Instant Pot Beef Burgundy Stew


  • 2 lb cut boned beef chuck roast, cut in 1-inch cubes
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 tablespoon oil
  • 2 cups sliced onions
  • 1 package (8 oz) button mushrooms, quartered
  • 3 slices bacon, chopped
  • 3/4 cup Progresso™ beef flavoured broth (from 32-oz carton)
  • 3/4 cup Pinot grape Noir or different dry vino
  • 1 tablespoon canned John Muir Glen™ organic ingredient
  • 2 cups three/4-inch items raw carrots (about 3 giant carrots)
  • 2 stalks celery, sliced (about 3/4 cup)
  • 2 tablespoons cold water
  • 2 tablespoons cornflour
Instant Pot Beef Burgundy Stew
Instant Pot Beef Burgundy Stew


  1. In giant bowl, toss beef with salt and pepper.
  2. Spray 6-quart Instant Pot™ insert with change of state spray. choose SAUTE; go with traditional. Add oil to insert. Add beef in two batches; cook two to four minutes on initial aspect till bronzed. Turn, and cook two to four minutes longer on second aspect or till browned; transfer to medium bowl. Add onions, mushrooms and bacon to insert; cook four to five minutes, stirring often, till onions begin to melt. Bacon might not be totally braised. choose CANCEL.
  3. Add broth, wine, ingredient and beef to insert. Add carrots and celery on high of beef. Secure lid; set pressure valve to waterproofing. choose MANUAL; cook on high forty five minutes. choose CANCEL. Set pressure valve to emanation to quick-release pressure.
  4. In little bowl, beat water and cornflour with whisk. choose SAUTE; go with traditional. Heat liquid to boiling. Gently stir in cornflour mixture; cook thirty to sixty seconds, stirring oftentimes, till thickened. choose CANCEL.

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