This Instant Pot Beef Bourguignon is a hearty, comforting dish with a rich gravy and tender, melt in your mouth meat.
Ingredients in this recipe
Full ingredient amounts are located in the recipe card at the bottom of this post.
Here’s what you need on hand:
- olive oil
- beef chuck
- good quality red wine
- yellow onions
- cremini mushrooms
- baby potatoes
- thyme, rosemary and bay leaf
- beef broth
- tomato sauce
- egg noodles or mashed potatoes, to serve
How to make beef bourguignon in the Instant Pot
- Chop and prepare ingredients
- Saute stewing beef until browned, seasoning with salt & pepper.
- Remove beef from pot, then add red wine, sauteeing another 5 minutes or so until wine has reduced by half.
- Add onions, carrots, mushrooms, baby potatoes, garlic, herbs, salt & pepper, beef broth and tomato sauce to Instant Pot. Whisk in flour, then add beef back to pot.
- Cook on high pressure for 25 minutes, then let the Instant Pot do a natural pressure release. Meanwhile, cook egg noodles on the stove if serving.
- Serve beef bourguignon over egg noodles and enjoy!
What cut of meat is best for beef bourguignon?
Any lean stewing meat is the best choice for tender, melt-in-your-mouth bites.
This is because these cuts contain a lot of connective tissues that break down when slow or pressure cooked. As a result, the meat is incredibly tender!
Plus, the best cuts of meat for stewing also happen to be some of the cheapest, allowing you to enjoy high-quality meals while sticking to your budget.
Most supermarkets have packages of stew meat that are ready to use.
Or, you can make your own stew meat, by slicing any of these cuts into 1 to 2-inch pieces:
- Chuck roast
- Sirloin tip
- Bottom round
- Red wine – The traditional version of this dish uses red Burgundy wine, also known as Pinot Noir. However, you can easily use other red wines like Cabernet Sauvignon or Merlot.
Most importantly, for the best overall flavour, choose a wine that you will also enjoy drinking.
- Onions – Substitute with chopped shallots or pearl onions if you’d prefer. If you use pearl onions, be sure to use them fresh, not previously frozen. Otherwise, they will have too much water content in them.
- Cremini mushrooms – Also known as Baby Bella mushrooms, these have a delicate flavor and brown tops. You can also use white button mushrooms.
- Baby potatoes – Another name for these is “new potatoes”, and you can easily swap them out for small red or fingerling potatoes.
- Fresh herbs – Dry thyme and rosemary are good substitutes for fresh sprigs. However, reduce the amount by one third because the flavour of dry herbs is more concentrated.
- Egg noodles – While completely optional, these create a base for the stew and add a nice buttery flavor to the overall dish.
Can you cook with wine in the instant pot?
Absolutely! In fact, wine is one of the best options for deglazing the pot which just means releasing the bits of meat stuck to the bottom to make a rich sauce.
It’s important to let the wine simmer for at least a few minutes before sealing and cooking, otherwise the final dish may have a sharp, bitter taste.
Deglazing meets this need, and the wine itself contributes to the liquid needed to build pressure in the Instant Pot.
What to serve on the side
Typically, this famous beef dish comes with a side of mashed potatoes or egg noodles. However, by cooking whole potatoes in the Instant Pot, this a complete meal and infuses the vegetables with extra flavor.
Keep any side dishes light and simple to complement the rich flavors in this recipe. Here are some ideas:
- Crusty French bread
- Sauteed green beans
- Tossed salad
- Roasted vegetables
Storing and reheating
Transfer leftovers to an airtight container and keep in the refrigerator for 3 to 4 days. Store the egg noodles separately so they don’t become soggy or make a fresh batch before eating.
Heat in the microwave or in a skillet on the stove until completely warmed through.
Freezing this dish
Both the beef and vegetables are freezer friendly. They freeze well for up to 3 months, losing flavour and texture after that.
Keep them in an airtight container or large Ziploc bag.
Thaw completely in the refrigerator overnight before reheating. If the sauce is too thick, stir in a little beef broth until it reaches the right consistency.
More Instant Pot beef recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on storing the leftovers
- I get all my grass-fed ground beef from Butcher Box, conveniently delivered to me frozen.
- Freeze this recipe in glass microwave-safe bowls up to 3 months
Instant Pot Beef Bourguignon
- 1 tbsp olive oil
- 1 lb beef chuck, cut into 1-inch pieces
- 2 cups good quality red wine I use Pinot Noir
- 2 yellow onions, chopped
- 3 carrots, chopped
- 2 cups cremini mushrooms, quartered
- 2 cups baby potatoes
- 4 cloves garlic, minced
- 1 tbsp fresh thyme, chopped or 1 tsp dried, plus more to serve
- 1 tbsp fresh rosemary, chopped or 1 tsp dried, plus more to serve
- 1 bay leaf
- 1/2 tsp each salt & pepper
- 2 cups beef broth
- 1/2 cup tomato sauce
- 1 tbsp flour
- 340 g egg noodles
- Set Instant Pot to saute mode and wait for it to heat up. Once hot, add olive oil and stewing beef, seasoning with salt & pepper and sauteeing for 5 minutes until browned.
- Remove beef from pot, then add red wine, sauteeing another 5 minutes or so until pot is deglazed and the wine has reduced by half. Turn off saute mode.
- Add onions, carrots, mushrooms, baby potatoes, garlic, herbs, salt & pepper, beef broth and tomato sauce to Instant Pot. Whisk in flour, then add beef back to pot and place lid on Instant Pot.
- Cook on high pressure for 25 minutes, then let the Instant Pot do a natural pressure release (should take about 15 minutes). Meanwhile, cook egg noodles if serving in a pot of boiling water on the stove.
- Remove lid once pressure has released, then remove bay leaf and serve beef bourguignon over egg noodles. Garnish with fresh herbs if desired and enjoy!