Instant Pot Beef Bourguignon brings the rich, hearty flavors of the classic French dish to your table in a fraction of the time. Tender beef, earthy mushrooms, sweet carrots, and pearl onions are simmered in a luxurious red wine and beef broth sauce, infused with garlic and aromatic herbs. The Instant Pot makes this traditionally slow-cooked dish achievable on busy weeknights without sacrificing depth of flavor. Serve it over mashed potatoes, buttered noodles, or crusty bread for a comforting and elegant meal that will impress every time.
Ingredients:
- 2 lbs beef chuck, cut into 1.5-inch cubes
- Salt and pepper, to taste
- 2 tbsp olive oil
- 4 slices of bacon, chopped
- 1 onion, diced
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 2 cups red wine (e.g., Pinot Noir or Burgundy)
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 2 bay leaves
- 3 carrots, peeled and cut into chunks
- 1 cup pearl onions (fresh or frozen)
- 8 oz cremini or button mushrooms, sliced
- 2 tbsp flour or cornstarch (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions:
- Sauté the Bacon: Turn the Instant Pot to sauté mode. Cook the chopped bacon until crispy, then remove and set aside, leaving the rendered fat in the pot.
- Brown the Beef: Season the beef cubes with salt and pepper. Working in batches, sear the beef in the bacon fat until browned on all sides. Remove and set aside.
- Sauté Aromatics: Add olive oil if needed, then sauté the onions until softened, about 3 minutes. Stir in the garlic and tomato paste, cooking for another minute until fragrant.
- Deglaze the Pot: Pour in the red wine, scraping the bottom of the pot to release browned bits. Let the wine simmer for 2-3 minutes.
- Add Remaining Ingredients: Return the beef and bacon to the pot. Add the beef broth, Worcestershire sauce, thyme, bay leaves, carrots, pearl onions, and mushrooms. Stir to combine.
- Pressure Cook: Close the lid, set the valve to sealing, and cook on high pressure for 35 minutes. Allow a natural release for 10 minutes, then manually release any remaining pressure.
- Thicken the Sauce (Optional): If the sauce is too thin, mix 2 tablespoons of flour or cornstarch with 2 tablespoons of water to form a slurry. Turn the Instant Pot to sauté mode, stir in the slurry, and simmer until the sauce thickens.
- Serve: Remove bay leaves, garnish with fresh parsley, and serve the Beef Bourguignon over your choice of mashed potatoes, noodles, or bread.
This Instant Pot Beef Bourguignon delivers all the comfort and sophistication of the traditional recipe in record time, making it a dinner worth savoring.
