The Best Instant Pot Beef Bourguignon

The Best Instant Pot Beef Bourguignon ~ this epic beef stew cooks in just 30 minutes in the amazing Instant Pot.  The meat is melt in your mouth tender and the famous French flavors shine through ~ don’t miss this one!

*This post is sponsored by the Certified Angus Beef® brand in conjunction with a social media campaign through Sunday Supper LLC.  All opinions are my own.   It gives me such pleasure to team up a brand that I feel so passionately about, thanks for supporting both of us!

3 things to remember:

  • Certified Angus Beef® brand beef is the best beef you can buy.
  • The Instant Pot leaves every other cooking method in the dust.
  • Beef Bourguignon is beef stew kicked up a whole lot of notches.

Put them all together and you get one epic meal!

You’ll find Certified Angus Beef® brand in your best supermarkets and butchers, but if you still don’t have an Instant Pot I’m sorry, but the rest of the class has to move on, we can’t wait for stragglers (JK, you can do this on the stove top, it’ll just take a little longer.)

If you caught my MIDDLE EASTERN NACHOS post already know how I feel about Certified Angus Beef® brand, and if you caught my 30 MINUTE INSTANT POT LOBSTER RISOTTO you know how I feel about the Instant Pot.  Put the two together and things are bound to get exciting.  This beef bourguignon literally cooks in 30 minutes. And the meat is fork tender.  In fact, you have to be extra careful with your fork, the meat has a tendency to fall apart even before it gets to your mouth.

Of course there’s a little prep work to be done ahead of pressing that 30 minute timer on your Instant Pot.  You’ll need to chop your veggies and cut your meat into chunks.  You’ll want carrots, onion, celery, and potatoes.   If you’ve got mushrooms hanging around, throw them in, too.  This part can be done ahead of time, though, so no worries.

When you choose your meat, look for a nice bright color, and lots of marbling.  Marbling is the veining of at that goes through the meat.  As it cooks, that marbling translates to flavor and tenderness.  I chose a nice big boneless top sirloin steak for my stew and I was thrilled with the results, but there are lots of other ways to go, just make sure it’s got the Certified Angus Beef® brand label.  There’s a handy guide on their website that helps you choose the right cut for your recipe.

I dredge the meat in flour, salt and pepper, and then brown it right in the pot.  I do this in two stages because if you overcrowd the pan with meat it won’t brown.  That browning is what contributes to the flavor of the Bourguignon later on, so take the time to get good color on your beef at this stage.

Once the meat is browned, I’ll deglaze the pan with a splash of cognac (the secret ingredient in bourguignon.)  Then everything goes in the pot, along with the red wine, beef stock, and flavorings.

Does alcohol cook off in the Instant Pot?

  • The alcohol that you use in an Instant Pot, pressure cooker, or slow cooker won’t cook off in the same way that it does on the stove top, since it’s sealed in and can’t evaporate into steam.
  • A portion of the alcohol will be released in a concentrated form when you open the pressure release valve at the end of the cooking.
  • Beef Bourguignon and other dishes like my ROSÉ RISOTTO that feature larger amounts of wine or alcohol should be reserved for adults.

Once everything is in the pot you can close and lock the lid.  Now the magic happens.  Set the controls to ‘Pressure Cook’ for 30 minutes.

I add the pearl onions in at the end, and stir in a slurry of flour and water to thicken the gravy.  Now it’s ready to ladle into shallow bowls and serve with the rest of that wine.

Safety Note: This recipe is formulated for the Instant Pot.  Please don’t try this with stove top pressure cookers as I haven’t tested it on other models.  Always follow all safety instructions in your manual, and follow the recipe instructions carefully.

The Best Instant Pot Beef Bourguignon

Yield: serves 8

The Best Instant Pot Beef Bourguignon

Ingredients

  • 1 to 1 1/2 pounds Certified Angus Beef® brand stew meat, or boneless top sirloin steak, cut into 1 1/2 inch cubes
  • 2 Tbsp flour
  • 1 tsp salt
  • 1 tsp fresh cracked pepper
  • 2 Tbsp olive oil
  • 1/4 cup cognac
  • 1 bunch thyme, tied in a bundle
  • 1 medium yellow onion, peeled and chopped
  • 2 stalks celery, chopped
  • 1 pound new potatoes, halved
  • 4 carrots, peeled and rough chopped
  • handful of mushrooms (optional) trimmed and quartered
  • 4 cloves garlic, peeled and smashed
  • 1 cup red wine (Burgundy, Cabernet Sauvignon, Pinot Noir)
  • 1 cup beef broth
  • 1 heaping Tbsp tomato paste
  • 3 Tbsp Worcestershire sauce
  • 1/2 - 1 tsp gravy browning (add this at the end, as necessary, if you prefer)
  • 1 cup frozen pearl onions
  • 4 Tbsp flour mixed with an equal amount of water
    garnish
  • fresh thyme leaves

