Instant Pot Beef Bourguignon
User Reviews
5
34 reviews
Excellent
-
Total Time
1 hr 40 mins
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Servings
6 - 8
-
Calories
612 kcal
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Course
Main Course
Instant Pot Beef Bourguignon
Report
Instant Pot Beef Bourguignon features seared whole chuck steak cooked under pressure with bacon, cremini mushrooms, pearl onions, carrots, aromatics, and a flavorful stock enriched with soy and fish sauces. This method produces tender beef and a rich, deeply flavored sauce in less time than traditional slow cooking. The mushrooms and pearl onions add texture and sweetness, while the bacon fat provides a smoky backbone.
Description
The recipe starts with rendering thick-cut smoked bacon in the Instant Pot to provide fat, followed by searing seasoned chuck steak whole on all sides until browned. This browning develops caramelized flavors essential to the dish’s depth. Aromatics like garlic and onions are layered in, with tomato paste, dried thyme, and bay leaves added alongside pearl onions and carrots.
A mix of red wine and a stock combined with soy and fish sauces forms a complex cooking liquid that enriches the gravy and enhances umami. The Instant Pot pressure cooks the beef until tender while ingredients meld. To finish, a flour-and-water slurry thickens the sauce to a smooth consistency, and some cooked vegetables may be replaced to preserve texture and flavor.
Serve this dish with mashed potatoes or crusty bread to soak up the sauce. The recipe accommodates making mashed potatoes inside the Instant Pot during cooking for convenience. Leftovers improve in flavor after a day, and browning the whole steak retains moisture and optimizes the Maillard reaction for richer taste. Adjust seasoning carefully, especially when using salted stocks.
Preparation can be streamlined by prepping ingredients ahead of time, and pressure cooking time may be modified if skipping the mashed potato step. This hearty stew balances savory, smoky, and herbal notes with tender meat, making it a satisfying main course.
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Ingredients
- 3 - 4 pounds (1763g) chuck steak 1.5 inches thick, or blade steak
- 6 lices (320g) Bacon roughly chopped, thick-cut, smoked
- 1 tablespoon (15ml) olive oil or unsalted butter
- 12 (350g) cremini mushrooms , thinly sliced
- ¾ pound (340g) pearl onions , peeled (can substitute with 1 small onion)
- 2 (214g) onion thinly sliced, small
- 6 cloves (30g) garlic , crushed and minced
- 1 tablespoon (15g) tomato paste
- 1½ teaspoons (2g) thyme dried
- 2 - 3 (0.5g) bay leaf
- 1 cup (250ml) red wine Pinot Noir or Merlot
- 3 (280g) carrot cut into 1½ inch (4cm) chunks, medium
- salt to taste
- black pepper to taste
Stock Mixture
- ¾ cup (188ml) chicken stock unsalted, or high quality unsalted beef stock
- 1 tablespoon (15ml) soy sauce regular
- 1 tablespoon (15ml) fish sauce (can substitute with regular soy sauce)
Optional PIP Mashed Potatoes
- 3 - 4 (750g) russet potato halved
- 100 ml - 150 ml milk whole
- 1 - 2 tablespoons (14g - 28g) butter unsalted
Thickener
- 2 - 3 tablespoons (16g - 24g) all-purpose flour
- ¼ cup (63ml) water cold tap
Garnish
- Italian parsley , finely chopped
- thyme sprigs
Instructions
- Render Bacon in Instant Pot: Before you turn on the heat, layer 6 slices of thick-cut bacon in Instant Pot. Heat up Instant Pot using “Sauté More” function. Flip bacon slices occasionally. Once Instant Pot says “HOT” on the screen (roughly 12 minutes), the bacon should be done. If they're not done, brown them for a few more minutes. Place rendered bacon on a paper towel to absorb the excess fat.Amy + Jacky's Notes: We're using Instant Pot's "preheating" heat to render and crisp the bacon in Instant Pot. Then, we'll be using the rendered bacon oil to brown our chuck roast in the next step.
- Brown Chuck Roast Steak: Pat dry chuck roast, then season one side of the beef generously with salt and ground black pepper. Carefully place the seasoned side of chuck steak in Instant Pot. Generously season the other side with salt and ground black pepper. Brown one side of beef for 5 to 8 minutes before flipping over, then brown the other side for another 5 to 8 minutes. Set aside the beautifully browned chuck steaks in a large container.Amy + Jacky's Tips: If you have 4 pieces of chuck steaks, brown two steaks in Instant Pot at a time.
