Tasty Instant Pot Beef Bourguignon

French cooking has always seemed fancy and complicated to me. I used to think beef bourguignon was one of those dishes you only ordered at restaurants because it took all day to make. But busy weeknight dinners don’t wait for anyone, and I needed something that tasted special without keeping me in the kitchen for hours.

That’s why the Instant Pot became my secret weapon for classic French dishes. I can get all those rich, deep flavors in about an hour instead of spending my whole Sunday cooking. I prep everything while the kids are doing homework, and dinner is ready before anyone starts getting cranky.

Want restaurant-quality beef bourguignon on a Tuesday night? This recipe makes it happen. The pressure cooker does all the heavy lifting, and you get tender beef and that wine sauce that makes everyone think you’re a kitchen genius.

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What Kind of Beef Should I Use?

Chuck roast is really the star of the show for beef bourguignon, and it’s what I always recommend for this recipe. This cut comes from the shoulder area of the cow and has just the right amount of marbling and connective tissue that breaks down beautifully during pressure cooking. You might also see it labeled as chuck eye roast or shoulder roast at the grocery store – any of these will work perfectly. The key is choosing a cut that’s well-marbled with fat, as this is what gives you that melt-in-your-mouth texture after cooking. Avoid leaner cuts like sirloin or round roast, as they’ll end up tough and dry even with the pressure cooking method.

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Options for Substitutions

This classic French stew is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Chuck beef: Chuck roast is really the best choice here since it becomes tender during pressure cooking, but you can use beef short ribs or bottom round if needed. Just stick with tougher cuts that benefit from slow cooking.
• Red cooking wine: The recipe already mentions you can use chicken broth, but beef broth works even better as a substitute. If you want that wine flavor without alcohol, try grape juice mixed with a tablespoon of red wine vinegar.
• Bacon: Pancetta or even diced ham will work in place of bacon. If you want to skip the pork entirely, just add an extra tablespoon of oil and maybe a pinch of smoked paprika for that smoky flavor.
• Fresh thyme: Dried thyme works great as the recipe notes, but you can also use dried herbs de Provence or even dried rosemary if that’s what you have on hand.
• Baby potatoes: Regular potatoes cut into chunks work fine, or you can swap them for parsnips or turnips if you want to try something different. Just keep the pieces about the same size.
• Fresh mushrooms: Any mushrooms will do – cremini, button, or even shiitake if you want more flavor. Frozen mushrooms work too, just don’t thaw them first.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Instant Pot beef bourguignon is skipping the searing step for your beef chunks, which creates that rich, deep flavor that makes this dish special – don’t rush this part even though it takes extra time.

Another common error is not deglazing the pot properly after searing, so make sure to scrape up all those brown bits from the bottom with your wine or broth to prevent the dreaded “burn” notice.

Adding your mushrooms too early will result in mushy, overcooked vegetables, so it’s better to add them during the last few minutes of cooking or even stir them in after pressure cooking is complete.

Finally, resist the urge to quick-release the pressure immediately – let it naturally release for at least 10 minutes to keep your beef tender and prevent the liquid from splattering everywhere.

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What to Serve With Beef Bourguignon?

This hearty beef bourguignon is already pretty much a complete meal with all those tender potatoes, carrots, and mushrooms, but I love serving it over a bed of buttery mashed potatoes or creamy polenta to soak up that rich wine sauce. A crusty French baguette is perfect for mopping up every bit of the delicious broth, and it really completes the cozy French bistro vibe. For something green on the side, simple steamed green beans or a fresh arugula salad with lemon vinaigrette cuts through all that richness nicely. Don’t forget to pour yourself a glass of the same red wine you used for cooking – it’s the perfect way to finish off this comforting meal!

Storage Instructions

Store: This beef bourguignon actually gets better with time! Store it in the fridge in an airtight container for up to 4 days. The flavors really meld together overnight, making it perfect for meal prep or making ahead for Sunday dinner.

Freeze: You can freeze this hearty stew for up to 3 months in freezer-safe containers or bags. Just keep in mind that the potatoes might get a bit softer after freezing, but the beef and sauce will still taste amazing. I like to portion it out into individual servings for easy weeknight dinners.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also use the microwave on medium power, stirring every minute or so. If it seems a bit thick after reheating, just add a splash of beef broth to loosen it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-3700
• Protein: 210-225 g
• Fat: 170-185 g
• Carbohydrates: 170-185 g

Ingredients

For the stew base:

• 1 tbsp cooking oil
• 6 slices bacon, cut up
• 3 lb chuck beef, cut in 2-inch cubes
• 1 cup red wine or chicken broth
• 2 cups beef stock
• 1/2 cup tomato sauce
• 1 beef bouillon cube, crushed
• 1/4 cup all-purpose flour
• 1 tbsp minced garlic
• 2 tbsp chopped fresh thyme or 3 tsp dried thyme
• 1-2 tsp salt, to taste
• 1/2 tsp ground black pepper

For the vegetables and garnish:

• 2 large carrots, cut into 2-inch pieces
• 1 white onion, chopped
• 1 lb baby potatoes
• 8 oz fresh mushrooms, sliced
• Chopped parsley, for serving

Step 1: Sear the Bacon

• 1 tbsp cooking oil
• 6 slices bacon, cut up

Set the Instant Pot to SAUTE mode.

Add the cooking oil and allow it to heat.

