How to Make Beef Carbonnade in the Instant Pot

Easy Recipe for Beef Carbonnade in the Instant Pot // Instant Pot Beef Carbonnade Recipe

A hearty Belgian beef carbonnade recipe is the third recipe I’ve made in the Instant Pot, and it may be my favorite of the French Instant Pot recipes I’ve developed so far (though all have been good). It’s also very easy.

 

Instant Pot Recipe for Beef Carbonnade. Photo credit.

Beef Carbonnade is a classic Flemish recipe of beef braised in dark beer, with bacon and caramelized onions. I first discovered this recipe in the classic Silver Palate Cookbook–the book just about everyone was cooking from in the 80s. Linda, a friend from college, made it for me when I visited her in Washington D.C. (I was living in New York City at the time). Coincidentally, Linda happened to be at my table the other night when I made this recipe. In fact, she’s the friend who lent me the Instant Pot for testing all these recipes.

Linda has absolutely no recollection of making the beef carbonnade for me, but I remember it clearly: It just tasted so hearty and good and warming and rich and bold on a cold winter night. It was such a gratifying meal to enjoy when—because we were very early on in our careers and living in big, overpriced East Coast cities—we couldn’t afford to go out to eat.

In adapting this beef carbonnade recipe for the Instant Pot, I had to change a few things: First, while the original calls for dredging the meat in the flour before cooking it, that is definitely not advised for an Instant Pot: In fact, from what I’ve read about the pot, thickeners (like flour) should not be added before pressure cooking; rather, the thickening agents should be added only after the pressure cooking is finished. Here’s the word from the Instant Pot Website on this issue:

“Do not try to thicken the sauce before cooking. Cornstarch, flour, or arrow-root may deposit on the bottom of the inner pot and block heat dissipation. As a result, the pressure cooker may overheat.”

Yikes. So, we’ll thicken the stew after it’s all done pressure-cooking, right?

The second change I made is to use boneless beef chuck ribs (aka beef country-style ribs). The original Silver Palate recipe calls for beef stew meat. I’ve made this recipe (in my braiser) with the boneless beef chuck ribs, and that’s the way to go: The meat becomes so soft and tender and boldly flavored–irresistible. And finally, I added a little tomato paste to the recipe for a touch of brightness to the otherwise deep flavors.

Enjoy this recipe: P.S.: If you don’t have an Instant Pot, here’s my Belgian Beef Carbonnade Recipe for the Braising Pan.

