Instant Pot Beef Bourguignon
Beef Bourguignon is the ultimate comfort food—tender beef slow-braised in a rich, velvety red wine sauce with caramelized onions, crispy bacon, and earthy mushrooms. While the classic French dish requires hours of slow cooking, my Instant Pot version delivers all the deep, savory flavors in a fraction of the time. This recipe, inspired by Julia Child’s iconic dish, transforms a humble Beef Chuck or Arm Roast into a luxurious, melt-in-your-mouth meal that’s perfect for a Sunday dinner or a cozy gathering. If you’re looking for an impressive yet approachable meal that feels like a warm hug, this is it!
Recipe Steps
It was around 2014 when I attended cooking classes with Chef Debi Stuckwisch. One of the classes she taught was Beef Bourguignon, and she broke down the steps in a way that made this classic French dish feel approachable. Her guidance gave me the confidence to tackle more complex, flavor-packed recipes.
While Chef Debi made the dish more accessible, I wanted to find a way to enjoy it with less time in the kitchen—without sacrificing flavor. That’s where this Instant Pot version comes in! I originally shared my Instant Pot Beef Bourguignon recipe on the Wanda Farm blog in January 2023 when I made it with their Beef Arm Roast.
Begin this recipe by sautéing the bacon and onions, followed by the beef roast. If using a 6-quart Instant Pot, cut the roast into large chunks before searing to ensure even cooking.
Preparing Beef Bourguignon in the Instant Pot
Once the meat is seared, return the roast to the pot along with the onions, bacon, red wine, beef stock, tomato paste, garlic, and herbs.
When the Instant Pot reaches the 15-minute natural pressure release, begin preparing the pearl onions. Blanch them for 3 minutes, then sauté them in butter, stock, and herbs until golden. Finally, add in the mushrooms. This step enhances the dish with a rich, caramelized depth of flavor.
Once the natural pressure release is complete, remove the roast and onions and set them aside. Strain the remaining liquid through a fine sieve to create a smooth, flavorful sauce or gravy. Pour the sauce over the roast, then top with the pearl onion and mushroom mixture for a rich and comforting meal.
Instant Pot Beef Bourguignon
Equipment
- 1 8 Qt. Instant Pot
Ingredients
- 3-4 lb. Beef Chuck or Arm Roast
- 3 Tbsp. Avocado Oil
- 1 Yellow Onion sliced
- 4 Slices Bacon
- 3 C Red Wine
- 3 C Beef Stock
- 1 Tbsp. Tomato Paste
- 4 Cloves Fresh Garlic minced
- 5 Sprigs Fresh Thyme
- 2 Bay Leaves
- 20 Small Pearl Onions
- 3½ Tbsp. Butter divided
- 1 lb. Fresh Mushrooms sliced
- 3 tsp. Fish Sauce optional, for umami depth
- 2 Tbsps. Arrowroot Powder or Cornstarach optional, for thickening
- Salt & Pepper to taste
Instructions
- Prep the Roast:Pat the roast dry with a paper towel and season generously with salt and pepper.
- Sauté the Bacon & Onion:Press the sauté button on the electric pressure cooker. When HOT appears on the display, add 1/2 Tbsp avocado oil and 1/2 Tbsp butter. Sauté the bacon for 2-3 minutes, then add the sliced onion and cook until tender. Remove with a slotted spoon and set aside.
- Sear the Roast:Add the remaining 1/2 Tbsp avocado oil and sear the roast for about 3 minutes per side. If using a smaller pressure cooker, cut the roast into chunks before searing. Remove and set aside.
- Deglaze the Pot:Pour in 1/4 cup of beef stock and scrape up any browned bits with a spatula.
- Pressure Cook:Return the roast, bacon, and onion to the pot. Add the remaining beef stock, wine (if you prefer not to use wine, Red Wine Vinegar can be substituted), minced garlic, tomato paste, thyme, and bay leaf. Secure the lid and set the pressure cooker to high pressure for 55 minutes. Allow natural release for 15 minutes before manually releasing any remaining pressure.
- Prepare the Pearl Onions:While the roast is cooking, bring a pot of water to a rolling boil with 1 tsp salt. Blanch the pearl onions for 3 minutes, then transfer them to a colander and rinse with cold water. Trim both ends and peel.
- Brown the Onions:Melt 1 Tbsp butter in a pan over medium heat. Add the pearl onions and brown them, stirring often. Pour in 1/2 cup beef stock, season with salt, pepper, and a sprig of thyme, and simmer for about 10 minutes. Remove from heat and set aside. This adds another layer of flavor to the dish.
- Sauté the Mushrooms:In the same pan, melt 1 Tbsp butter and sauté the mushrooms for 4-5 minutes until tender and lightly browned. Set aside.
- Finish the Dish:Once the roast is done, remove the meat and sliced onions and place them on a serving platter. Top with the pearl onions and mushrooms.
- Make the Sauce:Strain the remaining liquid through a fine sieve into a bowl. Taste and season as needed. If using, stir in 3 tsp fish sauce for extra depth.
- Thicken the Sauce (Optional):If the sauce is too thin, return it to the pot and press sauté. Simmer to reduce, or whisk together 1/4 cup of sauce with 2 Tbsp arrowroot powder/cornstarch, then stir it back into the pot and cook until thickened. If the sauce is too thick or too strong from the wine, add beef stock to balance.
- Serve & Enjoy!Pour the sauce over the roast and serve immediately. Enjoy this comforting classic with mashed potatoes or crusty bread!
Victoria Cook
Victoria is a passionate home cook who became the host and chef of over 100 episodes of a private cooking show tailored for wellness practitioners and their patients. With a love for ethnic cuisines, she enjoys using a variety of spices and fresh ingredients to create flavorful, healthy meals for her husband and son. Always up for a culinary challenge, Victoria finds joy in experimenting with new recipes—and if she can whip them up in an electric pressure cooker, she’s even happier.
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