Beef Bourguignon, Instant Pot
also called boeuf bourguignon · beef burgundy · burgundy beef · instant pot beef bourguignon · pressure cooker boeuf bourguignon
- Instant Pot
- serves 6
- recipe says 2 hr
- Stews & Braises
Also written for the plain way (3 to wash).
Three ways to read this recipe
The table
| No flour on the beef. On a sealed base it scorches and the lid means nobody sees it happen | |||||
| 6 oz(170 g; cut in lardons)bacon | render the lardons 8 min | brown 12 min, in two batches | soften, deglaze the base clean | 35 min high pressure, natural release 15 min | fold in, reduce lid off 15 min |
| 3 lb(1.4 kg; cut in 2-in cubes)beef chuck | |||||
| 2 tspkosher salt | |||||
| 2 large(sliced)carrots | |||||
| 1 large(sliced)yellow onion | |||||
| 2 clovesgarlic | |||||
| 1 1/2 cups(355 mL; or any dry red)red Burgundy | |||||
| 1 cup(240 mL)beef stock | |||||
| 18(peeled)pearl onions | glaze the garnish 10 min | ||||
| 1 lb(450 g; quartered)cremini mushrooms | |||||
| 3 Tbsunsalted butter | |||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.14 things to get out.
Pans and tools
Before anything else
2render the lardons 8 min
3glaze the garnish 10 min
4brown 12 min, in two batches
goes in with what step 2 made
5soften, deglaze the base clean
goes in with what step 4 made
635 min high pressure, natural release 15 min
goes in with what step 5 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 1 hr 40 min1 of 6 steps gives no time
- Needs you
- about 45 min
- If you get it wrong
- Forgiving — a sealed pot boiled nothing away, so the fifteen minutes reducing with the lid off is where the sauce is decided
- What you'll wash
- Three things — the Instant Pot, a skillet for the garnish, a plate for the lardons
- Does it keep
- 4 days — better on the second, though a sealed pot cannot reduce, so it sets less firmly cold
render the lardons 8 min
8 minneeds you(we think)from the start
glaze the garnish 10 min
10 minneeds you(we think)from the start
brown 12 min, in two batches
12 minneeds you8 min in
soften, deglaze the base clean
not timed20 min in
35 min high pressure, natural release 15 min
1 hr 5 minwalk away20 min in
fold in, reduce lid off 15 min
15 minneeds you(we think)1 hr 25 min in
- needs you
- you can walk away
- never timed
- we think
You'll need Instant Pot · skillet
Goes with
See how it is written
>> title: Beef Bourguignon, Instant Pot
>> category: Stews & Braises
>> tags: beef, french, wine, braise, instant pot, pressure cooker
>> counters: Instant Pot
>> dish: beef-bourguignon
>> kit: Instant Pot
>> aka: boeuf bourguignon, beef burgundy, burgundy beef, instant pot beef bourguignon, pressure cooker boeuf bourguignon
>> pairs-with: baguette
>> servings: 6
>> time: 2 hr
>> slack: forgiving — a sealed pot boiled nothing away, so the fifteen minutes reducing with the lid off is where the sauce is decided
>> washing-up: the Instant Pot, a skillet for the garnish, a plate for the lardons
>> capacity: 3 — the Instant Pot's base, brown
>> keeps: 4 days — better on the second, though a sealed pot cannot reduce, so it sets less firmly cold
No flour on the beef. On a sealed base it scorches and the lid means nobody sees it happen.
>> step: render the lardons 8 min
Render @bacon{6%oz}(170 g; cut in lardons) on sauté in an #Instant Pot{} for ~render{8%min}, then lift the lardons out and keep them for the end.
>> step: brown 12 min, in two batches
Brown @beef chuck{3%lb}(1.4 kg; cut in 2-in cubes), @kosher salt{2%tsp} in @&(~1)bacon fat{} for ~brown{12%min}, in two batches.
>> step: soften, deglaze the base clean
Soften @carrots{2%large}(sliced), @yellow onion{1%large}(sliced), @garlic{2%cloves} with @&(~1)browned beef{}, then pour in @red Burgundy{1 1/2%cup}(355 mL; or any dry red) and scrape the base until nothing is stuck to it.
>> step: 35 min high pressure, natural release 15 min
Pressure cook @&(~1)pot{} with @beef stock{1%cup}(240 mL), lid on and valve sealed: ~come to pressure{15%min}, then ~pressure cook{35%min} on high and ~natural release{15%min}.
>> step: glaze the garnish 10 min
Glaze @pearl onions{18}(peeled), @cremini mushrooms{1%lb}(450 g; quartered) in @unsalted butter{3%Tbs} in a #skillet{} for ~glaze{10%min} — a separate pan, because the pot is full and these want a dry heat and room.
>> step: fold in, reduce lid off 15 min
Fold @&(~1)glazed garnish{} and the reserved lardons into @&(~2)braise{}, then ~reduce{15%min} on sauté with the lid off, until the sauce naps a spoon rather than running off it.