5.0 from 1 reviews
How to Make Beef Carbonnade in the Instant Pot
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Refrain from using a stout (like Guinness), which will make this stew too bitter. I suggest an amber beer—which brings a caramely depth without going overboard.
Ingredients
  • 2 thick strips bacon, coarsely diced
  • 1 very large onion, peeled and thinly sliced
  • Olive oil, if needed
  • 1½ teaspoons granulated sugar
  • 1½ teaspoons dried thyme
  • Salt and freshly ground black pepper to taste
  • 2 pounds boneless beef country style ribs, also know as boneless chuck ribs
  • 2 cups dark beer (not stout). Dark amber or dark pilsner is good.
  • 2 tablespoons tomato paste
  • 2 tablespoons butter, at room temperature
  • 2 tablespoons flour
  • Parsleyed noodles, boiled potatoes, or baked rice, for serving
Instructions
  1. Set the inner pan into the six-quart Instant Pot Plus. Press the "sauté," feature and press it again to set it on "more." When the word "hot" displays, brown the bacon. Remove with a slotted spoon; set aside. Reduce the saute heat to "normal."
  2. Add the onions to the inner pot; cook and stir until they soften somewhat, about 3 minutes. Add a little olive oil if the pot seems dry. Continue to cook the onions, stirring occasionally, until very soft and starting to brown in places, about 20 minutes. Add the sugar; cook and stir until the onions range in color from golden brown to brown. Add the thyme and salt and pepper to taste; cook and stir briefly. Transfer the onion mixture to a large bowl.
  3. Pat the meat dry with paper towels. Sprinkle the meat with salt and pepper. Add additional olive oil to the pan if it seems dry. Increase the saute heat to "more." Add the meat and cook, turning as needed, until well browned on all sides, about 8 minutes (you may need to do this in batches). Transfer the beef to the bowl with the onion mixture.
  4. Add the beer to the inner pot (careful--it may spatter). Bring to boiling, stirring up browned bits. Return the beef, bacon, and onions to the inner pot. Bring to boiling. Press "cancel" to turn off saute function.
  5. Close and lock the lid. Set the valve to "Sealing." Press "Meat-Stew" (on the Duo Plus Instant Pot). Use the - or + button to set the time to 45 minutes
  6. When the cooking cycle ends, press "Cancel." Allow the appliance to cool and release pressure naturally. This will take about 20 minutes. (The little metal float valve on the lid should sink back into the lid, and the lid will unlock).
  7. Once the pressure has released, uncover the pot and transfer the beef and onions to a clean bowl.
  8. For the sauce, skim the fat from the cooking liquid (I use a fat skimmer—see link in Amazon affiliate ad below this recipe). Return the cooking liquid to the inner pot. Press the "saute" function and set it on "more." Whisk in the 2 tablespoons tomato paste. As the liquids come to a simmer, work the 2 tablespoons butter and the flour together to form a paste. Drop into cooking stock, half a time, cooking and stirring with a wire whisk after each addition until well integrated. Cook and stir until thickened and bubbly; continue cooking until a sauce-like consistency.
  9. Return all the beef and onions to the cooker. Cook and stir gently until heated through. Serve in wide, shallow bowls with parsley buttered noodles, steamed potatoes, or baked rice.

So, did you enjoy this recipe? Do you want me to develop more recipes from the Instant Pot? If so, let me know in the comments section, below. And…please consider buying something from Amazon by clicking through via one of my affiliate links, below. When you do this, I receive a small commission on anything you buy (even if it’s not exactly what I’m promoting). It won’t add to your costs whatsoever, and it could help me buy an instant pot to test more recipes. (My friend Linda wants hers back!)

Print Friendly
Share

Country-Style Pork Ribs in the Instant Pot—A Great French Pork Stew Recipe

Pork-Mushroom-Wine Stew (aka: Blanquette de Porc). Pork Stew Recipe for the Instant Pot. Photo by my good friend Richard Swearinger.

Here’s a pork recipe for the instant pot. This recipe for country-style pork ribs in the Instant Pot is patterned after a French stew known as a blanquette (a white stew). Basically, you cook country-style ribs with wine, chicken stock and vegetables, then add a few finishing touches (including cream—that’s what makes it white) for a stew that’s exactly my kind of French cooking in winter—rich, refined-rustic, and utterly warming for the season.

So, what do I think of the Instant Pot? The jury is still out. I’ve only made two recipes in it. While both turned out beautifully, I can’t say they were any better than what I’d make using a conventional braiser. Yes, both recipes might have taken less cook time, but not enough to make me go out and buy a Instant Pot. Still, I’m going to test this big boy out some more and give you my final report.

But for now, if you’re looking for French recipes for your Instant Pot, give this one a go! PS: It looks harder than it is—the recipe is long, because I have to put all those Instant Pot instructions in! This is not a “dump everything in the pot and walk away” recipe—but those little finishing steps make all the difference! I guarantee you, they’re worth it.

Please do me a favor, however. Read your Instant Pot directions thoroughly—make sure you know how the thing works!

Enjoy!

French Pork Stew (Blanquette of Pork) Instant Pot Recipe.

