Instant Pot Beef Burgundy
Appetizer, Main Course
appetizer, Beef, Small plate, tapas
Instant Pot 3 Qt. Mini ( can be doubled for a larger 6 Qt. Pot)
Filet Mignon Tips
Beef Bouillon Cube
Beef & Mushroom Gravy Mix
Mix into a paste stir in at very end
Penzeys Seasoned Salt
(use for gravy paste)
Pre Chop all you fresh vegetables, set Instant pot to saute and add in Olive Oil.
Saute Garlic and Onions for 5 minutes then add in your steak tips saute for an additional 7 minutes.
Deglaze pan with red wine, then stir in tomato paste, bouillon and beef stock.
Add in salt, pepper, carrots and mushrooms. Then place the thyme and bay leaves on top.
Place lid on top and seal, cook at high pressure manual cook for 35 minutes.
While cooking make a paste with gravy mix and luke warm water.
Once cook time is complete use a long handle spoon or spurtle to pop your quick vent release valve. Once pressure is released removed your lid and removed the bay leaves and thyme stems.
Stir gravy paste into boiling hot mixture and allow to stand for 5 minutes.
Serve over the top of potatoes, I prefer to present in a martini glass to make it pretty.