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This Instant Pot Beef Bourguignon Recipe allows you to enjoy the authentic flavor of a French Classic in a fraction of the time! Made with burgundy wine, tender beef, and bacon, Instant Pot Beef Bourguignon is rich, hearty, and undeniably delicious.
Looking for more classic French recipes made in the Instant Pot? Check out Instant Pot French Onion Soup, Instant Pot Coq au Vin, and Instant Pot Creme Brulée.
Classic Beef Bourguignon in 90 Minutes!
Beef Bourguignon is not typically associated with being a quick-cooking meal. Instead this classic French stew, made famous by Julia Childs, is thought of as a rather labor-intensive dish that takes hours and hours to make.
However, using the Instant Pot to make Beef Bourguignon changes that! What used to take hours of cooking and tedious monitoring, instead takes about 90 minutes from start to finish. And still delivers the classic French flavors, you know and love!
Ingredients Needed
- Beef: Chuck roast is the perfect option for Beef Bourguignon. It is a less expensive cut of beef that is well-marbled and will become incredibly tender when pressure-cooked. However, a top-round or shoulder roast will work as well for this recipe. A package of stew meat is also a great choice for this recipe.
- Bacon: Starting this recipe with bacon will lend a rich, smokey flavor that beef bourguignon is classically known for.
- Red Wine: Burgundy is a dry, red wine from the region of Burgundy France, and is the obvious choice when making beef bourguignon. However, any dry like, Merlot, Pinot Noir, or Cabernet will work well.
- Beef Broth: Use low-sodium beef broth or beef stock to control the level of sodium in this stew.
- Onion + Garlic: Adding a yellow or white onion and minced garlic to this beef stew will help to build the flavor of this dish. I don't recommend using a sweet or red onion for this recipe.
- Carrots: To ensure that the carrots don't overcook, be sure to use large carrots that have been peeled and chopped diagonally into 1-inch chunks. Don't omit the carrots, as their natural sweetness will help to balance out the acidic notes of the wine.
- Mushrooms: The mushrooms add an earthy flavor that compliments the beef. Use cremini mushrooms or baby portobello mushrooms, rather than button mushrooms which tend to lack flavor.
- Tomato Paste: Tomato paste will add a rich tomato flavor and a bit of sweetness to the Beef Bourguignon.
- Balsamic Vinegar: The addition of balsamic vinegar adds a rich, acidic note that elevates the stew, as it helps to enhance the other flavors in the dish.
- Seasoning: Bay leaves, fresh thyme, salt, and pepper will round out the beef bourguignon.
- Cornstarch: To thicken the Beef Bourguignon, add a cornstarch slurry, which is just cornstarch plus water, to the stew after pressure cooking.
- Butter: Finishing the stew with unsalted butter is optional but will help to enhance the rich notes in the dish.
How to Make Instant Pot Beef Bourguignon
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
Sauté Bacon and Beef
Sauté the bacon until just crispy and the fat has rendered and then use those drippings to sauté the beef until browned. Keep in mind that you will likely need to work in batches to sear the beef so that you don't overcrowd the pan.
Sauté the Aromatics
Sautéing the onions, carrots, garlic, and tomato paste, will enhance the flavors of each ingredient.
Deglaze Inner Pot with Wine
To prevent a burn notice from occurring, add in the wine and scrape up any browned bits off the bottom of the inner pot. Allow the wine to simmer on the sauté function, for several minutes or until reduced. This will intensify the flavors and allow some of the alcohol to evaporate.
Layer the Ingredients
Add the seared beef and cooked bacon to the inner pot, along with the beef stock, mushrooms, vinegar, and seasonings.
Pressure Cook with Natural Pressure Release
Even though the Instant Pot speeds up the process of cooking beef bourguignon, this dish still needs to cook for 45 minutes under pressure with a full natural pressure release. This will ensure the beef is tender and the stew has developed incredible flavor.
Thicken Bourguignon
After the pressure has been released, remove the lid and turn the Instant Pot back to sauté. Whisk in the cornstarch slurry and allow the stew to cook, whisking often until the stew has thickened. Add the butter, let melt, and serve.
Serving Suggestions
Like Instant Pot Beef Stew and Instant Pot Beef Chili, Instant Pot Beef Bourguignon's flavor intensifies as it sits. While it has amazing flavor immediately after preparing, it is even better warmed up the next day.
I also recommend serving this dish with something to soak up the rich gravy. I love serving Beef Bourguignon over creamy mashed potatoes, mashed red potatoes, cooked egg noodles, or with a side of crusty bread.
Recipe Modifications
- Rather Not Cook with Wine? Beef Bourguignon is not the dish, as its signature flavor comes from the dry red wine. If you are serving young children or would rather not cook with alcohol, I recommend following my recipe for Instant Pot Beef Stew.
- Omit the Bacon. If you don't have bacon on hand, you can simply sauté the beef in olive oil rather than the bacon drippings.
- Keep it Dairy-Free. Simply omit the butter.
Storage & Reheating Instructions
- Refrigerate: Allow the stew to cool slightly, transfer an airtight container, and store it in the refrigerator for up to 4 days.
