This Instant Pot Beef Bourguignon is a hearty and comforting dish with a rich gravy and tender, melt in your mouth meat.
Ingredients and substitutions
- Olive oil – swap out for another neutral cooking oil such as canola oil.
- Beef chuck – chop up some brisket, chuck roast, sirloin tip or bottom round if you can’t find any beef chuck.
- Red wine – the traditional version of this recipe uses red burgundy wine (also known as pinot noir), but you could also use cabernet sauvignon or merlot.
- Yellow onion – shallots or pearl onions would also be good in this recipe.
- Carrots – parsnips can be used instead.
- Cremini mushrooms – white button mushrooms would also work.
- Baby potatoes – you can easily swap these out for small red potatoes or fingerling potatoes.
- Garlic – freshly minced garlic is best but jarred minced garlic will work in a pinch.
- Fresh thyme –use 1 tsp. dried thyme if you don’t have any fresh thyme on hand.
- Fresh rosemary – swap out for 1 tsp. dried rosemary instead.
- Bay leaf – dried thyme might work, but I’d highly recommend using a bay leaf for the best flavour.
- Salt & pepper – to taste.
- Beef broth – vegetable broth is the best substitute for beef broth, but it will alter the flavour of the dish.
- Tomato sauce – use your favourite jarred tomato sauce.
- Flour – cornstarch will also help thicken the sauce if you’re trying to make this dish gluten-free.
- Egg noodles – you can leave these out or substitute for another noodle of your choice.
How to make beef bourguignon in the Instant Pot
Step 1: Prep your ingredients.
Set Instant Pot to saute mode and wait for it to heat up.
Step 2: Sauté the beef chuck.
Once hot, add olive oil and stewing beef, seasoning with salt & pepper and sauteeing for 5 minutes until browned.
Step 3: Pour in the red wine.
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.
Step 4: Add the rest of the ingredients.
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.
Step 5: Cook on high pressure.
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.
Step 6: Serve with egg noodles and enjoy!
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!
What to serve with beef bourguignon
Typically, this famous beef dish comes with a side of mashed potatoes or egg noodles. By cooking whole potatoes in the Instant Pot, you’ll be getting a complete meal and infusing the vegetables with extra flavour.
Keep any side dishes light and simple to complement the rich flavours in this beef bourguignon Instant Pot recipe. Here are some ideas:
- Crusty French bread
- Sauteed green beans
- Tossed salad
- Roasted vegetables
Frequently Asked Questions
Beef bourguignon is a French beef stew made with a velvety red wine sauce, veggies and potatoes. It’s typically cooked for hours to give you melt in your mouth tenderness. For this beef bourguignon instapot recipe, you’ll get the same flavour and tenderness in way less time!
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! If you can’t find any beef chuck, try using brisket, chuck roast, sirloin tip or bottom round for your Instant Pot beef bourguignon.
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 for the most delicious Instant Pot beef bourguignon.
While the two dishes are similar, the main difference is that beef bourguignon contains red wine, typically burgundy wine, while beef stew does not.
Storing and reheating
Transfer any leftover Instant Pot beef bourguignon to an airtight container and store them in the fridge for 3 to 4 days. Make sure you keep the egg noodles separately so they don’t get soggy or make a fresh batch of noodles before eating. Reheat in the microwave for a couple minutes or in a pot on the stovetop until heated through.
Can you freeze beef bourguignon?
Yes! This beef bourguignon Instant Pot recipe is definitely freezer-friendly. Freeze the stew in an airtight container or Ziploc bag for up to 3 months. After 3 months, the stew will start to lose its flavour and texture.
Thaw this dish 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
- Instant Pot Beef Stew
- Instant Pot Beef Stroganoff
- Instant Pot Pot Roast
- Instant Pot Beef Barley Soup
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 {So Tender!}
Ingredients
- 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
Instructions
- 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!
