Instant Pot Beef Bourguignon is a comforting, flavorful dish that brings the classic French stew to the table in a fraction of the traditional time by using a pressure cooker.
If you love the rich, slow-simmered flavors of Beef Bourguignon but don’t have hours to cook, this Instant Pot version is an excellent solution. It preserves the deep, wine-scented sauce and tender beef typical of the French classic, while cutting the cook time dramatically. The result is a hearty, weeknight-friendly meal that still feels special enough for a Sunday dinner.
About Beef Bourguignon:
Beef Bourguignon (often called beef burgundy) is a traditional French stew of beef braised in red wine with vegetables and herbs. The long simmering time in classic preparations develops a rich sauce and melt-in-your-mouth meat. Using a pressure cooker achieves similar tenderness and complexity in far less time.
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This recipe is adapted from Tieghan Gerard’s cookbook Half Baked Harvest Super Simple: More Than 125 Recipes for Instant, Overnight, Meal-Prepped, and Easy Comfort Foods. The book offers accessible, creative recipes with full photography and is a good source of fresh ideas for weeknight meals and special occasions alike.
From the cookbook, expect plenty of inspiring recipes that range from comforting mains to clever twists on favorites — everything from simple breakfasts to indulgent desserts.
How to make Instant Pot Beef Bourguignon:
This version is designed for a pressure cooker such as an Instant Pot, and cooks quickly while delivering tender beef and a robust wine sauce. The technique is straightforward:
- Coat cubed beef chuck with flour, salt, and pepper.
- Use the sauté function to render bacon until crisp, then remove most of the bacon fat, leaving about a tablespoon.
- Sear the beef in the hot pot until browned on all sides.
- Add onion, garlic, carrots, and mushrooms, then pour in dry red wine and beef broth. Stir in tomato paste, fresh thyme sprigs, and the cooked bacon.
- Lock the lid and cook on high pressure for about 35 minutes.
- After releasing the pressure, discard thyme sprigs and reduce the sauce on sauté until it thickens slightly.
- Serve the stew over mashed potatoes or noodles so they can soak up the rich sauce.
The pressure cooking yields exceptionally tender beef and a concentrated red wine gravy that pairs perfectly with mashed potatoes. The potatoes absorb the sauce, creating a classic, comforting plate. Serve with a glass of the same red wine you cooked with if you like.
This dish works well for a cozy Sunday supper but is convenient enough for a satisfying weeknight meal thanks to the Instant Pot. Leftovers keep well refrigerated in an airtight container for up to three days and often taste even better the next day.
More Instant Pot recipes you might enjoy:
- Instant Pot Strawberry Jam
- Instant Pot Salsa Verde Chicken Enchilada Casserole
- Instant Pot Lentil Soup
- Instant Pot Cheesecake
- Instant Pot Spaghetti with Meat Sauce
- Instant Pot Chicken Alfredo Pasta
Photography for this post was provided by Tara Liptak from the blog Smells Like Home, whose images showcase the recipe beautifully.
Instant Pot Beef Bourguignon
Ingredients
- 2 pounds beef chuck (fat trimmed), cubed
- 2 tablespoons all purpose flour
- Kosher salt and freshly ground black pepper
- 4 slices thick cut bacon, chopped
- 1 medium yellow onion, diced
- 2 medium garlic cloves, minced
- 4 medium carrots, sliced
- 1 cup sliced cremini mushrooms
- 2 cups dry red wine (Pinot Noir or Cabernet Sauvignon)
- 1 cup low-sodium beef broth
- 2 tablespoons tomato paste
- 4 sprigs fresh thyme
- Mashed potatoes, for serving (optional)
Instructions
- In a large bowl, combine the beef, flour, and a pinch each of salt and pepper. Toss to coat.
- Scatter the bacon into the Instant Pot and use the sauté function to cook, stirring frequently, until the fat renders and the bacon is crispy, about 5 minutes. Remove the bacon and reserve 1 tablespoon of the bacon grease in the pot.
- Add the beef and brown on all sides using the sauté function, about 5 minutes. Stir in onion, garlic, carrots, mushrooms, and a pinch of salt and pepper. Pour in the wine and beef broth, then add tomato paste, thyme sprigs, and bacon. Stir to combine.
- Lock the lid, select high pressure, and cook for 35 minutes. Quick or natural release, then open once the pressure has subsided. Remove and discard thyme sprigs.
- Use the sauté function and cook until the sauce thickens slightly, about 10 minutes more. Serve the beef over mashed potatoes if desired. Store leftovers refrigerated for up to 3 days.
Notes
- Nutritional information does not include mashed potatoes.
Nutrition
Serving: 1 serving • Calories: 483 kcal • Carbohydrates: 12 g • Protein: 34 g • Fat: 27 g • Saturated Fat: 11 g • Cholesterol: 120 mg • Sodium: 427 mg
Nutrition information is automatically calculated and should be used as an approximation.
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