https://www.lecremedelacrumb.com/instant-pot-beef-bourguignon/

Ingredients

• 1 tablespoon oil
• 6 slices bacon, roughly chopped
• 3 pounds chuck beef, cut into 2-inch pieces
• 1 cup red cooking wine, may sub chicken broth
• 3 beef boullion cube in 2 cups water
• ½ cup tomato sauce
• ¼ cup flour
• 2 large carrots, cut into 2-inch pieces
• 1 white or yellow onion, chopped
• 1 tablespoon minced garlic
• 3 teaspoons dried thyme
• 1-2 teaspoons salt, or to taste
• ½ teaspoon pepper

Instructions

1. Set instant pot to SAUTE. Drizzle with oil and sear bacon 3-4 minutes until cooked

through. Use a slotted spoon to transfer to a paper towel lined plate and set aside.

2. Add beef to pot and sear 3-4 minutes, using tongs to rotate periodically to brown all

sides.

3. Add red wine to the pot, scrape any brown bits off the bottom and sides of the pot and

into the liquid. Simmer and reduce for about 5 minutes. Gradually add beef broth, tomato

sauce, and boullion. Gradually whisk in flour.

4. Stir in bacon, carrots, onions, garlic, thyme, salt and pepper.

Cover and set to PRESSURE COOK or MANUAL (high pressure). Set to 45 minutes.

5. Do a natural release for 10 minutes (do nothing, just allow to depressurize during this

time) then switch valve to VENT and do a quick release. Once float valve drops, remove

lid. Set to SAUTE again and allow to thicken for 5-10 minutes.

6. Give it a good stir and taste before adding salt and pepper if needed.

Sides

• mashed potatoes!
• baguette.