- Freeze: Once the Beef Bourguignon has cooled completely, transfer it to a freezer-safe container, leaving 1 inch of space for expansion. or freezer bags. Store it in the freezer for up to 3 months.
- Reheat: Allow the Beef Bourguignon to defrost fully in the refrigerator overnight if needed. Reheat individual servings in a heat-safe bowl and warm up in the microwave in 30-second intervals until heated through. To reheat larger quantities, transfer the bourguignon to a large pot, and heat over medium heat until warmed through.
More Cozy Instant Pot Recipes
- Instant Pot Pot Roast
- Instant Pot Chicken and Dumplings
- Instant Pot Beef Stroganoff
- Instant Pot Beef and Barley Soup
- Instant Pot Chicken Gnocchi Soup
- Instant Pot Bolognese Sauce
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Instant Pot Beef Bourguignon
Video
Ingredients
- ½ tablespoon extra virgin olive oil
- 3 slices bacon , roughly chopped
- 3 pounds chuck roast or stew meat, cut into 2-inch pieces
- kosher salt and black pepper, to taste
- 1 large yellow onion, diced
- 4 large carrots, peeled and chopped diagonally into 1-inch chunks
- 1 tablespoon minced garlic
- 2 tablespoons tomato paste
- 2 cups dry red wine, Burgandy, Merlot, Pinot Noir
- 2 cups low-sodium beef broth
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme leaves
- 2 dried bay leaves
- 8 ounces baby bella or cremini mushrooms, halved
- 2 tablespoons cornstarch
- 3 tablespoons water
- 3 tablespoons unsalted butter
Instructions
- Hit saute on the instant pot and hit the adjust key to select the normal setting. Add ½ tablespoon extra virgin olive oil and let heat briefly. Once heated, add in the 3 slices bacon (chopped) and saute until the bacon is cooked through, stirring often. Once the bacon is fully cooked, use a slotted spoon to transfer to a paper towel-lined plate and set aside.
- Season3 pounds chuck roast or stew meat with salt and fresh ground black pepper, to taste. Add the seasoned beef to the rendered dripping inside the inner pot, working in batches so that the pot is not overcrowded. Sear for 3-4 minutes, using tongs to turn the meat and sear all sides. Remove the seared beef from the inner pot and place it on a separate plate from the bacon. Repeat with the remaining beef.
- If the pan is dry, add an additional ½ tablespoon of olive oil to the inner pot (I typically don't find this is needed.) Then add 1 large yellow onion (minced) and 4 large carrots (cut into 1-inch chunks), and saute for 3-4 minutes, or until the onions begin to soften.
- Once the onion has begun to soften, add in 1 tablespoon minced garlic and 2 tablespoons tomato paste and saute very briefly 30-45 seconds.
- Add 2 cups dry red wine to the inner pot and scrape up any browned bits off the bottom of the inner pot. Let the wine come to a simmer, and cook, continuing to whisk often, until slightly reduced about 3 minutes. Turn off the Saute Function by hitting cancel.
- Add the 2 cups low-sodium beef broth, 1 tablespoon balsamic vinegar, a pinch of kosher salt, 1 tablespoon fresh thyme leaves, 2 dried bay leaves, 8 ounces baby bella or cremini mushrooms, cooked bacon, and seared beef to the inner pot. Stir to combine.
- Secure the lid on the Instant Pot. Press the MANUAL button, select HIGH, and set the time to 45 minutes. Once the cooking time has elapsed, allow the pressure to release naturally for at least 15 minutes.
- After the pressure has been released, hit cancel to turn off the Instant Pot and then hit saute to thicken the stew. While the stew is coming to a simmer, whisk together the 2 tablespoons cornstarch and 3 tablespoons unsalted butter until fully dissolved. Whisk the cornstarch mixture into the inner pot and let thicken for 3-5 minutes, removing the bay leaves as you come across them.
- Add 3 tablespoons unsalted butter, if desired, and let melt. Once melted, turn off the saute function.
- Dish up the Beef Bourguignon. Serve as a stew or over mashed potatoes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is an amazing recipe! I tried it and seeved the dish to a French local... and she had a "ratatouille" nostalgic experience. Thank you do sharing.
What a compliment! Thank you for sharing your review and my recipes with those you love.
This recipe is spot on!! Here is Colorado the weather is finally turning cool and this was the perfect fall dinner. I am very impressed and my husband says to keep this recipe. We used antelope instead of beef and add a few diced potatoes with the carrots and onions while searing them. They gravy was flavorful and think. We did add a little bit of salt and pepper at the table.
Absolutely amazing!!!!
Thank you so much.
Jennifer
Thank you for sharing, Jen! I am thrilled to hear you enjoyed so much!
Rich and hearty, one of the best recipes to come out of my Instant Pot!
Thanks for sharing, Kellie! I agree this Bourguignon is one of the best recipes!
I'm drooling!! So, so good!! The instant pot is seriously the best way to make this!! Quick, easy, & so much flavor!! The beef is so tender & juicy!!
Thanks, Kristyn! It is such an easy spin on a classic. Thrilled you enjoyed and thanks for taking the time to leave a review.
Obsessed! That is all I can say! This recipe was so delicious I can hardly stand it.
Thanks Andie! I agree, this is insanely flavorful! I love hearing you enjoyed!