Add the chopped bacon and sear for 3-4 minutes until cooked through.

Use a slotted spoon to transfer the bacon to a paper towel-lined plate and set aside for later.

Step 2: Brown the Beef

• 3 lb chuck beef, cut in 2-inch cubes

In the same Instant Pot, add the chuck beef cubes.

Sear for 3-4 minutes, using tongs to rotate the beef so that all sides are browned.

This step develops deep flavor for the stew.

Step 3: Deglaze the Pot and Build the Broth

• 1 cup red wine or chicken broth
• 2 cups beef stock
• 1/2 cup tomato sauce
• 1 beef bouillon cube, crushed
• 1/4 cup all-purpose flour

Pour the red wine (or chicken broth) into the pot with the seared beef.

Scrape the brown bits off the bottom and sides of the pot to incorporate all that flavor into the liquid.

Let it simmer and reduce for about 5 minutes.

Next, gradually add the beef stock, tomato sauce, and crushed beef bouillon cube.

Slowly whisk in the flour to thicken the mixture and eliminate lumps.

Step 4: Add Vegetables, Season, and Pressure Cook

• cooked bacon from Step 1
• 2 large carrots, cut into 2-inch pieces
• 1 white onion, chopped
• 1 tbsp minced garlic
• 2 tbsp chopped fresh thyme or 3 tsp dried thyme
• 1 lb baby potatoes
• 8 oz fresh mushrooms, sliced
• 1-2 tsp salt, to taste
• 1/2 tsp ground black pepper

Return the cooked bacon (from Step 1) to the pot.

Add the carrots, onion, garlic, thyme, baby potatoes, mushrooms, salt, and black pepper.

Stir well to combine.

Secure the Instant Pot lid and set to PRESSURE COOK or MANUAL on high pressure for 45 minutes.

Step 5: Release Pressure and Thicken Stew

After the cooking time, do a natural release for 10 minutes—just let the pot sit so the pressure can decrease slowly.

Then, switch the valve to VENT for a quick release.

When the float valve drops, remove the lid.

Set to SAUTE again and allow the stew to thicken for 5-10 minutes, stirring occasionally.

I like to stir well at this point and taste the stew, adjusting salt and pepper as needed, to make sure all the flavors are balanced.

Step 6: Serve and Garnish

• chopped parsley, for serving

Give the stew a final good stir.

Taste once more and adjust salt and pepper, if desired.

Ladle the stew into bowls and garnish generously with chopped parsley before serving.

For extra freshness, I sometimes add a squeeze of lemon juice on top to brighten the flavors.

Tasty Instant Pot Beef Bourguignon

Delicious Tasty Instant Pot Beef Bourguignon recipe with step-by-step instructions.

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Prep Time 25 minutes mins

Cook Time 52 minutes mins

Total Time 1 hour hr 17 minutes mins

Servings 4

Calories 3600 kcal

Ingredients

  

For the stew base:

• 1 tbsp cooking oil
• 6 slices bacon, cut up
• 3 lb chuck beef, cut in 2-inch cubes
• 1 cup red wine or chicken broth
• 2 cups beef stock
• 1/2 cup tomato sauce
• 1 beef bouillon cube, crushed
• 1/4 cup all-purpose flour
• 1 tbsp minced garlic
• 2 tbsp chopped fresh thyme or 3 tsp dried thyme
• 1-2 tsp salt, to taste
• 1/2 tsp ground black pepper

For the vegetables and garnish:

• 2 large carrots, cut into 2-inch pieces
• 1 white onion, chopped
• 1 lb baby potatoes
• 8 oz fresh mushrooms, sliced
• chopped parsley, for serving

Instructions

 

• Set the Instant Pot to SAUTE mode. Add the cooking oil and allow it to heat. Add the chopped bacon and sear for 3-4 minutes until cooked through. Use a slotted spoon to transfer the bacon to a paper towel-lined plate and set aside for later.
• In the same Instant Pot, add the chuck beef cubes. Sear for 3-4 minutes, using tongs to rotate the beef so that all sides are browned. This step develops deep flavor for the stew.
• Pour the red wine (or chicken broth) into the pot with the seared beef. Scrape the brown bits off the bottom and sides of the pot to incorporate all that flavor into the liquid. Let it simmer and reduce for about 5 minutes. Next, gradually add the beef stock, tomato sauce, and crushed beef bouillon cube. Slowly whisk in the flour to thicken the mixture and eliminate lumps.
• Return the cooked bacon (from Step 1) to the pot. Add the carrots, onion, garlic, thyme, baby potatoes, mushrooms, salt, and black pepper. Stir well to combine. Secure the Instant Pot lid and set to PRESSURE COOK or MANUAL on high pressure for 45 minutes.
• After the cooking time, do a natural release for 10 minutes—just let the pot sit so the pressure can decrease slowly. Then, switch the valve to VENT for a quick release. When the float valve drops, remove the lid. Set to SAUTE again and allow the stew to thicken for 5-10 minutes, stirring occasionally. I like to stir well at this point and taste the stew, adjusting salt and pepper as needed, to make sure all the flavors are balanced.
• Give the stew a final good stir. Taste once more and adjust salt and pepper, if desired. Ladle the stew into bowls and garnish generously with chopped parsley before serving. For extra freshness, I sometimes add a squeeze of lemon juice on top to brighten the flavors.