Instant Pot Beef Bourguignon

Plate of mashed potatoes smothered in beef bourguignon, gravy, and garnished with parsley.

4.94 from 31 votes

Instant Pot Beef Bourguignon

This Instant Pot Beef Bourguignon puts a modernized twist on the Julia Child classic. It's quick and unfussy with the same amazing flavor!

Prep Time15

Cook Time1 10

Come to pressure (10-15 mins) + Natural release (15 minutes):30

Total Time2

Course: Main Course

Cuisine: French

Servings: servings

Calories: 383kcal

Author: Dana Sandonato

Equipment

Instant Pot

Ingredients

2 TBSP butter
6 slices of thick-cut bacon
3 lbs beef chuck, cut into about 3" chunks
8 oz pearl onions *See Recipe Notes for easy peeling trick
8 oz cremini/baby bella mushrooms, cut into quarters
1 cup red wine I like to use Burgundy or Cabernet Sauvignon
2 cups beef broth
1 tsp beef base I swear by Better than Bouillon; you could also use a bouillon cube
2 TBSP tomato paste
1/2 cup marinara
2 TBSP all purpose flour
2 large carrots, cut into 1-inch diagonal chunks
4 cloves of garlic, smashed and minced
1 package of poultry blend herbs, secured into a small bouquet with butcher's twine *See Recipe Notes
2 bay leaves
Sea salt + cracked pepper, to taste
Fresh chopped parsley, for garnish

Instructions

Activate Sauté (NORMAL) mode on the Instant Pot. Add butter into the pot to melt, then add the bacon. Sear it until it's slightly crisped, then transfer the it to a bowl with a slotted spoon; set it aside.
Generously season the beef chunks with sea salt and cracked pepper. Transfer them to the Instant Pot, about 3-5 chunks at a time (you don't want to overcrowd the pot), and sear them for about 4 minutes. Use tongs to rotate the beef so you can brown all sides. When done, transfer the beef to a plate and repeat with the rest of the beef until done.
Pop the pearl onions and mushrooms into the pot and simmer them, stirring occasionally, for about two minutes to soften them. Then add the garlic and simmer for another 30 seconds.
Pour the red wine into the pot, bring it to a low simmer, and deglaze the pan scraping the brown bits off the bottom and sides of the pot into the liquid. Continue the simmer for another 5 minutes.
Finally, add the beef broth, tomato paste, marinara, and beef base (I use Better than Bouillon paste, but you could also use a bouillon cube). Bring everything to a low simmer, stirring to ensure the tomato paste and beef base melt into the liquids.
Sprinkle in the flour into the pot and whisk it until it dissolves.
Add the cooked bacon and the carrots to the pot, then nestle in the beef, ensuring it's covered with sauce. Submerge the tied-up herbs and bay leaves into the liquid.
Cancel Sauté mode, then secure the lid onto the Instant Pot, locking it. Position the valve to SEAL, and cook on manual high pressure for 45 minutes. (Note: It can take up to 15 minutes for the pot to come to pressure and seal, so consider this when timing your meal).
When it's done, allow the pot to naturally release for 15 minutes. Then carefully move the valve to VENT for a quick release.
Remove the lid and activate Sauté (NORMAL) mode again. Leave everything to simmer for about 5-10 minutes to thicken up nicely. I like my gravy pretty thick, so I like to stir in a slurry at this point (2 TBSP all purpose flour or cornstarch dissolved in 1/4 cup cold water).
Taste the sauce and add more salt and pepper if needed; serve garnished with freshly chopped parsley.

Notes

For the pearl onions: Place the pearl onions into a small pot of water and bring them to a boil for two minutes. Drain them and transfer them to an ice bath to cool for a moment. Then you can go ahead and pinch them at the stem; the onion will release itself out from the skin so you don't have to go through the hassle of peeling them!

For the poultry herbs: Most supermarkets will have what is called a "poultry blend" of packaged herbs in the refrigerator section. If they do not have this, simply grab yourself some fresh sage, thyme, and rosemary. You could just get away with using thyme if you prefer, but I like the medley. Then secure the loose herbs into a bouquet with butcher's twine.

Nutrition