 

4.0 from 1 reviews
French Pork Stew in the Instant Pot
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Note: This was tested on the six-quart Duo Plus Instant Pot. Serve this with Any-Night Baked Rice hot parsleyed noodles, or whipped potatoes.
Ingredients
  • 2 pounds country-style pork ribs
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon extra-virgin olive oil
  • 1 cup dry white wine
  • 1 medium onion, peeled and quartered
  • 1 large carrot, cut in half crosswise, then each half cut into quarters
  • 1 celery rib including leaves, cut into 3-inch pieces
  • 1 cup low-sodium chicken broth
  • 1 bouquet garni (see note in step 6, below)
  • 4 carrots, cut into ¼ x 2 inch sticks
  • ½ 16-ounce bag pearl onions
  • 1 tablespoon unsalted butter
  • 6 ounces fresh tiny button mushrooms (or use larger mushrooms, halved or quartered), stems
  • trimmed
  • 2 tablespoons unsalted butter, at room temperature
  • 3 tablespoons all-purpose flour
  • ¼ cup heavy cream
  • 2 tablespoons fresh lemon juice
Instructions
  1. Pat pork dry with paper towels. Season pork to taste with salt and pepper. Press "saute" the instant pot and set it on the "more" setting. Heat the oil in the inner pot until it shimmers. With the lid off, brown pork in the oil, turning as needed to brown evenly (you'll likely need to do this in batches). If the temperature is too high, reduce the saute level to "normal." Remove all meat from inner pot; drain fat.
  2. Add the wine to the inner pot and stir to loosen up browned bits stuck to the bottom; cook, uncovered, allowing wine to reduce slightly. Add the onion quarters, carrot, celery, broth, and bouquet garni to the inner pot. Return the meat to the inner pot; distribute evenly. Press "Cancel" to exit saute mode.
  3. Close and lock the lid. Set the valve to "Sealing." Press "Meat-Stew" (on using the Duo Plus Instant Pot). Use the - or + button to set the time to 40 minutes.
  4. When the cooking cycle ends, press "Cancel" to turn the pot off. Allow the appliance to cool and release pressure naturally. This will take about 20 minutes. (The little metal float valve on the lid should sink back into the lid, and the lid will unlock).
  5. During the 20 minutes that the pressure is being released, prepare the vegetables: In a large saucepan, bring the four cut carrots, the frozen pearl onions, and ¼ cup lightly salted water to boiling; cover and simmer over medium heat for 4 minutes or until just tender. Drain and remove vegetables to a colander. In the same saucepan, heat the 1 tablespoon of butter over medium heat. Cook and stir the button mushrooms in the butter for 2 to 3 minutes or until tender and light brown. Return onions and carrots to the saucepan; set aside.
  6. After the pressure has released, remove the lid from the Instant Pot. Drain the pork, reserving the cooking stock. Place pork in a bowl; set aside. Discard other solids, including the bouquet garni. Pour the cooking liquid through a fine-mesh sieve back into the inner pot. You should have about 2 cups. If you have less, add a little more chicken stock. Press "sauté" and adjust heat to "more."
  7. As the liquids start to simmer, work the remaining 2 tablespoons butter and the flour together to form a paste. Drop into cooking stock, half a time, cooking and stirring with a wire whisk after each addition until well integrated. Cook and stir until thickened and bubbly; cook and stir 1 minute more; add the cream, stirring with a wire whisk to combine. Reduce the Saute level to "less."
  8. Break the meat into 1- to 2-inch pieces. Add the meat to the sauce in the inner pot; add vegetables and lemon juice. Cook and stir very gently to heat through. Serve with hot parsleyed noodles or baked rice.
  9. * Note: For a bouquet garni, using kitchen string tie together 3 sprigs fresh thyme, 5 sprigs parsley, and one bay leaf (or tuck these into an bouquet garni cheesecloth spice bag). Or use a purchased bouquet garni.

Would you like me to develop more French recipes for the Instant Pot? If so, please pin this recipe, share it, comment in the comments section below, or on my facebook page:

 

Many thanks!

Print Friendly
Share

Instant Pot Pot-au-Feu Recipe + First Impressions on this Super-Popular Pot

French Pot-au-Feu // French Pot Roast for the Instant Pot

A friend let me borrow her Instant Pot while she’s out of town. After reading through the manual (zzzzzz) and checking out a few recipes in the booklet that came with the appliance, I adapted my French Pot au Feu recipe for the Instant Pot. Voilà: Here’s how to make French Pot-au-Feu in the Instant Pot (aka French Instant-Pot au Feu).

