Hearty Instant Pot Beef Bourguignon Recipe
Instant Pot Beef Bourguignon is a classic French dish that has been adapted for the Instant Pot. This hearty and flavorful stew is perfect for a cozy dinner on a cold night, and with the help of the Instant Pot, it can be done in half the time of the classic version from Julia Child.
Do you love warm and comforting beef recipes? If so, next time you may want to give this Hearty Beef Guinness Stew and this Beef Vegetable Soup Recipe a try.
Table of Contents
Why You’ll Love This Recipe
- This classic French stew is hearty, and filling, and makes a tasty meal for a cold winter day.
- The pressure cooker does most of the work for this dish, so you don’t have to worry about spending hours standing over the stovetop waiting for it to cook.
- Plus, you only need simple ingredients so you don’t have to worry about spending a lot of money at your local grocery store.
Equipment Needed
- Instant Pot
- Wooden spoon
- Large Skillet
- Small bowl or measuring cup
Ingredients
This is a quick list of the ingredients that you need to make this easy instant pot recipe. You can find the full list of ingredients in the recipe card at the bottom of this post.
- chuck roast
- bacon slices
- onion diced
- fresh minced garlic
- baby carrots or large carrots
- baby potatoes
- dry red wine
- beef broth
- tomato paste
- flour
- Worcestershire sauce
- dried thyme
- bay leaf
- Salt and black pepper
- mushrooms
- olive oil
How to Make Instant Pot Beef Bourguignon
This is a quick overview of the steps needed to make this hearty French stew. You can find the full steps listed in the recipe card at the bottom of this post.
Turn on the saute function, and cook the diced bacon until crispy. Remove and set it aside.
Then sear the beef cubes until browned on all sides. Remove and set aside.
Add the olive oil and saute the onions and garlic until softened.
Pour in the red wine and scrape the browned bits off the bottom of the inner pot.
Add the tomato paste, broth, Worcestershire sauce, thyme, and bay leaf. Then add the beef, bacon, carrots, and potatoes to the pot—season with salt and pepper.
Cook on manual high pressure for 35 minutes. Allow a natural release for 10 minutes.
Meanwhile, saute the mushrooms in a skillet with a small amount of olive oil until browned.
If desired remove 1/4 cup of broth and whisk in 2 tablespoons of four. Add the mixture back to the pot, and place the pot on saute mode. Cook until the sauce thickens. Then add the mushrooms in, and serve.
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What To Serve With This Dish
I love to pair this meal with a nice crusty bread or with a slice of this Cheddar Jalapeno Beer Bread. If you like me and love to enjoy a sweet treat after a hearty meal like this one, you may also enjoy these Copycat Crumbl Sugar Cookies.
Substitutions and Additions
I’ve got a couple of easy ways that you can customize this recipe to suit your taste buds.
- For an even more traditional flavor, you can use pearl onions that have been cut in half instead of a yellow onion.
- Frozen green beans also make a great option if you want to add vegetables to this delicious dish.
- Like a hint of spice? Add some crushed red pepper flakes, or cayenne pepper to your stew.
How To Store
Storage – Store the leftovers in an airtight container in the fridge for 3-4 days.
Freezing – You can also freeze leftovers for a later meal. Just make sure that it’s cooled completely before placing it in the freezer in a freezer-safe container for up to three months.
Sandra’s Pro Tips
- When you are deglazing the pot, I recommend that you use a wooden spoon and scrape all the browned bits off the bottom of the pan. This will give you the best flavor.
- When you are cooking with bay leaves it’s important to remember to remove them from the stew before you serve it. No one wants to bite into a tough bay leaf. I like to use a slotted spoon to help me find it.
- Make sure that you allow the natural release to fully complete before you remove the remaining pressure. The natural release with give you tender chunks of beef, and a quick release will give you tougher beef.
FAQs
Do you have questions about this instant pot beef bourguignon recipe? Here are the most commonly asked questions for this recipe.
The main difference between the two is that classic beef bourguignon is made with red wine, whereas beef stew is not. It’s a classic French beef stew with the addition of wine for a richer sauce.
A chuck roast or chuck steak that has been cut into cubes is the best cut of beef to use for this original recipe.
The wine is made with Pinot Noir grapes, which gives it the best flavor. However, if you don’t want to use wine, you can also use beef stock or beef broth instead.
Other Delicious Instant Pot Recipes You May Enjoy
Instant Pot Beef Bourguignon
Equipment
- Instant Pot
- wooden spoon
- Large Skillet
- Small bowl or measuring cup
Ingredients
- 2 pounds beef chuck cut into 1.5-inch cubes
- 4 slices bacon diced
- 1 large onion diced
- 3 cloves garlic minced
- 2 cups baby carrots or 3 large carrots cut into 1-inch pieces
- 1 pound baby potatoes halved
- 2 cups dry red wine
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons flour optional, for thickening
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 8 ounces mushrooms sliced
- 2 tablespoons olive oil
Instructions
- Turn the Instant Pot to the sauté setting. Add the diced bacon and cook until crispy. Remove the bacon and set it aside.
- In the same pot, sear the beef cubes in batches until browned on all sides. Remove the beef and set it aside with the bacon.
- Add the olive oil to the pot if needed, then sauté the onions and garlic until softened, about 3-4 minutes.
- Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes.
- Stir in the tomato paste, beef broth, Worcestershire sauce, thyme, and bay leaf. Add the beef, bacon, carrots, and potatoes back to the pot. Season with salt and pepper.
- Secure the lid on the Instant Pot and set it to the “Pressure Cook” or “Manual” setting on high pressure for 35 minutes. Once done, allow a natural release for 10 minutes, then perform a quick release for any remaining pressure.
- While the beef is cooking, sauté the mushrooms in a separate pan with a bit of olive oil until browned. Set aside.
- If you prefer a thicker sauce, remove about 1/4 cup of the cooking liquid and whisk in 2 tablespoons of flour. Stir this mixture back into the pot and set the Instant Pot to sauté, cooking for another 5 minutes until the sauce thickens.
- Stir in the sautéed mushrooms. Adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with fresh parsley if desired.
Notes
Nutrition
Disclaimer
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.