Instant Pot Beef Bourguignon

Step 1: Using a paper towel, pat the roast dry then season generously with salt and pepper.

Step 2: Cut the bacon slices into "lardons" or matchstick pieces, and peel and slice the onion.

Step 3: Press the saute' button on the electric pressure cooker. When the front reads HOT, add 1 Tbsp. olive oil and 1/2 Tbsp. butter and let it warm for about 15 seconds. If you don't have a pressure cooker or prefer to use a crock pot, saute the ingredients in a pan before placing them in the crock pot.

Step 4: Add the bacon and saute for 2-3 minutes. Then add the onions and continue sauteing until the onions are tender. Then remove the onions and bacon with a slotted spoon and set aside.

Step 5: Add the Aarm Roast to the electric pressure cooker pot and sear for approximately 3 minutes per side. Remove the roast from the pot and set aside. If you don't have an 8-qt electric pressure cooker, you can cut the roast into chunks to sear and cook.

Step 6: Add 1/4 cup of beef stock to the pot and deglaze the bottom (scrape off all the cooked bits which add flavor). Then return the roast, bacon, and onion to the pot.

Step 7: Add the rest of the beef stock, the wine (if you prefer not to use wine, Red Wine Vinegar can be substituted), minced garlic, tomato paste, and fresh herbs. Close and seal the lid and set the electric pressure cooker to high pressure for 55 minutes. When the cooker counts down to zero, leave it naturally to release pressure for another 15 minutes before releasing any remaining pressure and opening the pot. If cooking in a crock pot, cook for 5-6 hours on high or 7-8 hours on low.

Step 8: While the roast is cooking, fill a pot with water and 1 tsp. of salt. Bring the water to a rolling boil and add the pearl onions. Allow them to blanch for 3 minutes then remove them from the boiling water with a slotted spoon into a colander. 

Step 9: Run cold water over the onions until they are cool enough to handle. Then trim both ends of the onion and peel them.

Step 10: When the roast has 15-20 minutes left until done, take out a pan, and add 1 1/2 Tbsp. butter and 1/2 Tbsp. olive oil and heat over medium heat. Then add the onions. Keep them moving in the pan to brown them on all sides.

Step 11: Once browned, add 1/2 cup of beef stock and some salt and pepper, fresh thyme, and cook over medium heat for about 10 minutes. Then set them aside.

Step 12: In the same pan, add another 1 1/2 Tbsp. butter and mushrooms. Saute those for about 4-5 minutes until tender and lightly browned. 

Step 13: When the roast is done, release any remaining pressure and remove the meat and onions placing them onto your serving platter. Pour the pearl onions and mushrooms over the roast.

Step 14: Strain the remaining sauce through a fine sieve into a bowl. Taste the sauce and season as needed. For reference, I added 3 tsp. of fish oil to add a little umami and salt to the sauce.

If the sauce is as thick as you desire, pour it over the roast. If you want it thicker or if it tastes too strongly of the wine, put it back into the electric pressure cooker pot and press the saute button. To thicken, cook it down for a few minutes OR place 1/4 cup of the sauce into a cup and add 2 Tbsp. of arrowroot powder or corn starch and mix together. Once thoroughly mixed, add it to the sauce and cook until thickened. If the sauce is too thick or tastes too much of the wine, add beef stock until desired thickness or taste. Then pour over the roast and serve.

Suggested Sides: Mashed Potatoes and green salad. I also served mine with some shredded air-fried brussel sprouts.

Recipe by Victoria Cook:

Victoria is a home cook turned host and cook for 100+ episodes of a private cooking show for wellness practitioners and their patients. As a lover of ethnic cuisines, she uses a variety of spices and fresh ingredients to make flavorful healthy meals for her husband and son. She loves to challenge herself with new recipes and if she can make them in an electric pressure cooker, she’s even happier.