Instant Pot Beef Bourguignon

This French classic is so easy in the Instant Pot! All the traditional flavors, tender beef, vegetables in a soul-warming beef stew.

Course Main Course

Cuisine French

Prep Time 15

Cook Time 42

Total Time 57

Servings servings (total yield: 8 cups)

Calories 483kcal

Author Toni Dash

Ingredients

3 tablespoons unsalted butter divided
5 slices hickory smoked bacon chopped
2 tablespoons all purpose flour regular or gluten-free
Salt and pepper
2 pounds beef chuck cubed into 1.5-2 inch pieces
1 ½ cups beef broth
1 medium yellow onion chopped
3 large carrots peeled and cut into 1-inch pieces
1 cup sliced baby bella mushrooms
2 cloves garlic minced
1 ½ cups dry red wine Pinot Noir works best
1 pound (16 ounces) Yukon gold potatoes quartered
5-6 sprigs fresh thyme
2 tablespoons tomato paste
2 bay leaves

Instructions

Turn on the Instant Pot to the Sauté function. Add in 1 tablespoon of the butter and chopped bacon.
Cook for 4-5 minutes until edges are crispy. Remove from the Instant Pot and set on a paper towel to drain. Reserve the bacon fat in the Instant pot for cooking.
3 tablespoons unsalted butter, 5 slices hickory smoked bacon
Combine the flour, a large pinch EACH of salt and pepper. In a large bowl, toss the beef with the flour mixture until meat is evenly coated.
2 tablespoons all purpose flour, Salt and pepper, 2 pounds beef chuck
Browning the beef: Add 1/3 of the beef to the Instant Pot (still on SAUTE) and brown on all sides; approximately 5 minutes. Remove from the Instant Pot.
Repeat for the remaining beef (in 1-2 batches) adding 1 tablespoon of the butter before each batch as needed.
Pour half of the broth into the Instant Pot and scrape the bottom with a spatula to free any browned bits sticking on the pot. Turn off Saute function.
1 ½ cups beef broth
Add the beef back into the Instant Pot. Add the onions, carrots, mushrooms and garlic on top. Pour in the remaining broth and red wine.
1 medium yellow onion, 3 large carrots, 1 cup sliced baby bella mushrooms, 2 cloves garlic, 1 ½ cups dry red wine
Add the potatoes, along with the chopped bacon, thyme, tomato paste, and bay leaves.
1 pound (16 ounces) Yukon gold potatoes, 2 tablespoons tomato paste, 5-6 sprigs fresh thyme, 2 bay leaves
Lock the lid, switch the pressure valve to Sealing, and cook at HIGH PRESSURE for 32 minutes.
Once the Instant Pot has finished cooking, allow a natural release for 10 minutes then perform a QUICK RELEASE to release the remaining steam. After the pressure pin drops, remove the lid and turn the SAUTE function back on.
Remove and discard the bay leaves and thyme sprigs. Continue to cook the stew for an additional 8-10 minutes, or until the liquid has thickened to your preference.
Serve warm with fresh thyme or parsley. Enjoy!

Notes

Slicing the vegetables in larger chunks will help them hold their shape better during the cooking process.

The red wine can be replaced with additional beef broth.

Leftovers can be refrigerated for 3 days.

Try omitting the diced potatoes and serving the stew over your favorite mashed potatoes recipe.

Nutrition