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Easy Instant Pot Beef Bourguignon | Mommy's Home Cooking

Easy Instant Pot Beef Bourguignon

This Easy Instant Pot Beef Bourguignon Recipe has never been faster, easier, and yummier. This supremely delicious melt-in-your-mouth comfort dish is easy enough for a simple weeknight dinner and elegant enough for entertaining.
Course Main Course
Cuisine French
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 servings
Calories 756kcal


  • 2 ½ - 3 lb chuck beef cut into 1-inch cubes
  • Salt and black pepper to taste
  • 8 oz bacon (about 6 strips)
  • 2 tablespoons butter
  • 1 yellow onion, diced
  • 1 lb carrots, sliced into 1-inch chunks (about 5 medium carrots)
  • 6 cloves garlic, minced
  • ¼ cup Cognac (optional) (see notes)
  • 1 750 ml. bottle 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)


  • Dry the beef cubes with paper towels and then sprinkle them 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 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, if using; cook for 1 minute.
  • Put the meat and bacon back into the pot with the juices. Add the bottle of wine and beef broth, tomato paste, thyme, and beef bouillon, if using. Mix to combine. 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. Secure lid and close pressure-release valve.
  • Select Meat/Stew adjust to more (45min). 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 combine 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.


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.
Note: 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.
What is the best wine to make Beef Bourguignon?
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.
What to serve with beef bourguignon?
Serve over boiled potatoes, mashed potatoes, rice, or hot-buttered noodles.
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.
 Did you make this recipe? Don’t forget to give it a star rating below!
Please note that nutritional information is a rough estimate, and it can vary depending on the products used.


Calories: 756kcal | Carbohydrates: 24g | Protein: 44g | Fat: 41g | Saturated Fat: 17g | Cholesterol: 165mg | Sodium: 977mg | Potassium: 1322mg | Fiber: 4g | Sugar: 8g | Vitamin A: 12840IU | Vitamin C: 13.4mg | Calcium: 101mg | Iron: 5.6mg