Instant Pot Beef Bourguignon

Pull out your pressure cooker and whip up this quick and easy Instant Pot Beef Bourguignon and enjoy savory fall-apart tender beef chunks and veggies. If Ina Garten and Julia Child created a beef bourguignon together – this would be it!

I use my Instant Pot at least once a week! After this recipe be sure to try my ultra popular Instant Pot Pot Roast with Potatoes and Carrots or Instant Pot Chicken and Potatoes.

Easy Instant Pot Beef Bourguignon recipe |

Instant Pot Beef Bourguignon

You know how people buy treadmills and then joke that they are only there as decoration or as something to hold clothes on in your room? I am kind of starting to hear something similar about Instant Pots, which I can’t even believe. My Instant Pot is one of my favorite kitchen appliances and I almost can’t wait to try a new recipe in it. Even if it sits for more than a week, I start to look at it longingly and think up new recipes for the lonely little guy.

It might not sound very romantic but that’s how I came upon this recipe for Instant Pot Beef Bourguignon. Even though you might take one glance at the ingredients and the time (one whole hour? For an Instant Pot?) but it’s well worth all of it. Plus, a typical bourguignon recipe takes at four hours (FOUR!) from start to finish. There just aren’t many more shortcuts you can take or ingredients you can eliminate and still get this classic beef dish. Trust me, I’ve tried them all.

Easy Instant Pot Beef Bourguignon recipe |

The other reason for this dish is that, while my whole family loves chicken, sometimes we just crave a nice cut of beef. I wanted something with a hearty depth of flavor, a really meaty, filling, comforting dish. I have made this in the past the classic way and it just takes too much time. So, here we are! I’m not sure what Julia Child would say about this recipe, but I feel as though she’d applaud its ability to be quick and just as delicious as the original.

Easy Instant Pot Beef Bourguignon recipe |


Bourguignon refers to food that’s made the way the people of the region of Bourgogne, France, make it. Which, like all things you might associate with “burgundy” essentially means with red wine. Therefore “beef in the style of Burgundy” means beef that is braised in red wine, alongside other ingredients like mushrooms, onions, bacon, and potatoes.

The key to this dish though is the sauce, which is made with not only the wine, but the drippings from the bacon and beef, as well as the broth and flour, which create a roux or thickening agent to make the broth not so soupy and more easily mopped up with a big piece of crusty bread.


With a hearty dish like this, almost anything goes. That said, here’s what I typically serve with my beef bourguignon:

  • A thick slice of sourdough or country bread slathered in butter.
  • Rolls — either homemade or frozen.
  • Mashed potatoes, like this recipe for Slow Cooker Buttery Garlic Herb Mashed Potatoes. That is, if you want to skip the potatoes in this recipe and also go crazy and use your slow cooker AND Instant Pot all in one day.
  • Serve this dish over wide egg noodles.

Add a side salad, asparagus, Brussels sprouts, or another hearty veggie.

Easy Instant Pot Beef Bourguignon recipe |


Yes, this meal will freeze well once it’s made. You can keep it in an airtight container for up to three months. Be sure to label it and add the date that you made it. If you’re anything like me, your freezer is full of leftovers and meals for another day and you don’t want to lose track of how old something is.


Since this dish is really a beef stew at its core, what you want to get a cut that works well being cooked slow and low (ignore the fact that this is an Instant Pot dish for the moment). That being said, I like to use chuck beef, but the shoulder, shin, or any braising cut will work. If you’re not sure, ask the butcher at your grocery store meat counter or go to an actual butcher who specializes in knowing which cuts of meat work best for every kind of dish.

Easy Instant Pot Beef Bourguignon recipe |

What people are saying about this Instant Pot Beef Bourguignon

“This is the best thing I’ve made in my instant pot. The meat was so tender. The sauce was flavorful. It was great.” – Steven

“This was delicious! And so easy! 1st time using my instant pot 🙂” – Jennifer

“I made this with chuck roast and it was delicious! The meat just falls apart. I served it over polenta with a little parmesan. THANK YOU for the recipe!” – Mark

Easy Instant Pot Beef Bourguignon recipe |
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4.93 from 26 votes

Instant Pot Beef Bourguignon

Pull out your pressure cooker and whip up this quick and easy Instant Pot Beef Bourguignon and enjoy savory fall-apart tender beef chunks and veggies. If Ina Garten and Julia Child created a beef bourguignon together - this would be it!
Course Main Course
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Author Tiffany


