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Instant Pot Beef Bourguignon Recipe

Instant Pot Beef Bourguignon

Instant Pot Beef Bourguignon is a classic French recipe made with tender chunks of beef and veggies in a flavorful red wine sauce.
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 169kcal
Author Catalina Castravet



  • 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


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


  • If you want the beef bourguignon sauce to be thicker, mix corn starch and water in a small bowl until fully combined.
  • 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.
  • Serve and enjoy.



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


Serving: 0g | Calories: 169kcal | Carbohydrates: 21g | Protein: 3g | Fat: 5g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 585mg | Potassium: 706mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5295IU | Vitamin C: 13.3mg | Calcium: 72mg | Iron: 3.7mg