- Sauté Mushrooms & Cut Meat: If there's no oil left in Instant Pot, add 1 tbsp olive oil or unsalted butter to the Instant Pot. Add in sliced cremini mushrooms, then stir to evenly coat mushrooms with oil. Amy + Jacky's Tips: Mushrooms will begin to release their moisture. Let the moisture evaporate and stir occasionally until mushrooms are slightly crisp and browned. This step will take roughly 7 to 12 minutes, and it'll greatly enhance the gravy's flavors! While the mushrooms are sauteing, roughly chop bacon into bite size and cut the chuck roast into 1.5" thick cubes.
- Sauté Onions: Push mushrooms to one corner of the Instant Pot. If there's no oil left, add 1 tbsp (15ml) of olive oil to the empty side of the Instant Pot. Add pearl onions to the empty side of the Instant Pot and let them brown for 1 to 2 minutes. Don't touch them too much because you'll want some color on the pearl onions before adding sliced onions. Add in sliced onions, then sauté for another 3 minutes. Add in minced garlic cloves, 1 tbsp (15g) tomato paste, 1.5 tsp (2g) dried thyme, and 2 - 3 bay leaves, then sauté for roughly 1 minute.
- Deglaze Instant Pot: Pour 1 cup (250ml) red wine into Instant Pot. Then, completely deglaze the bottom of the pot by scrubbing the flavorful brown bits with a wooden spoon.
- Pressure Cook Vegetables: Add in 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) fish sauce, ¾ cup (188ml) unsalted chicken or beef stock, carrot chunks, and bacon bits. Mix well. Close lid, then turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 4 minutes, then Quick Release. Open the lid carefully. Remove and set aside half of the cooked carrots, mushrooms, and pearl onions from Instant Pot.
- Pressure Cook Beef Bourguignon: Place cubed beef and all its meat juice in Instant Pot. Make sure all the beef is partially submerged in the cooking liquid.For Optional Mashed Potatoes: Layer a stainless-steel bowl filled with halved russet potatoes on the beef.Close lid, then turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 30 minutes, then Natural Release for 10 minutes. After 10 minutes, release the remaining pressure by turning the Venting Knob to Venting position. Remove the lid carefully. Then, set aside the stainless steel bowl of potatoes.
- Thicken Beef Bourguignon and Add Vegetables: Discard the bay leaves and set aside the beef. Bring the gravy back to a simmer using the “Saute” function. Mix 2 tbsp - 3 tbsp (16g - 24g) all-purpose flour with ¼ cup (63ml) cold tap water. Make sure to mix it really well! When the gravy is simmering, mix the flour mixture into the gravy one-third at a time until desired thickness. Add back the set aside beef and vegetables in Instant Pot. Mix well. Taste and season beef bourguignon with salt and ground black pepper if necessary.
- Optional - Make Mashed Potatoes: Drain and transfer potatoes to a big mixing bowl. Mash potatoes with a potato masher. Mix 100ml - 150ml whole milk and 1 tbsp - 2 tbsp (14g - 28g) unsalted butter into mashed potatoes. Season to taste with salt and pepper.
- Serve: Garnish beef bourguignon with Italian parsley and sprigs of thyme. Pamper your guests with this deliciously flavorful Beef Bourguignon with mashed potatoes. Enjoy~
Equipments used:
Notes
- Use unsalted chicken or beef stock to better control sodium; adjust seasoning after cooking.
- Soy sauce and fish sauce add umami depth without imparting fishiness; both are recommended.
- Prepare ingredients in advance during the first few steps to save time.
- Browning the whole chuck steak helps retain moisture and enhances flavor via the Maillard reaction.
- Removing some vegetables during cooking prevents them from overcooking and improves sauce texture.
- If skipping mashed potatoes, pressure cook for 32 minutes and natural release for 10 minutes.
- Leftover beef bourguignon tastes better after resting overnight, allowing flavors to deepen.
Nutrition Information
Show Details
Calories
612kcal
(31%)
Carbohydrates
17g
(6%)
Protein
44g
(88%)
Fat
39g
(60%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
19g
(95%)
Trans Fat
1g
(50%)
Cholesterol
154mg
(51%)
Sodium
714mg
(30%)
Potassium
1169mg
(25%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
5929IU
(119%)
Vitamin C
9mg
(10%)
Calcium
83mg
(8%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6- 8
Amount Per Serving
Calories 612 kcal
% Daily Value*
| Calories | 612kcal | 31% |
| Carbohydrates | 17g | 6% |
| Protein | 44g | 88% |
| Fat | 39g | 60% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 154mg | 51% |
| Sodium | 714mg | 30% |
| Potassium | 1169mg | 25% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 5929IU | 119% |
| Vitamin C | 9mg | 10% |
| Calcium | 83mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
34 reviews
Excellent
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