{"id":517872,"date":"2018-01-01T00:00:00","date_gmt":"2018-03-23T14:03:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/pressure-cooker-boeuf-bourguignon\/"},"modified":"2024-08-13T16:51:52","modified_gmt":"2024-08-13T21:51:52","slug":"pressure-cooker-boeuf-bourguignon","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/pressure-cooker-boeuf-bourguignon\/","title":{"rendered":"Slow-Cooker Boeuf Bourguignon"},"content":{"rendered":"<p>Hearty and delicious, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/special-occasion-beef-bourguignon\/\" data-name=\"www.tasteofhome.com\/recipes\/special-occasion-beef-bourguignon\/\" data-module=\"content engagement\" data-position=\"embedded links\">beef bourguignon<\/a> is a French stew that&#8217;s made from beef slowly simmered in red wine with mushrooms and pearl onions. When you cook beef bourguignon in an Instant Pot, you get a silky sauce, melt-in-your-mouth meat and rich, complex flavors in a fraction of the time required by the traditional recipe. This is a great dish to whip up for a special occasion dinner. Learn how to make pressure cooker beef bourguignon by following this update to the classic recipe, and you\u2019ll be the talk of the town (or at least the talk of your kitchen). If you don&#8217;t have an Instant Pot, you can make a similar recipe for beef bourguignon in a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/slow-cooker-boeuf-bourguignon\/\" data-name=\"www.tasteofhome.com\/recipes\/slow-cooker-boeuf-bourguignon\/\" data-module=\"content engagement\" data-position=\"embedded links\">slow-cooker<\/a>.<\/p>\n<h2>Instant Pot Beef Bourguignon Ingredients<\/h2>\n<ul>\n<li><strong>Beef stew meat: <\/strong>Any <a href=\"https:\/\/www.tasteofhome.com\/collection\/our-favorite-slow-cooker-beef-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/our-favorite-slow-cooker-beef-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">slow-cooking cut<\/a> (like chuck) is the ideal meat for this stew.<\/li>\n<li><strong>Dry red wine: <\/strong>Wine is a major flavoring agent in this dish, so use a wine that you\u2019d actually drink, ideally something full-bodied and French.<\/li>\n<li><strong>Olive oil: <\/strong>A little olive oil acts as a flavor carrier for the dry seasonings in the beef marinade.<\/li>\n<li><strong>Dried minced onion: <\/strong>Marinating the beef with a little dried onion adds savory notes without adding a prep step. You could use fresh minced onion instead, but saut\u00e9 it in a bit of butter until translucent first.<\/li>\n<li><strong>Dried parsley flakes: <\/strong>Dried parsley flakes infuse the beef marinade with a subtle, herby flavor.<\/li>\n<li><strong>Bay leaf: <\/strong>Dried bay leaves are a must in slow-cooked French braises. If your container of <a href=\"https:\/\/www.tasteofhome.com\/article\/can-you-eat-bay-leaves\/#:~:text=What%20do%20bay%20leaves%20taste,of%20pine%20and%20black%20pepper.\" data-name=\"www.tasteofhome.com\/article\/can-you-eat-bay-leaves\/#:~:text=What%20do%20bay%20leaves%20taste,of%20pine%20and%20black%20pepper.\" data-module=\"content engagement\" data-position=\"embedded links\">bay leaves<\/a> has been sitting in your cabinet for a long time, replace it with a fresh one; old bay leaves won\u2019t really impart much flavor to the bourguignon.<\/li>\n<li><strong>Dried thyme: <\/strong>Dried thyme adds a lovely earthiness.<\/li>\n<li><strong>Bacon strips: <\/strong>The smokiness of the bacon nicely balances the richness of the beef and the acidity of the wine.<\/li>\n<li><strong>Whole mushrooms: <\/strong>Quarter the mushrooms (don\u2019t dice or slice) to give this stew more texture.<\/li>\n<li><strong>Pearl onions: <\/strong>Though <a href=\"https:\/\/www.tasteofhome.com\/recipes\/creamed-pearl-onions\/\" data-name=\"www.tasteofhome.com\/recipes\/creamed-pearl-onions\/\" data-module=\"content engagement\" data-position=\"embedded links\">pearl onions<\/a> are available frozen, we recommend using peeled fresh pearl onions (or small shallots, in a pinch) for the best texture.<\/li>\n<li><strong>Garlic: <\/strong>Take the time to mince the garlic so the garlicky flavor is evenly distributed.<\/li>\n<li><strong>All-purpose flour: <\/strong>Flour acts as a light thickener in bourguignon.<\/li>\n<li><strong>(Optional) Whole wheat egg noodles: <\/strong>If you want to make this dish even heartier, egg noodles are a common pairing.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: <strong>Marinate the beef<\/strong><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2023775\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Beef_Bourguignon_TOHD_24_207902_ChristineMa_1.jpg?fit=700%2C1024\" alt=\"Marinate the beef\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Christine Ma for Taste Recipes<\/span><\/span><\/p>\n<p>Place the beef in a large shallow dish; add the wine, oil and seasonings. Turn the beef to coat. Cover and refrigerate overnight.