The Foreign Fork

Instant Pot  Beef Bourguignon

Ingredients  Needed for  Beef Bourguignon

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Instant Pot Beef Bourguignon

1. Quicker than Stovetop. Skip the all day simmering! 2. Tender Beef. You will be left with tender, satiny beef in a umami-filled sauce. 3. “Travel” to France


Cook the Bacon - Use the Saute function on the IP. Put the bacon bits in and fry until they are cooked through. Remove the bacon bits and leave the grease in the pot.


Cook the Carrots and Onions - Add the onions and carrots into the pot and saute in the bacon grease. Cook until they are softened! Remove. 


Brown the Beef - Brown the beef on each side. Once all beef is browned, remove it to a separate bowl.

Add a splash of beef broth and use a wooden spoon to scrape up any brown bits stuck to the bottom so you don't get a burn notice. Add the rest of the broth and the wine, then add the bacon, cooked carrots and onions, seared beef, garlic, herbs, tomato paste, and mushrooms.


Put the lid on the pot and cook on HIGH for 45 minutes. When the timer is done, allow for a 10 minute Natural Pressure Release. Then Perform a Quick Release.


Thicken the sauce - Add water to  flour and mix until dissolved, forming a slurry. Add into the stew & boil for 5 min on SAUTE until the sauce thickens.


Serve with mashed potatoes, rice, noodles or croutons!


This dish is typically made in the oven using a dutch oven. You can use this method if you’d prefer, though I’d recommend using Julia Child’s recipe


Patting the beef dry before searing will allow the meat to connect with the pan better.


Quite a few Beef Bourguignon recipes call for pearl onions in addition to sliced onions. You can certainly add with the mushrooms for some extra flavor.

The Foreign Fork 

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