  • 1 tablespoon oil
  • 6 slices bacon, roughly chopped
  • 3 pounds chuck beef, cut into 2-inch pieces
  • 1 cup red cooking wine may sub chicken broth
  • 2 cups beef broth
  • 1/2 cup tomato sauce
  • 1 beef boullion cube, crushed
  • 1/4 cup flour
  • 2 large carrots, cut into 2-inch pieces
  • 1 white onion, chopped
  • 1 tablespoon minced garlic
  • 2 tablespoons fresh thyme, chopped or 3 teaspoons dried thyme
  • 1 pound baby potatoes
  • 8 ounces fresh mushrooms, sliced
  • 1-2 teaspoons salt or to taste
  • 1/2 teaspoon pepper
  • chopped parsley for garnish


  • Set instant pot to SAUTE. Drizzle with oil and sear bacon 3-4 minutes until cooked through. Use a slotted spoon to transfer to a paper towel lined plate and set aside. 
  • Add beef to pot and sear 3-4 minutes, using tongs to rotate periodically to brown all sides. 
  • Add red wine to the pot, scrape any brown bits off the bottom and sides of the pot and into the liquid. Simmer and reduce for about 5 minutes. Gradually add beef broth, tomato sauce, and boullion. Gradually whisk in flour.
  • Stir in bacon, carrots, onions, garlic, thyme, potatoes, mushrooms, salt and pepper. Cover and set to PRESSURE COOK or MANUAL. Set to 45 minutes. 
  • Do a natural release for 10 minutes (do nothing, just allow to depressurize during this time) then switch valve to VENT and do a quick release. Once float valve drops, remove lid. Set to SAUTE again and allow to thicken for 5-10 minutes. 
  •  Give it a good stir and taste before adding salt and pepper if needed and garnishing with chopped parsley. 


SLOW COOKER INSTRUCTIONS: Use a skillet on the stove over medium-high heat for steps 1, 2, and 3. In step 4, transfer everything from the skillet into a slow cooker, then cover and cook on low for 6-8 hours. Uncover, set to HIGH, and stir in corn starch slurry. Allow to thicken for about 30 minutes, then finish with step 6 as written. 

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I have been looking for imstant pot RECIPES

    Hi Mary- I hope that you love this one! It’s SUPER delicious!

5 stars
This was Delicious! And so easy! 1st time using my instant pot 🙂

    Great job, Jennifer! Super excited to hear that you loved this recipe! You will be an instant pot pro before you know it!

Do you have cooking instructions for if you use a crockpot vs instapot?

    Hi Tracy- I just updated the recipe notes to include slow cooker instructions!

    4 stars
    The meat was fall apart tender but the vegetables were very oveRcooked despite usIng big chunks. There was also a lot of liquid left, even after thickening.

can i eliminate the bacon and/or substitute iT with something else? Sounds so good, I have to make it (without bacon)! 🙂

    Darn it, you can probably just leave it out!

    I dont eat any pork and instead i us smoked turkey and it gave it a great taste and flavour .

    I bet a bit of liquid smoke would be a great flavour substitute.

5 stars
This is the best thing I’ve made in my instant pot. The meat was so tender. The sauce was flavorful. It was great.

    That is awesome! I am super excited to hear that you enjoyed this instant pot recipe SO much! Thanks for your feedback, Steven!

hi tiffany! i love beef bourguignon, so super excited to try this one. i have a 3-quart instant pot though. i’m thinking that your original recipe here was meant for a 6 quart IP? so i think the best think for me to do would be to cut the recipe in half. are there any other adjustments you’d recommend? such as cutting down the cooking time, etc.? thanks!

    Hi Esther! I hope you love this recipe… but as far as cutting the recipe in half, you won’t change the cooking time! I prepared this recipe in an 8 qt instant pot. I think a 6 qt would work, too.. but I do agree with you and think a 3 qt instant pot would be far too small!

      So…I have a 6 qt ip, can i make the recipe without cutting it in half?

        You should be fine with a 6 qt! Just make sure to not go past the max fill line.

I also made this with chuck, And it was delicious! The meat just falls apart. I served it over polenta with a little parmesan. THANKs for the recipe!

    Awesome job, Mark!! Thanks for your feedback about the meat you used!

