Instant Pot Beef Bourguignon w/ Pot in Pot Mashed Potatoes
You are going to be so pleased with this dish. Instead of taking hours and separate pots for potatoes, this is now a one-pot meal!
Equipment
- Stacker pans
Ingredients
- 2-3 lbs beef chuck roast cut into 2 inch cubes
- 1 Tbsp olive oil
- 8 ounces thick bacon diced
- salt
- pepper
- ¼ cup dry red wine, such as Merlot
- 1 Tbsp tomato paste
- 2 cups beef broth
- 16 oz mushrooms cleaned and quartered, cut dry stem ends off
- 1 lb carrots sliced 2-inch chunks
- 2 yellow onions sliced
- 1 Tbsp minced garlic
- 1 tsp thyme
- 16 oz frozen small pearl onions
For Potatoes:
- 2 lbs peeled and diced russet potatoes
- 1 cup water
- 2 Tbsp butter
- ½ cup milk or cream
Buerre Manie (for thickening):
- 4 Tbsp softened butter
- 4 Tbsp all-purpose flour
Instructions
- Turn your pot on Saute to the medium level (Normal) setting. Let the pot heat up. When the pot says Hot, add the diced bacon and let the fat render and the bacon crisp up a bit. Stir occasionally.
- While the bacon is cooking, cut beef into 2-inch cubes and season with salt and pepper. Set aside.
- When the bacon is done, scoop it out of the pot with a slotted spoon and place on a paper towel to drain a little bit and them place on a large plate. Drain all bacon grease from the pot. You will have a nice brown coating on the bottom of the pot. That's fine, it adds flavor. We will deglaze later. Press Cancel to stop the Sauté mode.
Browning the Beef:
- Press Sauté again and turn up the heat to the High (More) setting. Wait for the pot to say Hot and then add your oil.
- In batches, sear the beef for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned.
- Deglaze pot with the red wine scraping all the browned bits off the bottom of the pot and stir in the tomato paste and whisk well. Now add your beef broth.
- Press Cancel again to stop the Sauté mode. Put the meat and bacon back into the pot with any juices that have accumulated on the plate.
- Add mushrooms, carrots, onions, salt, and pepper into the pot along with the garlic and thyme. Place a mid-size trivet in the pot and prepare your pan of potatoes.
For Potatoes:
- I use one of my stacker pans, but you can use any stainless steel pan that works for you. Springform pans don't hold water, so that wouldn't be a good choice here. Peel and dice your potatoes and put them in the pan. Pour 1 cup of water into the stacker pan. Place pan on top of trivet.
- Now close your pot and set to Sealing if you don't have a self-sealing lid. Set pot to Pressure Cook for 25 min with a 10 min NPR.
Buerre Manie: (for thickening):
- While the beef is cooking, combine the softened butter and the flour with a fork. This you will stir into the stew later for thickening.
Finishing the Dish:
- When the stew has finished cooking, open the pot and carefully remove the potatoes and the trivet. Stir in the frozen pearl onions and stir the pot. Now you can add your buerre manie (butter and flour mixture) to the pot as well and stir. The pot is hot and will continue to cook. Let the stew stand for 10 min. Now is the time to taste your stew and see if it needs any seasoning.
- Drain your potatoes and mash with a potato masher. Adding in your salt, butter and cream. Now it's time to plate your food and serve. Enjoy!
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Instant Pot Beef Bourguignon w/ Pot in Pot Mashed Potatoes
You are going to be so pleased with this dish. Instead of taking hours and separate pots for potatoes, this is now a one-pot meal!
Servings: 4 servings
Equipment
- Stacker pans
Ingredients
- 2-3 lbs beef chuck roast cut into 2 inch cubes
- 1 Tbsp olive oil
- 8 ounces thick bacon diced
- salt
- pepper
- ¼ cup dry red wine, such as Merlot
- 1 Tbsp tomato paste
- 2 cups beef broth
- 16 oz mushrooms cleaned and quartered, cut dry stem ends off
- 1 lb carrots sliced 2-inch chunks
- 2 yellow onions sliced
- 1 Tbsp minced garlic
- 1 tsp thyme
- 16 oz frozen small pearl onions
For Potatoes:
- 2 lbs peeled and diced russet potatoes
- 1 cup water
- 2 Tbsp butter
- ½ cup milk or cream
Buerre Manie (for thickening):
- 4 Tbsp softened butter
- 4 Tbsp all-purpose flour
Instructions
- Turn your pot on Saute to the medium level (Normal) setting. Let the pot heat up. When the pot says Hot, add the diced bacon and let the fat render and the bacon crisp up a bit. Stir occasionally.
- While the bacon is cooking, cut beef into 2-inch cubes and season with salt and pepper. Set aside.
- When the bacon is done, scoop it out of the pot with a slotted spoon and place on a paper towel to drain a little bit and them place on a large plate. Drain all bacon grease from the pot. You will have a nice brown coating on the bottom of the pot. That's fine, it adds flavor. We will deglaze later. Press Cancel to stop the Sauté mode.
Browning the Beef:
- Press Sauté again and turn up the heat to the High (More) setting. Wait for the pot to say Hot and then add your oil.
- In batches, sear the beef for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned.
- Deglaze pot with the red wine scraping all the browned bits off the bottom of the pot and stir in the tomato paste and whisk well. Now add your beef broth.
- Press Cancel again to stop the Sauté mode. Put the meat and bacon back into the pot with any juices that have accumulated on the plate.
- Add mushrooms, carrots, onions, salt, and pepper into the pot along with the garlic and thyme. Place a mid-size trivet in the pot and prepare your pan of potatoes.
For Potatoes:
- I use one of my stacker pans, but you can use any stainless steel pan that works for you. Springform pans don't hold water, so that wouldn't be a good choice here. Peel and dice your potatoes and put them in the pan. Pour 1 cup of water into the stacker pan. Place pan on top of trivet.
- Now close your pot and set to Sealing if you don't have a self-sealing lid. Set pot to Pressure Cook for 25 min with a 10 min NPR.
Buerre Manie: (for thickening):
- While the beef is cooking, combine the softened butter and the flour with a fork. This you will stir into the stew later for thickening.
Finishing the Dish:
- When the stew has finished cooking, open the pot and carefully remove the potatoes and the trivet. Stir in the frozen pearl onions and stir the pot. Now you can add your buerre manie (butter and flour mixture) to the pot as well and stir. The pot is hot and will continue to cook. Let the stew stand for 10 min. Now is the time to taste your stew and see if it needs any seasoning.
- Drain your potatoes and mash with a potato masher. Adding in your salt, butter and cream. Now it's time to plate your food and serve. Enjoy!
