Follow our instructions for best results!
Season beef with a generous amount of salt and pepper. Turn your instant pot on sauté mode. Heat the oil. Toss in the beef and sauté until browned. Set aside.
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To the pot add bacon and cook until crispy. Transfer to a plate. To the greased pot add onions and garlic. Sauté. Stir in tomato paste and then flour.
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Add red wine, whisk to combine ingredients. Let wine reduce to about half. Stir in beef broth and whisk.
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Add beef and bacon back into the pot. Top with thyme and bay leaves. Top beef with all the veggies. Don't mix or stir at this point. Let the veggies sit on top of the beef.
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Cover the instant pot, lock valve and cook Beef on high pressure for 50 minutes. When done allow all pressure to release naturally. Garnish beef bourguignon with fresh cilantro and serve.
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