Instant Pot Beef Bourguignon Recipe

I am absolutely thrilled to share my Instant Pot Beef Bourguignon Recipe with you because it perfectly combines deep, rich flavors with the convenience of modern cooking. I have always loved the classic French dish, but making it traditionally can be time-consuming and a bit intimidating. This recipe captures all the lusciousness and comfort of traditional Beef Bourguignon, but in a fraction of the time, thanks to the Instant Pot. Every bite offers tender, melt-in-your-mouth beef surrounded by earthy mushrooms, sweet pearl onions, and a savory wine-based sauce that makes it feel like a special occasion meal any day of the week.

Why You'll Love This Instant Pot Beef Bourguignon Recipe

From the moment I start cooking this delicious dish, I can tell it’s going to be amazing. The flavor profile is so beautifully layered with the smoky paprika, the richness of the beef broth and cognac, and the fullness of the red wine. It's like a warm hug on a plate, with the mushrooms and pearl onions adding just the right amount of earthiness and sweetness. I love how the sauce perfectly coats each tender chunk of beef, making every forkful incredibly satisfying. Honestly, it’s the kind of meal that convinces me comfort food can be both fancy and downright soulful.

Aside from the taste, the ease of preparation is a huge win for me. Using the Instant Pot means you have less monitoring and stirring, which frees you up to do other things or just relax. I truly appreciate that the recipe walks through each step clearly — browning the vegetables and beef separately for maximum flavor, then letting the pressure cooker do its magic. Whether I’m cooking for a cozy family night or impressing friends at a dinner party, this recipe feels like a gourmet experience without hours spent in the kitchen. It’s a standout because it looks stunning on the table yet comes together faster than you expect.

Ingredients You'll Need

The ingredients list might look like a lot, but each one is simple and plays an essential role in creating that classic Beef Bourguignon taste and texture. From the tender beef cuts to the fresh thyme, mushrooms, and garlic, every bite is packed with vibrant, authentic flavors. The red wine and cognac add depth to the sauce while the pearl onions give it that beautiful pop of sweetness and personality.

• Beef chuck, round eye, or rib eye: I recommend chunking your beef into large cubes for the perfect melt-in-your-mouth texture.
• Baby Bella mushrooms: I halve these to maximize surface area for browning, which adds incredible flavor.
• Carrots: Thickly chopped to add sweetness and texture contrast throughout the dish.
• Garlic cloves: Freshly minced for that essential aromatic punch.
• Red onion: Diced chunky to hold up during pressure cooking and add savory depth.
• Pearl onions: Carefully halved and caramelized to balance the earthiness with delicate sweetness.
• Fresh thyme: I strip the leaves to release their fragrant oils directly into the stew.
• Tomato paste: Adds richness and a subtle tang to the sauce.
• Beef broth: Forms the hearty base for the stew’s luscious sauce.
• Red wine (Cabernet Sauvignon): Essential for that classic, robust flavor in the sauce.
• Cognac: Perfect for deglazing and adding a subtle, aromatic sweetness.
• Butter: Used for browning vegetables and beef, it adds velvety richness.
• Flour: Coats the beef and creates the thick, silky sauce when combined with a slurry.
• Worcestershire sauce: Brings a savory umami boost.
• Seasonings (salt, pepper, smoked Spanish paprika, garlic powder, cayenne): Balanced to create a warm and slightly spicy edge that brightens the dish wonderfully.

Directions

Step 1: Begin by prepping all your vegetables. Halve the Baby Bella mushrooms, chop the carrot into thick pieces, mince the garlic, dice the red onion, and carefully halve the peeled pearl onions. Strip thyme leaves from the stems and set everything aside.

Step 2: Cube your beef into large 2-inch chunks to ensure tender and juicy bites after cooking. I find the chunk size really crucial for that hearty stew feel.

