Use your Instant Pot as a pressure cooker for this easy beef bourguignon recipe. If desired, serve this stew with whole-wheat egg noodles to soak up the delicious sauce. Source: Diabetic Living Magazine, Winter 2020

Patsy Jamieson
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Ingredients

Directions

  • Pat beef dry; sprinkle with 1/2 tsp. salt and pepper. Heat 2 tsp. oil in a large heavy skillet over medium-high heat. Add half the beef and cook, turning occasionally, until well browned, 4 to 6 minutes. Transfer to a plate. Add another 2 tsp. oil and brown the remaining beef; transfer to the plate. Add wine, stirring to scrape up any browned bits, and cook until reduced by half, 1 to 2 minutes.

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  • Meanwhile, heat 2 tsp. oil in a multicooker using the Saute setting. Add chopped onion and carrots; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme; cook, stirring, until fragrant, 30 seconds to 1 minute. Add tomatoes, broth and bay leaf, along with the beef and any accumulated juices, and the reduced wine.

  • Lock the lid in place and twist the steam-release handle to the sealed position. Select Pressure Cook/High for 40 minutes (or follow manufacturer's directions to pressure-cook for 40 minutes). When pressure-cooking is complete, let the pressure release naturally for 15 minutes.

  • Meanwhile, heat the remaining 2 tsp. oil in the skillet over medium-high heat. Add mushrooms and the remaining 1/4 tsp. salt; cook, stirring occasionally, until tender and lightly browned, 8 to 10 minutes. Cook pearl onions according to package directions; drain.

  • Release the remaining pressure in the multicooker manually. Select the Saute setting. Stir cornstarch and water in a small bowl; add to the stew. Cook, stirring, until slightly thickened, about 2 minutes. Stir in vinegar to taste, and the mushrooms and pearl onions. Garnish with parsley, if desired.

Tips

Equipment: 6-qt. or larger multicooker

Nutrition Facts

252 calories; 9.4 g total fat; 2.2 g saturated fat; 64 mg cholesterol; 357 mg sodium. 905 mg potassium; 14.9 g carbohydrates; 2.4 g fiber; 7 g sugar; 24 g protein; 2850 IU vitamin a iu; 9 mg vitamin c; 27 mcg folate; 48 mg calcium; 3 mg iron; 33 mg magnesium;