<\/p>\n<h3>Step 2: <strong>Cook the bacon<\/strong><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2023776\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Beef_Bourguignon_TOHD_24_207902_ChristineMa_2.jpg?fit=700%2C1024\" alt=\"Cook the bacon\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Christine Ma for Taste Recipes<\/span><\/span><\/p>\n<p>Select the saut\u00e9 setting on a 6-quart electric pressure cooker and adjust for medium heat. Add the bacon and cook until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard the drippings, reserving about a tablespoon in the pressure cooker.<\/p>\n<h3>Step 3: <strong>Add other ingredients<\/strong><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2023777\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Beef_Bourguignon_TOHD_24_207902_ChristineMa_3.jpg?fit=700%2C1024\" alt=\"Add other ingredients\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Christine Ma for Taste Recipes<\/span><\/span><\/p>\n<p>Next, add the mushrooms and onions to the drippings; cook and stir until tender. Add garlic and cook for a minute longer. Press cancel.<\/p>\n<h3>Step 4: <strong>Add the beef<\/strong><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2023778\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Beef_Bourguignon_TOHD_24_207902_ChristineMa_4.jpg?fit=700%2C1024\" alt=\"Add the beef\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Christine Ma for Taste Recipes<\/span><\/span><\/p>\n<p>Drain the beef and reserve the marinade. Add beef to pressure cooker. Sprinkle beef with flour and salt; toss to coat. Top with bacon; add reserved marinade.<\/p>\n<h3>Step 5: <strong>Pressure-cook on high<\/strong><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2023779\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Beef_Bourguignon_TOHD_24_207902_ChristineMa_5.jpg?fit=700%2C1024\" alt=\"Pressure-cook on high\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Christine Ma for Taste Recipes<\/span><\/span><\/p>\n<p>Lock the lid and close the pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let the pressure release naturally for ten minutes; quick-release any remaining pressure.<\/p>\n<h3>Step 6: <strong>Simmer until done<\/strong><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2023780\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Beef_Bourguignon_TOHD_24_207902_ChristineMa_6.jpg?fit=700%2C1024\" alt=\"Simmer until done\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Christine Ma for Taste Recipes<\/span><\/span><\/p>\n<p>Select the saut\u00e9 setting and adjust for low heat. Simmer, uncovered, until the sauce reaches its desired thickness (about 15 to 20 minutes).<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2023782\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Beef_Bourguignon_TOHD_24_207902_ChristineMa_10.jpg?fit=700%2C1024\" alt=\"Instant pot beef bourguignon by Taste Recipes delivers the beefy, red wine-braised flavor of the the classic French recipe in a fraction of the time.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Christine Ma for Taste Recipes<\/span><\/span><\/p>\n<h2>How to Store Instant Pot Beef Bourguignon<\/h2>\n<p>Store the bourguignon in airtight containers in the fridge; it will keep for a few days.<\/p>\n<h3>Can you store instant pot beef bourguignon in the freezer?<\/h3>\n<p>Yes, this bourguignon will stay good in the freezer for up to two to three months.<\/p>\n<h2>Instant Pot Beef Bourguignon Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2023781\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Beef_Bourguignon_TOHD_24_207902_ChristineMa_8.jpg?fit=700%2C1024\" alt=\"Instant pot beef bourguignon by Taste Recipes delivers the beefy, red wine-braised flavor of the the classic French recipe in a fraction of the time.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Christine Ma for Taste Recipes<\/span><\/span><\/p>\n<h3>What do you serve with instant pot beef bourguignon?<\/h3>\n<p>Aside from egg noodles, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/basic-boiled-potatoes\/\" data-name=\"www.tasteofhome.com\/recipes\/basic-boiled-potatoes\/\" data-module=\"content engagement\" data-position=\"embedded links\">boiled potatoes<\/a> are a common side for bourguignon. A leafy green salad and a hunk of crusty bread (for sopping up all those delicious juices) are also welcome additions.<\/p>\n<h3>Can I use any cut of meat for instant pot beef bourguignon?<\/h3>\n<p>No. You should use a cut of beef that\u2019s tough, with a good amount of marbling and connective tissue\u2014it will retain flavor better than other types of meat.<\/p>\n<h3>Is it possible to overcook bourguignon?