Instant Pot Vegetarian Bourguignon Recipe
This Instant Pot Vegetarian Bourguignon is a hearty stew that will make you forget you like meat. It is so tasty and delicious, everyone will be moaning in delight when they eat it.
Servings: 8
Calories: 245kcal
Ingredients
- 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
Instructions
Sauté
- 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.
Pressure Cook
- 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.
Rest
- 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.
Notes
Note: Be sure to read the labels of the Worcestershire Sauce. Some contain anchovies.
Nutrition
Calories: 245kcal | Carbohydrates: 42g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Sodium: 660mg | Potassium: 1271mg | Fiber: 9g | Sugar: 13g | Vitamin A: 10618IU | Vitamin C: 33mg | Calcium: 113mg | Iron: 4mg