This Easy Instant Pot Beef Bourguignon is pure magic—tender, melt-in-your-mouth beef, hearty veggies, and a luscious, flavor-packed wine sauce that brings everything together beautifully! Thanks to the Instant Pot’s magic, it’s made in a fraction of the time. Whether you’re serving it for a cozy family dinner or impressing guests, this dish is sure to become a go-to favorite.
Oriana’s Thoughts On The Recipe
I’ve tried many beef stew recipes, but this one? Hands down, the best! It’s packed with bold flavors, and my whole family devoured it. Plus, the leftovers taste just as incredible the next day (if you’re lucky enough to have any left!). Traditionally, Julia Child’s iconic beef bourguignon takes hours to make, but I’ve adapted it to be faster, easier, and just as delicious. The secret? A great cut of beef, a good-quality red wine, and, of course, the magic of the Instant Pot. Trust me, once you try this recipe, it’s going straight into your dinner rotation!
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Chuck Beef: The best cut for this dish! It’s well-marbled and becomes incredibly tender under pressure cooking.
- Salt And Black Pepper: Essential seasonings to enhance the beef’s natural flavors.
- Bacon: Adds a smoky depth of flavor and richness to the dish. Pancetta can be used as a substitute.
- Butter: Used for sautéing and adding a velvety richness to the sauce. Swap for olive oil if needed.
- Yellow Onion: Provides a slightly sweet, aromatic base for the stew. White onions work as well.
- Carrots: Bring a natural sweetness and balance out the richness of the wine sauce.
- Garlic: Adds a punch of savory flavor that complements the beef beautifully.
- Cognac (Optional): A splash of cognac enhances the depth of the sauce. You can skip it or use brandy instead.
- Dry Red Wine (Such as Merlot or Pinot Noir): A key ingredient that gives the stew its signature rich, bold flavor. Use a wine you’d enjoy drinking!
- Beef Broth: Helps create the sauce and enhances the meaty flavors. Use low-sodium broth for better control of salt.
- Tomato Paste: Adds a subtle tangy depth and helps thicken the sauce.
- Fresh Thyme: A classic herb that infuses the stew with earthy, aromatic notes. Dried thyme can be used in a pinch.
- Beef Bouillon Cube (Optional): Intensifies the umami flavors. If using, adjust the salt accordingly.
- Flour & Water: A simple mixture used to thicken the sauce to a luxurious consistency. Cornstarch can be used instead.
- Frozen Whole Onions: These small onions add texture and a mild sweetness. If unavailable, use pearl onions or quartered fresh onions.
- Fresh Parsley (Optional): A garnish that adds a pop of color and freshness to balance the dish
Food Allergy Swaps
- This recipe is naturally egg, nut, peanut, and sesame free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: Use olive oil or dairy free butter instead of butter.
- Gluten-Free: Swap flour with cornstarch or gluten-free flour for thickening.
- Soy-Free: Ensure your beef broth and bouillon cube are soy-free.
Potential Recipe Challenges & Pro Tips
- Beef Turns Out Tough: If your beef isn’t fork-tender, it likely needs more cooking time.
- Sauce is Too Thin: Sometimes, the sauce may not thicken as expected. Pro Tip: Use a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) instead of flour for a quicker thickening method. Simmer for a few minutes after pressure cooking.
- Alcohol Flavor is Too Strong: If the wine taste is overpowering, it may not have cooked off properly. Pro Tip: Allow the wine to simmer for a few minutes after adding it to burn off excess alcohol before sealing the Instant Pot.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Prep the Beef
Pat the beef cubes dry with paper towels, then season them with salt and black pepper. This helps create a nice sear when cooking.
Step 2 – Cook the Bacon
Turn on the Instant Pot and select the “Sauté” mode on high. Once hot, add the bacon and cook until crispy, stirring occasionally. Use a slotted spoon to transfer the cooked bacon to a plate and set it aside.
Step 3 – Sear the Beef
In the same pot, working in batches, sear the beef in the bacon fat for about 3 to 5 minutes per batch, turning until browned on all sides. Once seared, transfer the beef to the plate with the bacon. (You can also do this step in a skillet on the stovetop if preferred.)
