Instant Pot Beef Bourguignon

Instant Pot Beef Bourguignon

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From: Diabetic Living Magazine, Winter 2020

Use your Instant Pot as a pressure cooker for this easy beef bourguignon recipe. If desired, serve this stew with whole-wheat egg noodles to soak up the delicious sauce.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1¾ pounds beef stew meat, preferably chuck, trimmed and cut into 1¼-inch chunks
  • ¾ teaspoon salt, divided
  • ½ teaspoon ground pepper
  • 8 teaspoons canola oil, divided
  • ⅔ cup dry red wine
  • 1 large onion, chopped (1½ cups)
  • 1 cup diced carrots (2 medium)
  • 4 cloves garlic, minced
  • ¾ teaspoon dried thyme leaves
  • 1 (15 ounce) can no-salt-added diced tomatoes
  • 1 cup low-sodium beef broth
  • 1 bay leaf
  • 1 pound cremini or button mushrooms, quartered (5 cups)
  • 2 cups frozen pearl onions (8 oz.)
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1-2 teaspoons red-wine or cider vinegar
  • 2 tablespoons chopped fresh parsley for garnish


  • Prep

  • Ready In

  1. Pat beef dry; sprinkle with ½ tsp. salt and pepper. Heat 2 tsp. oil in a large heavy skillet over medium-high heat. Add half the beef and cook, turning occasionally, until well browned, 4 to 6 minutes. Transfer to a plate. Add another 2 tsp. oil and brown the remaining beef; transfer to the plate. Add wine, stirring to scrape up any browned bits, and cook until reduced by half, 1 to 2 minutes.
  2. Meanwhile, heat 2 tsp. oil in a multicooker using the Saute setting. Add chopped onion and carrots; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme; cook, stirring, until fragrant, 30 seconds to 1 minute. Add tomatoes, broth and bay leaf, along with the beef and any accumulated juices, and the reduced wine.
  3. Lock the lid in place and twist the steam-release handle to the sealed position. Select Pressure Cook/High for 40 minutes (or follow manufacturer's directions to pressure-cook for 40 minutes). When pressure-cooking is complete, let the pressure release naturally for 15 minutes.
  4. Meanwhile, heat the remaining 2 tsp. oil in the skillet over medium-high heat. Add mushrooms and the remaining ¼ tsp. salt; cook, stirring occasionally, until tender and lightly browned, 8 to 10 minutes. Cook pearl onions according to package directions; drain.
  5. Release the remaining pressure in the multicooker manually. Select the Saute setting. Stir cornstarch and water in a small bowl; add to the stew. Cook, stirring, until slightly thickened, about 2 minutes. Stir in vinegar to taste, and the mushrooms and pearl onions. Garnish with parsley, if desired.
  • Equipment: 6-qt. or larger multicooker

Nutrition information

  • Serving size: about 1 cup
  • Per serving: 252 calories; 9 g fat(2 g sat); 2 g fiber; 15 g carbohydrates; 24 g protein; 27 mcg folate; 64 mg cholesterol; 7 g sugars; 2,850 IU vitamin A; 9 mg vitamin C; 48 mg calcium; 3 mg iron; 357 mg sodium; 905 mg potassium
  • Nutrition Bonus: Vitamin A (57% daily value)
  • Carbohydrate Servings: 1

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