Instant Pot Vegetarian Bourguignon is awesome and savory. What a terrific, hearty vegetarian option for St. Patrick's Day, Thanksgiving, or anytime! And all you need to add is a Crunchy Sweet Spinach Salad and/or some gluten free bread for a complete meal.
Instant Pot Vegetarian Bourguignon is awesome.
The first time I made this Instant Pot Vegetarian Bourguignon recipe I had a friend over for supper, and she ate three bowls of it! I'd say that's great testimony.
I did discover that the Worcestershire sauce I usually use, Lee & Perkins Worcestershire Sauce, contains anchovies, so if you don't eat fish, be sure to substitute a vegan version of Worcestershire sauce. I merely looked for gluten free; I'm not vegan. This vegetarian version of "Beef Bourguignon" tasted so good, I wouldn't have known there wasn't any meat in it. The mushrooms take on a meaty texture and taste in the savory sauce.
What You Need
You'll need an Instant Pot or a Dutch Oven (if you choose to make it on top of the stove), knives, measuring cups and spoons, garlic mincer, and kitchen string. You also need Kitchen Bouquet Browning Sauce and some (vegan) Worcestershire Sauce.
Instant Pot Vegetarian Bourguignon Recipe
- 2 tablespoons olive oil
- 2 medium onions peeled and diced
- 2 small turnips peeled and diced
- 8 carrots peeled and cut in 2” chunks or 1 pound baby carrots
- 4 stalks of celery diced
- 1 ½ pound small Portobello cremini mushrooms washed and quartered if larger size
- 1 ½ pounds of small red potatoes washed and quartered
- ¼ cup brandy or cognac
- 2 tablespoons minced garlic
- 1 bouquet garni: a small bunch of fresh thyme and 1 bay leaf tied with kitchen string
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 cup red wine burgundy preferred
- 1 quart vegetable broth reserve ¼ cup for slurry at end
- ¼ cup tomato paste
- 1 tablespoon Tamari gluten free Soy Sauce
- 3 tablespoons gluten free/vegan Worcestershire sauce
Slurry: Remember to add the reserved ¼ cup vegetable broth
- 1 teaspoon Kitchen Bouquet browning sauce
- 4 tablespoons gluten free flour
Last Minute Adds: Add At the End
- 1 cup frozen pearl onions
- 1 cup frozen baby peas
- Press the Sauté button on your Instant Pot. When the sensor reads “Hot,” add the oil and wait a minute before adding the veggies.
- Add the onion, turnips and carrots and sauté until the veggies are starting to brown.
- Deglaze the pot with the brandy. This means pour the brandy in and using a wooden spoon, scrape and loosen all the little brown pieces that are in the bottom of the pan.
- Add the celery, potatoes, mushrooms, and garlic to the pot.
- Press “cancel” to stop the sauté function.
- In a bowl, whisk together the red wine, veggie broth (reserve ¼ cup), salt, pepper, tomato paste, soy sauce and Worcestershire sauce. Pour this mixture into the pot and give the pot a little stir.
- Add the bouquet garni.
- Set the pot to “sauté” and add the pearl onions, peas and the slurry sauce. Continue to cook, stirring frequently, until the gravy thickens (about 5 minutes). Serve immediately in soup bowls.
- Close and lock the lid, setting the vent to seal. Press “pressure cook,” setting the pressure to “high” and the time to “30.”
- While the meal is cooking, whisk together the remaining vegetable broth with 4 tablespoons of gluten free flour and the Kitchen Bouquet browning sauce, which makes what is called a slurry sauce.
- When the machine beeps, press cancel and let it rest for 15 minutes before releasing the pressure valve.
- Open the lid and remove the thyme bundle.