Pressure Cooker Beef Bourguignon
Classic French beef stew made fast in a pressure cooker. Beef braises with red wine, mushrooms, and carrots, reduced in advance for deeper flavor. Thickened with flour and enriched with beef bouillon. Ready in 35 minutes instead of hours.
Ingredients
Instructions
- 1
Reduce red wine by one-third in a saucepan over high heat
- 2
Clean mushrooms and slice thinly
- 3
Heat oil in the pressure cooker and brown beef pieces on all sides
- 4
Dust browned meat with flour and let color for a few minutes
- 5
Pour in water and reduced wine
- 6
Add beef bouillon cubes, carrot slices, and mushrooms
- 7
Season with pepper and close the pressure cooker
- 8
Simmer over low heat for 35 minutes
Tips
Pre-reduce wine off heat to maximize flavor concentration
Pat beef dry before browning for better color development
Don't skip the flour-coating step; it thickens the sauce naturally
Good to Know
Refrigerate up to 4 days. Freeze up to 3 months.
Make fully, cool, and refrigerate. Reheat gently in pressure cooker or on stovetop.
Over egg noodles, mashed potatoes, or crusty bread. Garnish with fresh parsley.
Common Mistakes
Skip wine reduction to avoid flat, thin sauce
Add cold ingredients to hot cooker to avoid thermal shock
Open pressure cooker early to avoid incomplete cooking and safety issues