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.

A close-up of Easy Instant Pot Beef Bourguignon with carrots, pearl onions, and herbs in a bowl. A spoon is scooping a portion.

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

  • Quick and Easy: Traditional beef bourguignon takes hours, but the Instant Pot cuts the time dramatically without sacrificing flavor.
  • No-Fuss Ingredients: Uses simple, easy-to-find ingredients that come together beautifully.
  • Instant Pot Magic: Get all the deep, slow-cooked flavors in a fraction of the time!
  • Rich and Flavorful: The deep, savory wine-based sauce coats every bite, making this stew incredibly delicious. Packed with beef, carrots, and mushrooms, this dish is the ultimate cozy comfort food.
  • Melt-in-Your-Mouth Tender Beef: Thanks to pressure cooking, the beef turns out fall-apart tender in a fraction of the time.
  • Perfect for Any Occasion: It’s Elegant enough for a dinner party, yet easy enough for a busy weeknight meal.
  • Even Better as Leftovers: The flavors deepen overnight, making the next day’s meal even more delicious.
  • Family Approved: A crowd-pleaser that even picky eaters will love.

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!

A close-up of Easy Instant Pot Beef Bourguignon with carrots, pearl onions, and a ladle in a pressure cooker pot, highlighting measurement markings on the side.

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.
A bowl of Easy Instant Pot Beef Bourguignon with carrots, pearl onions, and a parsley garnish sits on a dark fabric. A spoon rests nearby.

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

Can I make this without an Instant Pot?

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.

What’s the best wine to use?

Dry red wines like Merlot, Pinot Noir, or Cabernet Sauvignon work best.

Can I skip the bacon?

Yes, but you’ll lose some smoky depth.

Can I use pre-cut stew meat?

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.

Can kids eat beef bourguignon?

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.

A close-up of an Easy Instant Pot Beef Bourguignon featuring tender chunks of beef, carrots, and pearl onions, all garnished with chopped parsley.

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Recipe Card

A close-up of Easy Instant Pot Beef Bourguignon with carrots, pearl onions, and herbs in a bowl. A spoon is scooping a portion.

Easy Instant Pot Beef Bourguignon

Oriana Romero
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.
3.79 from 19 votes
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 servings

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.
Oriana’s Notes
 
Mushrooms: The original recipe calls to add 1 lb of sautéd mushrooms at the end. I didn’t because I didn’t have mushrooms available and also because I wanted to make the recipe simpler. If you want to add the mushrooms, just sauté the 1 lb fresh mushrooms (stems discarded, caps thickly sliced) in 2 tablespoons of butter for 5-8 minutes until lightly browned and then add to the stew.
 
Chuck Beef: I recommend buying a big piece and cutting your own to size, ideally about 4-5 cm / 2” cubes. I don’t like to use pre-cut beef stew meat because it cooks too quickly before the flavour in the sauce develops. If using pre-cut, small stew meat pieces, cook for 35 minutes under high pressure instead of 45.
 
Cognac is a variety of brandy and is kind of expensive, so I add it when I have it available, if not I just omit that ingredient, and the Beef Bourguignon is still amazingly flavorful.
 
Wine: The key to making Beef Bourguignon is using both good-quality beef and good red wine. Use a drinkable wine, such as Burgundy or Pinot Noir. Please don’t use anything labeled “cooking” wine.
 
Can kids eat beef bourguignon?
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.
 
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.
  
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.
 
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.
 
 
 

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Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 756kcalCarbohydrates: 24gProtein: 44gFat: 41gSaturated Fat: 17gCholesterol: 165mgSodium: 977mgPotassium: 1322mgFiber: 4gSugar: 8gVitamin A: 12840IUVitamin C: 13.4mgCalcium: 101mgIron: 5.6mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Course Main Course
Cuisine French
Calories 756
Keyword beef dinner instant pot


This recipe was originally shared in April 2018. In March 2025, the photos and content were refreshed, but the recipe itself remains unchanged.

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3.79 from 19 votes (17 ratings without comment)

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4 Comments

  1. 5 stars
    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.

  2. 5 stars
    I like beef soup, thanks for sharing this recipe with us all! MY family would love trying this at home…