This classic Instant Pot Beef Bourguignon recipe has all of the familiar flavors from mushrooms, tomato, beef broth, wine, and pearl onions, in a fraction of the time.
❤️ Why you’ll love this recipe: Comforting, meaty and full of flavor, this beef bourguignon is surprisingly easy to make (thanks to your pressure cooker) but every bite tastes decadent. It’s perfect for entertaining or a special occasion!
Beef bourguignon is definitely one of the best comfort food recipes. It has everything: tender, juicy beef in a rich and silky tomato-based sauce that’s enhanced with thyme and garlic, plus carrots and pearl onions for natural sweetness and extra color.
It’s my favorite fancy dinner! It’d be perfect for Mother’s Day or to celebrate a graduation!
The best part about this recipe is how easy it is to make! Thanks to an Instant Pot or electric pressure cooker, you can whip up this comforting dish in under an hour. And yet, the flavors taste like they’ve been simmering all day!
How to Make Beef Bourguignon in the Instant Pot
This is mostly a dump-and-go recipe with a quick step to sear the meat at the beginning. You can do this right in the pressure cooking pot to keep things simple.
When you add the red wine and beef broth to the pot, be sure to use a wooden spoon to scrape up any browned bits on the bottom of the pot. These are full of flavor and really enrich the sauce.
Ingredient Substitutions and Swaps
You can make this recipe alcohol-free by swapping the red wine for more beef broth. The flavor might not be quite as deep and complex, however. If you do this and are still looking for a bit of acid, add a tablespoon of balsamic or red wine vinegar to the stew when you add the broth.
You can use fresh thyme instead of dried if you prefer. Use a tablespoon of fresh thyme, as it has a less concentrated flavor than the dried herb.
Instead of baby bella mushrooms, feel free to use another variety of mushrooms that you love. You can even use a mix of different mushrooms for a nice textural play. Shiitake, oyster, king, and portobello mushrooms will all work well. Just be sure to cut them to similar sizes for even cooking.
Beef Bourguignon Storage Suggestions
Store leftover Instant Pot Beef Bourguignon in an airtight container in the fridge for up to four days.
You can also make a big batch and freeze leftovers for an easy meal if you like. In an airtight container, this dish will stay fresh in the freezer for up to three months.
What to Serve with Instant Pot Beef Bourguignon
Or, these fluffy homemade dinner rolls from Barbara Bakes are another one of my family’s favorite side dishes to sop up all the flavorful beefy sauce.
More Hearty Instant Pot Recipes
If you’re yearning for a warm bowl of comfort food, try these other quick and easy pressure cooker recipes next:
- Instant Pot White Chicken Chili is a lighter but deeply flavorful spin on your favorite Mexican-inspired soup with white beans and green chili sauce.
- Cajun 15-Bean Soup with Sausage is hearty and full of satisfying protein from beans and smoky pork sausage.
- Beef Stew with Butternut Squash from Foodie Crush has tender seared beef lightened up with sweet squash.
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- 2 tablespoons unsalted butter, divided
- 3 pounds chuck roast, cut into 2-inch cubes
- 1 teaspoon salt, to taste
- ½ teaspoon freshly ground black pepper, to taste
- 8 ounces baby bella mushrooms, sliced
- 2 tablespoons tomato paste
- 2 cloves garlic, minced
- ½ teaspoon dried thyme
- 1 bay leaf
- 1½ cups red wine
- ¾ cup low-sodium beef broth
- 3 large carrots, sliced diagonally into ½-inch slices
- 1 cup frozen pearl onions
- ¼ cup all-purpose flour
- ¼ cup cold water
- 2 tablespoons chopped fresh parsley leaves
- Select Sauté and add 1 tablespoon butter to the pressure cooking pot. Season the beef with salt and pepper and add half of the beef to the pot. Brown for 3-4 minutes per side, until seared. Transfer the seared beef to a plate and add the remaining 1 tablespoon butter to the pot to brown the remaining beef.
- Add the mushrooms to the pressure cooking pot and sear for 5 minutes, until browned. Add the tomato paste, garlic, thyme, and bay leaf and sauté for 1 minute, stirring constantly. Add the red wine to deglaze the pot, scraping up any browned bits from the bottom. Bring to a simmer until reduced to about 1 cup.
- Stir in the beef broth and return the browned beef along with any accumulated juices to the pot. Season with salt and pepper.
- Lock the lid in place. Select High Pressure and a 20-minute cook time. When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes and finish with a quick pressure release. When the valve drops, carefully remove the lid.
- Add the carrots and onions to the pot. Lock the lid in place. Select High Pressure and 5 minutes cook time. When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes and finish with a quick pressure release. When the valve drops, carefully remove the lid.
- In a small bowl, whisk the flour and water until smooth. Add about ½ cup hot broth from the pressure cooker to the flour mixture and stir to combine. Whisk the slurry into the pot.
- Select Sauté and bring the sauce to a boil, stirring constantly until it thickens. Serve over noodles or Creamy Mashed Potatoes, if desired, garnished with parsley.
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Amount Per Serving: Calories: 1019Total Fat: 58gSaturated Fat: 25gTrans Fat: 3gUnsaturated Fat: 29gCholesterol: 298mgSodium: 914mgCarbohydrates: 21gFiber: 4gSugar: 6gProtein: 88g
Nutrition information is calculated by Nutritionix and may not always be accurate.
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