Classic Instant Pot Beef Bourguignon

There’s something about beef bourguignon that makes me feel fancy, even when I’m eating it in my pajamas on a Tuesday night. The rich wine sauce and tender beef always remind me of those cozy French bistros you see in movies. But let’s be honest – the traditional recipe takes hours, and who has time for that on a weeknight?

That’s where my Instant Pot comes to the rescue. I can have this classic dish on the table in about an hour, and most of that time is hands-off. I just toss everything in, hit a button, and let the pressure cooker work its magic while I help with homework or fold laundry.

The best part? It tastes just as good as the slow-cooked version. The beef comes out fork-tender, and the sauce is thick and flavorful. My family thinks I spent all day cooking, but really I just worked smarter, not harder.

What Kind of Beef Should I Use?

Chuck roast is really the star of this dish, and it’s perfect for slow braising because it has plenty of marbling that breaks down into tender, flavorful meat. You’ll want to look for a well-marbled piece with good fat distribution throughout – this is what gives you that melt-in-your-mouth texture after cooking. When you’re at the butcher or grocery store, don’t be afraid to ask them to cut it into chunks for you, or you can easily do it yourself at home with a sharp knife. The key is cutting against the grain into roughly 3-inch pieces so they hold together well during the pressure cooking process.

Options for Substitutions

This classic French dish is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Beef chuck: Chuck roast is really the best choice here since it becomes tender during pressure cooking, but you could use beef short ribs or bottom round if needed. Just don’t substitute with lean cuts like sirloin – they’ll turn out tough.
• Red wine: While wine is traditional for bourguignon, you can replace it with additional beef broth plus 2 tablespoons of balsamic vinegar for that rich, tangy flavor.
• Pearl onions: Regular yellow onions work fine – just cut them into large chunks so they don’t disappear during cooking. You’ll need about 2 medium onions.
• Cremini mushrooms: Button mushrooms or even sliced portobello caps work well. If using portobellos, cut them into larger pieces since they’ll shrink more.
• Bacon: Pancetta or even diced ham can work in place of bacon, though bacon really does add that smoky flavor that makes this dish special.
• Poultry blend herbs: Make your own bouquet with 3-4 sprigs of fresh thyme, 2 sprigs of rosemary, and a few parsley stems tied together. Dried herbs work too – use 1 teaspoon each of thyme and rosemary.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Instant Pot beef bourguignon is skipping the searing step for your beef chunks – that golden-brown crust adds tons of flavor that you just can’t get any other way, so don’t rush this part even though it takes extra time.

Another common error is not deglazing the pot properly after browning the bacon and beef, which means you’re leaving behind all those tasty browned bits that should be scraped up with your wine or broth.

Make sure your beef chuck is cut into uniform 3-inch pieces so everything cooks evenly, and resist the urge to open the Instant Pot early since the pressure cooking process needs that full time to break down the tough connective tissue.

Finally, let the pressure release naturally for at least 15 minutes before doing a quick release – this prevents the meat from becoming tough and keeps all those delicious juices in the pot where they belong.

What to Serve With Beef Bourguignon?

This rich, wine-braised beef practically begs for something starchy to soak up all that incredible sauce. Creamy mashed potatoes are my go-to choice, but buttered egg noodles or crusty French bread work beautifully too. Since beef bourguignon is such a hearty dish, I like to balance it out with something fresh and light – a simple arugula salad with lemon vinaigrette cuts through the richness perfectly. Don’t forget a glass of the same red wine you used for cooking to complete this cozy, restaurant-worthy meal at home.

Storage Instructions

Refrigerate: This beef bourguignon actually gets better with time! Store it in the fridge in an airtight container for up to 4 days. The flavors really meld together overnight, making it taste even richer the next day. I always make extra because the leftovers are honestly my favorite part.

Freeze: You can freeze portions of this stew for up to 3 months in freezer-safe containers or bags. Just make sure to cool it completely first and leave a little room at the top for expansion. It’s perfect for those nights when you want a cozy, home-cooked meal without all the work.

Warm Up: To reheat from the fridge, just warm it gently on the stovetop over medium-low heat, stirring occasionally until heated through. From frozen, let it thaw overnight in the fridge first, then reheat the same way. You might need to add a splash of beef broth if it seems too thick after reheating.

Preparation Time	20-30 minutes
Cooking Time	60-75 minutes
Total Time	80-105 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2700-3000
• Protein: 190-210 g
• Fat: 170-185 g
• Carbohydrates: 80-95 g

Ingredients

For the main stew:

• 2 tbsp butter (I use Kerrygold unsalted butter)
• 1/2 cup marinara sauce
• 1 cup dry red wine (cabernet sauvignon or burgundy)
• 2 tbsp tomato paste (concentrated umami depth)
• 2 large carrots (sliced into 1-inch diagonal pieces)
• 6 slices thick-cut bacon (for rich, smoky flavor)
• 2 cups beef stock
• 8 oz pearl onions (peeled, gives sweet caramelized flavor)
• 1 package poultry herbs (bundled with kitchen twine for easy removal)
• 8 oz baby bella mushrooms (quartered for even cooking)
• 1 tsp beef bouillon base (I prefer Better Than Bouillon)
• Sea salt and cracked black pepper (to taste, add gradually)
• 2 bay leaves (remove before serving)
• 3 lb beef chuck (cut into 3-inch pieces, for tender stew)
• 2 tbsp all-purpose flour (for coating beef)
• 4 cloves garlic (smashed and minced for maximum flavor)

