Cook this elegant French classic in a fraction of the time.
Beef bourguignon is a long, slow-simmered stew originating in Burgundy, France, a department also known for its excellent wines. No wonder dishes such as this one use wine as an important ingredient. Traditionally, beef bourguignon can cook for up to three hours, but this version is made in the Instant Pot. The pressure-cooking technique doesn’t just speed up the process—it also locks in flavors in a way that gives the dish a depth you might not expect from a shorter cooking time.
At its heart, this rustic dish combines tender beef, rich red wine, and hearty vegetables. Cooking it the traditional way on the stovetop or in the oven slowly coaxes the beef into melt-in-your-mouth perfection. However, for those short on time or craving the satisfaction of a home-cooked meal on a busy weeknight, this recipe offers a brilliant solution. First, the meat is quickly seared, developing that crucial depth of flavor through caramelization before transitioning to the pressure-cooking phase. The pressure cooker mimics the long braise without sacrificing the dish’s intense flavors.
Despite its speed, Instant-Pot beef bourguignon still captures the elegance of the traditional dish. The red wine base gives the stew its characteristic richness, balanced by the freshness of herbs like thyme and bay leaf. Finally, carrots, onions, and mushrooms add both texture and an earthiness that complements the beef perfectly.
Eating Beef Bourguignon Like The French
Visit the department of Burgundy, located in the heart of France, and almost every restaurant will proudly serve their version of boeuf bourguignon, as it’s called there. Some versions are rustic, while others are more refined, but they all have one thing in common—the way they’re served. With your meal, you’ll get a basket of bread and a jar of mustard (a regional specialty). The point is to spread some mustard on a piece of bread and dip it into the stew’s rich juices. So delicious! Of course, the dish is always paired with a fruity Pinot Noir, the region’s emblematic red wine. Bon appétit!
FAQs & Tips
How To Make Ahead And Store
This Instant-Pot beef bourguignon is a fabulous dish when made in advance, and tastes even better the next day. Simply follow the recipe and prepare the meal as directed. Once it is finished cooking, cool down the beef bourguignon and store it in airtight containers in the fridge for up to 4 days, or it can be frozen for up to 3 months.
Wine Tip
Choose a dry red wine, preferably a Burgundy Pinot Noir, for deep, authentic flavor. The quality of the wine will influence the dish, and any extra can be enjoyed while waiting for dinner to finish. You can also substitute with a Merlot or Syrah.
What Kind Of Beef Should I Use?
Use a cut that has good marbling and can stand up to a longer cooking time. Beef chuck is a great option. Avoid expensive cuts that are meant for quick cooking, such as rib eye and sirloin.
Serving Suggestions
This Instant-Pot beef bourguignon is magical all by itself, but that doesn’t mean you can’t add a little extra flair to make it even more special. You can easily complement the stew with roasted vegetables, like Brussels Sprouts, green beans, or a Side Salad for an even more balanced meal. For a simple garnish, add a sprinkle of fresh parsley or thyme for a pop of color and freshness right before serving. Looking for a light and elegant French dessert to round off the meal? Try these delightful Lemon-Lavender Pots De Crème.
Instant-Pot Beef Bourguignon
Ingredients
- 6 slices bacon chopped
- 3 pounds beef chuck cut into 2-inch cubes
- 1 cup red wine
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1/4 cup all-purpose flour
- 2 large carrots cut into 2-inch pieces
- 1 medium onion chopped
- 1 tablespoon minced garlic
- 1 pound baby potatoes
- 8 ounces fresh mushrooms sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley chopped for garnish
Instructions
- Set the Instant Pot to SAUTÉ mode and add chopped bacon. Cook until crispy, then remove with a slotted spoon and set aside.
- In the same pot, add beef chunks in batches to sear on all sides. Remove and set aside.
- Pour red wine into the pot to deglaze, scraping up any brown bits. Simmer for 5 minutes.
- Stir in beef broth and tomato paste. Gradually whisk in flour until smooth.
- Add back the bacon and beef, followed by the carrots, onion, garlic, potatoes, mushrooms, salt, and pepper. Stir to combine
- Cover and set the Instant Pot to MANUAL mode (high pressure) for 45 minutes.
- After cooking, allow a natural release for 10 minutes, then do a quick release.
- Set the pot to SAUTÉ mode again and simmer for 5-10 minutes to thicken the sauce.
- Adjust seasoning with salt and pepper, garnish with chopped parsley, and serve.
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