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Easy Instant Pot Beef Bourguignon recipe | lecremedelacrumb.com

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
Cuisine American, French
Prep Time 15 minutes
Cook Time 45 minutes
0 minutes
Total Time 1 hour
Servings 6 servings
Calories 581kcal
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
  • ½ cup tomato sauce
  • 1 beef boullion cube crushed
  • ¼ 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
  • ½ 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. 


Calories: 581kcal | Carbohydrates: 24g | Protein: 51g | Fat: 32g | Saturated Fat: 13g | Trans Fat: 2g | Cholesterol: 164mg | Sodium: 1135mg | Potassium: 1448mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3521IU | Vitamin C: 20mg | Calcium: 72mg | Iron: 6mg