3.6 from 537 votes
The Best Instant Pot Beef Bourguignon
The meat is melt in your mouth tender and the famous French flavors shine through ~ don't miss this one!
Total Time
40 mins
Servings: 6 servings
Calories: 399 kcal
Course:
Dinner
Cuisine:
French
Ingredients
- 1 - 1 1/2 pounds Certified Angus Beef® brand stew meat or boneless top sirloin steak, cut into 1 1/2 inch cubes
- 2 Tbsp flour
- 1 tsp salt
- 1 tsp Fresh cracked pepper
- 2 Tbsp olive oil
- 1/4 cup cognac
- 1 bunch thyme tied in a bundle
- 1 medium yellow onion peeled and chopped
- 2 stalks celery chopped
- 1 pound new potatoes halved
- 4 carrots peeled and rough chopped
- handful of mushrooms optional trimmed and quartered
- 4 cloves garlic peeled and smashed
- 1 cup red wine Burgundy, Cabernet Sauvignon, Pinot Noir
- 1 cup beef broth
- 1 heaping Tbsp tomato paste
- 3 Tbsp Worcestershire sauce
- 1/2 - 1 tsp gravy browning such as Kitchen Bouquet add this at the end, as necessary, if you prefer
- 1 cup frozen pearl onions
- 4 Tbsp flour mixed with an equal amount of water
garnish
- fresh thyme 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
- Safety Note: This recipe is formulated for the Instant Pot. Please don't try this with stove top pressure cookers as I haven't tested it on other models. Always follow all safety instructions in your manual, and follow the recipe instructions carefully.
Nutrition Information
Calories
399kcal
(20%)
Carbohydrates
32g
(11%)
Protein
30g
(60%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Cholesterol
70mg
(23%)
Sodium
724mg
(30%)
Potassium
1132mg
(32%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
6813IU
(136%)
Vitamin C
24mg
(27%)
Calcium
78mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
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.