3.6 from 304 votes
The Best Instant Pot Beef Bourguignon
The Best Instant Pot Beef Bourguignon recipe transforms classic French stew into a faster, pressure-cooked meal while retaining rich flavors. It uses cubed stew beef coated in flour, browned on the pot's sauté setting, then simmered with red wine, cognac, hearty vegetables including potatoes, carrots, celery, pearl onions, garlic, and optional mushrooms. The tender beef absorbs the combined depth from red wine, Worcestershire sauce, and tomato paste to achieve a comforting and savory stew that is perfect for a warming dinner.
Total Time
40 mins
Servings:
6
servings
Calories:
399 kcal
Course:
Dinner
Cuisine:
French
Ingredients
- 1 - 1 1/2 pounds stew beef or boneless top sirloin steak, cut into 1 1/2 inch cubes, brand Certified Angus Beef®
- 2 Tbsp flour
- 1 tsp salt
- 1 tsp black pepper fresh cracked
- 2 Tbsp olive oil
- 1/4 cup cognac
- 1 thyme tied in a bundle, bunch
- 1 yellow onion peeled and chopped, medium
- 2 celery chopped, stalks
- 1 pound potato halved, new
- 4 carrot peeled and rough chopped
- mushrooms optional trimmed and quartered, handful
- 4 cloves garlic peeled and smashed
- 1 cup red wine Burgundy, Cabernet Sauvignon, Pinot Noir
- 1 cup beef broth
- 1 tomato paste heaping Tbsp
- 3 Tbsp Worcestershire sauce
- 1/2 - 1 tsp gravy browning add this at the end, as necessary, if you prefer, such as Kitchen Bouquet
- 1 cup pearl onions frozen
- 4 Tbsp flour mixed with an equal amount of water
- 4 Tbsp water mixed with an equal amount of water
garnish
- thyme fresh leaves
Instructions
- Toss the beef with the flour, salt and pepper. Make sure all the meat is coated with the flour.
- Heat the olive oil in your Instant Pot, set to Sauté. When the screen reads 'Hot', add 1/2 the meat to the pot to brown. Let the meat get good color on all sides, (4-5 minutes) then remove and brown the remaining meat.
- Add all the meat back into the pot and add the cognac. Stir to combine and let the cognac bubble for a minute. I like to scrape up any browned bits from the bottom of the pot.
- Press 'Cancel' and then add the bundle of thyme, the onions, celery, potatoes, carrots, mushrooms, and garlic.
- Whisk together the wine, broth, tomato paste, Worcestershire sauce, and gravy browning, and pour into the pot. Give everything a stir, then close and lock the lid. Put the vent to the seal position, and press 'Pressure Cook'. Set the timer to 30 minutes.
- When the machine beeps, press cancel and let it sit for 15 minutes. Then set the pressure valve to release, and wait for the pressure to come down. Open the lid and remove the thyme bundle. I like to set the Instant Pot to sauté at this point and add the pearl onions and flour slurry. Stir well as the stew thickens. Be sure to taste to adjust the salt and pepper, you will likely need more. You can also add more Worcestershire sauce at this point if you feel it needs it.
- Serve in shallow bowls with a sprinkle of fresh thyme.
Cup of Yum
Notes
- This recipe is specifically designed for the Instant Pot; using other pressure cookers may affect cooking times and safety.
- Be sure to follow the Instant Pot safety instructions and lock the lid properly before pressure cooking.
- If desired, add gravy browning at the end to adjust the sauce color to your preference.
- Let the stew rest after pressure cooking to enhance flavor blending and tenderize the beef further.
Nutrition Information
Calories
399kcal
(20%)
Carbohydrates
32g
(11%)
Protein
30g
(60%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Cholesterol
70mg
(23%)
Sodium
724mg
(30%)
Potassium
1132mg
(24%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
6813IU
(136%)
Vitamin C
24mg
(27%)
Calcium
78mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 399
% Daily Value*
| Calories | 399kcal | 20% |
| Carbohydrates | 32g | 11% |
| Protein | 30g | 60% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 70mg | 23% |
| Sodium | 724mg | 30% |
| Potassium | 1132mg | 24% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 6813IU | 136% |
| Vitamin C | 24mg | 27% |
| Calcium | 78mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.