The Ultimate Instant Pot Beef Bourguignon

The Ultimate Instant Pot Beef Bourguignon: Easy, Authentic, and Richly Flavorful

When that first whiff of simmering red wine hits the air, mingling with the savory sizzle of bacon and deep thyme notes, you know exactly what’s happening. We’re cooking classic, complex French comfort food. Traditionally, Boeuf Bourguignon takes half a day and a million dishes.

But you want that rich depth now, right?

That's why we rely on the pressure cooker. This instant pot beef bourguignon recipe is the cheat code. It delivers unbelievably tender beef and a velvety sauce that tastes like it cooked for six hours, all accomplished in about 60 minutes of hands off pressure time.

Trust me, this is the most easy instant pot beef bourguignon you will ever make that still tastes authentically French.

Stop stressing about lengthy braises. We're ditching the slow cooker and learning how to get maximum depth of flavor using the pressure cook function. Get ready for the best instant pot beef bourguignon of your life.

The Science of Speed: Why the Instant Pot Perfects This French Classic

If you’ve ever wondered how you can take a tough, fibrous cut of meat like chuck roast and turn it into something fork tender in less than an hour, the answer is physics and chemistry.

Achieving Deep Flavor (Maillard Reaction) in Minutes

Before anything hits the pressure cooker, you must activate the Maillard reaction. This is the scientific term for browning the non-enzymatic reaction between amino acids and reducing sugars that creates hundreds of complex flavor compounds.

Skipping this step means your pot beef bourguignon will taste thin and watery. We brown the bacon and the flour dusted beef cubes until they are deeply golden brown. This forms the foundation of all the subsequent flavor layers.

How Pressure Tenderizes Tough Cuts (Collagen Breakdown)

Beef chuck is packed with collagen, the connective tissue that makes meat chewy. Slow cooking breaks this down gradually. The Instant Pot speeds up the process by creating extremely high internal temperatures (above the boiling point of water).

At these temperatures, the collagen rapidly dissolves into gelatin, lubricating the meat fibers and making the beef impossibly tender. This is why 60 minutes under high pressure is all you need for tender, classic instant pot beef bourguignon .

Essential Ingredients and Smart Substitutions

This dish relies on a few key, high-quality components. Do not skimp on the wine!

Substitution Table: Handling Ingredients Like a Pro

If you’re out of an ingredient, here’s what you can swap out and what that swap might cost you in flavor.

Making This Instant Pot Beef Bourguignon gluten-free

This recipe is easily adaptable to be gluten-free. Skip the flour coating on the beef entirely (you'll lose a little crust, but it's worth it). Instead of using flour and butter for the final thickening beurre manié , substitute a cornstarch slurry (2 Tbsp cornstarch mixed with 2 Tbsp cold water) stirred in at the end.

This keeps your fantastic pot beef bourguignon perfectly safe for GF diets.

step-by-step: Making Instant Pot Beef Bourguignon

This recipe is structured in three phases: Browning, Pressure, and Finishing. Total hands-on prep time is about 15 minutes.

Phase 1: Sautéing the Bacon and Browning the Beef ( 10 mins)

1. Prep the Beef: Pat the 3 lbs of beef chuck dry. Season heavily with 1 tsp Kosher salt and 1/2 tsp black pepper. Toss with 2 Tbsp of all-purpose flour until lightly coated.
2. Sauté Bacon: Set the Instant Pot to Sauté (Normal or Medium) . Add the 6 oz of diced bacon or lardons. Cook until crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve (don’t discard the rendered fat!).
3. Sear the Beef: Working in batches, add the flour coated beef cubes to the hot bacon fat. Sear on all sides until deep golden brown. This is critical for flavor! It should take about 2– 3 minutes per batch. Remove beef and set aside with the bacon.
4. Aromatics: Add the 1 large diced yellow onion to the pot, scraping up any browned bits from the bottom. Cook for 2 minutes until softened. Stir in 4 cloves of minced garlic and 2 Tbsp of tomato paste, cooking for 1 minute until fragrant.