Instructions

  1. Toss the beef with the flour, salt and pepper. Make sure all the meat is coated with the flour.
  2. Heat the olive oil in your Instant Pot, set to Sauté. When the screen reads 'Hot', add 1/2 the meat to the pot to brown. Let the meat get good color on all sides, (4-5 minutes) then remove and brown the remaining meat.
  3. Add all the meat back into the pot and add the cognac. Stir to combine and let the cognac bubble for a minute. I like to scrape up any browned bits from the bottom of the pot.
  4. Press 'Cancel' and then add the bundle of thyme, the onions, celery, potatoes, carrots, mushrooms, and garlic.
  5. Whisk together the wine, broth, tomato paste, Worcestershire sauce, and gravy browning, and pour into the pot. Give everything a stir, then close and lock the lid. Put the vent to the seal position, and press 'Pressure Cook'. Set the timer to 30 minutes.
  6. When the machine beeps, press cancel and let it sit until the pressure comes down, about 15 minutes or so. Then open the lid and remove the thyme bundle. I like to set the Instant Pot to sauté at this point and add the onions and flour slurry. Stir well as the stew thickens. Be sure to taste to adjust the salt and pepper, you will likely need more. You can also add more Worcestershire sauce at this point if you feel it needs it.
  7. Serve in shallow bowls with a sprinkle of fresh thyme.
https://theviewfromgreatisland.com/the-best-instant-pot-beef-bourguignon/

Notes:

  • Be sure to cut your carrots and potatoes on the large size, they do get soft in the IP.  Alternatively, you could cook everything except the potatoes and carrots for 2o minutes, then cancel, let the pressure reduce, add them, and pressure cook for an additional 10 minutes.  This would result in a firmer texture for the vegetables.

 

Don’t forget to pin this Instant Pot Beef Bourguignon!

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38 Comments

  • Reply
    Tally
    April 18, 2018 at 11:33 am

    Sue, I just love your blog! So many of your recipes have become family favorites, which is why this post makes me so sad. I bought an Instant Pot, tried it a couple of times and couldn’t quite get the hang of it (pork loin roast that was waaay overcooked, whole chicken that looked anemic). After my final attempt to figure it out, a mushy pot of Minestrone, I sold it on Letgo. Literally two days later, you started posting the most incredible looking recipes… made in an Instant Pot! Now I kick myself for giving it up every time I read one of your IP posts! I get that pressure cooking is faster and can produce amazing results, but is there a way that fools like me who don’t have one can still make this (and maybe other) IP recipes?

    • Reply
      Sue
      April 18, 2018 at 11:49 am

      I’m so sorry you gave yours away Tally, I really really love this machine and maybe you just had a couple of bad recipes to start with. You can cook this bourguignon on the stove or in the slow cooker, I have recipes for both on the blog, just search ‘beef bourguignon’. That being said, I highly recommend you give the IP another try, I really think it’s here to stay and lots of bloggers etc will be coming up with great recipes for it.

  • Reply
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  • Reply
    Hannah G
    April 2, 2018 at 7:24 am

    Sue – great recipe. I smashed it out of the park yesterday. I live in KC and we had a cold snowy Easter. This was perfect meal for that kind of day. It always tastier the next day or two, so I am excited for lunch today ha. My Dad makes this dish and it’s always been my favorite of his. It was a nice flashback of home!

    • Reply
      Sue
      April 2, 2018 at 7:52 am

      What a perfect dish for a cold snowy Easter ~ maybe you can talk your Dad into an Instant Pot ;)

  • Reply
    Cher
    March 15, 2018 at 11:36 am

    It looks so good and I am going to try it this weekend, but I don’t have cognac … does cognac necessary or I can use something else to replace? Thank you Sue!

    • Reply
      Sue
      March 15, 2018 at 1:20 pm

      Cognac isn’t essential, so you can leave it out Cher.

    • Reply
      J. M. Keller
      March 20, 2018 at 8:40 pm

      I just this evening purchased a very good Instant Pot, and am excited to “break it in!” Its purchase will allow me to divest myself of a rice cooker, a slow cooker and a stove-top pressure cooker! I have made, a number of times, what I consider the epitome of Beef Bourguignon, and that would be “Julia Child’s Beef Bourguignon” masterpiece! I am so excited to try this take on it, it sounds delicious, thank you so much for sharing your with us. I will report back my humble attempt!

      • Reply
        Sue
        March 21, 2018 at 5:05 am

        Thanks, can’t wait to hear what you think J.M.!

  • Reply
    Marianne
    March 5, 2018 at 12:33 pm

    It looks great ! I’m going to try it.

  • Reply
    Gerlinde
    March 4, 2018 at 11:28 am

    Now I wish I had an Instant Pot . Your recipe looks so easy and delicious. Usually Beef Bourguignon takes a long time to make.

    • Reply
      Sue
      March 4, 2018 at 11:56 am

      Total game changer Gerlinde :)

  • Reply
    Michael
    March 3, 2018 at 9:56 am

    You forgot to list the celery!

