Tender chunks of melt-in-your-mouth beef simmered in a red wine sauce with fresh vegetables make this Instant Pot Beef Bourguignon irresistibly good.
If you like this instant pot beef bourguignon recipe you may like this Slow Cooker Beef Stew, this Hearty Dutch Oven Beef Stew, or this Instant Pot Beef Stew.
Table of Contents
What’s Beef Bourguignon
Beef Bourguignon is a classic French dish made with beef that is braised in red wine. Burgundy or, bourguignon, is typically the type of wine that is used to cook beef. Beef bourguignon can contain vegetables, bacon, and herbs and is traditionally cooked slowly to allow the flavors to develop.
In this recipe the beef and vegetables are cooked in the instant pot which ensures the beef will come out tender and juicy and also speeds up the cook time.
Julia Child’s Beef Bourguignon
In 1961, Julia Child’s cookbook called “Mastering the Art of French Cooking” was released. In this cookbook, Julia featured her own Beef Bourguignon recipe. Though similar in nature to traditional beef bourguignon, Julia recommended marinating the beef in red wine to enhance the overall flavor and emphasized that any type of red wine could be used, not just burgundy wine.
Why You’ll Love This Recipe For Beef Bourguignon
Delicious: This beef bourguignon recipes turns out absolutely deliciously, loaded with flavor.
Fast: Using the instant pot speeds up the cook time for beef bourguignon.
Tender: The instant pot’s cooking method ensures the beef turns out tender and juicy.
Ingredients to make Beef Bourguignon in Instant Pot:
- Beef chuck – Use beef chuck and cube it.
- Olive oil – Extra virgin olive oil is best but any kind works well.
- Bacon chunks – Bacon chunks add loads of flavor.
- Mushrooms– Cremini mushrooms are good, halved, but button would also work.
- Pearl onions – Use whole pearl onions, fresh or frozen.
- Carrots – Cut the carrots into chunks for texture.
- Baby potatoes – Add whole baby potatoes, or white potatoes cut into chunks would also work. No need to peel.
- All-purpose flour – Use gluten-free flour if are avoiding gluten.
- Red wine – Any type of red wine can be used.
- Beef broth – Look for a low sodium beef broth or beef stock.
- Tomato paste – Tomato paste helps thicken up the stew.
- Onion – Use a white onion, diced.
- Garlic – Fresh minced garlic tastes best but jarred will also work.
- Bay leaves – Bay leaves help enhance the flavor.
- Salt and pepper – Add salt and pepper to taste.
- Fresh herbs – Fresh thyme and cilantro add to the flavor as well.
**baby potatoes have not been added to photo but were included in the recipe**
How To Make Beef Bourguignon
- Step 1: Generously season beef with salt and pepper and set aside.
- Step 2: Turn your instant pot on sauté mode, heat the oil and sauté the beef until browned. Remove from instant pot and transfer to a plate.
- Step 3: Cook the bacon in the pot until crispy and transfer it to a plate.
- Step 4: To the greased pot add diced onions and garlic and sauté until softened.
- Step 5: Stir in tomato paste and then flour to dry out the mixture.
- Step 6: Add red wine, whisk to combine ingredients and let it reduce to about half.
- Step 7: Stir in beef broth and whisk.
- Step 8: Add beef and bacon back into the pot, top with fresh thyme and bay leaves and then top with the veggies. Do not mix. Cover the instant pot and cook on high pressure for about 50 minutes.
- Step 9: When done, allow all pressure to release naturally.
- Step 10: Garnish beef bourguignon with fresh cilantro and serve.
Tips and Variations
Change up the meat. Try different cuts of beef for a different texture and taste.
Modify the wine. Instead of red wine use white wine or try using beer instead.
Use different vegetables. Substitute with your favorite vegetables, fresh or frozen both work.
Make ahead and storage
Make ahead: This beef bourguignon can easily be made ahead of time and stored in the fridge for up to 3 days.
Storage: Store leftovers in an airtight container in the fridge or in the freezer for up to 3 months.
FAQs
Traditional stews don’t usually contain red wine while in beef bourguignon red wine is a key ingredient.
Boneless beef chuck roast is the best cut of meat to use in beef bourguignon.
It is possible to overcook beef bourguignon so check for doneness a few minutes before the recommended cook time as all instant pots are different.
KITCHEN TOOLS NEEDED
To make this recipe I used my Instant Pot Duo 7-in-1 Electric Pressure Cooker, it’s an older model but it works amazing and I’ve used it for years!!
A good sharp chef’s knife is a must! The ZWILLING Twin Signature 3-pc German Knife Set has the best knives you need for cooking.
Measuring cups, cutting board, bowl and all you need are linked in My Amazon Storefront.
What to serve with Beef Bourguignon:
Start your meal off with this Quinoa Beet and Arugula Salad, then pair the beef bourguignon with this Garlicky Carrot Brown Rice, this Garlicky Kale and Mushroom Pasta, polenta, or this Cauliflower Mashed Potato Recipe.
Add some Garlic Bread on the side to soak up the gravy and then follow with these Healthy Baked Cinnamon Apples for dessert.
RECIPE TIP
If you want to make an alcohol free beef bourguignon look for an alcohol free red wine or substitute the wine for red grape juice or beef broth.
Instant Pot Beef Bourguignon
Equipment
Ingredients
- 3 lb beef chuck cubed
- 2 tbsp olive oil
- 6 slices bacon chunks
- 2 cups crimini mushroom halved
- 8 oz pearl onions whole
- 6 carrots chunks
- 1 lb baby potatoes whole
- 1/4 cup all-purpose flour (GF)
- 2 cups red wine
- 3 cups beef broth
- 2 tbsp tomato paste
- 1 onion diced
- 4 cloves garlic minced
- 2 bay leaves
- salt and pepper to taste
- fresh thyme
- fresh cilantro
Instructions
- Season beef with a generous amount of salt and pepper. This is the only time we'll be seasoning the dish so be generous. Set aside.
- Turn your instant pot on sauté mode. Heat the oil. Toss in the beef and sauté until browned (about 10-12 minutes). Transfer beef to a plate.
- To the pot add bacon and cook until crispy (about 4 minutes). Transfer bacon to a plate.
- To the greased pot add diced onions and garlic. Sauté until softened.
- Stir in tomato paste and then flour. Mixture will soon become dry.
- Add red wine, whisk to combine ingredients. Let wine reduce to about half (about 3 minutes).
- Stir in beef broth and whisk.
- Add beef and bacon back into the pot. Top with fresh thyme and bay leaves.
- Top beef with all the veggies. That's the potatoes, carrots, mushroom and pearl onion. Don't mix or stir at this point. Let the veggies sit on top of the beef.
- Cover the instant pot, lock valve and cancel sauté mode.
- Cook Beef on high pressure for 50 minutes. When done allow all pressure to release naturally.
- Garnish beef bourguignon with fresh cilantro and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
