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 burgundy wine, tender beef, and bacon, this rich and hearty French stew is undeniably delicious.
The first dish that comes to mind when I think of classic French cuisine, is Beef Bourguignon. While the dish was made famous in the United States by the great Julia Childs, this classic beef stew dates back centuries to the Burgandy region in France known for its wine and beef.
Beef Bourguignon is also known to be a dish that takes hours to make. But not so with the Instant Pot! This recipe for Instant Pot Beef Bourguignon, just like my recipes for Instant Pot Beef Barbacoa, Instant Pot Short Ribs, and Instant Pot Pot Roast, drastically reduces the length of cooking time, yet doesn't sacrifice any flavor.
Serve this classic over creamy mashed potatoes, and you will have a worthy of a 5-star restaurant! But it can be our little secret how easy this Instant Pot version of Beef Bourguignon is to make.
Ingredients for Beef Bourguignon
- Beef: You can opt to purchase a whole beef roast, like a chuck roast, and cube yourself, or purchase a package of stew beef, saving yourself a step.
- Bacon: Starting this recipe with bacon will lend a rich, smokey flavor that beef bourguignon is classically known for.
- Red Wine: Any dry red wine, like Burgandy, 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.
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 saute the beef in olive oil rather than the bacon drippings.
- Keep it Dairy-Free. Simply omit the butter.
How to Make Beef Bourguignon using the Instant Pot
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post or follow along as I make this dish in the video below.
Step One: Saute Bacon and Beef. Saute the bacon until just crispy and the fat has rendered and then use those drippings to saute 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.
Step Two: Saute the veggies and tomato paste. Sauteeing the onions, carrots, garlic, and tomato paste, will enhance the flavors of each ingredient.
Step Three: Deglaze the Pot. 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 saute function, for several minutes or until reduced. This will intensify the flavors and allow some of the alcohol to evaporate.
Step Four: Layer the Ingredients. Add the seared beef and cooked bacon to the inner pot, along with the beef stock, mushrooms, vinegar, and seasonings.
Step Five: Pressure Cook. 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.
Step Six: Thicken and Richen. After the pressure has been released, remove the lid and turn the Instant Pot back to saute. 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.
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.
Recipe FAQs
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.
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.
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
If you tried this recipe for Beef Bourguignon, I would love for you to leave a review and comment below.
Instant Pot Beef Bourguignon
Ingredients
- 1 tablespoon olive oil divided
- 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 unsalted butter
Instructions
- Hit saute on the instant pot and hit the adjust key to select the normal setting. Add ½ tablespoon of olive oil and let heat briefly. Once heated, add in the bacon 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.
- Season beef cubes 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.
- To the rendered drippings, add the carrots and onions, and saute for 3-4 minutes, or until the onions begin to soften. *If you don’t have enough rendered drippings, add the additional ½ tablespoon of olive oil.
- Once the onion has begun to soften, add in the garlic and tomato paste and saute very briefly 30-45 seconds.
- Add the 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 beef broth, balsamic vinegar, a pinch of kosher salt, thyme, bay leaves, 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 cornstarch and water 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 the butter, if desired, let melt and then turn off the saute function.
- Dish up the Beef Bourguignon. Serve as a stew or over mashed potatoes.
Kristyn
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!!
Kristen Chidsey
Thanks, Kristyn! It is such an easy spin on a classic. Thrilled you enjoyed and thanks for taking the time to leave a review.
Andie
Obsessed! That is all I can say! This recipe was so delicious I can hardly stand it.
Kristen Chidsey
Thanks Andie! I agree, this is insanely flavorful! I love hearing you enjoyed!