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Instant Pot Beef Bourguignon

Posted in : MAIN DISHES on by : Admin

Pull out your pressure cooker and whip up this quick and easy Instant Pot Beef Bourguignon and enjoy savory fall-apart tender beef chunks and veggies. If Ina Garten and Julia Child created a beef bourguignon together – this would be it!


  • 1 tablespoon oil
  • 6 slices bacon, roughly chopped
  • 3 pounds chuck beef, cut into 2-inch pieces
  • 1 cup red cooking wine may sub chicken broth
  • 2 cups beef broth
  • 1/2 cup tomato sauce
  • 1 beef boullion cube, crushed
  • 1/4 cup flour
  • 2 large carrots, cut into 2-inch pieces
  • 1 white onion, chopped
  • 1 tablespoon minced garlic
  • 2 tablespoons fresh thyme, chopped or 3 teaspoons dried thyme
  • 1 pound baby potatoes
  • 8 ounces fresh mushrooms, sliced
  • 1-2 teaspoons salt or to taste
  • 1/2 teaspoon pepper
  • chopped parsley for garnish
  • Instructions

  • Set instant pot to SAUTE. Drizzle with oil and sear bacon 3-4 minutes until cooked through. Use a slotted spoon to transfer to a paper towel lined plate and set aside. 
  • Add beef to pot and sear 3-4 minutes, using tongs to rotate periodically to brown all sides. 
  • Add red wine to the pot, scrape any brown bits off the bottom and sides of the pot and into the liquid. Simmer and reduce for about 5 minutes. Gradually add beef broth, tomato sauce, and boullion. Gradually whisk in flour.
  • Stir in bacon, carrots, onions, garlic, thyme, potatoes, mushrooms, salt and pepper. Cover and set to PRESSURE COOK or MANUAL. Set to 45 minutes. 
  • Do a natural release for 10 minutes (do nothing, just allow to depressurize during this time) then switch valve to VENT and do a quick release. Once float valve drops, remove lid. Set to SAUTE again and allow to thicken for 5-10 minutes. 
  •  Give it a good stir and taste before adding salt and pepper if needed and garnishing with chopped parsley. 
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