Step 3: Set your Instant Pot to the “Sauté” function on high heat. Add 2 tablespoons of butter, swirl it around the pot, then place the mushrooms cut-side down. Let them brown for 6 to 8 minutes without flipping; the caramelization adds so much intense flavor. Remove and set aside once browned.

Step 4: Add 1 tablespoon of butter and repeat this browning process with the carrots, placing them flat-side down for 6 to 8 minutes. Remove and set those aside too.

Step 5: Next, add the pearl onions cut-side down to brown for about 5 minutes. Stir in the minced garlic and thyme, sauté gently until everything is fragrant and soft. Remove the mixture and keep aside for later.

Step 6: Toss your beef cubes in a mixing bowl with 2 tablespoons of flour, 1 teaspoon salt, and 1 teaspoon pepper until each piece is thoroughly coated. This is key for creating that lovely thick sauce later.

Step 7: Add 1 tablespoon of butter to the Instant Pot and brown the beef chunks on all sides, approximately 5 minutes per side. You may need to work in batches to avoid overcrowding and ensure a perfect sear. Once browned, cancel the sauté mode.

Step 8: Pour in ¼ cup of cognac to deglaze the pot, scraping up all the flavorful browned bits stuck to the bottom. This step is vital to infuse the stew with that deep flavor.

Step 9: In a measuring cup, mix together 1 cup beef broth, 2 tablespoons tomato paste, 2 tablespoons Worcestershire sauce, 1 teaspoon salt, 1 teaspoon pepper, ⅛ teaspoon smoked Spanish paprika, ½ teaspoon garlic powder, and ⅛ teaspoon cayenne pepper. Add this mixture along with 1 cup of red wine into the Instant Pot.

Step 10: Add the browned mushrooms, carrots, and diced red onion to the pot and stir gently to combine. Secure the lid, lock the valve, and set the Instant Pot to “Pressure Cook” on high for 20 minutes.

Step 11: After cooking, carefully release the pressure using the valve. While the pot depressurizes, mix 3 tablespoons flour with ¼ cup of water to create a slurry that will thicken your stew.

Step 12: Open the Instant Pot and stir in the flour slurry. Add back the pearl onions with garlic and thyme, stirring gently. Taste and adjust salt or pepper if needed. Now your Instant Pot Beef Bourguignon is ready to serve!

Servings and Timing

This recipe serves about 4 people, which makes it ideal for a family dinner or intimate gathering. Prep time is relatively short at around 10 minutes, mostly spent chopping and getting everything ready. The cook time, including sautéing and pressure cooking, takes about 1 hour and 20 minutes. Overall, you’re looking at roughly 1 hour and 30 minutes total before you can dig in. There’s no resting time required, but allowing the stew to sit covered for a few minutes after cooking lets flavors meld even more beautifully.

How to Serve This Instant Pot Beef Bourguignon Recipe

When I serve my Instant Pot Beef Bourguignon Recipe, I love pairing it with creamy mashed potatoes or buttery egg noodles because the smooth starches soak up all that decadent sauce so well. Sometimes, I go for a simple crusty French baguette to mop up every last drop, which feels delightfully authentic. For veggies, steamed green beans or roasted Brussels sprouts provide a fresh, crisp contrast to the richness of the stew.

Garnishing with a sprinkle of fresh parsley or a few thyme sprigs instantly brightens the presentation, making it look like you spent hours on this dish. When plating, I like to provide generous portions since this meal is so hearty; a bowl filled high with beef chunks, veggies, and thick sauce never disappoints.

For beverage pairings, a glass of the same Cabernet Sauvignon you cook with always feels perfect because it ties the experience together. If you prefer something non-alcoholic, a sparkling water with a twist of lemon or a rich grape juice can complement the meal nicely. This dish is my go-to for holiday dinners, casual weekend meals, or any time I want to treat my loved ones to something special served hot and comforting straight from the stove.

Variations

One of my favorite things about this Instant Pot Beef Bourguignon Recipe is how versatile it is. If you want to try a different cut of meat, stew beef or even lamb shoulder would work wonderfully and add their own unique flavor. For those who need a gluten-free version, simply swap all-purpose flour with a gluten-free flour blend for dredging and thickening — it doesn’t change the taste, just makes it accessible to more people.

