Instant Pot Beef Bourguignon

Contributor: Lauren Keating

Beef bourguignon, or beef burgundy, is the ultimate when it comes to beef stew. It takes a little more effort than traditional beef stew, but it’s well worth the effort!

  • Author: Lauren Keating
  • Prep Time: 10 Minutes
  • Cook Time: 1 Hour, 10 Minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 8 Servings 1x
  • Category: Entrée
  • Method: Instant Pot
  • Cuisine: French


  • 2 lbs. chuck roast, cut into cubes
  • 1 tsp. salt
  • ¼ tsp. black pepper
  • 4 slices thick-cut bacon, chopped
  • 1 and ½ cups beef broth or homemade beef bone broth
  • 1 cup Burgundy wine
  • 1 bouquet garni (a tied bundle of thyme, bay leaf and parsley)
  • 1 lb. Yukon Gold potatoes, halved
  • 1 pint sliced cremini mushrooms
  • 1 cup frozen pearl onions
  • 2 carrots, peeled and sliced
  • 1 Tbsp. butter, softened
  • 1 Tbsp. all-purpose flour
  • Several sprigs fresh thyme, for garnish


  1. Generously season the beef with salt and pepper.
  2. Set 6-Quart Instant Pot to Sauté. Add the bacon and cook 3-4 minutes until beginning to crisp.
  3. Add the beef and cook 5-10 minutes, or until browned on all sides.
  4. Pour in the beef stock and Burgundy wine. Add the bouquet garni. Cover with the lid and lock in place, making sure the vent is set to sealing.
  5. Cook under high pressure for 20 minutes. Natural release for 10 minutes.
  6. Add the potatoes, mushrooms, onions and carrots. Lock the lid in place and cook under high pressure for 10 minutes. Natural release for 10 minutes.
  7. In a small dish, knead together the butter and flour to form a soft dough called beurre manie. Divide into four balls.
  8. Set the Instant Pot to Sauté. Stir in the beurre manie one piece at a time, until thickened.
  9. Garnish with fresh thyme.