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Instant Pot® Beef Bourguignon
Instant Pot® Beef Bourguignon
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Prep Time:
30 minutes
Cook Time:
80 minutes
Total Time:
240 minutes
"Effortlessly make a delicious French beef stew in a fraction of the time using an Instant Pot® or pressure cooker."
Ingredients:
  • 0.5 (750 milliliter) bottle dry red wine
  • 2 sprigs fresh thyme
  • 12 juniper berries
  • 2 bay leaves
  • 3.5 pounds well-marbled beef stew meat, cut into large pieces, or more to taste
  • 8-inch square of cheesecloth, or as needed
  • 2 sprigs fresh rosemary
  • 6 juniper berries
  • 4 whole cloves
  • 1 teaspoon dried orange peel
  • salt and freshly ground black pepper to taste
  • 4 tablespoons vegetable oil
  • 3 tablespoons olive oil
  • 3 stalks celery, cut into large chunks
  • 3 large carrots, cut into large chunks
  • 2 onions, cut into large chunks
  • 3 cloves garlic, minced
  • 3 tablespoons tomato paste
  • 1 large Idaho potato, peeled and diced
  • 0.5 (32 fluid ounce) container chicken broth, or as needed
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh thyme, or to taste
Instructions:
  • In a large bowl, mix together wine, thyme, juniper berries, and bay leaves until well combined. Add the meat and stir to coat evenly. Cover and refrigerate for at least 2 hours, or up to 1 day.
  • Make a fragrant bouquet garni by arranging thyme, rosemary, bay leaves, juniper berries, cloves, and orange peel on a cheesecloth square. Bundle the ingredients and set aside for later use.
  • Separate and keep the flavorful marinade from the meat. Place the meat on paper towels lined on a plate to remove excess moisture. Pat the meat dry. Season the meat with salt and pepper.
  • Heat 2 tablespoons of vegetable oil in a multi-functional pressure cooker like an Instant Pot® on the Saute function until shimmering. Brown 1/2 of the meat gently on both sides for 5 to 7 minutes. Transfer the meat to a plate lined with paper towels. Repeat this step with the remaining oil and meat. Turn off the pot and return all the meat to it.
  • In a large skillet over medium heat, warm olive oil. Sauté celery, carrots, onions, and garlic until tender and golden, about 10 minutes. Increase heat and stir in tomato paste until aromatic and bubbling, 1 to 3 minutes. Add reserved marinade, potato, and bouquet garni bundle to the skillet. Bring to a vigorous boil and simmer until thick and syrupy, 5 to 10 minutes.
  • Add the vegetable mixture and the meat to the Instant Pot®. Pour in just enough chicken broth to cover halfway. Secure the lid, select high pressure, and set the timer for 45 minutes following manufacturer's instructions. Let the pressure build for 10 to 15 minutes.
  • After following the manufacturer's instructions, unlock and remove the lid. Use a fork to mash some carrots and potatoes into the liquid. Adjust salt and pepper to taste. Serve each dish with a sprinkle of parsley and thyme for garnish.

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