Easy Beef Bourguignon Instant Pot Recipe

The Magic of Beef Bourguignon Instant Pot Cooking

Close your eyes. Listen to the high pitched sizzle as the beef hits the hot stainless steel. Smell that heady mix of rendering bacon fat and earthy red wine wafting through your kitchen. It is enough to make anyone weak in the knees.

For years, I avoided making this because the thought of hovering over a stove for four hours felt like a chore.

But then I mastered the beef bourguignon instant pot method, and everything changed. I remember my first attempt; I didn't deglaze properly and got the dreaded "burn" signal. It was a disaster, but it taught me the most important lesson about pressure cooking.

Now, I get that deep, concentrated flavor every single time without the long wait.

You don't need to be a French chef to pull this off. This beef bourguignon instant pot recipe is designed for real life, where we want luxury but also want to sit down before 9 PM. Let’s get into how we make this happen using your favorite pressure cooker.

The Science of Why This Beef Bourguignon Instant Pot Recipe Works

The secret to a world class beef bourguignon instant pot lies in the Maillard reaction. When you sear the beef cubes, proteins and sugars rearrange to create hundreds of different flavor compounds. This isn't just "browning"; it's building the foundation of your entire sauce.

If you skip this, your stew will taste flat and boiled rather than rich and complex.

Pressure cooking also creates a unique environment for the beef. The high pressure forces moisture and heat deep into the muscle fibers, breaking down tough collagen into silky gelatin in just 45 minutes. This process usually takes hours in a traditional oven.

The result is a velvety mouthfeel that coats your tongue with savory goodness.

Finally, we use a beurre manié (flour and butter paste) at the end. This is a classic French technique that emulsifies the fats into the liquid. It prevents the sauce from being greasy and ensures it clings to every carrot and mushroom.

It is the difference between a thin soup and a luxurious bourguignon instant pot sauce.

Essential Ingredients and Smart Substitutions

To make the best instant pot beef bourguignon recipe , we need high-quality staples. I always reach for a thick cut bacon because thin strips just vanish into the sauce. For the beef, chuck roast is king because the fat content keeps it juicy under pressure.

step-by-step Instructions: How to Make Beef Bourguignon in the Instant Pot

1. The Bacon Base: Set your pot to "Sauté" on high. Toss in the 6 oz of diced bacon and cook until they reach a shatter -crisp texture. Remove with a slotted spoon, but keep that liquid gold (the fat) in the pot!
2. The Sear: Season your 3 lbs of beef cubes with salt and pepper. Sear them in batches don't crowd the pan or they'll steam instead of sizzle. We want a dark, mahogany crust on all sides of this beef bourguignon instant pot meat.
3. The Aromatics: Throw in the diced yellow onion and carrots. Cook for 3 minutes until the onion is translucent. Stir in the 4 cloves of minced garlic and 2 tbsp of tomato paste, cooking for 1 minute until it smells sweet and savory.
4. Deglazing (Crucial!): Pour in the 2 cups of red wine. Use a wooden spoon to scrape every single brown bit (the fond) off the bottom. This prevents the burn signal and adds massive flavor to your bourguignon instant pot .
5. The Pressure Phase: Add the beef bone broth, thyme, bay leaves, mushrooms, and pearl onions. Secure the lid and set to High Pressure for 45 minutes. Once finished, let the steam release naturally for 10 minutes before venting.
6. The Finish: Mix the 2 tbsp of softened butter and 2 tbsp of flour into a paste. Stir this into the bubbling stew on "Sauté" mode for 2- 3 minutes. Watch as the sauce transforms into a velvety glaze.

Chef's Expert Tip: Add 1/4 tsp of instant espresso powder to the liquid before cooking. It doesn't make it taste like coffee; it just makes the beef notes hit a deeper, darker frequency that people can't quite put their finger on.

Pro Tips and Common Mistakes to Avoid

Storage, Freezing, and Reheating

This easy beef bourguignon instant pot meal is actually better the next day. The flavors continue to mingle and deepen in the fridge. Store it in an airtight container for up to 4 days. If it thickens too much, just add a splash of broth when reheating.

For freezing, this beef bourguignon instant pot dish is a dream. Let it cool completely before placing it in freezer bags. It stays fresh for up to 3 months. To reheat, thaw overnight in the fridge and warm it gently on the stove over medium low heat.

What to Serve with Your Beef Bourguignon Instant Pot Creation

You need something to soak up that incredible sauce. A pile of How To Make Wedges From Potatoes: Ultra Crispy Fluffy is a fun, modern twist, but classic mashed potatoes or crusty sourdough bread are the gold standards.

If you find the sauce is still too thin for your liking, you can treat it like a gravy. Check out my guide on How to Make Beef Gravy: 10 Minute Velvety Smooth Recipe for extra thickening tricks. This instant pot beef burgundy bourguignon also pairs beautifully with a simple green salad to cut through the richness.

Nutrition Per Serving: 648 calories, 55.4g protein, 36.2g fat, 16.4g carbs.

Whether it’s a rainy Tuesday or a fancy Saturday night, this beef bourguignon instant pot recipe is the ultimate comfort food. It’s a hug in a bowl, made in record time.

Give it a shot your kitchen is about to smell like a French bistro, and your family will think you spent all day at the stove! Final tip: don't forget to save a glass of that Pinot Noir for yourself while you cook this dinner ideas for steak instant pot classic.

Nutrition Information