    I made a vegan version of this with some beef seitan I googled. It was nice. I’m not usually a fan of stews, but my family are, so they love it.

    • Reply
      Sue
      March 3, 2018 at 10:23 am

      Thanks Michael, I’ll fix that, and I’m fascinated by your vegan version!

  • Reply
    Carol Maga
    March 3, 2018 at 9:22 am

    Sue can I do this in a basic slow cooker, my Nesco for instance or stove top? Don’t have an instant pot? Sorry if a dumb question.

  • Reply
    Carolyn Carter
    February 26, 2018 at 3:30 pm

    Tried your Instant Pot Beef Bourguignon, wonderful flavour and a delight to come home to after being out on the farm. Looked amazing many thanks for a great recipe.

    • Reply
      Sue
      February 26, 2018 at 4:10 pm

      Thanks Carolyn, I’m happy that it worked so well for you, I bet you work up quite an appetite on a farm :)

    • Reply
      Franci Henderson
      March 16, 2018 at 7:00 pm

      Betty Crocker actually has a really good slow cooker Beef Bourguignon recipe on their site…

      • Reply
        Franci Henderson
        March 16, 2018 at 7:02 pm

        OOPS! Sorry, I accidentally replied to the comment below the one I meant to reply to.

  • Reply
    Linnea Ashley
    February 26, 2018 at 1:39 pm

    I made your Beef Bourguignon last night in my pressure cooker (I don’t have an Instant Pot version). It was delicious. I may have added a little too much cognac but that wasn’t a bad thing!

    • Reply
      Sue
      February 26, 2018 at 3:18 pm

      Haha, it sounds wonderful, so glad you enjoyed it Linnea.

  • Reply
    Jennifer @ Seasons and Suppers
    February 24, 2018 at 4:53 am

    Beautiful! I have yet to try a beef stew in my Instant Pot, but when I do, it will be this one :)

  • Reply
    DonnaMarie
    February 23, 2018 at 2:27 pm

    Hello. What is gravy browning?

    • Reply
      Sue
      February 23, 2018 at 3:28 pm

      A sauce like Kitchen Bouquet that adds a richer color to gravies in case you can’t or didn’t get it naturally from browning the meat.

  • Reply
    Susan McKenna
    February 23, 2018 at 11:36 am

    Sue,
    Instant Pot is on its way. I ordered it last night (through you) and it arrives tomorrow. Our guest Monday evening will get to taste the first meal cooked in it, Boeuf Bourguignon, French Bread and Crème Caramel! Thank you, Susan!
    Susan
    P.S. Any cookbook suggestions for a beginner Instant Pot user? Do I need extra rings?

  • Reply
    Jacque Hastert
    February 23, 2018 at 8:37 am

    Time to pull out the Instant Pot!

  • Reply
    Guy23
    February 23, 2018 at 8:22 am

    Love Angus beef and this looks like the perfect cold weather comfort meal. But I don’t have an Instant Pot. Can I do this on the stove? The site continues to look beautiful. I visit every day. Keep up the great work!

    • Reply
      Sue
      February 23, 2018 at 8:39 am

      Thanks Guy, and yes, you can do this on the stove, and also in a slow cooker. I’ve got recipes for both on the blog, here, and here.

  • Reply
    Jessica Fasano Formicola
    February 23, 2018 at 7:22 am

    This looks incredible! Instant Pot recipes are so amazing and this classic looks like it didn’t disappoint!

  • Reply
    Rebecca
    February 23, 2018 at 7:18 am

    ohhh man this looks amazing! I seriously need to go buy all the ingredients to make this right now!

  • Reply
    RobertM
    February 23, 2018 at 7:11 am

    Actually I started paying attention to the beef labels after your nachos post, and I have to say, angus beef is pretty great, I’ll try this, thanks Sue!

  • Reply
    Ann
    February 23, 2018 at 7:05 am

    You make a very convincing case for the instant Pot! Eventually I will probably cave. Boeuf bourguinon is a favorite, so pretty exciting to see I could have it in 30 minutes!

  • Reply
    Karen @ Seasonal Cravings
    February 23, 2018 at 7:02 am

    Sue, I am in love with my instant pot and this looks like it would be a HUGE hit with my family. My kids are major beef eaters. Can’t wait to try it!

  • Reply
    cakespy
    February 23, 2018 at 5:51 am

    It looks wonderful. I’m so intrigued by this Instant Pot business!

    • Reply
      Sue
      February 23, 2018 at 6:52 am

      It’s truly a game changer, you’ve got to try it :)

  • Reply
    Tricia @ Saving Room for Dessert
    February 23, 2018 at 5:28 am

    Seriously – this is the first recipe I’m going to make in my brand new “yet to be used” Instant Pot! It looks fantastic Sue!

    • Reply
      Sue
      February 23, 2018 at 6:53 am

      I’m still working on that start up guide for you Tricia!!

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