This Instant Pot Beef Bourguignon Recipe has all of the traditional flavors of the classic dish but with an easy twist. With tender chunks of beef, vegetables, and a rich sauce infused with red wine, this dish will become a family favorite.
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Why you'll love this recipe
- You only need simple ingredients to help make Instant Pot Beef Bourguignon. A comfort food meal so you don't have to worry about spending extra money at the grocery store.
- Beef Bourguignon is warm and hearty so it's a great filling meal that your family will love.
- Instant Pot Beef Bourguignon is a simple recipe for beginners to make for guests.
Ingredient List
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- beef chuck roast
- salt
- black pepper
- bacon
- olive oil
- yellow onion
- fresh garlic cloves
- carrots
- baby potatoes
- dry red wine
- tomato paste
- beef broth
- Worcestershire sauce
- dried thyme
- bay leaf
- unsalted butter
- white mushrooms
- all-purpose flour
- fresh parsley
Equipment
- 6 quart Instant Pot
- Measuring Spoons and Cups
- Cutting Board
- knife
- Wooden Spoon
- Saute Pan, 5 quart
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- Season the chuck beef with salt and pepper.
- With your pot on saute mode cook the bacon until crispy. Then remove and set aside.
- In the same pot sear the beef on all sides. Remove the beef and set it aside.
- Add the olive oil to the pot, and then saute the onions until tender. Add the garlic and cook for another minute.
- Pour in the wine and scrape the bottom well to remove all the brown bites from the bottom.
- Add all the remaining ingredients but the mushrooms to the pot, and pressure cook on high pressure for 35 minutes. Natural release for 10 minutes.
- Meanwhile, saute the mushrooms in butter until browned.
- Once the release time is up, remove the list, and about a cup of broth and add the cornstarch to the broth.
- Add the mushrooms and cornstarch slurry and allow it to thicken. Serve warm.
Eileen's Tips for Success
- You will need to sear the beef in batches so you don't overcrowd the pressure cooker. You want the beef to brown on all sides.
- If you are using large carrots cut them into evenly sized pieces so that they cook evenly.
- Don't skip the natural release time, this will allow your meat to stay tender.
Frequently Asked Questions
The main difference between the two is that beef bourguignon is made with wine whereas beef stew is made with water.
If your beef is tough, the meat may have been cut too large or you did not cook the meat long enough.
Or, the pressure was released too early and didn't allow the natural release.
Variations
Do you want to change up this recipe? Here are some ways to change the flavor of this dish.
- Wine: We use a dry red wine such as Pinot Noir, Burgundy, or Merlot. I do recommend that you use a good quality wine for the best flavor.
- Vegetables: Feel free to add more vegetables to the instant pot such as parsnips, turnips, or green beans.
- Spice: For a bit of spice, add a pinch or two of crushed red pepper flakes when you add the remaining ingredients.
Make ahead, storage, and freezer tips
Storage - Store leftovers in an airtight container in the refrigerator for up to three days.
Serving Suggestions
Pressure cooker beef bourguignon is a great meal on its own.
However, I like to serve it with a simple bread side dish like Instant Pot French Bread.
You can also serve it with a sweet treat like Homemade Lemon Bundt Cake.
Similar recipes
Are you looking for more Instant Pot recipes to make for your family? These are a few of my favorite recipes.
Enjoy all our Instant Pot recipes here.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
📖 Recipe
Instant Pot Beef Bourguignon Recipe
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Equipment Needed:
Ingredients
Seasoning the beef chuck
- 2 pounds beef chuck roast cut into ½-inch cubes
- ½ teaspoon salt
- ½ teaspoon black pepper
Beef Bourguignon Recipe
- 4 slices diced bacon
- 2 Tablespoons olive oil
- 1 large diced yellow onion
- 3 cloves minced garlic
- 2 cups baby carrots or 3 large carrots cut into 1-inch pieces
- 1 pound baby potatoes, halved
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups dry red wine 480 ml
- 2 Tablespoons tomato paste
- 2 cups beef broth 480 ml
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon ground thyme
- 1 bay leaf
- 1 Tablespoon unsalted butter
- 8 ounces white mushrooms sliced
- 2 Tablespoons all-purpose flour (optional, for thickening)
- 1 Tablespoon chopped fresh parsley chopped, optional garnish
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Instructions
Seasoning the beef chuck
- Season 2 pounds beef chuck roast with ½ teaspoon salt and ½ teaspoon black pepper. Set aside.
Making the Beef Bourguignon
- Turn the Instant Pot to the sauté setting. Add 4 slices diced bacon and cook until crispy. Remove the bacon and set it aside.
- In the same pot, sear the seasoned beef cubes in batches until browned on all sides. Remove the beef and set it aside with the bacon.
- To the vessel of the Instant Pot, if needed, add 2 Tablespoons olive oil to the pot, add and sauté 1 large diced yellow onion for about 3 minutes to soften the onion.
- Stir in 3 cloves minced garlic, 2 cups baby carrots (cut in 1-inch pieces), and 1 pound baby potatoes, halved season with ½ teaspoon saltand ½ teaspoon black pepper saute for about 1 minute.
- To the Instant Pot cooking vessel, add 2 cups dry red wine to deglaze the pot. Use a wooden spoon to scrape up any browned bits from the bottom. Let the wine simmer for 2-3 minutes.
- Add 2 Tablespoons tomato paste2 cups beef broth1 Tablespoon Worcestershire sauce, 1 teaspoon ground thyme and 1 bay leaf. Add back to the pot, the browned beef and cooked bacon.
- Secure the lid on the Instant Pot and set it to the "Pressure Cook" or "Manual" setting on high pressure for 35 minutes. Once done, allow a natural release for 10 minutes, then perform a quick release for any remaining pressure.
- While the beef is cooking, heat 1 Tablespoon unsalted butter in a medium-sized pan, add 8 ounces white mushrooms to the pan, and saute until browned. Set aside.
- If you prefer a thicker sauce, remove about ¼ cup of cooking liquid and whisk in 2 Tablespoons all-purpose flour. Stir this mixture back into the pot and set the Instant Pot to sauté, cooking for another 5 minutes until the sauce thickens.
- Stir in the sautéed mushrooms. Taste the sauce for seasoning, if needed, adjust seasonings with additional salt and pepper. Serve hot. If desired, garnished with 1 Tablespoon chopped fresh parsley.
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