4.9 from 1,212 votes
Instant Pot Beef Bourguignon
The Instant Pot Beef Bourguignon features seared chuck beef and bacon slowly cooked with carrots, onions, mushrooms, and potatoes in a rich sauce made from red wine, beef broth, and tomato sauce. This pressure-cooked version produces tender meat and vegetables infused with thyme and garlic, yielding a hearty stew with a deep, layered flavor and thickened sauce. The dish finishes with fresh parsley for a mild herbal note and is convenient for faster preparation compared to traditional methods.
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings:
6
servings
Calories:
581 kcal
Course:
Main Course
Cuisine:
French, American
Ingredients
- 1 tablespoon neutral cooking oil generic cooking oil
- 6 Bacon roughly chopped, slices
- 3 pounds chuck beef cut into 2-inch pieces
- 1 cup red cooking wine may sub chicken broth
- 2 cups beef broth
- ½ cup tomato sauce
- 1 beef bouillon cube crushed
- ¼ cup flour
- 2 carrot cut into 2-inch pieces, large
- 1 white onion chopped
- 1 tablespoon garlic minced
- 2 tablespoons thyme chopped, or 3 teaspoons dried thyme, fresh
- 1 pound baby potato
- 8 ounces mushrooms sliced, fresh
- 1-2 teaspoons salt or to taste
- ½ teaspoon black pepper
- parsley chopped, 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 (high pressure). 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.
Cup of Yum
Notes
- For a slow cooker option, sear bacon and beef on the stove, deglaze and mix ingredients, then transfer to the slow cooker and cook on low for 6-8 hours.
- After slow cooking, thicken the sauce with a cornstarch slurry on high heat before final garnishing as detailed in the Instant Pot method.
Nutrition Information
Calories
581kcal
(29%)
Carbohydrates
24g
(8%)
Protein
51g
(102%)
Fat
32g
(49%)
Saturated Fat
13g
(65%)
Trans Fat
2g
(100%)
Cholesterol
164mg
(55%)
Sodium
1135mg
(47%)
Potassium
1448mg
(31%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
3521IU
(70%)
Vitamin C
20mg
(22%)
Calcium
72mg
(7%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 581
% Daily Value*
| Calories | 581kcal | 29% |
| Carbohydrates | 24g | 8% |
| Protein | 51g | 102% |
| Fat | 32g | 49% |
| Saturated Fat | 13g | 65% |
| Trans Fat | 2g | 100% |
| Cholesterol | 164mg | 55% |
| Sodium | 1135mg | 47% |
| Potassium | 1448mg | 31% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 3521IU | 70% |
| Vitamin C | 20mg | 22% |
| Calcium | 72mg | 7% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.