Description
Pressure Cooker Beef Bourguignon is a hearty French-inspired stew made in under 90 minutes. It’s full of tender beef, mushrooms, carrots, and potatoes in a rich red wine and beef broth sauce. Perfect for weeknights or entertaining!
Ingredients
3 slices bacon, cut into 1” pieces
1½ lb beef chuck, cut into 1–2” cubes
½ tsp salt
¼ tsp black pepper
3 tbsp butter
½ cup all-purpose flour
3 cups beef broth
1½ cups dry red wine
1 lb baby potatoes, unpeeled
2 large carrots, peeled and chopped
1 cup frozen pearl onions or 1 chopped yellow onion
2 stalks celery, chopped
8 oz baby bella mushrooms, sliced
3 garlic cloves, sliced
2 tbsp tomato paste
Optional: chopped parsley, crusty bread
Instructions
Set multi-cooker to SEAR for 40 minutes and press START.
Cook bacon until crisp; transfer with a slotted spoon to paper towels.
Brown beef in batches; remove and set aside.
Melt butter in pot, stir in flour, and cook for 3–4 minutes for roux.
Add beef, bacon, all remaining ingredients. Stir well.
Lock lid, select BEEF/PORK setting, press START.
Let pressure release naturally for 10 minutes, then manually release.
Garnish with parsley and serve with crusty bread.
Notes
To use fresh onions, blanch and peel before adding. For a thicker sauce, reduce it using the SEAR or SAUTÉ setting after cooking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 4 g
- Carbohydrates: 31 g
- Protein: 31 g