Instant Pot Beef Bourguignon
from Tiffany at eatathomecooks.com
Servings: 6 to 8
Calories: 462kcal
Ingredients
- 2 lbs. stew beef
- ½ cup flour to dredge the beef
- 6 slices bacon diced
- 1 onion sliced
- 1 bag baby carrots
- 2 cloves garlic crushed
- 2 cups beef broth
- 3 cups Burgundy or dry red wine
- 1 tsp. thyme
- 1 tsp. oregano
- 1 tsp. rosemary
- ¼ tsp ground sage
- 1 bay leaf
- salt & pepper
Instructions
- Hit the sauté button and cook the bacon, reserving the drippings.
- Remove the bacon from the pot.
- Dredge the beef in the flour and cook in two batches in the bacon drippings, just until browned.
- Remove the beef.
- Add the onions and garlic to the pan and cook until soft.
- Pour in the beef broth and stir to get the browned bits from the bottom of the pot.
- Add the beef and bacon back in.
- Pour the wine over the top, just until it covers the beef.
- Add the seasonings.
- Set the manual cook time to 25 minutes on high pressure.
- Release the pressure.
- Add the carrots and set the cook time for another 5 minutes.
- Do a quick pressure release when the cook time is up.
Nutrition
Calories: 462kcal | Carbohydrates: 15g | Protein: 39g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 108mg | Sodium: 531mg | Potassium: 658mg | Fiber: 1g | Sugar: 1g | Vitamin A: 309IU | Vitamin C: 3mg | Calcium: 67mg | Iron: 5mg