Beef Bourguignon from Instant Pot

By by Instant Pot
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Beef Bourguignon from Instant Pot
Serves
Makes 7 servings
Ingredients
  • ¼ cup (about 1.1 ounces) all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1½ pounds boneless chuck roast, trimmed and cut into 1-inch cubes
  • 2 bacon slices, diced
  • ½ cup dry red wine
  • 1 (10½-ounce) can beef broth
  • 3 cups baby carrots (about ¾ pound)
  • 2 cups sliced shiitake mushroom caps (about ½ pound)
  • 2 teaspoons dried thyme
  • 6 shallots, halved (about ½ pound)
  • 4 garlic cloves, thinly sliced
  • 7 cups hot cooked medium egg noodles (about 5 cups uncooked pasta)
  • Thyme leaves (optional)


Procedure
This classic French stew is perfect cold-weather fare and is delicious over noodles or mashed potatoes. This recipe was designed for use with the 6-quart Instant Pot Ultra.

Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, salt, and pepper in a large zip-top plastic bag. Add beef; seal and shake to coat.

Remove lid from a 6-quart Instant Pot. Press [Sauté], and use [Adjust] to select "More" mode. Place bacon in cooker, and cook, stirring constantly, 30 seconds. Add half of beef mixture to cooker; cook 5 minutes, browning on all sides. Remove beef and bacon from cooker. Repeat procedure with remaining beef mixture. Turn cooker off. Return cooked beef and bacon to cooker. Stir in wine and broth, scraping inner pot to loosen browned bits. Add carrots and next 4 ingredients (through garlic).

Close and lock the lid of the Instant Pot. Turn the steam release handle to "Sealing" position. Press [Manual]; select "High Pressure," and use [-] or [+] to choose 23 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Quick Pressure Release. Serve beef mixture over noodles. Garnish with thyme leaves, if desired.

Beef Bourguignon from Instant Pot

By by Instant Pot
Serves
Makes 7 servings
Ingredients
  • ¼ cup (about 1.1 ounces) all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1½ pounds boneless chuck roast, trimmed and cut into 1-inch cubes
  • 2 bacon slices, diced
  • ½ cup dry red wine
  • 1 (10½-ounce) can beef broth
  • 3 cups baby carrots (about ¾ pound)
  • 2 cups sliced shiitake mushroom caps (about ½ pound)
  • 2 teaspoons dried thyme
  • 6 shallots, halved (about ½ pound)
  • 4 garlic cloves, thinly sliced
  • 7 cups hot cooked medium egg noodles (about 5 cups uncooked pasta)
  • Thyme leaves (optional)


Procedure
This classic French stew is perfect cold-weather fare and is delicious over noodles or mashed potatoes. This recipe was designed for use with the 6-quart Instant Pot Ultra.

Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, salt, and pepper in a large zip-top plastic bag. Add beef; seal and shake to coat.

Remove lid from a 6-quart Instant Pot. Press [Sauté], and use [Adjust] to select "More" mode. Place bacon in cooker, and cook, stirring constantly, 30 seconds. Add half of beef mixture to cooker; cook 5 minutes, browning on all sides. Remove beef and bacon from cooker. Repeat procedure with remaining beef mixture. Turn cooker off. Return cooked beef and bacon to cooker. Stir in wine and broth, scraping inner pot to loosen browned bits. Add carrots and next 4 ingredients (through garlic).

Close and lock the lid of the Instant Pot. Turn the steam release handle to "Sealing" position. Press [Manual]; select "High Pressure," and use [-] or [+] to choose 23 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Quick Pressure Release. Serve beef mixture over noodles. Garnish with thyme leaves, if desired.