Instant Pot Beef Bourguignon
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 Instant Pot Beef Bourguignon recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.
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
We love to serve this hearty, meaty stew over creamy Instant Pot mashed potatoes. You can also serve it with rice, pasta, or another grain.
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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Instant Pot Beef Bourguignon
Instant Pot Beef Bourguignon with chuck roast and mushrooms in a rich tomato-red wine sauce is a decadent but easy pressure cooker meal.
Ingredients
- 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
Instructions
- 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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Nutrition Information:
Yield:
4Serving Size:
1Amount 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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This is the 3rd time I’ve cooked this. I had to double the recipe because my husband loves it so much. He wanted it for leftovers the next night. He never eats leftovers. Lol.
That’s awesome – thanks for sharing Becky!
Am going to be making this recipe tonight in my Power XL Pressure cooker. I don’t have the chuck roast but I do have 1 1/2 pounds of stew meat – so will use what I have. Also don’t have the frozen pearl onions so will just use 1/2 finely diced red onion instead. And of course will serve this over mashed potatoes. I will be freezing the left overs for lunches later this week at work. Thank you for posting this recipe.
Sounds like great substitutions. Enjoy!
I don’t see the recipe! Can you send it my way?
Hi Lisbeth – I’m featuring Debby’s recipe. You’ll find it here http://www.afeastfortheeyes.net/2012/12/beef-bourguignon-beef-burgundy-pressure.html
This recipe is simply outstanding and I will be making this one again for sure. I shared it with my neighbor and now he wants the recipe and is thinking of buying an instant pot too, which is great because we can swap pressure cooker recipes. Thank You for posting this awesome recipe, I posted a comment on Debby’s site as well.
Reviewed this recipe and it looks great. But no ingredients list or print button appeared.
Hi Mike – As mentioned above, I’m featuring the recipe that’s on another site. For the recipe visit http://www.foodiewife-kitchen.blogspot.com/2012/12/beef-bourguignon-beef-burgundy-pressure.html. Thanks!
Sorry, There are no ingredients mentioned in the Beef Bourguignon description. You left it out. How much wine, etc?
Hi Connie – I’m featuring the recipe that’s on another site, as I mentioned above. For the recipe visit http://www.foodiewife-kitchen.blogspot.com/2012/12/beef-bourguignon-beef-burgundy-pressure.html. Thanks!
I can’t find any way to print this recipe: Pressure Cooker Beef Bourguignon. All I see are ads & no link to print it. What am I missing?
Hi Nedra – there’s a print button right under the small picture by the ingredient list.
O.M.Goodness…I am still in shock at how amazing this recipe is! It was my first attempt at using my new Instant Pot Electric Pressure Cooker and boy didI start with an amazing recipe. It was time extensive but I’ll be making this again and agian.
Can I successfully cook a London broil in the electric pressure cooker?
Thank you!
Hi April – I haven’t tried yet, but you can definitely cook London broil in the electric pressure cooker. I would probably cook it more like a pot roast https://www.pressurecookingtoday.com/classic-pot-roast-and-potatoes/ and since it’s fairly thin I think a 20 minute cook time would be about right. After 20 minutes, use a natural release for 10 minutes, check and see if it’s as tender as you’d like, and if necessary, lock the lid in place and cook it a little longer until it’s as tender as you’d like. Let me know how it goes.
How many people does this recipe serve? What is the min size pressure cooker that can be used with this recipe?? (mine is not a 5 quart) How many cups or what is the specific size of a “bag of onions”?
Hi Maria – I imagine it would serve 6 – 8 people. I imagine you could make it in any size pressure cooker, just don’t go over your max fill line and use the recommended minimum cooking liquid. I assume it’s a 1 lb. bag of onions.
Ya. Great. So where is the recipe.
Visit A Feast for the Eyes for the recipe and more great step by step photos. http://www.foodiewife-kitchen.blogspot.com/2012/12/beef-bourguignon-beef-burgundy-pressure.html
Yummmmmmmm! Debby that looks heavenly. We’ve really settled in to winter weather so nothing better than a nice hearty dish like this to warm the tummy. Thanks so much to you and Barbara,
Carol
Thanks, Carol! I hope that you become a pressure cooker– if you aren’t already. Winters will be comforted with hot food in a flash!
Well, I’ll most certainly be spending more time around here, I got my pressure cooker for Christmas. A T-fal stove top.
Hi Lea Ann – I’m so excited for you to get cooking. I hope you’ll love pressure cooking as much as I do, and that you’ll come back and share a favorite pressure cooker recipe soon.
Thank you, Barbara, for featuring my recipe! I’m craving rice pudding, and I’m going to try your easy pressure cooker version. Can’t wait! Happy New Year!
Thanks Debby! So glad you shared this recipe. I can’t wait to try it.