If you’re looking to tweak the flavors, adding fresh rosemary or bay leaves during pressure cooking can enrich the aroma without overwhelming the classic profile. For a smoky twist, a teaspoon of smoked paprika brings a slightly different warmth to the sauce.

While I adore using the Instant Pot for this recipe, you can also make it using a slow cooker or stovetop simmer method. On the stovetop, brown everything in a heavy pot and then let it simmer gently for two to three hours, stirring occasionally. This slower method produces a similar, tender result but requires more hands-on time and attention.

Storage and Reheating

Storing Leftovers

If you have any leftovers of this Instant Pot Beef Bourguignon Recipe (and who doesn’t love the next-day flavors?), store them in airtight containers in the refrigerator. Glass or BPA-free plastic containers work best for easy reheating and avoiding odors. The stew will keep fresh and delicious for up to 3 to 4 days, making it a perfect make-ahead meal.

Freezing

This dish freezes beautifully! Just portion it into freezer-safe containers or heavy-duty freezer bags, leaving about an inch of headspace for expansion. It keeps well frozen for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge for best texture and flavor retention.

Reheating

To reheat, I recommend warming the stew gently on the stovetop over medium-low heat, stirring occasionally until heated through. This method helps maintain the beef’s tenderness and keeps the sauce silky. Avoid microwaving if you want to preserve the texture because it can cause uneven heating or dry out the beef. If the sauce is too thick after refrigeration, adding a splash of broth or water while reheating helps restore the perfect consistency.

FAQs

Can I use a different cut of beef for this recipe?

Absolutely! While beef chuck is ideal for its marbling and tenderness when slow-cooked, you can also use round eye or rib eye as specified, or even stew beef. Just ensure you cut the meat into large cubes and brown it properly to build flavor.

Is it necessary to brown the vegetables separately?

Browning each vegetable separately adds an incredible depth of flavor and texture that sets this stew apart. It creates caramelized notes and prevents the pot from overcrowding, which means everything cooks more evenly and tastes better.

What can I substitute for red wine if I don’t want alcohol?

You can use grape juice mixed with a tablespoon of vinegar or pomegranate juice to mimic the complexity of red wine without alcohol. Just keep the volume the same to maintain the right liquid balance in the stew.

Can I make this recipe vegan or vegetarian?

While this recipe is traditionally beef-based, you can create a vegetarian version by substituting beef with hearty mushrooms like portobello or seitan, and using vegetable broth instead of beef broth. Skip the cognac or replace it with a splash of balsamic vinegar for depth.

How thick should the sauce be at the end?

The sauce should be rich and coat the back of a spoon thickly, but still be saucy enough to drizzle. The flour slurry added at the end helps achieve this perfect consistency, so don’t skip that step!

Conclusion

I genuinely hope you fall in love with this Instant Pot Beef Bourguignon Recipe as much as I have. It’s the kind of dish that makes you feel like you’ve arrived home to comfort, warmth, and indulgence. Whether for a special occasion or just because you deserve a deliciously elegant meal, this recipe delivers every time. Trust me, once you try it, it will become one of your trusty go-tos for cozy and memorable dinners.

Instant Pot Beef Bourguignon Recipe

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 10 reviews

This Instant Pot Beef Bourguignon is a rich and hearty French stew perfect for cozy nights or elegant dinners. Tender chunks of beef are browned and pressure cooked with mushrooms, carrots, pearl onions, and a flavorful blend of red wine, beef broth, cognac, and herbs, resulting in a deeply savory and comforting meal.

