Instant Pot Beef Bourguignon - A French Classic Made Fast 

Sorry if I seem arrogant but to improve the recipe (as the son of a Burgundian): - marinate the meat for at least 24 hours in wine with a bouquet garnie and vegetables, it will tenderize the meat making it more butterlike when eaten - strain the meat after marinating - After browning the meat, use the marinade and not another bottle of wine. - retain a little fat from the beef or choose pieces with a little gelatin to help thicken the sauce. - aping the meat is also a solution to have a thick sauce, since you add butter... it will make a roux - do not use tomato concentrate: beef bourguignon does not have tomato concentrate, it is another French dish called "daube" and which comes from Provence . Try these ideas and you will see it makes your dish even better... and don't hesitate to keep the leftovers and reheat them: this makes the dish even better.

We really like B.B. at our house. I appreciate my Instant Pot as it doesn’t heat up the kitchen (especially in the summer). Love your channel. ♥️

I made this recipe while watching the video, and your tips and steps were easy to follow. Thanks. ❤

I'm definitely trying this!

That looks so yummy, I can't wait to try that recipe. Thanks for the video.

Thank you for all the recipes, Kristen. I moved out of my parents home a couple months ago and your videos have helped me cook some of my best meals. Thank you so much! :)

Hi Kristen, I was cooking your butter chicken last night, with pot in pot jasmine rice. I have the whisper quiet version and have had IP's for around a year now. My daughter, husband and I noticed that the unit was taking a looong time to come to pressure, we know it takes longer with the rice on the trivet, but this was super long. Then we starting seeing more than the odd whiff of steam escaping and then... we had our first ever burn notice!!! I didn't panic, because I have been watching you so long and I watched your video about what to do, several times. So I turned it off and back on released the pressure. The bottom of the pot was burnt black. I have a theory, that toasting the herbs and the tomato paste caused this and even though I cleaned the bottom, I didn't do a good enough job. Any way, its all good (apart from the loss of food) we cleaned the pot and put the rice back on and ordered a take away. You are such an asset to your followers, especially in situations such as this, you are still my guru for sure honey. Take care of yourself. Jane x

Looks delicious! I’ll be trying this recipe soon. Thank you - love your videos!

Wow! This his dish was soooooo delish. Thank you for the easy instructions on this delicious recipe

This looks really good! I'm going to try to make it tomorrow. Makes a great Sunday meal!

The instant pot is infinitely easier than using a dutch oven and kitchen oven to cook it, and it uses less energy. Thanks for making this vid!

Are you sure it isn't too watery...w/the mushroom, that much liquid?, w cups wine, ???

I’ve never tried this in an Instant Pot but using a Dutch oven, I dust my beef chunks with flour before browning and don’t have to add a cornstarch slurry as the flour thickens the sauce. Could you do the same with this recipe?

Just so everyone is aware. Alcohol evaporates at well below boiling and cooking temperatures - for the meat protein to denature (cook) - the alcohol boiling temperature has been exceeded. The likelihood any alcohol would survive is zero. Granted the flavours are quite rich, and might not appeal to a child's palate.