Instant Pot Beef Bourguignon

The classic beef stew made in the Instant Pot! Inspired by Julia Child’s iconic recipe, this Beef Bourguignon makes it easy to have a gourmet dinner on a weeknight.

Julia Child made this hearty yet elegant beef stew popular in America. Now my friend Meseidy from The Noshery has adapted it for those of us with busy lives. This Instant Pot Beef Bourguignon from her new cookbook Weeknight Gourmet Dinners is so deliciously easy that I knew I had to share it with you all!

Beef bourguignon in the instant pot being lifted with a ladle.

Beef Bourguignon or Beef Stew?

This flavorful dish is not your average beef stew. The beef is braised with red wine imbibing the broth with deep flavor. Savory beef is enhanced by cooking it with garlic, pearl onions and carrots.

Don’t forget the butter and bacon!

Beef simmered in a thick, wine infused broth until fork tender is a universally loved dinner favorite! Serve with mashed potatoes or a loaf of garlic bread to soap up the juices.

Originally cooked to perfection in a dutch oven, this Instant Pot recipe is every bit as tasty as the original.

Ingredient Notes

Ingredients needed to make instant pot beef bourguignon.

Here’s what you need to know about the key ingredients in Beef Bourguignon:

  • Stew beef – You can find stew beef already cut and ready to go at many grocery stores. If it’s not available, use a 2 pound chuck roast, cubed into 1.5 to 2 inch pieces.
  • Red wine – Burgundy is the traditional choice of wine to use in this beef stew but any full bodied dry red wine will work beautifully. Merlot, Cabernet and Pinot Noir are all good choices. It doesn’t have to be the best-ever wine, either!
  • Bacon – The bacon fat brings so much flavor to the stew! Use thick cut bacon, diced into bite sized pieces.
  • Beef stock- Please, please, please use actual beef stock here and don’t sub for vegetable broth or chicken stock!
  • Butter – Would it even be a Julia Child recipe if it didn’t involve real butter? Unsalted is best.
  • Vegetables – Mushrooms, pearl onions and and carrots fill out this stew.
  • Garlic – Fresh cloves of garlic finely chopped tie all the flavors together.

Step by Step Instructions

How to make the Beef Bourguignon in the Instant Pot.

Step by step instructions showing how to make instant pot beef bourguignon.

STEP 1. Cook bacon

Cook the bacon with the water in the instant pot using the “saute” setting. Stir occasionally as the bacon begins to brown.

STEP 2. Coat beef

In a large bowl, add beef, flour, salt and pepper. Stir to coat the beef with the flour and seasonings.

STEP 3. Brown beef and saute vegetables

Remove the bacon and add butter to the Instant Pot. Add the beef to the melted butter, and cook without stirring for 3 minutes. Give it a little stir and let the stew meat cook for another 3 minutes before transferring it back to the mixing bowl.

Add more butter to the pot and saute the vegetables with garlic and bacon. Pour wine, tomato paste and beef stock over the veggies and deglaze.

STEP 4. Pressure cook

Return the browned beef to the pot and add the lid. Set the valve to sealing and select a cook time of 30 minutes (on High). After releasing pressure, open the lid and remove a tablespoon of the hot broth from the pot.

Add the broth to a bowl with the cornstarch and whisk to combine. Add this mixture back to the Instant Pot and let simmer on the “saute” setting for about 5 minutes.

Serve and enjoy!

Beef stew in a serving bowl.

Tips and Tricks

  • After adding the broth and tomato paste, use a wooden spoon to scrape any pieces of onion or garlic off the bottom and sides of the instant pot to prevent burn notice.
  • Have all your ingredients chopped and laid out before beginning cooking to seamlessly transition from one step to another.
  • Store leftover bourguignon in an airtight container in the fridge for up to 3 days. Warm on the stove before enjoying!

Recipe FAQs

What is the difference between beef stew and Bourguignon?

