The best beef bourguignon is slow-cooked in order to get the meat really tender and infuse it with all the flavors of the broth. Why not speed this process up a little by using the Instant Pot®? We gave it a try and the results were amazing! Not only was the beef bourguignon the best we have ever had but it was so much faster to make in the Instant Pot® (of course!). I highly recommend making a double 9or triple) batch of this and freezing some for later. You will want another bowl soon!
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Instant Pot® Beef Bourguignon
Equipment
- Measuring Cup
- Measuring Spoon
- Cutting Board
- Chef’s Knife
- Rubber Spatula or Spoon
- Small Bowl
- Small Spoon to stir
Ingredients
- 1.5 Pounds Chuck Roast Beef
- 1 Tbsp Olive Oil
- 0.5 tsp Salt
- 0.25 tsp Black Pepper
- 1 cup Carrots, diced
- 0.5 cup Onion, diced
- 2 Cups Beef Broth
- 1 tsp Thyme
- 2 Bay Leaves
- 3 Tbsp Flour
- 0.25 Cup Water
Instructions
- Pour the olive oil into the Instant Pot® and press the “Saute” button. Place the beef chuck in as well to sear, flipping once to brown the other side. You are not trying to cook the beef through, just give it a quick sear, about 2 minutes on each side.(A quick note, I like to use beef chuck filets like in the picture as they cook quickly but stay tender. Feel free to use one large beef chuck roast or smaller, pre cut beef cubes.)
- Remove the beef from the Instant Pot®, cut into cubes and set aside.
- Add the carrots and onion to the Instant Pot® and stir. Cook for about 5 minutes.
- Then, add the salt, pepper, dried thyme, bay leaf and beef broth to the pot. Add the seared beef back into the pot as well. Place the lid of the Instant Pot® and use the pressure valve to “seal”. Push the “Beef/Stew” button and let your bourguignon cook!
- Once the Instant Pot® is done cooking, mix the flour and water together in a small bowl and pour into the pot with the beef. Press “saute” and let the mix come to a boil and cook for about 5 more minutes (with the top off) until the broth begins to slightly thicken.
- Server the bourguignon alsong side mashed potatoes or broccoli, or on top of rice or noodles.
So, what did you think? Wasn’t it great not to wait hours for delicious beef bourguignon?? Questions, comments, changes you made that you’d like to share…whatever it is, let us know in the comments below!
How can you call this beef Bourguignon when there isn’t any wine at all? This is beef stew which is not the same!