5 stars
Just made this for friends for EAster Dinner. Served with salad and crusty french bread, It was delicious and so Much easier than the original longer preparation version.. Received lots of compliments from everyone

    Fantastic job, Brenda! What a great Easter dinner. I am excited to hear that all of your guests enjoyed it!

5 stars
Hi Tiffany,
This recipe sounded so amazing, I couldn’t wait to try this BEEF BOURGUIGNON. Thanks for sharing it.

    I hope that you loved it, Emily! thanks!

I couldn’t get this took cook without saying “burn”. ;(( I not expert but I’ve been using the instant pot multiple time a week for 5 weeks or so and was so excited about this recipe. Not your fault but if you have advice i’ll take them. it seems to me the floor is the problem…

    5 stars
    This was the first time I ever used mine and it was perfect.

    Did you follow each step closely?

    I too am having this problem. Keeps saying burn. I turned it off and i guess the flour made it too thick too soon? Once i stIrred and turned back on it worked

      Same! Burn alarm, burn alar

    I had the same thing happen!!

      I got the same burn message. I realized I had over reduced the sauce so I added a little more wine and a little more broth. The message came on the third time for about thirty seconds then, it corrected itself. More liquid is key. I only filled mine to the line.

5 stars
It was divine, ONE of the best things I’ve ever made.

    So glad to hear that you enjoyed this recipe so much, Mitch! Thanks for your feedback!

I really want to try this but i have a question. When you press manual or pressure cook, do you set it for high, medium or low pressure?

    High pressure!

Can i flour the beef instead of just adding the flour by itself?

    Hi Michael- It should work fine but I can only vouch for results as written! I’d love to hear the outcome if you give it a try tho!

5 stars
Omg, this was amazing! Super easy, super delicious, a nEw family favorite. I look forward to trying more of your Recipes!

    Thank you, Erin! Glad to hear that you and our family enjoyed this recipe so much 🙂

I also had a “Burn” notice. I think the flour needs to be added *after* the 45 minutes of cooking at pressure instead of beforehand.

Do you leave the beef in the pot while Scraping the bottom and whisking in flour?

5 stars
I never write reviews but this is so amazing. My two little ones love it as well! It’s now a staple in our home.

    Great job!! Pleasing the little ones is sometimes quite the task! 😉

I kept getting a “burn” warning so switched to slow cook. Did this HAPPEN to anyone else? Is it the flour? THANKFUL i started early. Cant wait to taste this after reading all rEviews.

Would you add the beef back in begore you press it.. because that is not listed in INGREDIENTS in step 4.. just asking

    The beef should still be in the pot at this point.

5 stars
Made this tonight, and it was amazing. Great depth of flavor. Served over wide eGg noodles. Have been wanting to make The julia chilD version since buying “Mastering the art of french cooking”, but was too intimidating. This was so much easier.

    Yesss! Super excited to hear that you loved this recipe just as much as I do! 😉 Not intimidating one bit- right?!

5 stars
I made this tonight and everyone loved it, it was so good! The only change I made was using actual burgundy instead of cooking wine (I use burgundy for my pot roast) and adding 2 extra carrots. It had such a deep, amazing flavor. The recipe is so simple and mostly pantry staples, I will absolutely make this again! Your recipes never disappoint.

    Thank you SO much for the sweet compliment, Shannon! Your swap for the burgundy sounds delicious- thanks for sharing!

    5 stars
    I too used burgundy( Pinot Noir) in the recipe although any good( I hate to sound like Ina) dry red wine would work. I also substituted tomato paste- about 2 TBSP. for tomato sauce-since that is what i put in my regular BB-I think it prob gives it a little more depth of flavor. great recipe.

      Thanks for sharing, Kathy!

      Thank you for letting me know Pinot Noir is actually BURGUNDY! The first time I made it I purchased Burgundy but it only came in a big jug 🙂
      This recipe is a keeper and it made for us a lot more than 6 servings. No complaints great left overs!

5 stars
This was delicious! Followed the recipe exact as written and it came out perfect! Thank you for shar this!

    Awesome job!! Happy to hear that you enjoyed this recipe!

If I double this recipe do you think it would fit in an 8quart IP?

    It’s possible!! Just make sure to not go past the max fill line 🙂

5 stars
Really good! I added hot sauce at the end!

    Yum!! Sounds delicious.

