Instant Pot Beef Bourguignon Recipe

This Instant Pot Beef Bourguignon offers a quick yet flavorful take on the classic French dish, combining tender beef, crisp bacon, and a rich red wine sauce with carrots, potatoes, and mushrooms. It's an ideal recipe for a comforting meal that can be prepared in just over an hour.

Course Main Course

Cuisine French

Keyword instant pot beef bourguignon, pressure cooker beef bourguignon

Prep Time 20

Cook Time 1 10

Total Time 1 30

Servings servings

Calories 557kcal

Author Eileen Murphy Kelly

Equipment

Ingredients

Seasoning the beef chuck

2 pounds beef chuck roast cut into ½-inch cubes
½ teaspoon kosher 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 kosher 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

Instructions

Seasoning the beef chuck

Season 2 pounds beef chuck roast with ½ teaspoon kosher 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 kosher 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.

Notes

Be sure to check Variations, Expert Tips, and FAQs above with important tips and questions that can help make a delicious recipe.

Cook Time: 1 hour 10 minutes (including pressure build-up and release)

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

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