Step 4 – Sauté the Vegetables
Add butter to the Instant Pot. Once melted, add the carrots and onions, cooking for about 5 minutes until the onions start to brown. Stir in the garlic and cook for another minute. Season with a little more salt and pepper. Add Cognac and wine; let it simmer for 8-10 minutes to evaporate the alcohol before closing the pot; otherwise, the alcohol will not evaporate, and you will have the raw wine taste in your dish.
Step 5 – Build the Flavor
Return the beef and bacon to the pot, along with all the juices. Pour in the beef broth, then add the tomato paste, fresh thyme, and beef bouillon (if using). Stir everything together and let it simmer for about 2 minutes.
Step 6 – Pressure Cook the Stew
Secure the lid on the Instant Pot and close the pressure-release valve. Select the “Meat/Stew” setting and adjust the time to 45 minutes on high. Once done, let the pressure release naturally for 5 minutes, then carefully turn the valve to “Venting” to release any remaining pressure. Open the lid and press “Cancel.”
Step 7 – Thicken the Sauce
In a small bowl, mix the flour with water until smooth. Switch the Instant Pot back to “Sauté” mode on normal heat. Stir in the flour mixture and add the frozen pearl onions. Let it simmer for about 5 minutes, or until the sauce thickens and the onions are heated through.
Step 8 – Serve and Enjoy
Sprinkle with fresh parsley if desired and serve hot with mashed potatoes, rice, or polenta. Enjoy this rich and comforting meal!
Extra Recipe Tips For Success
- Use a good-quality wine: Since wine is a big part of the sauce, use one that you’d actually enjoy drinking.
- Sear the beef first: Browning the beef before pressure cooking enhances the depth of flavor.
- Don’t skip the bacon: It adds a smoky, salty richness that takes the dish to another level.
- Make it ahead: The flavors deepen as it sits, making this an excellent make-ahead meal.
Variations & Additions
- Mushrooms: Add sliced mushrooms for extra umami and heartiness.
- Spices: A pinch of smoked paprika or a bay leaf can add even more depth.
- No Alcohol Version: Replace the wine with extra beef broth and a splash of balsamic vinegar for a similar depth of flavor.
Serving Suggestions
- Serve over creamy mashed potatoes, buttered noodles, or fluffy rice to soak up the rich sauce.
- A side of crusty bread is perfect for sopping up every last bit of that delicious sauce.
- Pair with a fresh green salad or roasted asparagus for a lighter contrast.
Storage and Freezing Instructions
Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days. The flavors only get better!
Freezing: Cool completely, then freeze in a freezer-safe container for up to 3 months.
Reheating: Thaw overnight in the fridge, then reheat gently on the stovetop or in the microwave.
Frequently Asked Questions
Yes! You can make it on the stovetop in a Dutch oven or in a slow cooker. Simmer on low for 3 – 3.5 hours until the beef is fork-tender.
Dry red wines like Merlot, Pinot Noir, or Cabernet Sauvignon work best.
Yes, but you’ll lose some smoky depth.
Technically, you can, but they will cook too quickly before the flavour in the sauce develops. It’s better to buy a big piece and cut your own to size, ideally about 4-5 cm / 2” cubes. If using pre-cut, small stew meat pieces, cook for 35 minutes under high pressure instead of 45.
This is a personal decision for sure, but with appropriate cooking methods, the wine flavor will remain in a concentrated form, enchanting the flavor of sauces, but the alcohol will be gone, leaving the food safe for a child to consume. In this particular recipe, I simmer the sauce for 10-15 minutes before securing the lid, and then I simmer it a bit more at the end to make sure the alcohol evaporates.
