thyme
  • 12 juniper berries
  • 2 bay leaves
  • 3 ½ pounds well-marbled beef stew meat, cut into large pieces, or more to taste
  • 8-inch square of cheesecloth, or as needed
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 6 juniper berries
  • 4 whole cloves
  • 1 teaspoon dried orange peel
  • salt and freshly ground black pepper to taste
  • 4 tablespoons vegetable oil
  • 3 tablespoons olive oil
  • 3 stalks celery, cut into large chunks
  • 3 large carrots, cut into large chunks
  • 2 onions, cut into large chunks
  • 3 cloves garlic, minced
  • 3 tablespoons tomato paste
  • 1 large Idaho potato, peeled and diced
  • ½ (32 fluid ounce) container chicken broth, or as needed
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh thyme, or to taste

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 20 mins
  • Additional Time: 2 hrs 10 mins
  • Total Time: 4 hrs
  • Servings: 12
  • Yield: 12 servings

  • Combine wine, thyme, juniper berries, and bay leaves in a large bowl. Mix well and add meat; stir to coat. Cover and refrigerate at least 2 hours, or up to 1 day.
  • Create bouquet garni by placing cheesecloth square on a work surface and adding thyme, rosemary, bay leaves, juniper berries, cloves, and orange peel on top. Tie cheesecloth into a bundle and set aside until ready to use.
  • Strain and reserve marinade from meat. Drain meat on a plate lined with paper towels; pat until very dry. Sprinkle meat with salt and pepper.
  • Add 2 tablespoons vegetable oil to a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil until shimmering. Add 1/2 of the meat and brown gently on both sides, 5 to 7 minutes. Transfer meat to a plate lined with paper towels and repeat with remaining oil and meat. Turn pot off. Return all meat to the pot.
  • Heat olive oil in a large skillet over medium heat. Add celery, carrots, onions, and garlic and cook, stirring gently, until softened and golden, about 10 minutes. Increase heat and add tomato paste. Cook, stirring, until fragrant and sizzling, 1 to 3 minutes more. Add reserved marinade, potato, and bouquet garni bundle to the skillet. Bring to a boil and cook, bubbling fiercely, until thickened and syrupy, 5 to 10 minutes.
  • Pour vegetable mixture into the Instant Pot® with the meat. Pour in enough chicken broth to cover ingredients halfway. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Use a fork to mash some of the carrots and potatoes into the liquid in the pot. Taste and adjust salt and pepper as needed. Garnish each serving with a sprinkling of parsley and thyme.

    • Nutrition

    417 cal.

    • Total Fat: 26g
    • Saturated Fat: 8g
    • Cholesterol: 74mg
    • Sodium: 302mg
    • Total Carbohydrate: 15g
    • Dietary Fiber: 4g
    • Total Sugars: 4g
    • Protein: 24g
    • Vitamin C: 21mg
    • Calcium: 61mg
    • Iron: 4mg
    • Potassium: 650mg

    Categories

    Stew recipes
    Beef recipes
    Soup recipes
    French recipes
    Instant pot recipes