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Instant Pot Beef Bourguignon

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Instant Pot Beef Bourguignon (Beef Burgundy) is the ultimate beef stew recipe. Rich, deliciously tender beef cooked in a rich wine gravy. This is the dish to serve on a cold night, or when you need an easy meal to impress your guests! If you like this recipe, you will find many more on my Instant Pot Recipes page.

Cooked beef chunks, potatoes, mushrooms and carrots in a rich brown gravy topped with fresh thyme leaves in a white skillet.

This classic dish tastes just as good as it looks!! I thicken my gravy more than most people do, it’s worth the effort but not required.

This recipe was made famous by Julia Child, but her recipe had too many steps and just seemed to fussy for a weeknight meal. I am all about easy recipes!

I skipped over sautéing the mushrooms in butter, and I am not a fan of pearl onions. I also added Worcestershire sauce because I always use it in my stew recipes. Feel free to leave it out if you wish.

Beef chuck, stock, bacon, wine, onion, carrots, potatoes, thyme, bay leaves, tomato paste, flour, garlic, onion and cornstarch in white bowls.

Ingredients needed to create this recipe

  • Beef chuck is best for this dish – it cooks down perfectly tender
  • Smoked bacon will give your stew a smoky taste. I prefer un-smoked.
  • Yukon gold potatoes hold up best and keep their shape.
  • By definition, burgundy would be the wine of choice. Interestingly enough, burgundy is made from pinot noir grapes in the Burgundy region of France.
  • To keep things simple, I use dried thyme leaves. Obviously fresh would be delicious as well.
  • Tossing the beef in flour adds a thickness to the gravy, but not enough for me. The cornstarch is used at the end to give it that thick, rich sheen.
Looking down on rich, brown beef stew with chunks of potatoes, carrots, onion, and beef with a baguette, mushrooms, parsley and glass of red wine in the background.

How to make Beef Bourguignon in an Instant Pot

Turn on your Instant Pot and press the Sauté button. Add the bacon and cook until almost crispy.

Sautéed bacon pieces in the instant pot liner.

Remove the bacon from the pot with a spider strainer or slotted spoon and place it in a bowl. Set aside.

Add the beef chunks in batches and cook until browned.*

Sautéed beef chunks in the bottom of the instant pot liner.

They do not need to be thoroughly cooked, that comes later.

Remove the beef and place them in a large bowl. Continue cooking remaining beef until they are all browned. Add the flour to the cooked beef, and toss to coat.

Beef chunks tossed with flour in a glass bowl.

Add the wine, beef stock, tomato paste, and Worcestershire sauce to the pot. Scrape the bottom of the pan with a wooden spoon to remove all cooked on bits.**

Next add the potatoes, carrots, onions, thyme, garlic, mushrooms, bacon, bay leaves, coated beef, salt and pepper.

Beef, mushrooms, onion, potatoes and carrots added to the wine mixture in the pressure cooker.

Carefully stir to combine. Press the Cancel button. Secure the lid and make sure the pressure knob is in the Sealing position.

Press the Manual/Pressure Cook button and use the – or + buttons to adjust the time to 25 minutes on High Pressure.

Instant Pot set to 25 minutes on high pressure cook with arrows to highlight buttons.

When the pot beeps, allow the pressure to release naturally for 15 minutes. Carefully turn the knob to release the remaining pressure and remove the lid.

Beef Bourguignon in an Instant Pot right after the lid is removed.

For a thicker gravy: remove 4 Tablespoons of the cooking liquid and place it in a small bowl. Stir in 2 Tablespoons of cornstarch to create a slurry.

corn starch and cooking liquid mixed together in a small glass bowl to create a slurry.

Press the Cancel button, then press the Sauté button. Add the slurry to the pot and stir until thoroughly combined and the gravy starts to thicken and bubble.

Press the Cancel button. Ladle the beef stew into bowls and garnish with chopped parsley.

A big bowl of hearty, Instant Pot Beef Bourguignon served with a French baguette and red wine.

So, so delicious! The perfect comfort food!

Recipe Notes & Tips

  • This is the Spider Strainer that I have been using for the past 28+ years. I love it and use it all the time!
  • Try to cut the beef, potatoes, mushrooms and carrots into similar sized chunks so they cook evenly.
  • If you need Gluten-free: substitute tapioca or arrowroot starch for the flour.
  • I used this 6 Quart Instant Pot to create this recipe. I do not have a 3 qt or 8 qt, so I do not know what adjustments need to be made.

Recipe suggestions

You may have noticed that I am using a newer Instant Pot. I purchased this one specifically to see what the differences are between the newer version and the original – BURN notice!

