Craving the deep, savory flavors of a classic Beef Bourguignon but don’t have hours to spare? Enter the Instant Pot! This recipe transforms the iconic French stew into a stunningly simple weeknight meal. We’re talking fall-apart tender beef, earthy mushrooms, and a rich, luscious sauce, all ready in under an hour. Get ready to impress your family (and yourself!) with this foolproof take on a culinary masterpiece.
Ingredients
• 2 lbs (900g) beef sirloin or chuck roast, cut into 1-inch cubes
• 4 slices bacon, chopped
• 1 cup (150g) pearl onions
• 2 cups (150g) button mushrooms, halved or quartered
• 3 tbsp (42g) unsalted butter
• ¼ cup (60ml) balsamic vinegar
• 3 cups (720ml) beef broth
• 2 tbsp (16g) arrowroot starch
• 1 tsp salt
• 1 tsp black pepper
• 2 fresh thyme sprigs
• 2 fresh sage sprigs
Instructions
1. Directions
2. Prep the Beef: Pat the beef pieces completely dry with paper towels and season generously with salt and pepper. This helps create a beautiful sear.
3. Sauté Aromatics: Set your Instant Pot to the “Sauté” function. Melt the butter, then add the pearl onions and mushrooms. Cook, stirring occasionally, for 10-12 minutes until they are beautifully browned and have released their moisture. Transfer the cooked vegetables to a separate bowl and set aside.
4. Crisp the Bacon: Add the chopped bacon to the now-empty inner pot. Cook on “Sauté” mode for 2-3 minutes, or until the bacon is crisp and has rendered its fat. Use a slotted spoon to transfer the crispy bacon to the bowl with the mushrooms and onions.
5. Deglaze and Build the Sauce: Pour the balsamic vinegar into the pot to deglaze, scraping up any browned bits from the bottom with a wooden spoon—this is pure flavor! Stir in the beef broth and arrowroot until the arrowroot is fully dissolved. Add the seasoned beef, thyme, and sage sprigs to the pot.
6. Pressure Cook: Secure the lid on the Instant Pot, ensuring the steam release handle is in the “Sealing” position. Press the “Manual” or “Pressure Cook” button and set the timer for 30 minutes on high pressure.
7. Natural Release and Finish: Once the cooking cycle is complete, allow the pressure to release naturally for 10-15 minutes before performing a quick release for any remaining pressure. Carefully open the lid. Remove the herb sprigs. Stir the cooked mushroom, onion, and bacon mixture back into the stew.
8. Serve: Serve the Beef Bourguignon hot, garnished with fresh parsley if desired. It’s wonderful over mashed potatoes, egg noodles, or crusty bread.
Nutritional Information
• Serving Size: 1 of 5
• Calories: 523
• Total Fat: 25.5g
• Net Carbs: 3.6g
• Fiber: 0.8g
• Protein: 64.9g
Pro Tips
• for the Perfect Bourguignon
• For a deeper, richer flavor, sear the beef in the bacon fat after removing the bacon and before deglazing. Work in batches to avoid overcrowding the pot, and set the browned beef aside with the vegetables.
• To achieve a more authentic, complex flavor profile, replace 1 cup of the beef broth with a dry red wine, such as Pinot Noir or Burgundy. Add the wine to deglaze the pot before adding the broth.
• For a guaranteed smooth and silky sauce, mix the arrowroot with 2-3 tablespoons of cold water to create a slurry. Stir this slurry into the stew at the end, after pressure cooking, using the “Sauté” function to simmer and thicken the sauce for a few minutes.
• Don’t skip the deglazing step! The browned bits (or “fond”) at the bottom of the pot are packed with concentrated flavor that forms the backbone of your sauce.
FAQ
Q: What is the best cut of beef for Instant Pot Bourguignon
A: This recipe recommends using 2 lbs of beef sirloin or chuck roast, cut into 1-inch cubes. Chuck roast is a classic choice that becomes incredibly tender when pressure cooked.
Q: Can I add red wine to this Beef Bourguignon recipe
A: Yes, for a more authentic and complex flavor, you can replace 1 cup of the beef broth with a dry red wine, such as Pinot Noir or Burgundy. Use the wine to deglaze the pot before adding the broth.
Q: How do I make the sauce thicker
A: To ensure a smooth and silky sauce, mix 2 tablespoons of arrowroot starch with 2-3 tablespoons of cold water to create a slurry. Stir this into the stew after pressure cooking, then use the ‘Sauté’ function to simmer and thicken the sauce for a few minutes.
Q: How long does this recipe take to cook
A: This Instant Pot Beef Bourguignon is designed to be a quick meal, ready in under an hour. The pressure cooking time is 30 minutes, followed by a 10-15 minute natural release.
