Instant Pot Beef Bourguignon

A bowl of beef bourguignon on a lace table cloth.

4.56 from 9 votes

This exquisite Instant Pot Beef Bourguignon recipe is the most perfect meal for a cozy, casual night or a fancy dinner party.

Prep Time10

Cook Time1 20

Total Time1 30

Course: Main Course

Cuisine: French

Servings: people

Calories: 653kcal

Author: Genevieve Morrison

Ingredients

1-2 pounds beef - beef chuck, round eye or rib eye
8 ounces Baby Bella mushrooms - 1 package
1 large carrot - chopped thick
4 large garlic cloves - minced
1 medium red onion - diced
8 ounces pearl onions - cut in half
1 tbsp. fresh thyme
2 tbsp. tomato paste
1 cup beef broth
1 cup red wine - Cabernet Sauvignon
¼ cup cognac
5 tbsp. butter
5 tbsp. flour
2 tbsp. Worcestershire sauce
1 tsp. salt
t tsp. pepper
⅛ tsp. smoked Spanish paprika
½ tsp. garlic powder
⅛ tsp. cayenne pepper

US Customary - Metric

Instructions

Chop baby bella mushrooms in half and set aside. Chop carrot into pieces that are 1 - 2 inches thick, then slice each piece in half and set aside. Mince 4 garlic cloves and de-leaf a tbsp. of thyme, and set aside. Slice peeled pearl onions carefully in half and set aside. Chop medium red onion into chunky pieces and set aside.
Cube the beef into large, 2 inch cubes (if your meat is that thick). You want the cubes to be nice and chunky.
Set the Instant Pot to “Sauté” on “High.” Add 2 tbsp. of butter to the pot and coat the bottom. Place the mushrooms cut-face down. Allow them to brown for 6-8 minutes, without flipping them. You just want one side browned. Once done, carefully remove them from the pot, and set aside.
Add 1 tbsp. of butter to the pot and add the carrots. Place them flat-side down so they can brown. Just like the mushrooms, allow them to brown on 1 side for 6-8 minutes, then remove them from the pot.
Add the pearl onions cut-side down, and allow them to brown for only 5 minutes. Add the garlic and thyme to the pot. Stir gently so you don’t break the onions apart too much, and allow to sauté until thoroughly cooked. Remove from pot and set aside. You won’t be adding the pearl onions until after all the other ingredients pressure cook.
In a mixing bowl, toss meat chunks with 2 tbsp. of flour, 1 tsp. of salt and 1 tsp. of pepper until each chunk is throughly coated.
Add 1 tbsp. of butter to the pot, allow it to coat the bottom, then add the beef. Brown for 5 minutes, then flip and brown on the other side for 5 more minutes. You may want to do this process in 2 batches if each piece doesn’t sit nicely without overlapping others in the pot. Once done, press “Cancel” to stop the Sauté and pour in ¼ cup cognac to deglaze the pan, scraping up all the yumminess on the pot under the meat.
In a measuring cup (or bowl) mix together 1 cup beef broth with 2 tbsp. tomato paste, 2 tbsp. Worcestershire sauce, 1 tsp. salt, 1 tsp. pepper, ⅛ tsp. smoked Spanish paprika, ½ tsp. garlic powder and ⅛ tsp. cayenne pepper.
Add beef broth mixture with 1 cup of wine to the Instant Pot. Add mushrooms, carrots and red onion (not the pearl onions with thyme and garlic) to the pot and give them a gentle stir. Place the lid of the pot on and lock it in place. Set the Instant pot to “Pressure Cook” for 20 minutes on “High.”
Carefully release the pressure by engaging the pressure valve. While it depressurizes, mix 3 tbsp. flour in ¼ cup of water. When the pot is finished depressurizing, you’ll add this slurry to thicken your stew.
Lift the lid and mix in the flour slurry. Add the pearl onions with garlic and thyme and give it all a good stir. Give it a taste and see if it could use more salt or pepper. Serve with mashed potatoes, noodles or rice.

Notes

NOTE: Since you’ll be sautéing each vegetable separately to give them the perfect browning, and removing them from the pan after each step, you can either use the Instant Pot (as I’ve done) or use a sauté pan instead, and transfer everything to the pot when you get to step 9. The process is pretty simple in the Instant Pot, but it’s just what you’re more comfortable with.

Nutrition