Roast Vegetables

• Cut two carrots and mushrooms and spread them on a baking tray. Sprinkle with olive oil, salt, and pepper. Bake at 400 degrees for 20 minutes. Once cooked set aside for later.

Bourguignon Base:

Bacon

• Use 6 to 7 strips of thick bacon.

  Cook for 5-10 minutes in a pan or the Instant Pot (saute mode). It is about cooking the bacon and capturing the flavors of the fat, so try not to overcook the bacon.

  Take the bacon out of the pan, chop it, and set it aside for later. When I use the Instant Pot for sauteeing, a pan on the stovetop is fast and more efficient. 

Beef

• Set the heat to moderately high in the same pan you cooked the bacon. When it is almost smoking, brown the meat (make sure it is dry) a few pieces at a time. Make sure to place the beef chunks so they aren’t touching each other, allowing it to brown better. Turn beef frequently to brown all sides. Transfer the browned beef and the bacon fat into the pressure cooker pot.
• Browning the beef takes about 15 minutes. I found it takes three batches with my pan. Browning the meat is a time-consuming step, which can be tedious. However, there are a couple of ways to speed up the process.

  One option is to use three pans simultaneously, which can help to cut down on time. Alternatively, you can opt for a larger pan to accommodate all the meat simultaneously, making the process more efficient.

Step 5 – Mix Ingredients and Pressurize

• Add the beef with the chopped yellow onion, 1 chopped carrot, bacon, garlic, bay leaf, tomato paste, and burgundy wine.
• Cover the Instant Pot and cook for 12 minutes on High-Pressure Cook mode. When prepping the lid, make sure to close the venting knob.
• Once the stew is cooked, release the valve to venting after five minutes of steaming. The knob is hot, so use a wooden spoon to move it to the vent mode.

Final Step

• Once your beef is cooked, add your roasted carrots and pearlized onions to the meat. Stir thoroughly and serve warm with mashed potatoes.