Beef Bourguignon stands out from other beef stews thanks to the addition of red wine in the broth. It adds a deep, complex flavor that can’t be matched by broth only stews.

Which cut is best for beef bourguignon?

Use boneless beef chuck roast for this stew. While tougher to start with, it cooks down in the pot wonderfully turning into fork-tender, melt-in-your mouth cubes of meat. Some grocery stores already have it cut and labled as “beef stew meat.”

What red wine is best?

While red wine from Burgundy is the classic choice for Julia Child’s recipe, any dry red wine will do. Avoid “cooking wines” (which have additives) or “wine products.”

Beef stew in dinner bowls.

More Easy Weeknight Dinners

Yield: 6 servings

Instant Pot Beef Bourguignon

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

The classic beef stew made in the Instant Pot! Inspired by Julia Child's iconic recipe, this Beef Bourguignon makes it easy to have a gourmet dinner on a weeknight.


  • 3 strips thick-cut bacon, diced
  • 2 Tablespoons water
  • 2 lbs beef stew meat, diced into ½-1” pieces**
  • 3 Tablespoons all-purpose flour
  • 2 teaspoons kosher salt
  • ¼ teaspoon ground black pepper
  • 3 Tablespoons unsalted butter, divided
  • 4 carrots, diced or sliced
  • 1 cup frozen pearl onions
  • 8 oz. button mushrooms, quartered
  • 4 cloves garlic, chopped
  • ½ cup red wine
  • 1 Tablespoon tomato paste
  • ½ cup beef stock
  • 1 Tablespoon cornstarch


  1. Select the "SAUTE" function on your Instant Pot.  Add the bacon and water to the pot and cook, stirring occasionally, until it begins to brown.  
  2. While the bacon is cooking, add the beef stew meat, flour, salt and pepper to a large bowl.  Stir to coat.
  3. After the bacon has finished cooking, remove it from the Instant Pot and set aside.  Add 2 Tablespoons of butter to the Instant Pot and stir until melted.  Add the beef stew meat and cook, undisturbed for about 3 minutes.  Stir the beef and let it cook for another 3 minutes.  Transfer the beef back to the bowl.
  4. Add the remaining Tablespoon of butter and the carrots, pearl onions, mushrooms, garlic and bacon to the Instant Pot and saute for 4 minutes.  Add the wine, tomato paste, and stock and deglaze the pot, using a wooden spoon to scrape the browned bits from the bottom. 
  5. Return the browned beef to the pot and stir.  Secure the lid in place. Set the pressure to high and cook for 30 minutes, making sure that the valve is set to sealing.  After the cooking time is up, let the pressure naturally release for 10 minutes and then do a quick release by moving the valve to "venting."
  6. In a small bowl, whisk the cornstarch and 3 Tablespoons of broth from the hot beef bourguignon.  Add the mixture back into the pot, stir and select the sauté option.  Let simmer for about 5 minutes to thicken, stirring constantly.


  • If you can't find "beef stew meat" use a 2lb chuck roast and cube into ½-1-inch pieces.
  • Recipe tested in a 6qt Instant Pot.
  • Recipe written with permission from Meseidy @ The Noshery and her new book "Weeknight Gourmet Dinners."

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 447Total Fat: 19gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 171mgSodium: 970mgCarbohydrates: 14gFiber: 2gSugar: 4gProtein: 54g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

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Instant Pot Beef Bourguignon is an impressive and hearty meal you can make on even a regular weeknight! If you like this recipe, be sure to check out the book Weeknight Gourmet Dinners for more gourmet meals made easy.

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on September 29, 2020

Comments & Reviews

  1. Amazing recipe!!! I skipped the pearl onions and used a small yellow chopped onion, sauteed with the garlic. Incredible. I also increased the meat and all ingredients, with a more than proportional amount of liquids. Partner says its one of the top 3 things i’ve ever made.

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