Instant Pot

Instant Pot Beef Bourguignon

September 20, 2019
Photo by Ty Mecham. Food Stylist: Amelia Rampe. Prop Stylist: Amanda Widis.
Author Notes

This is my own rendition of beef bourguignon, a traditional French stew in red wine sauce. Everything goes into a pressure cooker and takes only 45 minutes to cook (versus several hours the traditional oven or stovetop way). You can use any type of meat you wish in this recipe. Just make sure that it’s not too lean and that it contains a lot of connective tissue and even some bones, if you can. —Carlos C. Olaechea

Test Kitchen Notes

Featured in: The Best Use for the Instant Pot. —The Editors

  • Prep time 10 minutes
  • Cook time 55 minutes
  • Serves 4
  • 1 pound stew beef, cut into 1-inch pieces
  • 2 tablespoons all-purpose flour
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 large bay leaf, fresh or dried
  • 2 large garlic cloves, smashed
  • 1/2 teaspoon dried thyme
  • 2 yellow onions, cut into half-inch slices
  • 2 medium carrots, peeled and cut into 1-inch pieces
  • 1 tablespoon tomato paste
  • 8 ounces button mushrooms, cleaned
  • Red wine, enough to cover meat (see directions)
In This Recipe
  1. Pat the beef dry and set aside. In a bowl, add the flour, salt, and pepper and stir to combine. Add the meat and toss to coat (it's okay if it's a little sticky).
  2. Turn the Instant Pot onto the medium Sauté setting and add 1 tablespoon olive oil. When the oil is hot, add a single layer of meat. Wait for it to brown on one side, and then turn over. When browned on both sides, remove and place on a plate. Repeat with the remaining meat until it is all browned. Set browned meat aside.
  3. Add butter to the Instant Pot. When it is melted and foaming, add bay leaf and fry until fragrant. Add the onions and stir until translucent. Stir in garlic and carrots and fry for about 3 minutes. When garlic is no longer raw, add tomato paste and mix with the vegetables. Fry for 1 minute. You can add a little bit of wine if things start to brown too quickly. Stir in the mushrooms and cook for about 2 minutes.
  4. Add thyme, meat and enough wine to just cover all the solids. Turn the Instant Pot off. Place the cover on the Instant Pot, making sure to turn the knob to the Pressure Cook setting. Cook on high pressure for 45 minutes.
  5. When finished cooking, release the pressure and uncover pot. Turn on the sauté setting to high and reduce until you reach the desired consistency (and to cook off any alcohol). Season with salt and pepper to taste and serve with a baguette, egg noodles, or roasted potatoes.

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  • Robert Lafferty
    Robert Lafferty
  • Lorraine Purcell
    Lorraine Purcell
  • Carlos C. Olaechea
    Carlos C. Olaechea
  • Eric Kim
    Eric Kim
I was born in Peru to a Limeño father and a Texan mother. We moved to Miami when I was five, and I grew up in the "Kendall-suyo" neighborhood—often called the 5th province of the Inca Empire because of its large Peruvian population. I've been writing about food since I was 11 years old, and in 2016 I received a master's degree in Gastronomy from Boston University. A travel columnist at Food52, I'm currently based in Hollywood, Florida—another vibrant Peruvian community—where I am a writer, culinary tour guide, and consultant.