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The Instant Pot beef bourguignons is on a plate of mashed potatoes.
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Instant Pot Beef Bourguignon Recipe

This Instant Pot Beef Bourguignon is a warm, comforting, and flavor-packed meal that’s perfect for any night of the week! It’s rich, hearty, and much easier to make than the classic stovetop version.
Prep Time10 minutes
Cook Time45 minutes
0 minutes
Total Time55 minutes
Course: Main Course
Cuisine: American
Servings: 6 Servings
Calories: 490kcal
Author: Lynn Polito

Equipment

Ingredients

  • 2 lbs Chuck Roast Cut into cubes
  • 1 teaspoon Salt
  • ½ teaspoon Black Pepper
  • 2 tablespoon Olive Oil
  • 6 slices Bacon Cut into small pieces
  • 1 small Onion Chopped
  • 2 Carrots Chopped
  • 4 cloves Garlic Chopped
  • 8 oz Mushrooms Cremini or Button
  • 2 tablespoon Tomato Paste
  • 2 tablespoon Flour For thickening
  • 1 cup Red Wine Burgundy or Pinot Noir
  • 1 cup Beef Broth Homemade or store bought
  • 1 tablespoon Worcestershire Sauce
  • 1 teaspoon Dried Thyme
  • 2 tablespoon Butter To finish the sauce

Instructions

  • Set the Instant Pot to “Sauté” and add olive oil. Season the beef with salt and pepper, then sear in batches until browned on all sides. Remove and set aside on a separate plate.
  • Add chopped bacon to the Instant Pot and cook until crispy, about 5-6 minutes. Remove and set aside with the beef.
  • In the bacon fat, sauté the onions and carrots for 2-3 minutes until softened. Stir in the garlic and mushrooms and cook for another minute.
  • Stir in tomato paste and flour, coating the vegetables. This helps thicken the sauce later. Pour in the red wine, scraping up any browned bits from the bottom. Let it simmer for 2 minutes. This will cook off the alcohol.
  • Return the beef and bacon to the pot. Add beef broth, Worcestershire sauce, thyme, and bay leaf. Seal the lid and cook on High Pressure for 35 minutes, then allow a 10-minute natural release before manually releasing the remaining pressure.
  • Remove the bay leaf, stir in butter, and garnish with fresh parsley. Serve over mashed potatoes, noodles, or crusty bread.

Notes

  • If you don't have wine or don't want to use wine, use double the amount of beef broth.  I love making my own homemade beef broth for recipes just like this.
  • Scrape up all those browned bits after adding wine to avoid the dreaded “Burn” notice.
  • A 10-minute natural release keeps the meat tender and juicy and make sure that the beef is not overcooked or tough.

Nutrition

Calories: 490kcal | Carbohydrates: 9g | Protein: 34g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 934mg | Potassium: 877mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3633IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 4mg