Channel your inner Julia Child with this Instant Pot Beef Burgandy recipe! A delicious way to serve a full flavored meal to your family in half the time! This recipe is a favorite way to include beef in your meal plan, and perfect for using up extra mushrooms you may have on hand! Full of protein and flavor, it pairs beautifully with your favorite potatoes or rice!
Instant Pot Beef Burgandy
I use a 6 quart Instant Pot, but you can use any electric pressure cooker to make this recipe. Just be careful of the settings and make sure you know how to convert temperatures if yours does not have the same settings as the Instant Pot.
Ingredients for Instant Pot Beef Burgandy
2 lb boneless beef shoulder roast (cut into 2 pieces)
1 1/2 cups of red wine
1/4 tsp of chipotle powder
2 cloves of garlic, crushed
1 cup onion, cut into small chunks
2 tbsp of tomato paste
8oz of Bella mushrooms
1 tsp of butter
salt and pepper
garnish with parsley (if you want)
Directions for Instant Pot Beef Burgandy
In the bottom of your Instant Pot liner, add your onions, garlic, red wine, chipotle powder, tomato paste.
Stir to mix well, and then add your roast. You may place onions and garlic on top of the roast if you prefer.
Close the lid and set to seal.
Cook on high pressure for 70 minutes.
Naturally, release pressure for 10 minutes. Then do a manual quick release of any remaining pressure.
Remove the beef and onions from the pot and strain the remaining liquid to remove any fat or remaining solids.
Slice or shred the beef and return the beef and the liquid to the pot and mix well.
In a large skillet, add 1 teaspoon butter and mushrooms. Cook mushrooms over medium heat for 5-7 minutes or until tender.
Serve beef with mushrooms if desired, and added liquid over rice, potatoes, or pasta.