Instant Pot Beef Burgundy Recipe
Instant Pot Beef Burgundy Recipe is so simple to make. You only need 4 ingredients and 20 minutes to get Beef Burgundy recipe on the table.
Servings: 6
Cost: $18.02 Recipe, $3.00 per Serving
Ingredients
- 1.5 pounds stew meat
- 1 package onion soup mix
- 2 cans cream of mushroom soup 10.5 oz
- 1 cup beef broth
- 1 cup red wine red cooking wine
- 2 Tbsp cornstarch
- ¼ cup cold water
- 12 oz package of egg noodles cooked
Instructions
- Place the beef in the bottom of the Instant Pot.
- In a medium bowl, whisk together the onion soup mix, cream of mushroom soup, beef broth, and red cooking wine until combined.
- Pour the mixture over the beef.
- Secure the Instant Pot lid and set the valve to the sealing position.
- Cook on high pressure for 15 minutes. Allow the pressure to release naturally for 10 minutes, then carefully quick release the remaining pressure.
- Switch the Instant Pot to the sauté setting.
- In a small bowl, whisk together the cornstarch and cold water. Stir the mixture into the Instant Pot and cook for 3–5 minutes, until the sauce has thickened.
- Serve the beef and gravy over the cooked egg noodles.
Notes
You can easily swap out pasta for rice or mashed mashed potatoes making this a no stress recipe.
Refrigerate the leftovers in an air tight container for up to 5 days.
Nutrition
Calories: 486kcal | Carbohydrates: 49g | Protein: 38g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 961mg | Potassium: 727mg | Fiber: 2g | Sugar: 1g | Vitamin A: 36IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 4mg
