Instant Pot Boeuf Bourguignon

Ingredients

• ●3 pounds boneless beef chuck roast
• ●1½ teaspoons kosher salt
• ●½ teaspoon freshly ground black pepper
• ●3 ounces pancetta or thick-cut bacon
• ●1 large yellow onion
• ●2 medium carrots
• ●8 ounces cremini mushrooms
• ●2 tablespoons all-purpose flour
• ●4 garlic cloves
• ●1 tablespoon tomato paste
• ●2 cups dry red wine
• ●1 cup beef broth
• ●1 large bay leaf
• ●4 fresh thyme sprigs
• ●8 ounces frozen pearl onions
• ●1 tablespoon unsalted butter
• ●1 tablespoon fresh parsley, chopped

Instructions

1. 1Season the beef cubes generously with 1½ tsp salt and ½ tsp pepper. Set your Instant Pot to "Sauté" (Normal or More). Add the diced pancetta/bacon and cook until crispy, about 5-7 minutes. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.
2. 2Working in batches if necessary to avoid overcrowding, add the beef to the hot fat and sear until deeply browned on all sides, about 3-4 minutes per side. Remove the seared beef and set aside with the pancetta.
3. 3Add the chopped yellow onion and sliced carrots to the pot. Sauté for 5-7 minutes, scraping up any browned bits from the bottom, until the vegetables begin to soften. Add the quartered mushrooms and continue to sauté for another 3-5 minutes until they release their moisture and start to brown.
4. 4Stir in the flour and cook for 1 minute, stirring constantly, to create a roux. Add the minced garlic and tomato paste, cooking for another minute until fragrant.
5. 5Pour in the red wine, scraping the bottom of the pot thoroughly with a wooden spoon to deglaze and release any stuck-on bits. This is crucial to prevent a "Burn" notice. Stir in the beef broth, bay leaf, and thyme sprigs.
6. 6Return the seared beef and cooked pancetta to the pot. Close the lid and set the vent to "Sealing." Select "Pressure Cook" (or Manual) and set the time to 45 minutes on High Pressure.
7. 7Once cooking is complete, allow for a Natural Pressure Release for at least 15 minutes. Then, carefully quick release any remaining pressure.
8. 8Open the lid. Remove and discard the bay leaf and thyme sprigs.
9. 9In a separate small skillet, melt the unsalted butter over medium heat. Add the thawed pearl onions and cook until lightly caramelized, about 5-7 minutes. Add them to the Boeuf Bourguignon.
10. 10If the sauce is too thin for your liking, you can thicken it further by setting the Instant Pot to "Sauté" (Less) and simmering for 5-10 minutes, stirring occasionally, until it reaches your desired consistency.
11. 11Taste and adjust seasoning with salt and pepper as needed. Garnish generously with fresh chopped parsley before serving. This dish pairs beautifully with mashed potatoes, crusty bread, or egg noodles.