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Instant Pot Beef Bourguignon

Dish Info








– 2 lb Beef Chuck Roast Cut into 3/4 inch cube – 5 strips Bacon – 1 pc Onion Medium sized – 10 Oz Cremini Mushrooms quartered – 2 pc Carrots diced – 5 cloves Garlic minced – 3 pc Bay leave – 3/4 cup Dry Red Wine – 3/4 tsp xanthan gum or cornstarch – 1 tbsp Tomatopaste – 1 tsp Dried thyme – 1/4 tsp salt or to taste – 1/4 tsp pepper

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Step 1

Season the beef chunks generously with salt and pepper and set aside.  On the pressure cooker, set the sauté mode to medium heat. Once it reads hot on the display, add the diced bacon and cook for about 5 minutes, stirring frequently, until crispy. Transfer the bacon onto a paper towel-lined plate.



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Step 2

 Sear the beef on one side in the pot for several mins to brown, then turn and sear on the other side. Transfer to a plate when done.



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Step 3

Add onions and garlic. Cook for a few minutes, stirring frequently, to soften.  Deglaze the pan with red wine and tomato paste, scraping up flavorful sucs on the bottom of the pot with a wooden spoon. Make sure that the tomato paste has been cooked and completely dissolved. Turn off the sauté mode.


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Step 4

Transfer the beef back to the pot. Add mushrooms, carrots, and thyme, stirring together. Top with bay leaves. Secure and seal the lid. Cook on high pressure for about 40 minutes, and then release the pressure manually.

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Step 5

Uncover and select the sauté mode. Remove bay leaves. Stir in the xanthan gum evenly. Allow the stew to thicken for a minute, stirring constantly. Turn off the sauté mode. Serve in your favorite bowls and finish off by topping with crispy bacon.