Skip To Content
Home Recipes Browse Recipes Instant Pot Beef Bourguignon
The number of items in your shopping list has exceeded the maximum limit. Please remove some items, or create a new shopping list.
Nutrition Facts
Serving Size 416 g
(Approx. 4 Servings)
Amount Per Serving
Calories 460 Calories From Fat 190
% Daily Value*
Total Fat 22 g 34%
Saturated Fat 11 g 55%
Trans Fat 0.0 g
Cholesterol 105 mg 35%
Sodium 470 mg 20%
Total Carbohydrate 24 g 8%
Dietary Fiber 3 g 12%
Sugars 5 g
Protein 32 g
Vitamin A 120% • Iron 20%
Vitamin C 15% • Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Instant Pot Beef Bourguignon

Prep Time
30 minutes
Cook Time
1 h 15 m
Total Time
1 h 45 m
Serves
4  People

Ingredients

Recipe makes 4 Servings

2 Oz unsalted butter, cut into pads
1 cup(s) center cut bacon, diced small
1 Lb H-E-B Grass Fed & Finished Beef for Stew
1 cup(s) white onion(s), roughly chopped
1 cup(s) celery, roughly chopped
1 cup(s) baby carrots, roughly chopped
1 cup(s) leeks, green tops discarded white bottoms cut in half and thinly sliced
8 Oz whole baby bella mushrooms, rinsed and patted dry, left whole
5 sprigs of fresh thyme, approximately 4 to 5 sprigs
2 bay leaves
1/3 cup(s) all purpose flour
1 cup(s) JCB No. 21 Brut Burgundy, dry red wine like burgundy or pinot noir
9 1/2 fl oz H-E-B Beef Bone Broth
Check All
Uncheck All
Add to list

Instructions

1
Set Instant Pot to sauté setting to heat up.
2
Add butter and allow to melt. Add diced bacon and stir-fry just until it starts to show signs of crisping. Remove to a bowl with a slotted spoon.
3
Leaving rendered fat in the Instant Pot, add beef and a teaspoon of salt and pepper. Cook 6 to 8 minutes or until meat is starting to brown on all sides then transfer with a slotted spoon to bowl with bacon.
4
Add veggies, thyme and bay leaves to Instant Pot and sauté 5 to 6 minutes until onions are just translucent. Return beef and bacon to pot.
5
Evenly sprinkle with flour and stir so everything is coated. Stir-fry until a film formed on bottom of pot has browned slightly, approximately 6 to 8 minutes.
6
Add wine and beef broth and bring to a simmer, stirring to scrape bottom of pot to release stuck-on bits.
7
Turn off sauté function, add lid and tightly seal to manufacturer's directions. Set to meat/stew setting and allow to cook.
8
Once timer is done, vent naturally or vent safely according to manufacturer's directions.
9
Remove thyme stems and bay leaves and serve over rice, mashed potatoes or buttered egg noodles. Season to taste as needed.
Save recipe Save recipe  
Add to list Add to list View Lists
Email
Print Print