Instant Pot Beef Bourguignon is a pressure cooker recipe with beef, mushrooms, onions, and carrots cooked in red wine. Low carb, keto, and gluten free.
Generously season beef chunks with salt and pepper, and set aside. Select the saute mode on the pressure cooker for medium heat. When the display reads HOT, add diced bacon and cook for about 5 minutes until crispy, stirring frequently. Transfer the bacon to a paper towel lined plate.
Add the beef to the pot in a single layer and cook for a few minutes to brown, then flip and repeat for the other side. Transfer to a plate when done.
Uncover and select the saute mode. Remove bay leaves. Evenly sprinkle xanthan gum over the pot and stir together. Let the stew boil for a minute to thicken while stirring. Turn off the saute mode. Serve into bowls and top with crispy bacon.
This recipe yields 5.5 g net carbs per serving (1-1.5 cups).
|Nutrition Facts Per Serving|
|Total Fat 5g||8%|
|Saturated Fat 2g||9%|
|Trans Fat 0g|
|Total Carb 6.5g||2%|
|Dietary Fiber 1g||3%|