Mesdames et Monsieurs: My first Instant Pot Recipe. A great French pot roast in the Instant Pot.

Yes! The roast was a success—tender and boldly flavored, with a cook time of 45 minutes (versus 2 hours in the oven). But am I ready to buy myself one of these things? Not yet.

Here are my first impressions…skip to the recipe below if you just want something good to eat tonight.

1. The Instant Pot Is Not a Braiser. The 6-quart Instant Pot has about 8 1/2 inches of cooking surface. So, a good 3-pound chuck roast isn’t going to fit. (Conversely, my Le Creuset Braiser is 12 inches in diameter. A 3-pound roast fits into this pan quite perfectly.) So, you need to buy a 2 1/2-pound roast, and eyeball it to get one that fits into the Instant Pot.

2. The Pressure Cooking Part Is Fast: This is the part I love. I set the roast on pressure cook for 45 minutes and BAM. It was done. The meat was super soft and tender (but by no means mushy and weird), with beefy-bold flavor. I was so impressed. A big score for the Instant Pot. It wrought the same results as my braiser, but in less time.

Bottom Line: I love the Instant Pot for the super-quick cook time and the tender, flavorful results. I wish it had more browning space and could fit a larger roast. Jury’s still out! I’ll report back soon after I’ve tried more recipes.

If you have a Instant Pot, give my recipe a go. It’s quite delish and easy.

4.7 from 3 reviews
Instant Pot-au-Feu Recipe (French Pot Roast)
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6 servings
 
First, make sure you've read your Instant Pot operating instructions. Every word of them. Okay? These instructions are for the Six-Quart Instant Pot Duo Plus.
Ingredients
  • 1 (2 to 2½-pound) boneless beef chuck pot roast
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons canola oil
  • 1 medium onion, chopped
  • 1 large or 2 small carrots, diced
  • 4 garlic cloves, minced
  • 1 teaspoon dried herb de Provence, crushed
  • 1 cup red wine
  • 1 cup beef broth
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons butter, at room temperature
  • 2 tablespoons flour
  • Pureed potatoes, Any-Night Baked Rice, or cooked noodles
Instructions
  1. Pat the meat dry with paper towels. Season the meat with salt and pepper. Place the oil in the inner pot. Select the "saute" feature on a six-quart Instant Pot Plus; set it to "more." When the word "hot" displays, brown beef, uncovered, in the oil, turning as needed to brown evenly on all sides. Remove the roast from the pan.
  2. Reduce the saute heat to "normal." Add the onions and carrots; saute until tender, about 2 to 3 minutes. Add the garlic and herbes de Provence and saute briefly. Return the saute heat to "more" and add the wine (careful--it could spatter), stirring to loosen up browned bits stuck to pan. Boil, uncovered, for 2 to 3 minutes or until slightly reduced. Add the beef broth and balsamic vinegar. Press "cancel" to turn off the saute function.
  3. Return the roast to the inner pan. Close and lock the lid. Set the valve to "Sealing." Press "Meat-Stew" (on the Duo Plus Instant Pot). Use the - or + button to set the time to 45 minutes.
  4. When the cooking cycle ends, press "Cancel." Allow the appliance to cool and release pressure naturally. This will take about 20 minutes. (The little metal float valve on the lid should sink back into the lid, and the lid will unlock).
  5. After the pressure has released, uncover the pot and transfer the roast to a cutting board and cover with foil to keep warm.
  6. For the sauce, strain the cooking liquid through a fine-mesh sieve into a bowl; discard all of the solids, including the bay leaf. Skim the fat from the cooking liquid and return the liquid to the inner pot. Press the "saute" function and set it on "more." As the liquids start to simmer, work the 2 tablespoons butter and the flour together to form a paste. Drop into cooking stock, half a time, cooking and stirring with a wire whisk after each addition until well integrated. Cook and stir until thickened and bubbly; continue cooking until a sauce-like consistency.
  7. Slice the roast into chunks. Serve with sauce and pureed potatoes, baked rice, cooked noodles, or creamy polenta.

 

Print Friendly
Share