This page includes affiliate links. For more information, see my disclosure here.
0 0

Jump to Recipe Print Recipe

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
1.5 Pounds Chuck Roast Beef
1 Tbsp Olive Oil
0.5 tsp Salt
0.25 tsp Black Pepper
1 cup Carrots, diced
0.5 cup Onion, diced
2 Cups Beef Broth
1 tsp Thyme
2 Bay Leaves
3 Tbsp Flour
0.25 Cup Water

Nutritional information

Instant Pot® Beef Bourguignon

Instant Pot® Beef Bourguignon

The best beef bourguignons are slow cooked in order to get the meat really tender and infuse it with all the flavors of the broth.

  • Serves 4
  • Medium



Share and print this:

The best beef bourguignons are slow cooked in order to get the meat really tender and infuse it with all the flavors of the broth. Why not speed this process up a little by using the Instant Pot®? We gave it a try and the results were amazing! Not only was the beef bourguignon the best we have ever had but it was sooo much faster to make in the Instant Pot® (of course!). I highly recommend making a double 9or triple) batch of this and freezing some for later. You will want another bowl soon!

Tools Needed:

  • Measuring Cup
  • Measuring Spoon
  • Cutting Board
  • Chef’s knife
  • Rubber Spatula or Spoon
  • Small Bowl
  • Small Spoon to stir
(Visited 1,093 times, 1 visits today)



Pour the olive oil into the Instant Pot® and press the “Saute” button. Place the beef chuck in as well to sear, flipping once to brown the other side. You are not trying to cook the beef through, just give it a quick sear, about 2 minutes on each side.(A quick note, I like to use beef chuck filets like in the picture as they cook quickly but stay tender. Feel free to use one large beef chuck roast or smaller, pre cut beef cubes.)


Remove the beef from the Instant Pot®, cut into cubes and set aside.


Add the carrots and onion to the Instant Pot® and stir. Cook for about 5 minutes.


Then, add the salt, pepper, dried thyme, bay leaf and beef broth to the pot. Add the seared beef back into the pot as well. Place the lid of the Instant Pot® and use the pressure valve to “seal”. Push the “Beef/Stew” button and let your bourguignon cook!


Once the Instant Pot® is done cooking, mix the flour and water together in a small bowl and pour into the pot with the beef. Press “saute” and let the mix come to a boil and cook for about 5 more minutes (with the top off) until the broth begins to slightly thicken.


Server the bourguignon alsong side mashed potatoes or broccoli, or on top of rice or noodles.

So, what did you think? Wasn’t it great not to wait hours for delicious beef bourguignon?? Questions, comments, changes you made that you’d like to share...whatever it is, let us know in the comments below!


My name is Amanda and I am a professional pastry chef. I have over 16 years of culinary experience and a bachelors degree in Baking and Pastry Arts. I currently live right outside New York City with my husband and two daughters who are my official taste testers and kitchen helpers. Chocolate chip cookies and ice cream are my weakness and, because I have two young kids, I need coffee every day. I love sharing my cooking passion and hope that you find some culinary inspiration here!

Instant Pot® Buffalo Chicken Mac and Cheese
Instant Pot® Lentil Pumpkin Soup
Instant Pot® Buffalo Chicken Mac and Cheese
Instant Pot® Lentil Pumpkin Soup

12 Comments Hide Comments

Great question! When you press the “Meat/Stew” button, the instant pot should default to 35 minutes at high pressure cooking which is perfect for this stew. At the end of the cooking time, I did a NPR (natural pressure release) for 10 minutes and then opened the steam valve to naturally release the remaining pressure. I hope this helps!

This is pretty much just regular beef stew if you don’t add the red wine, mushrooms and thick bacon that makes it Bœuf Bourguignon, or did you forget those important ingredients? There should be a tablespoon or two of tomato paste, too, to increase the richness of this “Burgundy” stew.

Just got this going in my pot. I added mushrooms, bacon, garlic, and burgundy wine to make it more traditional. If this works I will be so happy! Beef bourguignon in less than an hour? Yes please.

Maybe I’m just not seeing it, but when do I put the beef back in? I see the rest of the ingredients go in the pot on step 4, but it doesn’t mention the beef. Lol

Hi Mary- Step 4 is when you should put the beef back in the bowl (same time as the beef broth!). Hope you enjoy!

Add Your Comment