Go Back
–+ servings
Bowl of Instant Pot Beef Bourguignon served over mashed potatoes.
Print Recipe
5 from 5 votes

Instant Pot Beef Bourguignon

Instant Pot Beef Bourguignon allows you to enjoy the authentic flavor of this French Classic in a fraction of the time without sacrificing any flavor. Made with rich burgundy wine, tender beef, and bacon, this rich and hearty French stew is undeniably delicious.
Prep Time15 minutes
Cook Time45 minutes
Pressure Build-Up and Release30 minutes
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: French
Servings: 8
Author: Kristen Chidsey

Ingredients

  • ½ tablespoon 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
US Customary - Metric

Instructions

  • Set the Instant Pot to Sauté and press Adjust to select Normal. Add the oil and heat briefly. Once heated, add the chopped bacon and sauté, stirring often, until cooked through. Once the bacon is fully cooked, use a slotted spoon to transfer it to a paper towel-lined plate and set aside.
    Sauteed bacon inside inner pot to start Beef Bourguignon.
  • Season the beef with salt and fresh ground black pepper, to taste. Add the seasoned beef to the rendered dripping in the inner pot, working in batches so the pot isn't overcrowded. Sear for 3-4 minutes, turning the meat with tongs to 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.
    Browned stew meat inside inner pot for Beef Bourguignon.
  • 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 the minced onion and carrots, and sauté for 3-4 minutes, or until the onions begin to soften.
    Carrots and onions sauteed in inner pot of Instant Pot.
  • Once the onion has begun to soften, add the garlic and tomato paste, and cook, stirring constantly, for 30-45 seconds.
    Tomato paste, garlic, and onions and carrots inside inner pot.
  • Add the wine to the inner pot and scrape up any browned bits from the bottom. Bring the wine to a simmer, whisking often, and cook until slightly reduced, about 3 minutes. Turn off the Saute Function by hitting Cancel.
    Inner pot after adding red wine to the stew.
  • Add the beef broth, vinegar, a pinch of kosher salt, thyme leaves, bay leaves, mushrooms, cooked bacon, and seared beef to the inner pot. Stir to combine.
    Layered ingredients inside inner pot before pressure cooking.
  • 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, then hit Sauté to thicken the stew. As the stew comes to a simmer, whisk the cornstarch into the water until fully dissolved. Whisk the cornstarch mixture into the inner pot and let it thicken for 3-5 minutes, stirring occasionally and removing the bay leaves as you find them.
    Pouring cornstarch slurry into inner pot with beef bourguignon while stirring with wooden spoon.
  • Add the butter, if desired, and let it melt. Once melted, turn off the sauté function.
    Beef Bourguignon after pressure cooking with added butter inside.
  • Dish up the Beef Bourguignon. Serve as a stew or over mashed potatoes.
    Ladle of Instant Pot Beef Bourguignon coming out of Instant Pot.

Video

Notes

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. Whatever meat you use, be sure it is cubed into 2-inch pieces. 
Wine: Burgandy is a dry, red wine from the region of Burgandy France, and is the obvious choice when making beef bourguignon. However, any dry red wine will work in this beef stew.
Bacon: If you don't have bacon on hand, you can simply saute the beef in 1-2 tablespoons of olive oil rather than the bacon drippings. 
Dairy-Free: Omit the butter from the dish.
Storage: Allow the stew to cool slightly, transfer an airtight container, and store it in the refrigerator for up to 4 days. Alternatively, transfer the cooled stew to a freezer-safe container, leaving 1 inch of space for expansion. Store it in the freezer for up to 3 months. To 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.

Nutrition

Calories: 423kcal | Carbohydrates: 12g | Protein: 41g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 122mg | Sodium: 320mg | Potassium: 1040mg | Fiber: 2g | Sugar: 4g | Vitamin A: 6253IU | Vitamin C: 6mg | Calcium: 63mg | Iron: 4mg
QR Code linking back to recipe