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COMMENTS
Scott L.
March 18, 2025
The first time I made the Beef Bourguignon it came out so great! I live at sea level. I wanted to make it for a family get together on a vacation to Lake Tahoe (Approximately 6,200 feet above sea level). After following the same recipe and cook times the meet came out tough and over cooked. I suspect it was because of the elevation. I’m guessing that effected the pressure cooking process and I didn’t think to correct for that before making the recipe. My question is how do you adjust the recipe if cooking with the pressure cooker/instant pot at elevation?
Thanks, Scott L.