Phase 2: Deglazing and Pressure Cooking ( 60 mins)

5. Deglaze: Pour in the entire 750ml bottle of dry red wine. Bring it to a simmer and use a wooden spoon to vigorously scrape the bottom of the pot this lifts the browned bits (fond) and prevents the dreaded "Burn" notice. Reduce the wine volume slightly, about 2 minutes.
6. Load the Pot: Return the seared beef and reserved bacon to the pot. Add the 2 cups of beef stock and the bouquet garni (bay leaf, thyme sprigs, parsley stems). The liquid should almost cover the meat.
7. Pressure Cook: Secure the lid and ensure the vent is set to Sealing . Cook on Manual/Pressure Cook (High) for 60 minutes .
8. Natural Release: Once the cook time is complete, allow the pressure to release naturally (NR) for 15 minutes . After 15 minutes, flip the valve to Venting (Quick Release) to release any remaining pressure. Remove the lid.

Phase 3: Finishing the Sauce and Adding Final Vegetables ( 15 mins)

9. Add Vegetables: Remove and discard the bouquet garni. Add the 16 oz halved cremini mushrooms and the 1 cup of thawed pearl onions. Set the Instant Pot back to Sauté (Normal) .
10. Cook Vegetables: Simmer for 10– 12 minutes until the mushrooms are tender and the sauce has reduced slightly.
11. Thicken the Sauce: In a small bowl, combine the 2 Tbsp softened butter and 2 Tbsp all-purpose flour to make a beurre manié (butter/flour paste). Whisk this paste into the simmering stew until it is fully incorporated and the sauce is rich and velvety. If you love a thick, deep sauce, this finishing step makes all the difference. (For more pro tips on achieving perfect thickness, see my guide on How to Make Beef Gravy: 10 Minute Velvety Smooth Recipe ).
12. Rest and Serve: Taste and adjust seasoning if necessary. Let the finished quick beef bourguignon instant pot rest for 5 minutes before serving.

Troubleshooting and Expert Tips for the Best Results

Even seasoned cooks hit a snag. Here are the most common issues when tackling instant pot beef bourguignon and how to fix them fast.

Tip: The Easiest Way to Thicken Bourguignon Sauce

The beurre manié (the butter and flour paste) is the classic French way to thicken a stew at the end without adding dry flour that clumps. Since the flour is wrapped in fat, it disperses beautifully and thickens the sauce instantly without needing to reduce for hours.

It’s what gives this best instant pot beef bourguignon its silky finish.

Storage, Freezing, and Making Ahead

Like all great stews, this instant pot beef bourguignon is even better the next day, after the flavors have had a chance to meld overnight.

Refrigerating and Reheating Instructions

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Reheating: This dish reheats perfectly on the stovetop or in the microwave. If reheating a large batch, use the Instant Pot's Sauté (Low) setting for 5– 7 minutes, adding a splash of stock or water if the sauce looks too thick.

Can I Freeze This Stew? (Yes, Here's How)

Beef Bourguignon freezes beautifully for up to 3 months.

1. Ensure the stew is completely cooled before placing it in freezer safe containers (leave a little headspace for expansion).
2. Note: The pearl onions and mushrooms might slightly change texture and become a little softer upon thawing, but the overall flavor of the beef bourguignon remains excellent.
3. Thaw overnight in the refrigerator before reheating gently.

What to Serve with Your Rich Instant Pot Beef Bourguignon

This incredible, rich instant pot beef bourguignon demands a starchy side to soak up all that luxurious sauce.

Classic Pairings: Potatoes, Noodles, and Rice

• Mashed Potatoes: The ideal velvety canvas.
• Crusty Bread: Essential for swiping the bowl clean.
• Potato Wedges: For a delicious and slightly crispy alternative, I always recommend making my recipe for How To Make Wedges From Potatoes: Ultra Crispy Fluffy .

Green Vegetable Sides to Balance the Richness

A vibrant green side cuts through the richness of the wine sauce perfectly: simple blanched green beans, steamed asparagus, or lightly sautéed kale.

Nutrition Information