<\/h3>\n<p>Yes, it\u2019s possible to overcook this stew. You\u2019ll need to achieve the right balance of time and temperature to ensure that everything cooks evenly and the meat doesn\u2019t dry out.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Instant pot beef bourguignon is an a fantastic go-to dish in the wintertime that delivers the beefy, red wine-braised flavor of the the classic French recipe in a fraction of the time.<\/p>\n","protected":false},"author":8015,"featured_media":2028468,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,304423,304328,304993,304998,304292,305487,304338,304515,303966,304988,304408,304368,304348,304268,304458,304558,304073,304233,324623,304243,306794,304150],"categories-v2":[308623,308821,308988,308984,308481,308940,308945,308305,310796,308992,308880,308495,308935,308813,308745,309000,259483,308865,308910,308683,309577,309177,309586,313023,309434],"coauthors":[343392],"recommended_recipes":[{"post_title":"Slow-Cooker Beef 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Soup","post_link":"\/recipes\/pressure-cooker-french-onion-soup\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_218847_LauraScherb_4.jpg"},{"post_title":"Pressure-Cooker Fish Stew","post_link":"\/recipes\/pressure-cooker-fish-stew\/","post_image":"\/wp-content\/uploads\/0001\/01\/Slow-Cooked-Fish-Stew_exps112926_THCA143053C03_19_4bC_RMS_basedon.jpg"},{"post_title":"Pressure-Cooker Olive and Beef Soup","post_link":"\/recipes\/pressure-cooker-olive-and-beef-soup\/","post_image":"\/wp-content\/uploads\/2020\/03\/Pressure-Cooker-Beef-and-Olive-Soup_EXPS_THcom19_235365_C01_16_2b.jpg"},{"post_title":"Pressure-Cooker Caponata","post_link":"\/recipes\/pressure-cooker-caponata\/","post_image":"\/wp-content\/uploads\/0001\/01\/Slow-Cooker-Caponata_EXPS_EDSC18_195366_B03_21_1b_basedon.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Pressure-Cooker-Boeuf-Bourguignon_EXPS_TOHD24_207902_ChristineMa_1.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/pressure-cooker-boeuf-bourguignon\/","name":"Slow-Cooker Boeuf Bourguignon","datePublished":"2018-01-01","dateModified":"2024-08-13","prepTime":"PT30M","cookTime":"PT35M","totalTime":"PT01H05M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Pressure-Cooker-Boeuf-Bourguignon_EXPS_TOHD24_207902_ChristineMa_1.jpg","height":1200,"width":1199},"recipeCategory":["Dinner"],"description":"Instant pot beef bourguignon is an a fantastic go-to dish in the wintertime that delivers the beefy, red wine-braised flavor of the the classic French recipe in a fraction of the time.","recipeIngredient":["3 pounds beef stew meat","1-3\/4 cups dry red wine","3 tablespoons olive oil","3 tablespoons dried minced onion","2 tablespoons dried parsley flakes","1 bay leaf","1 teaspoon dried thyme","1\/4 teaspoon pepper","8 bacon strips, chopped","1 pound whole fresh mushrooms, quartered","24 pearl onions, peeled (about 2 cups)","2 garlic cloves, minced","1\/3 cup all-purpose flour","1 teaspoon salt","Hot cooked whole wheat egg noodles, optional"],"recipeInstructions":[{"@type":"HowToStep","name":"Marinate the beef","text":"Place the beef in a large shallow dish; add the wine, oil and seasonings. Turn the beef to coat. Cover and refrigerate overnight.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Beef_Bourguignon_TOHD_24_207902_ChristineMa_1.jpg?resize=700,1024"},{"@type":"HowToStep","name":"Cook the bacon","text":"Select the saut\u00e9 setting on a 6-quart electric pressure cooker and adjust for medium heat. Add the bacon and cook until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard the drippings, reserving about a tablespoon in the pressure cooker.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Beef_Bourguignon_TOHD_24_207902_ChristineMa_2.jpg?resize=700,1024"},{"@type":"HowToStep","name":"Add other ingredients","text":"Next, add the mushrooms and onions to the drippings; cook and stir until tender. Add garlic and cook for a minute longer. Press cancel.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Beef_Bourguignon_TOHD_24_207902_ChristineMa_3.jpg?resize=700,1024"},{"@type":"HowToStep","name":"Add the beef","text":"Drain the beef and reserve the marinade. Add beef to pressure cooker. Sprinkle beef with flour and salt; toss to coat. Top with bacon; add reserved marinade.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Beef_Bourguignon_TOHD_24_207902_ChristineMa_4.jpg?resize=700,1024"},{"@type":"HowToStep","name":"Pressure-cook on high","text":"Lock the lid and close the pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let the pressure release naturally for ten minutes; quick-release any remaining pressure.