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 1/2-1-inch pieces.
  • Recipe tested in a 6qt Instant Pot.
  • Recipe written with permission from Meseidy @ The Noshery and her new book "Weeknight Gourmet Dinners."

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.

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