Instant Pot beef bourguignon AKA Burgundy, a classic French stew cooked in a pressure cooker, the same slow-cooked taste in half of the time.
Buttered mushrooms and pearl onions are added for the final 5 minutes of the cooking process to give this delicious stew the final flourish of flavour and texture.
Pressure Cooker Beef Burgundy
French food has an undeserved reputation for being all picky and fancy when nothing could be further from the truth!
Granted they all sound very “lahdedah”, but that’s just the French language making the most simple of things sound glorious!
This version of beef bourguignon is cooked in an Instant Pot which takes the cooking time of 3 hours plus down to about 80 minutes.
But you keep all of the slow-cooked flavour! The wet cooking environment also ensures that the beef stays moist and juicy.
This dish is also known as beef Burgundy, or if you want it is beef braised in red wine!
The rich and bold red wine sauce is partnered with smoky bacon, carrots, button mushrooms and pearl onions to give this classic stew a familiar feel.
Frequently Asked Questions
What cut of beef should I use?
I use beef chuck in this recipe but any stewing beef would work really well.
Something like brisket or shin, and it will work out wonderfully. You could even use beef cheeks, but they have sadly rocketed in price in recent years.
What wine should I use?
Traditionally this dish would be cooked with a medium-bodied red wine like Burgundy, hence the name.
I personally prefer a fuller-bodied wine like a merlot or syrah.
When cooking with wine I stick by the simple idea that if I like to drink it, then cooking with it will be fine.
Do I have to use the brandy?
No, the brandy can be left out of this recipe. It will leave a flavour “gap” but it will still taste wonderful.
Can I throw the mushrooms and onions in and cook the dish altogether?
I would not do this, the mushrooms will become a soggy mess and the onions will disappear.
The two-stage cooking process helps to give the dish a pleasing texture as well as flavour.
Can I use dried thyme?
Yes, replace the fresh thyme with half of a teaspoon of dried thyme.
I like to serve this Instant Pot beef bourguignon with a mash.
Sticking with the potato vibe, straw potatoes make a wonderful left-field crunchy addition to this beef stew.
Another often-overlooked side that I love serving with stews and ragu is cheesy polenta!
Of course, you could just chuck this in a bowl and serve it with a crusty French baguette!
Instant Pot Beef Bourguignon
I only name-check equipment brands if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.
- Instant Pot or another form of pressure cooker. Timing may vary with other devices.
- Chopping board.
- Kitchen knife.
- Stirring/serving spoons.
- 24cm or 10″ frying pan.
- Weighing scales and or measuring cups and spoons.
French food is not all picky and fancy, this Instant Pot beef bourguignon or beef burgundy is a French classic featuring a cheaper cut of meat braised in red wine with mushrooms and onions.
- 350g (12oz) Beef
- 75g (3-4 Rashers) Smoked Streaky Bacon
- 2 Garlic Cloves
- 100g (1 Medium) Carrot
- 2 Tbsp Cooking Oil
- 1 Tbsp Flour
- 375ml (Half of a bottle) Red Wine
- 50ml (3 Tbsp + 1 Tsp) Brandy
- 125ml (½ Cup) Beef Stock
- ½ Tsp Salt
- ½ Tsp Black Pepper
- 1 Bay Leaf
- 1 Tsp Fresh Thyme
- 35g (2 Tbsp) Butter
- 150g (¾-1 Cup) Small Button Mushroooms
- 150g (10-12) Baby Onions
- Cut the beef into 2-3cm cubes.
- Cut the bacon into 3-5mm thick stips across the rasher.
- Chop the garlic cloves as finely as you can.
- Cut the carrot into 1-1.5cm thick rounds.
- Turn the Instant Pot onto saute mode and when it says hot add the oil.
- Once the oil is hot add the bacon and cook for 2 minutes.
- Throw in the beef, salt and pepper and saute until the beef is nicely coloured on all sides, this will take around 5 minutes.
- Add the garlic and cook for 1 more minute stirring constantly.
- Add the flour and cook for 2 minutes stirring all of the time.
- Pour in the brandy and cook, scraping the base of the pot, until it has almost all evaporated.
- Add the Red wine and beef stock and cook for 7-8 minutes to allow the sauce to reduce and thicken, stirring every couple of minutes.
- Add the carrots, thyme and bay leaf, then stir.
- Place the lid on the instant pot and pressure cook on high for 25 minutes.
- Peel the baby onions.
- When the instant pot has 10 minutes left on the timer heat the butter in a small (24cm or 10") frying pan over a medium-high heat.
- Add the baby onions and mushrooms and saute for 5 minutes.
- Quick-release the pressure on the Instant Pot, remove the lid and stir in the mushrooms and onions.
- Return the lid and pressure cook at high pressure for 5 minutes before allowing the pressure to release naturally.
Amount Per Serving: Calories: 1159Total Fat: 71gSaturated Fat: 26gTrans Fat: 2gUnsaturated Fat: 39gCholesterol: 227mgSodium: 1578mgCarbohydrates: 23gFiber: 3gSugar: 7gProtein: 62g
Calorific details are provided by a third-party application and are to be used as indicative figures only.