Instant Pot Beef Recipes/ Instant Pot Recipes

Instant Pot Beef Bourguignon

This Instant Pot Beef Bourguignon is a classic French recipe full of flavour. Serve it over mashed potatoes or pasta for a complete meal for the whole family!

Instant Pot Beef Bourguignon

This hearty dish, also known as Bœuf Bourguignon, is a classic French dish from the Burgundy region, where it’s cooked with the local red Burgundy wine.

It’s a regular in my house and can be enjoyed with some buttery mashed potatoes, chunky bread and butter, pasta or even some parsley dumplings which can also be cooked in the Instant Pot. For people who are more health conscious, you can serve this popular beef stew with some steamed vegetables or cauliflower rice. Cabbage with butter and a large pinch of pepper is my personal favourite.

Prime beef will work best although using cheaper cuts can work well, especially as the red wine helps to tenderise the meat when cooking.

If you can’t get your hands on an actual bottle of Burgundy wine, any full bodied red wine will add a bold richness that is hard to resist, between 12-14%vol. will give the best result.


Instant Pot Beef Bourguignon

  • Author: Instant Pot Eats
  • Prep Time: 20 mins
  • Cook Time: 55 mins
  • Total Time: 1 hour 15 mins
  • Yield: 6 1x
  • Category: Main Entree
  • Method: Instant Pot Pressure Cooker
  • Cuisine: French


This Instant Pot Beef Bourguignon is a classic French recipe full of flavour. Serve it over mashed potatoes or pasta for a complete meal for the whole family!



  • 2 medium brown onions, finely diced (or 78 small shallots, peeled and left whole)
  • 4 slices of bacon or pancetta
  • 1 tablespoon olive oil
  • 3 cloves of crushed or finely diced garlic
  • 3 lb (1.5 kg ) good quality braising beef steak, cut into cubes or you can get diced beef
  • 1+ 1/2 teaspoons sea salt
  • ½ teaspoon ground black pepper
  • 1 cup stock (beef or chicken)
  • 1 cup red wine
  • 1 cup chopped tinned tomatoes
  • 1 teaspoon mixed dried herbs
  • 1 bay leaf
  • 2 sprigs of rosemary
  • Optional: 5 oz (150 g ) button mushrooms , sliced or left whole if they are small
  • 2 large carrots (sliced)

To finish

  • 1 tablespoon cornstarch, regular flour or tapioca flour (for paleo/gluten-free)
  • 1 tablespoon butter
  • 2 tablespoons freshly chopped parsley, to serve


  1. Peel and chop the onion and dice t the bacon, and in the meantime turn the Instant Pot on and press the Sauté function key.
  2. Add olive oil, onion and bacon to the inner pot and cook for 5 minutes, stirring a few times, until golden brown.
  3. Add garlic, beef, salt, pepper, stock, red wine, tomatoes, and herbs and stir through. Add mushrooms, if using, and half of the carrots (reserve the other half for later). Press Keep Warm/Cancel to stop the Sauté function.
  4. Place the lid and lock. Set to Manual, High pressure, and set for 30 minutes. After three beeps the Instant Pot will begin to build up pressure and start cooking. Once the cooking finishes, release the pressure naturally for 10 minutes before using quick release to let off the rest of the steam.
  5. Add the remaining carrots and change back to the Sauté setting for a further 10 minutes (keep the lid off). Stir a few times. This process will thicken the sauce slightly by evaporating some of the liquid.
  6. Finally, combine the cornstarch or other flour with a couple of tablespoons or water or the broth from the stew in a small bowl, whisk together and return to the broth. Stir through immediately and then add the butter and stir through to finish the dish.
  7. Sprinkle with parsley when serving in bowls over your preferred side of vegetables or pasta.

Keywords: Beef Bourguignon classic French mashed potatoes pasta Julia Child


Instant Pot Beef Bourguignon


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  • Reply
    February 4, 2018 at 11:43 pm

    Don’t see where it says how much carrot to use????

    • Reply
      February 7, 2018 at 5:59 pm

      Use 3-4 large carrots, chopped.

  • Reply
    Elizabeth Badorek
    June 22, 2018 at 12:24 am

    Isn’t 30 minutes too long. I made a beef curry using the same kind of meat and it was only 10 minutes. It came out tender.

    • Reply
      June 22, 2018 at 3:41 am

      Hi Elizabeth. It depends on the ingredients and the cut overall, but times can vary widely. This recipe works for me and is tried and tested, although you could try a shorter period of time yourself if you’d like to.

  • Reply
    Barbara Lejeune
    June 27, 2018 at 12:56 am

    Yellow onions, not brown. Sorry to be that person!

  • Reply
    October 14, 2018 at 4:23 pm

    For the meat choice, would chuck roast beef work? I’m thinking of making this tonight! Looks amazing!

    • Reply
      October 14, 2018 at 5:25 pm

      Hi Maddie, I believe chuck would work great for this if you cubed it up.

      • Reply
        October 14, 2018 at 5:33 pm

        Thank you for reply! I posted another comment but not sure it posted. Was curious about measurements as I would he making this for 2 people and we only really need 1.5 lbs of beef, max 2 lbs….should I reduce the liquids? My instapot is a 6 quart…

  • Reply
    October 14, 2018 at 5:29 pm

    One more question! I am only making this for 2 people. We only need about 1.5 lbs of beef..maybe 2 max…should O cute everything else in half or maybe down to 3/4 cup (like the wine and stock)? Thank you!!

    • Reply
      October 28, 2018 at 10:26 am

      Yes, I would reduce it proportionally to the beef. Your measurement suggestion sounds about right.

  • Reply
    November 20, 2018 at 4:19 pm

    This recipe smelled wonderful, but it lacked flavor. It taste like a regular pot roast.

  • Reply
    February 22, 2019 at 10:31 pm

    What mixture of dried herbs?

    • Reply
      February 23, 2019 at 11:08 pm

      You could use Italian mixed dried herbs or French mixed herbs (look for hardy herbs like rosemary, thyme, sage etc).

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