Instant Pot Beef Burgundy
Enjoy a rich and flavorful Instant Pot Beef Burgundy that takes just 90 minutes to prepare, saving time while delivering classic gourmet taste.
Ingredients
Main Ingredients
- 2 lbs chuck roast (or a similar cut, like brisket)
- 4 slices bacon, chopped
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 carrots, sliced
- 2 cups mushrooms, sliced (cremini or button mushrooms work well)
- 1 bottle (750ml) red wine (like Burgundy or Pinot Noir)
- 2 cups beef broth
- 2 tbsp tomato paste
- 2 tsp fresh thyme (or 1 tsp dried thyme)
- 1 leaf bay leaf
- Salt and pepper to taste
- 1 tbsp olive oil
- 2 tbsp cornstarch (optional, for thickening)
Instructions
Preparation
- Start by washing and chopping all your vegetables. Have everything ready to go, as this will make the process smoother!
- Turn on your Instant Pot and select the sauté function.
- Add the chopped bacon and cook until crispy, about 5 minutes. This adds a smoky flavor to your Instant Pot Beef Burgundy.
- Remove the bacon and set aside. In the leftover grease, add olive oil and sear the chuck roast on all sides until browned (about 2-3 minutes per side). This caramelizes the meat, adding depth to your sauce.
- Toss in the onions, garlic, carrots, and mushrooms. Sauté for about 5 minutes until the onions become translucent.
- Stir in the tomato paste, then pour in the red wine and beef broth, scraping the bottom of the pot to get all those flavorful bits.
- Toss back in the bacon, thyme, bay leaf, salt, and pepper. Stir well to combine.
- Seal the lid and set your Instant Pot to pressure cook on high for 60 minutes.
- Once cooked, allow the pressure to release naturally for 10 minutes, followed by a quick release to let out any remaining steam.
- Remove the meat, set the pot back to sauté, and mix in cornstarch to thicken the sauce as needed, stirring constantly.
- Slice the beef and serve with the sauce ladled over your choice of sides.
Notes
For an appealing presentation, serve your Instant Pot Beef Burgundy over a bed of creamy mashed potatoes, polenta, or egg noodles. Garnish with fresh parsley to add a pop of color.