Instant Pot Beef Burgundy
Instant Pot Beef Burgundy with tender chunks of beef, carrots, and mushrooms in a luscious gravy. Pressure cooking creates the best Beef Burgundy in a fraction of the time of other methods. Rustic, flavorful and sure to impress!
Servings: 8
Calories: 399kcal
Ingredients
- 2 ½ pounds top sirloin cubed
- 1 teaspoon salt plus additional, to taste
- ¾ teaspoon freshly ground black pepper plus additional, to taste
- 4 tablespoons vegetable oil divided
- 3 slices uncooked bacon chopped
- 1 cup diced white or yellow onion
- 4 to 5 carrots peeled and chopped diagonally into 1-inch chunks
- 1 tablespoon minced garlic
- 2 tablespoons tomato paste
- 2 cups full-bodied red wine
- 2 ½ cups low-sodium beef broth
- 1 tablespoon fresh or 1 teaspoon dried thyme leaves
- 2 bay leaves
- 3 tablespoons softened butter
- 3 tablespoons all-purpose flour
- 9 ounces cremini mushrooms quartered or halved
- 2 tablespoons minced fresh Italian parsley optional
Instructions
- Press the SAUTÉ key on the Instant Pot and the ADJUST key to select the MORE setting. Wait for the display to say "HOT" before adding ingredients.
- Season beef cubes with salt and fresh ground black pepper, to taste.
- Add 2 tablespoons oil to the heated Instant Pot. Add half of the beef cubes and sauté for 3 to 5 minutes, or until nicely seared. Transfer the seared beef to a plate along with all the beef drippings. Repeat with remaining oil and beef, allowing pot to return to a high temperature in between batches. Transfer second batch of seared beef along with any beef drippings to the plate and set aside.
- Press CANCEL and then select SAUTÉ again and ADJUST to the REGULAR setting. Add chopped bacon and cook, stirring, to scrape up any brown bits on the bottom. Sauté for about 2 minutes to render the fat. Add the onion and carrots to the Instant Pot and cook until the onions are softened, about 3 to 4 minutes. Season with 1 teaspoon salt and ¾ teaspoon pepper. Add the garlic and tomato paste and sauté for 1 more minute. Add the wine and stir to combine. Let it come to a simmer and cook for about 3 to 4 minutes, until the wine is slightly reduced.
- Add the beef broth, thyme, bay leaves, and reserved seared beef, along with all the beef drippings, and stir to combine. Secure the lid on the Instant Pot. Press the MANUAL button, select HIGH, and set the time to 15 minutes (making sure the steam release handle is in the "Sealing" position). After the cooking is complete, use a long handled spoon to push the steam release handle to the "Venting" position. Allow the steam to release completely and open the pot. Press CANCEL.
- Meanwhile, combine the softened butter and flour in a small bowl. Stir the butter mixture into beef mixture in the Instant Pot. Add the mushrooms. Press SAUTÉ and ADJUST to select the LOW setting and simmer all of the ingredients for about 5 minutes, or until the mushrooms have softened to your liking and the sauce has slightly thickened. Press CANCEL and unplug the Instant Pot.
- Remove the bay leaves, taste and season with additional salt and pepper, if needed. Garnish with parsley, if desired. Serve over mashed potatoes, egg noodles, or rice.
Video
Notes
Tips for the Best Instant Pot Beef Burgundy
Blot the beef dry with paper towels before cubing and seasoning. Dry beef will sear better when it hits the oil.
For easy to slice bacon, place it in the freezer for 5 to 10 minutes while you prep the other ingredients
If using chuck beef stew meat instead of top sirloin, I'd recommend increasing the pressure cook time from 15 minutes to 35 or 40 minutes and cutting your carrots into larger chunks so they don't overcook at this longer cooking time.
Nutrition
Calories: 399kcal | Carbohydrates: 8g | Protein: 35g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 100mg | Sodium: 637mg | Potassium: 972mg | Sugar: 2g | Vitamin A: 320IU | Vitamin C: 5.4mg | Calcium: 56mg | Iron: 3.2mg