5 stars
I Messed up a few things…Ihadmy five-year-old home from school and she excels at distractions. So I forgot the vent open for the first 20 minutes of cooking. Also might’ve put tarragon instead of tYHme. Managed to clump up the flour and had to wigorously whisk it for a bit. None of it mattered. It was absolutely delicious and super easy to make. I think unpeeled baby potatoes are a must and carrots need to be big chunks as suggested not just for the rustic look but they cook very soft so antYthing smaller would be mush.Served it roasted brussel sprouts and baguette.I had cabernet at home so used a cup of that for a little over 2 lb of chuck. My instantpot is 6 quarts. It was very crowded to sear the meat.

    Thanks for your input!

Do you have iNstructions for the corn starch slurry?

    Dissolve 1 tbsp cornstarch in 2 tbsp of COLD water. You can adjust the amounts depending on how thick you want the liquid.

I started with a different recipe that wasnt for instapot. It called for brisket as opposed to POT roast. I looked UP YOURS BECAUSE I wAnt it in my pot. Will tge brisket work the same?

    I haven’t used brisket for this recipe- I can’t say for sure. I’d love to hear the outcome of your experience though!

5 stars

    Happy to hear that this was enjoyed by all!! Thanks, Erika!

Is the 45min cooking time total or afrer you reach pressure?

    Total time- Set your pot to 45 minutes.

Can this be doubled?

    It could be- just don’t over fill your pot!

5 stars
After a long day at work, sat in my car scrolling through ip beef RECIPEs. Did not take long at all. Your recipe had rave reviews and was very easy so off i went to the market. Ended up making half recipe because of a small household. Hubby, daughter and granddaughter gave it two thumbs up!!!! Hearty and full of flavor! Definitely in my recipe box for future meals. Thank you for posting and making it so easy. Mahalo from maui

    Happy to hear you all enjoyed this recipe! 🙂

5 stars
I’m a huge julIA child beef bourguignon fan but have to say, this recipe is an excellent rival. It was a major hit and am preparing to do it again in honor of our first major snow storm.

    Perfect way to welcome winter, if you ask me! 😉 Hope you love this recipe even more! haha

I’m hosting our anual wreath making party tomorrow afternoon. My neighbour and I get together to chatch up on life, have some snacks and laughs and make Christmas wreaths for the neighbours in our cul du sac. I’m going to make this recipe for dinner afterwards.

    What a fun tradition! I wish I was your neighbor in the cul de sac! 😉 Hope you enjoyed this recipe!

5 stars

    Right?! My favorite part of the instant pot!

This was a great recipe! I was worried that the carrOts woule be overcooked at 45 minutes but they were fine. Super tasty with tremendous Depth of flavor. thank you!

    You’re so welcome!

5 stars

5 stars
This recipe was delicious. I used chuck as recommended and it was tender. Carrots were delicious and potatoes were tender. One small recommendation, during the last simmering period to thicken sauce add a bit more of the red wine to add additional flavor.

    Yummmmmy! Thanks, Margaret!

I’ve been looking at other recipes for BB and all call for more wine. Is there a problem adding more to this recipe instead of all the beef broth.

    I haven’t done that with this recipe, but you could try it!

5 stars
This is the most FLAVOURFUL Boeuf Bourguignon i HAVE EVER TASTED.

2. mARRY mE!

    Hi Colin- I haven’t tried that for this recipe, but I think it’s at least worth a shot! Happy to hear you enjoyed this recipe 🙂

5 stars
Perfect! Just delicious! Will definitely make again.

    Happy to hear you enjoyed this recipe so much! 🙂

4 stars
Like a few have noted, I got the dreaded “burn” message. I think the culprit was probably the flour, which I made sure that I WHISKED THOROUGHLY. Took everything out, deglazed again, added another cup of broth, put it all back in, and success. Very tasty! Will definitely make it again, just leave the flour out until after cooking (or perhaps leave it out altogether). 4 stars (only because of the burn, otherwise 5 star all the way)

    Thanks for your input, Bruce!

5 stars

    Awesome! Thanks for your input.

5 stars
Omg this dish is amazing! Used chicken broth instead of wine, excluded the mushrooms, bullion, tomato and thyme. Served for new years dinner with the fam, everyone was raving about how good it was. Thank you!

    Sounds like a fantastic way to ring in the new year! 😉

How exact do you wisk flour into a pot full of beef chunks?mine just spilled out onTo the stove and my sHirt!

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