*It would be best to sauté the bacon and brown the beef in a separate skillet. This is a hassle, and most of you will tempt fate anyway. So I have some suggestions for you:

  • **be very diligent about removing all cooked on bits off the bottom of the pan!
  • When you are finished browning the beef, use a clean liner to cook your stew.
  • You can purchase an additional liner, or scrub the used liner clean before proceeding.
  • If you do get the dreaded BURN notice –
    • release the pressure
    • Once again try to scrape everything off the bottom of the pan.
    • Add additional liquid (there has been evaporation), I added one cup of beef stock.
    • Reseal the lid and cook for the remaining time. You will need to reset the clock, so you may need to guess how much time is left. It generally takes 10 to 15 minutes to build pressure, so subtract that from the original total and continue on. I set mine for 15 minutes.

As you can see the final product is perfect, it just took a few extra steps. Just b-r-e-a-t-h-e and work through it. It is not ruined, the pot is just confused, lol.

More delicious chunky soup recipes

Enjoy!!

Beef, mushrooms, onion, potatoes and carrots added to the wine mixture in a white skillet.

Instant Pot Beef Bourguignon

Beef Bourguignon (Beef Burgundy) is the ultimate beef stew recipe. Rich, deliciously tender beef cooked in a rich wine gravy in an Instant Pot
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Course: Main Course
Cuisine: French
Keyword: beef, red wine, soup, stew, comfort food
Prep Time: 15 minutes
Cook Time: 25 minutes
Pressure Release: 15 minutes
Total Time: 55 minutes
Servings: 6 Servings
Calories: 671kcal
Author: Lisa Johnson

Equipment

  • Pressure Cooker

Ingredients

  • 6 slices bacon cut into chunks
  • 3 pounds chuck roast cut into 1-inch cubes
  • .25 cup all-purpose flour
  • 1 cup pinot noir or red wine of your choice.
  • 2 cups beef stock
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 2 large carrots cut into 1-inch pieces
  • 1 large yellow onion diced
  • 2 large cloves garlic minced
  • 1 pound small Yukon gold potatoes cut into quarters
  • 8 ounces button mushrooms cut in half
  • 1 tablespoon dried thyme or 4 sprigs fresh
  • 2 bay leaves
  • 1 teaspoon sea salt
  • .5 teaspoon ground black pepper

Slurry

  • 4 tablespoons cooking liquid
  • 2 tablespoons cornstarch
  • chopped parsley to garnish

Instructions

  • Turn on your Instant Pot and press the Sauté button. Add the bacon and cook until almost crispy. Remove the bacon from the pot with a spider strainer or slotted spoon and place it in a bowl. Set aside.
  • Add the beef chunks in batches and cook until browned.* Remove the beef and place them in a large bowl. Continue cooking remaining beef until they are all browned. Add the flour to the cooked beef, and toss to coat.
  • Add the wine, beef stock, tomato paste, and Worcestershire sauce to the pot. Scrape the bottom of the pan with a wooden spoon to remove all cooked on bits.**
  • Next add the potatoes, carrots, onions, thyme, garlic, mushrooms, bacon, bay leaves, coated beef, salt and pepper. Carefully stir to combine.
  • Press the Cancel button. Secure the lid and make sure the pressure knob is in the Sealing position. Press the Manual/Pressure Cook button and use the – or + buttons to adjust the time to 25 minutes on High Pressure.
  • When the pot beeps, allow the pressure to release naturally for 15 minutes. Carefully turn the knob to release the remaining pressure and remove the lid.
  • For a thicker gravy: remove 4 Tablespoons of the cooking liquid and place it in a small bowl. Stir in 2 Tablespoons of cornstarch to create a slurry.
  • Press the Cancel button, then press the Sauté button. Add the slurry to the pot and stir until thoroughly combined and the gravy starts to thicken and bubble.
  • Press the Cancel button. Ladle the beef stew into bowls and garnish with chopped parsley.

Notes

  • Try to cut the beef, potatoes, mushrooms and carrots into similar sized chunks so they cook evenly.
  • If you need Gluten-free: substitute tapioca or arrowroot starch for the flour.
  • *It would be best to sauté the bacon and brown the beef in a separate skillet. This is a hassle, and most of you will tempt fate anyway. So I have some suggestions for you:
    • **be very diligent about removing all cooked on bits off the bottom of the pan!
    • When you are finished browning the beef, use a clean liner to cook your stew.
    • You can purchase an additional liner, or scrub the used liner clean before proceeding.
    • If you do get the dreaded BURN notice –
      • release the pressure
      • Once again try to scrape everything off the bottom of the pan.
      • Add additional liquid (there has been evaporation), I added one cup of beef stock.
      • Reseal the lid and cook for the remaining time. You will need to reset the clock, so you may need to guess how much time is left. It generally takes 10 to 15 minutes to build pressure, so subtract that from the original total and continue on. I set mine for 15 minutes.

Nutrition

Calories: 671kcal | Carbohydrates: 31g | Protein: 52g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 171mg | Sodium: 998mg | Potassium: 1596mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4146IU | Vitamin C: 22mg | Calcium: 90mg | Iron: 7mg

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