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Beef_Bourguignon_TOHD_24_207902_ChristineMa_5.jpg?resize=700,1024"},{"@type":"HowToStep","name":"Simmer until done","text":"Select the saut\u00e9 setting and adjust for low heat. Simmer, uncovered, until the sauce reaches its desired thickness (about 15 to 20 minutes).","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Beef_Bourguignon_TOHD_24_207902_ChristineMa_6.jpg?resize=700,1024"}],"recipeYield":"12 servings","author":[{"@type":"Person","name":"Justine Harrington"}],"nutrition":{"@type":"NutritionInformation","calories":" 289 calories","fatContent":"15g fat (5g saturated fat)","cholesterolContent":"77mg cholesterol","sodiumContent":"350mg sodium","carbohydrateContent":"8g carbohydrate (2g sugars","fiberContent":"1g fiber)","proteinContent":"25g protein.  <B><b>Diabetic Exchanges<\/b>: <\/B>3 lean meat"},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":1,"reviewCount":2,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-12-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldMagnet"},"reviewBody":"Didn't work at all.  I got a burn food error.  I ended up dumping into a casserole pot and just braised it traditionally.  Of course this will mean my vegetables will be overcooked because they're already in there.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-02-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleBandAid"},"reviewBody":"Just browsing this recipe it appears to be missing the beef stock.  Probably 1 and a 1\/2 cups.  Your pressure cooker won't like that much.  Otherwise seems ap sound quick version.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"207902","romance_copy_dek":"Instant pot beef bourguignon is an a fantastic go-to dish in the wintertime that delivers the beefy, red wine-braised flavor of the the classic French recipe in a fraction of the time.","enhanced_recipe_title":"Pressure Cooker Boeuf Bourguignon","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 pounds beef stew meat","IngredientText":"3 pounds beef stew meat"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-3\/4 cups dry red wine","IngredientText":"1-3\/4 cups dry red wine"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 tablespoons olive oil","IngredientText":"3 tablespoons olive oil"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 tablespoons dried minced onion","IngredientText":"3 tablespoons dried minced onion"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons dried parsley flakes","IngredientText":"2 tablespoons dried parsley flakes"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 bay leaf","IngredientText":"1 bay leaf"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon dried thyme","IngredientText":"1 teaspoon dried thyme"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon pepper","IngredientText":"1\/4 teaspoon pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"8 bacon strips, chopped","IngredientText":"8 bacon strips, chopped"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 pound whole fresh mushrooms, quartered","IngredientText":"1 pound whole fresh mushrooms, quartered"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"24 pearl onions, peeled (about 2 cups)","IngredientText":"24 pearl onions, peeled (about 2 cups)"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 garlic cloves, minced","IngredientText":"2 garlic cloves, minced"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/3 cup all-purpose flour","IngredientText":"1\/3 cup all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon salt","IngredientText":"1 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Hot cooked whole wheat egg noodles, optional","IngredientText":"Hot cooked whole wheat egg noodles, optional"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Pressure-Cooker-Boeuf-Bourguignon_EXPS_TOHD24_207902_ChristineMa_1.jpg","RecipeId":207902,"AttachmentSourceId":null,"AttachmentSource":"Christine Ma for Taste Recipes","PhotoCredit":"Pressure Cooker Boeuf Bourguignon Recipe photo by Christine Ma for Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Pressure-Cooker-Boeuf-Bourguignon_EXPS_TOHD24_207902_ChristineMa_1.jpg","ContributorId":null,"Firstname":"Crystal Jo","Lastname":"Bruns","City":"Iliff","StateDescription":"Colorado","IsCommunityCook":true,"TimeCallout":"Prep: 30 min. + marinating Cook: 35 min. + releasing","MinimumServingQuantity":12,"MaximumServingQuantity":12,"Yield":"12 servings.","DigitalTitle":"Pressure Cooker Boeuf Bourguignon","SubmittedTitle":"Slow Cooker Boeuf Bourguignon","RecipeTypeId":1,"AverageRating":1,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_TOHD24_207902_ChristineMa_1.jpg","PreparationTimeInMinutes":30,"CookTimeInMinutes":35,"TotalTimeInMinutes":65,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Pressure Cooker Boeuf Bourguignon","OriginalSourceProject":"Pressure Cooker Boeuf Bourguignon","ContestPlacement":"","Trailer":null,"Metadescription":null,"DigitalHeadnotes":"I've wanted to make beef Burgundy ever since I got one of Julia Child's cookbooks, but I wanted to find a way to fix it in a pressure cooker. 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