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instant pot beef bourguignon

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
Cook Time 52 minutes
Total Time 1 hour 17 minutes
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.