The Best Instant Pot Beef Bourguignon

3.49 from 168 votes

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!

Total Time40 mins

Course: dinner

Cuisine: French

Servings: servings

Calories: 399kcal

Author: Sue Moran

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 such as Kitchen Bouquet 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

Toss the beef with the flour, salt and pepper. Make sure all the meat is coated with the flour.
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.
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.
Press 'Cancel' and then add the bundle of thyme, the onions, celery, potatoes, carrots, mushrooms, and garlic.
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.
When the machine beeps, press cancel and let it sit for 15 minutes. Then set the pressure valve to release, and wait for the pressure to come down. Open the lid and remove the thyme bundle. I like to set the Instant Pot to sauté at this point and add the pearl 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.
Serve in shallow bowls with a sprinkle of fresh thyme.

Notes

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.

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