For thickening (optional):

• 1/4 cup cold water
• 2 tbsp cornstarch (creates silky sauce, optional but recommended)

For garnish:

• Fresh chopped parsley (for bright finishing touch)

Step 1: Prepare Mise en Place and Build Flavor Base

• 3 lb beef chuck
• 2 large carrots
• 8 oz pearl onions
• 8 oz baby bella mushrooms
• 4 cloves garlic
• 6 slices thick-cut bacon
• 1 package poultry herbs
• 2 bay leaves
• Sea salt and cracked black pepper

Begin by preparing all your ingredients before cooking: cut the beef chuck into 3-inch pieces, slice carrots into 1-inch diagonal pieces, quarter the mushrooms, peel and leave pearl onions whole, smash and mince the garlic, and bundle the poultry herbs with kitchen twine for easy removal.

Chop the bacon into bite-sized pieces.

This prep work ensures smooth cooking without interruptions.

I like to season my beef generously with salt and pepper right before searing—it helps develop a better crust and deeper flavor.

Step 2: Render Bacon and Sear Beef to Build Rich Foundation

• 2 tbsp butter
• 6 slices thick-cut bacon
• 3 lb beef chuck
• Sea salt and cracked black pepper

Set your Instant Pot to Sauté mode and melt the butter.

Add the chopped bacon and cook until crisp, about 5-6 minutes, then remove and set aside.

While the pot is still hot and flavorful with bacon fat, season the beef chuck pieces generously with salt and pepper.

Working in batches to avoid crowding (which prevents browning), sear the beef for about 4 minutes per batch until deeply browned on multiple sides.

Remove each batch and set aside.

The goal here is developing a rich, caramelized crust—this is where much of the stew’s depth of flavor comes from.

Step 3: Soften Vegetables and Build Wine-Based Sauce

• 8 oz pearl onions
• 8 oz baby bella mushrooms
• 4 cloves garlic
• 1 cup dry red wine

Add the pearl onions and mushrooms to the pot with the remaining fat and cook for 2 minutes to begin releasing their flavors.

Add the minced garlic and cook for 30 seconds until fragrant.

Pour in the dry red wine and let it simmer for 5 minutes—this allows the alcohol to cook off while the wine reduces slightly and concentrates its flavors.

This step is crucial for developing complexity and ensuring the wine integrates smoothly into the stew rather than tasting sharp or alcoholic.

Step 4: Create Sauce Base and Add All Components

• 2 cups beef stock
• 2 tbsp tomato paste
• 1/2 cup marinaria sauce
• 1 tsp beef bouillon base
• 2 tbsp all-purpose flour
• 3 lb beef chuck
• 6 slices thick-cut bacon
• 2 large carrots
• 1 package poultry herbs
• 2 bay leaves

Add the beef stock, tomato paste, marinara sauce, and beef bouillon base to the pot and simmer for 1-2 minutes, stirring occasionally until the bouillon dissolves completely.

Sprinkle the flour over the mixture and whisk thoroughly for about 30 seconds to eliminate lumps and create a smooth, thickened base.

Return the seared beef and cooked bacon to the pot, then add the sliced carrots, herb bundle, and bay leaves.

Stir everything together so the beef and vegetables are submerged in the sauce.

Step 5: Pressure Cook Until Beef is Tender

• All components from Step 4

Lock the Instant Pot lid and set the valve to SEAL.

Pressure cook on high for 45 minutes.

When the timer completes, allow the pressure to release naturally for 15 minutes, then carefully switch the valve to VENT to release any remaining pressure.

Remove the lid and discard the herb bundle and bay leaves.

The beef should be fork-tender and the sauce should have a rich, developed flavor from the extended cooking time under pressure.

Step 6: Thicken Sauce and Season to Perfection

• 2 tbsp cornstarch
• 1/4 cup cold water
• Sea salt and cracked black pepper

Set the pot back to Sauté mode and simmer for 5-10 minutes to concentrate flavors slightly.

If you prefer a thicker, silkier sauce, whisk the cornstarch with the cold water to create a slurry, then slowly pour it into the simmering stew while stirring constantly.

Continue simmering for 2-3 minutes until the sauce coats the back of a spoon.

Taste the stew and season gradually with additional salt and pepper—I prefer to add salt in small pinches and stir between additions so I don’t over-salt it.

This final seasoning step is your chance to balance all the flavors you’ve built.

Step 7: Plate and Garnish

• Fresh chopped parsley

Ladle the beef bourguignon into serving bowls and garnish generously with fresh chopped parsley for a bright, herbaceous finish that cuts through the richness of the stew.

Serve immediately while hot.