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Instant Pot Beef Bourguignon plated with mash potatoes and vegetables behind it

Instant Pot Beef Bourguignon

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Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Course Main Course
Cuisine French
Servings 8

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!
Keyword boeuf beef, instant pot
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