Instant Pot Beef Bourguignon

4.63 from 85 votes

Beef Bourguignon in the Instant Pot has never been quicker or tastier! All done in about an hour, the beef is seared and the vegetables are sauteed in rendered bacon fat, then pressure cooked in a red wine and beef stock until the beef is melt-in-your-mouth tender.

Prep Time15

Cook Time1

Total Time1 15

Course: Dinner

Cuisine: French

Servings: -10 servings

Calories: 563kcal

Author: Eden Westbrook

Equipment

Ingredients

6 slices thick-cut bacon diced
3 pounds chuck roast beef cut into 2-inch cubes
3 large carrots cut into 2-inch pieces
1 medium yellow onion medium dice
8 ounces fresh baby bella mushrooms cleaned and quartered
3 sprigs fresh thyme leaves stripped from the stem (or 3 teaspoon dried thyme)
1 sprig fresh rosemary leaves chopped fine (or 1 teaspoon dried rosemary)
4 cloves garlic minced
¼ cup all-purpose flour
1 cup 240 mL red wine*
2 cups 480 mL low-sodium beef broth
3 tablespoon tomato paste
2 tablespoon cornstarch
2 tablespoon cold water
4 tablespoon butter chopped
Kosher salt and freshly cracked black pepper to taste

Instructions

Set your Instant Pot to sauté mode adjusted to medium heat (the middle light). Fry the bacon in the pot until somewhat crisp and the fat is rendered out. Use a slotted spoon to transfer the cooked bacon to a plate and set aside.
Add the cubed chuck to your Instant pot in batches so that you don't overcrowd the pot, and sear 3-4 minutes, using tongs to turn the meat and sear all sides. If the beef doesn't pull away, do not force it. When the brown crust is formed, it will release from the Instant Pot. Remove each batch of beef to a large, clean bowl once seared. Set aside.
Add onions, carrots, and mushrooms to the pot. Add a drizzle of vegetable oil if needed so the vegetables don't burn. Stir on occasion to ensure all the vegetables get cooked for about 3 minutes, or until the onions are turning golden.
Add in chopped herbs, tomato paste and garlic, stir in and let cook for a minute until garlic is fragrant. Add in flour, stir it in well, then let that cook for a minute or two to get the raw flavor out.
Pour in red wine and beef broth to the pot, scrape any brown bits off the bottom and sides of the pot and into the liquid.
Add the bacon and beef back into the Instant Pot. Make sure to also add in all the accumulated juices from the beef as well. Cover the Instant Pot with its lid and set it to Manual for 45 minutes.
Once done, let it naturally release for 10 minutes (do not touch the vent at all, allow the Instant Pot to naturally depressurize) then carefully switch valve to VENT and quick release until the steam stops. Once the float valve drops, carefully remove the lid.
Stir together cornstarch and water to create a slurry.
Set to SAUTE again, on low, stir in cornstarch slurry, and stir in the pats of butter one at a time until the gravy is thickened.
Taste, then season with kosher salt and black pepper as needed. Serve hot over mashed potatoes, egg noodles, or crisp, toasted bread.

Notes

*You can substitute the red wine for more beef stock.

Freezing and Thawing Instructions

You can make the beef bourguignon, let it cool to room temperature, and place a few servings at a time into freezer-safe bags (a FoodSaver bag would be a great option, but freezer-safe zip-top bags work as well).

Freeze flat, so that when you are ready to thaw, the beef bourguignon thaws quickly. You can also thaw and warm the beef bourguignon in lively simmering water if you're using the foodsaver or sous vide bags.

Nutrition