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Instant Pot Beef Bourguignon Recipe

Instant Pot Beef Bourguignon

Instant Pot Beef Bourguignon is one delicious meal, made in a fraction of the time. Tender, melt in your mouth pieces of beef, cooked with veggies in a wine broth.

Course Main Course
Cuisine American, French
Keyword Instant Pot Beef Bourguignon
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 people
Calories 169 kcal
Author Catalina Castravet

Ingredients

Beef:

  • 1 1/2 - 2 pounds stew meat cut into 1 1/2 - 2 inch cubes
  • 2 tablespoons all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon fresh cracked pepper
  • 2 tablespoons canola or olive oil

Rest of Ingredients:

  • 1 sweet yellow onion peeled and chopped
  • 1 tablespoon garlic minced
  • 1 cup beef broth
  • 1 tablespoon tomato paste
  • 1/2 cup tomato sauce
  • 2 tablespoons Worcestershire sauce
  • 4 carrots peeled and chopped into 2 inch chunks
  • 8 ounces baby Bella mushrooms trimmed and quartered
  • 1 cup celery chopped - optional
  • 1 cup red wine
  • 1 pound mini potatoes or Yukon halved
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes
  • 1 bunch thyme tied in a bundle

Cornstarch Slurry:

  • 2 tablespoons cornstarch
  • 2 tablespoons water

Instructions

  1. Add beef chunks to a large bowl, sprinkle flour, salt and pepper onto it. Stir to combine.
  2. Turn on the Instant Pot and select Sauté. Once Hot add oil to the pot.
  3. Once the oil is hot, cook the beef in batches 2-3 minutes on each side until nice and brown.
  4. Remove the beef from the pot, cover with foil and set aside.
  5. Add the chopped onion to the pot and cook for 1 minute, add the garlic, stir and cook for 1 minute.
  6. Add the cup of beef broth, and using a wooden spoon scrape well the bottom of the Instant Pot to remove any bits that stuck to it, make sure you scrape it well to avoid burning during cooking.
  7. Add the beef back to the pot, add tomato paste, tomato sauce and Worcestershire sauce.
  8. Add chopped carrots, mushrooms and celery if using. Add wine and potatoes.
  9. Make sure you don't go over the Max line of your pot.
  10. Add dried rosemary, thyme and red pepper flakes. Stir to combine.
  11. Add a bunch of fresh thyme on top.
  12. Close the lid and seal the valve. Cook for 35 minutes on High Pressure. Once the Instant Pot beeps, do a 10 Minute Natural Pressure Release.
  13. Release manually the remaining pressure.

Optional:

  1. If you want the beef bourguignon sauce to be thicker, mix corn starch and water in a small bowl until fully combined.
  2. With the IP on Saute, add the mixture to the pot and gently stir, trying not to crush the veggies. Cook for a few minutes until the sauce thickens.

  3. Serve and enjoy.

Recipe Video

Recipe Notes

Use Yukon potatoes if you are looking for the potatoes to hold their shape better.

Nutrition Facts
Instant Pot Beef Bourguignon
Amount Per Serving (0 g)
Calories 169 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 585mg25%
Potassium 706mg20%
Carbohydrates 21g7%
Fiber 3g13%
Sugar 5g6%
Protein 3g6%
Vitamin A 5295IU106%
Vitamin C 13.3mg16%
Calcium 72mg7%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.