• Author: Zara
• Prep Time: 10 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Instant Pot
• Cuisine: French

Ingredients

Meat

• 1-2 pounds beef (beef chuck, round eye, or rib eye), cut into 2-inch cubes

Vegetables

• 8 ounces Baby Bella mushrooms, halved
• 1 large carrot, chopped into 1-2 inch thick pieces and halved
• 4 large garlic cloves, minced
• 1 medium red onion, diced into chunky pieces
• 8 ounces pearl onions, peeled and halved
• 1 tbsp fresh thyme leaves

Liquids & Sauces

• 1 cup beef broth
• 1 cup red wine (Cabernet Sauvignon)
• ¼ cup cognac
• 2 tbsp Worcestershire sauce
• 2 tbsp tomato paste

Other

• 5 tbsp butter (divided)
• 5 tbsp flour (divided: 2 tbsp for dredging, 3 tbsp for slurry)
• 1 tsp salt (plus 1 tsp for dredging)
• 1 tsp pepper (plus 1 tsp for dredging)
• ⅛ tsp smoked Spanish paprika
• ½ tsp garlic powder
• ⅛ tsp cayenne pepper

Cook Mode Prevent your screen from going dark

Instructions

1. Prepare Vegetables: Chop the baby bella mushrooms in half, slice the carrot into thick pieces then halved, mince garlic cloves, de-leaf the thyme, peel and half the pearl onions, and dice the red onion into chunky pieces. Set each aside separately.
2. Cube the Beef: Cut the beef into large 2-inch cubes ensuring they are chunky for optimal texture in the stew.
3. Sauté Mushrooms: Set the Instant Pot to 'Sauté' on high. Add 2 tablespoon butter, coat the pot's bottom, place mushrooms cut-side down and brown them for 6-8 minutes without flipping. Remove and set aside.
4. Sauté Carrots: Add 1 tablespoon butter, place carrots flat-side down, and brown for 6-8 minutes. Remove and set aside.
5. Sauté Pearl Onions, Garlic & Thyme: Add pearl onions cut-side down and brown for 5 minutes. Then add garlic and thyme, stir gently and cook until fragrant and onions are cooked through. Remove and set aside (these will be added later after pressure cooking).
6. Dredge Beef: In a bowl, toss beef cubes with 2 tablespoon flour, 1 teaspoon salt, and 1 teaspoon pepper until thoroughly coated.
7. Burgundy Beef Browning: Add 1 tablespoon butter to the pot. Brown beef cubes in batches for 5 minutes each side. Avoid overcrowding for even browning. Once done, press 'Cancel'. Pour in ¼ cup cognac to deglaze, scraping any browned bits off the pot bottom.
8. Make Broth Mixture: In a measuring cup, mix 1 cup beef broth, 1 cup red wine, 2 tablespoon tomato paste, 2 tablespoon Worcestershire sauce, 1 teaspoon salt, 1 teaspoon pepper, ⅛ teaspoon smoked Spanish paprika, ½ teaspoon garlic powder, and ⅛ teaspoon cayenne pepper.
9. Pressure Cook: Pour broth mixture into the Instant Pot. Add browned mushrooms, carrots, and diced red onion. Stir gently. Lock lid and set Instant Pot to 'Pressure Cook' on high for 20 minutes.
10. Release Pressure and Thicken: Carefully release pressure using the valve. Meanwhile, mix 3 tablespoon flour with ¼ cup water to make a slurry. After depressurizing, open lid, stir in the flour slurry to thicken the stew.
11. Add Pearl Onions & Finish: Stir pearl onions with garlic and thyme back into the pot. Taste and adjust seasoning with salt and pepper as needed. Serve warm with mashed potatoes, noodles, or rice.

Notes

• You can use a sauté pan for browning the vegetables and beef instead of the Instant Pot if preferred, then transfer everything to the Instant Pot for pressure cooking.
• The separate browning of vegetables enhances their flavor and texture prior to pressure cooking.
• Using the flour slurry after pressure cooking helps to thicken the stew to a perfect consistency.
• This dish pairs excellently with mashed potatoes, buttered noodles, or fluffy rice for a complete meal.
• Leftovers taste even better the next day as flavors meld.