Instant Pot Beef Bourguignon


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.

Prep Time:
1 hrs
Additional Time:
30 mins
Total Time:
1 hrs 30 mins
8 cups


  • 1 ¾ pounds beef stew meat, preferably chuck, trimmed and cut into 1 1/4-inch chunks

  • ¾ teaspoon salt, divided

  • ½ teaspoon ground pepper

  • 8 teaspoons canola oil, divided

  • cup dry red wine

  • 1 large onion, chopped (1 1/2 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


  1. Pat beef dry; sprinkle with 1/2 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 1/4 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 Facts (per serving)

252 Calories
9g Fat
15g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 252
% Daily Value *
Total Carbohydrate 15g 5%
Dietary Fiber 2g 9%
Total Sugars 7g
Protein 24g 48%
Total Fat 9g 12%
Saturated Fat 2g 11%
Cholesterol 64mg 21%
Vitamin A 2850IU 57%
Vitamin C 9mg 10%
Folate 27mcg 7%
Sodium 357mg 16%
Calcium 48mg 4%
Iron 3mg 16%
Magnesium 33mg 8%
Potassium 905mg 19%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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