Instant Pot Beef Bourguignon

Name: Instant Pot Beef Bourguignon
Prep time: 15 min
Cook time: 25 min
Total time: 55 min
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; 4 tablespoons cooking liquid; 2 tablespoons cornstarch; chopped parsley (to garnish)

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Instant Pot Beef Bourguignon, also known as Beef Burgundy, is the ultimate beef stew recipe. Deliciously tender beef chunks are cooked in a rich red wine sauce in a fraction of the time with a pressure cooker.

This classic French dish is perfect for cold weather, special occasions, or dinner party 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 French beef stew tastes just as good as it looks!! I thicken my gravy more than most people do, it’s worth the effort but not required.

The original recipe for Boeuf Bourguignon was made famous by Julia Child, but her version has too many steps and just seemed to fussy for a weeknight meal. I am all about easy recipes!

I skipped over sautéing the button mushrooms in butter, and I am not a fan of pearl onions so I substituted chopped yellow onion. 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 roast is best for this dish – it cooks down perfectly tender
Smoked, thick-cut 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 all-purpose flour adds a thickness to the sacue, but not enough for me. The cornstarch is used at the end to give it that thick, rich sheen.

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 to leave the bacon fat behind, and place it in a bowl. Set aside.

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

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

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

Remove the browned 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 the browned bits.**See notes below.**

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.

Blue graphic gravy boat with teal base and spoon.

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.

Instant Pot Beef Bourguignon in a bowl with crusty bread and glass of red wine in the background.

So, so delicious! Serve over mashed potatoes, rice, or bed of noodles, with crusty bread to soak up the delicious sauce.

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Expert Tips

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This is the Spider Strainer that I have been using for the past 30+ 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.
Chefs Knife and Cutting Board to chop the vegetables and beef.

Helpful Instant Pot Tips

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, that are causing a 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.

FAQ’s

Can I use a different type of wine?

While traditional Beef Bourguignon is made with a Burgundy wine like Pinot Noir, you can use other red wines like Cabernet Sauvignon or Merlot if you prefer. The flavor of the wine will have a big influence on the flavor of the finished dish. Choose a wine that you enjoy drinking.

What are the best cuts of meat to use?

Tougher cuts of beef like chuck beef, stewing beef, or brisket are ideal because they become tender and flavorful during the slow cooking process. You can also use cuts like short ribs.

Can I make it in advance?

Yes, Beef Bourguignon actually improves in flavor if made a day in advance. The flavors meld together even more when it’s reheated. Allow to cool completely and store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove until heated through.

Can I make it on the stove?

Yes of course. Follow the same steps for cooking the bacon and searing the beef, but do so in a large pot or large Dutch oven.
Add the chopped onions, carrots, and garlic to the pot and sauté until they become fragrant and slightly caramelized.
Stir in the tomato paste and cook briefly to deepen the flavors.
Pour in the red wine and use it to deglaze the pan, scraping up any browned bits from the bottom.
Pour in the beef broth, add the mushrooms and potatoes, then stir in the thyme and bay leaves.
Bring the stew to a simmer. Reduce to low heat and cook slowly until the meat is tender, 2.5 to 3 hours.

Can I freeze Beef Bourguignon?

Yes you can! Allow to cool to room temperature, and divide servings between freezer zipper top bags. Remove as much as as possible and store flat in the freezer for up to 3 months. Thaw in the refrigerator over night and reheat before serving.

More delicious chunky soup recipes

Instant Pot Irish Beef Stew – with Guinness
Guinness Beef with Dumplings
Creamy Seafood Chowder
Instant Pot Minestrone Soup
Whole30 Clam Chowder
Instant Pot Chicken Pot Pie Soup

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Enjoy!!