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pressure cooker beef bourguinon
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5 from 2 votes

Instant Pot Beef Bourguignon

This Instant Pot Beef Bourguignon is a tasty French classic, made in half the time as traditional recipes using your pressure cooker. A hearty red wine beef stew, packed with flavor!
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Main Course
Cuisine: French
Diet: Gluten Free
Servings: 8 servings
Calories: 560kcal
Author: Briana

Equipment

Ingredients

  • 4 tablespoons olive oil divided
  • 8 ounces bacon cut into small pieces
  • 4 teaspoons kosher salt divided
  • 1.5 teaspoons coarse black pepper divided
  • 5 medium carrots peeled and cut into rounds (about 200 grams)
  • 1 large yellow onion sliced
  • 2 tablespoons tomato paste
  • 5 cloves garlic minced
  • 3 pounds beef stew meat
  • 12 ounces beef stock
  • 12 ounces dry red wine (Preferably Pinot Noir, but Malbec, Cabernet Sauvignon, and Shiraz/Syrah would work.)
  • 2 cubes beef bouillon
  • 2 tablespoons fresh parsley minced
  • 1 tablespoon fresh thyme
  • 2 bay leaves
  • 3 tablespoons unsalted butter
  • 12 ounces pearl onions blanched and peeled
  • 16 ounces mushrooms halved

Instructions

  • Set your Instant Pot setting to the sauté function on medium. Add about 1 tablespoon of olive oil. Place the bacon bits in the pan over medium heat and render out all of the fat. Continue to scrape the bottom of the pan to get the brown bits from the bottom of the pan and prevent burning. Once the bacon is browned after about 7 minutes, remove the bacon bits, and leave the bacon fat in the pan using a slotted spoon. Set aside on a paper towel-lined plate to soak up excess bacon grease.
  • Don't drain the fat, and add 1 more tablespoon of olive oil to the Instant Pot, followed by the onion and carrots. Season with a pinch of salt and pepper, and cook for about 5-7 minutes to soften. Once softened, add in 2 tablespoons of tomato paste and garlic, and cook until tomato paste has deepened in color, about 2-3 minutes, then remove from the Instant Pot and set aside.
  • Season the beef chunks generously with salt and pepper in a mixing bowl. Increase to medium-high heat on the sauté function. Add the remaining 1 tablespoon of olive oil to the pot, and cook the meat in 2-3 batches to not overcrowd the pan. Cook for 2-3 minutes on each side. The meat doesn't need to be cooked through completely. As you cook the meat, remove it from the pot and move the browned beef to a plate. Once all of it is browned, return it to the Instant Pot.
  • Add the cooked carrots and onions mixture and bacon, followed by 12 ounces of beef stock, 12 ounces of red wine, 2 cubes of beef bouillon, fresh thyme, and parsley. Use the flat edge of a spatula or wooden spoon to scrape the bottom of the pot for browned bits. Stir to combine, then top with a bay leaf or two, before putting on the lid of the Instant Pot and setting it to high pressure. Pressure cook for 40 minutes.
  • After the mixture has been pressure cooked for 40 minutes, allow it to natural release for 10 minutes, then do a quick release and take off the lid. Remove the bay leaves and discard them.
  • Return the Instant Pot to the sauté setting, and add in 2 tablespoons of unsalted butter, mushrooms, and pearl onions with a pinch of salt and pepper. Simmer for 10 minutes or so, until mushrooms have softened. Add more fresh parsley and thyme, and adjust seasonings to taste.
  • Serve over mashed potatoes, mashed turnips or cauliflower, with egg noodles, or with crusty bread. Enjoy!
  • Store in an airtight container in the fridge for up to 5 days. Reheat gently in the Instant Pot or on the stovetop.

Notes

  • Use high-quality meat. Since beef is the star ingredient, using high-quality beef stew meat will really enhance the flavor. Use the highest quality you can afford.
  • Cook the bacon properly. When rendering the bacon fat, make sure you cook it until it's brown and crispy, and stir it often to prevent sticking or burning.
  • Brown the beef in batches. Browning the beef in batches allows for better browning and prevents overcrowding. Overcrowding the Instant Pot will just cause the meat to steam instead of getting a nice sear.
  • Deglaze the pot. After browning the beef, deglaze the pot by adding the beef stock and red wine. Use a spatula or wooden spoon to scrape up any browned bits stuck to the bottom of the pot. This adds depth of flavor to the dish.
  • Adjust the seasonings. Taste the dish before serving and adjust the seasonings as needed. You may need to add more salt, pepper, or fresh herbs to achieve the desired taste.
  • Natural release. Try letting the Instant Pot naturally release for 5-10 before doing a quick release. After letting it naturally release for a few minutes, carefully turn the venting knob to quick release to get rid of the remaining pressure. Letting the Instant Pot natural release helps ensure it's safer to open the venting knob without getting sprayed with hot steam and liquid and makes the beef even more tender!
  • Add the mushrooms and pearl onions at the end. Adding the mushrooms and pearl onions towards the end of the cooking process ensures that they get tender but not too mushy.
  • For a thicker sauce. If you prefer a thicker sauce, you can make a slurry of cornstarch or flour and water. Be sure to add this after pressure cooking, and then allow the mixture to simmer until it thickens up.
  • You can substitute some beef stock for some of the wine if you prefer. We would recommend adding a few tablespoons of vinegar as well for added acidity. 

Nutrition

Calories: 560kcal | Carbohydrates: 15g | Protein: 46g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 1620mg | Potassium: 1179mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4508IU | Vitamin C: 12mg | Calcium: 80mg | Iron: 5mg