(Total Time: 55 MIN| Serves: 5)
Ingredients:
For bourguignon:
2 lbs beef sirloin, cut into-bite sized pieces
1 cup pearl onions, chopped
2 cups button mushrooms
4 bacon slices, chopped
¼ cup balsamic vinegar
3 cups beef broth
3 tbsp butter
2 tbsp arrowroot
Spices:
1 tsp salt
1 tsp black pepper
2 sage sprigs
2 thyme sprigs
Directions:
Rinse the meat under cold running water and pat dry with a kitchen paper. Cut into bite-sized pieces and season with some salt and pepper. Set aside.
Plug in the instant pot and press the ‘’Sauté’’ button. Add butter to the inner pot and heat up. When melted, add mushrooms and onions. Cook for 10-12 minutes, stirring constantly.
When done, transfer the mushrooms and onions to a large bowl. Cover with a lid and set aside.
With the ‘’Sauté’’ mode on, add bacon. Cook for 2-3 minutes or until crisp. Transfer the bacon to the bowl with mushrooms.
Now pour in the balsamic vinegar and broth. Stir in the arrowroot and add meat. Add the sage and thyme and seal the lid.
Set the steam release handle to the ‘’Sealing’’ position and press the ‘’Manual’’ button. Set the timer for 30 minutes on high pressure.
When you hear the end signal, press the ‘’Cancel’’ button and release the pressure naturally. Carefully open the lid and stir in the mushroom mixture.
Serve immediately.
Per Serving(Calories 523| Total Fats 25.5g | Net Carbs: 3.6g | Protein: 64.9g |Fiber: 0.8g)
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