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Instant Pot Beef Bourguignon with Egg Noodles
Course
Main Course
Cuisine
Thai
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
6
Calories
181
kcal
Author
Corrie
Ingredients
1
cup
egg noodles
cooked
800
g
beef steak
4
garlic cloves
minced
4
onions
chopped
4
beacon slices
3
carrots
chopped
1
cup
red wine
1
cup
beef broth
2
tablespoon
olive oil
½
basil
chopped
2
cup
mushroom
chopped
2
tablespoon
all-purpose floor
1
tablespoon
salt
1
tablespoon
pepper
Instructions
Put the oil and beacon in the instant pot and cook till browned.
Add onion and garlic in the instant pot and Sauté for 1 minute.
Put beef steak in the instant pot and Sauté for 6 minutes.
Stir in the floor and let it coat meat. Add the rest ingredients and mix well.
Close the lid and set the set the instant pot to “Manual” and cook for 15 minutes at high pressure.
Release the pressure naturally and put egg noodles.
Mix well and serve immediately.
Nutrition
Calories:
181
kcal
|
Carbohydrates:
23
g
|
Protein:
5
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
5
mg
|
Sodium:
1347
mg
|
Potassium:
732
mg
|
Fiber:
5
g
|
Sugar:
9
g
|
Vitamin A:
6220
IU
|
Vitamin C:
27
mg
|
Calcium:
58
mg
|
Iron:
1
mg