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Recipe Card
Easy Instant Pot Beef Bourguignon
Equipment
Ingredients
- 2 ½ – 3 lb chuck beef cut into 4-5 cm / 2” cubes
- Salt and black pepper to taste
- 8 oz bacon cut into 1.5 cm / 1/2” thick batons or into strips if using slices
- 2 tablespoons butter
- 1 yellow onion, diced
- 1 lb carrots, sliced into 2-inch chunks (about 5 medium carrots)
- 6 garlic cloves, minced
- ¼ cup Cognac (optional) (see notes)
- 1 – 750 ml. bottle of good dry red wine such as Merlot or Pinot Noir
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
- 1 beef bouillon cube, crushed (optional)
- 3 tablespoons flour
- 3 tablespoons water
- 1 lb frozen whole onions
- Fresh chopped parsley (optional)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Dry the beef cubes with paper towels and then season with salt and pepper to taste.
- Turn on the Instant Pot and select "sauté' mode, adjust to more. When hot, add the bacon and cook, stirring occasionally until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
- In batches in single layers, sear the beef in the bacon fat for 3 to 5 minutes, turning to brown on all sides. Remove the seared beef cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside. NOTE: You can also sear the bacon and beef over the stove in a skillet.
- Add butter to the post, and when it's melted, add carrots and onions and cook for 5 minutes, stirring occasionally, until the onions are lightly browned. Add garlic and cook for 1 more minute. Season with salt and pepper. Add Cognac and wine; let it simmer for 8-10 minutes to evaporate the alcohol before closing the pot; otherwise, the alcohol will not evaporate, and you will have the raw wine taste in your dish.
- Add the meat and bacon back into the pot with the juices. Add beef broth, tomato paste, thyme, and beef bouillon, if using. Mix to combine. Let it simmer for 2 minutes. Secure the lid and close pressure-release valve.
- Select Meat/Stew adjust to more and adjust time to 45 min. When the time is over, let the pressure release on its own for 5 minutes. Then, carefully turn the valve to "Venting," to release any extra pressure that might still be in there. Then remove the lid. Press "cancel".
- Mix flour and water until well combined and no lumps.
- Select "sauté' mode, adjust to normal. Add the frozen pearl onions and the flour mixture. Simmer for 5 minutes, or until the onion are heated through and the sauce thickens.
- Sprinkle with chopped parsley, if desired, and serve hot with mashed potatoes, rice, or polenta.
- This recipe is naturally egg, nut, peanut, and sesame free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: Use olive oil or dairy-free butter instead of butter.
- Gluten-Free: Swap flour with cornstarch or gluten-free flour for thickening.
- Soy-Free: Ensure your beef broth and bouillon cube are soy-free.
- Beef Turns Out Tough: If your beef isn’t fork-tender, it likely needs more cooking time.
- Sauce is Too Thin: Sometimes, the sauce may not thicken as expected. Pro Tip: Use a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) instead of flour for a quicker thickening method. Simmer for a few minutes after pressure cooking.
- Alcohol Flavor is Too Strong: If the wine taste is overpowering, it may not have cooked off properly. Pro Tip: Allow the wine to simmer for a few minutes after adding it to burn off excess alcohol before sealing the Instant Pot.
- Use a good-quality wine: Since wine is a big part of the sauce, use one that you’d actually enjoy drinking.
- Sear the beef first: Browning the beef before pressure cooking enhances the depth of flavor.
- Don’t skip the bacon: It adds a smoky, salty richness that takes the dish to another level.
- Make it ahead: The flavors deepen as it sits, making this an excellent make-ahead meal.
- Mushrooms: Add sliced mushrooms for extra umami and heartiness.
- Spices: A pinch of smoked paprika or a bay leaf can add even more depth.
- No Alcohol Version: Replace the wine with extra beef broth and a splash of balsamic vinegar for a similar depth of flavor.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
This recipe was originally shared in April 2018. In March 2025, the photos and content were refreshed, but the recipe itself remains unchanged.
I made this tonight. I served it over mashed potatoes. It’s a keeper. Perfect for family or for company. I used fresh pearl onions and put them in with the carrots. Most fell apart. I’ll see if I can find frozen for the next time.
Hello Michael! I’m SO HAPPY you enjoyed it. Thank you for taking the time to come back and let me know!?
I like beef soup, thanks for sharing this recipe with us all! MY family would love trying this at home…
Hello Codrut! Thanks for your interest in my recipe. Please come back and let me know how you like it. ?