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Bowl of beef bourguignon with spoon digging in

Instant Pot Beef Bourguignon

This Instant Pot Beef Bourguignon is a classic French stew that cooks up in a fraction of the time in the pressure cooker! It's a hearty, satisfying gluten-free dinner that the entire family will love!

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  • 4 ounces bacon chopped
  • 3 lbs. beef stew meat trimmed of excess fat if necessary and cut into 2" cubes
  • 1 small onion or shallot chopped
  • 6 cloves garlic minced
  • 16 ounces baby bella mushrooms quartered
  • 2 tablespoons tomato paste
  • 1.5 cups red Burgandy or Pino Noir wine be sure to use a drinkable quality!
  • 1 cup low sodium beef broth
  • 1 bay leaf
  • 1 large sprig thyme
  • 12 ounces pearl onions peeled (see notes for frozen)
  • 3 large carrots cut into 1" chunks
  • 2 1/2 tablespoons cornstarch mixed with 2 1/2 tablespoons of water
  • Salt and freshly ground black pepper, to taste


  • Select the Sauté mode on the Instant Pot. Add the bacon and cook for 6-8 minutes until crispy. Remove from heat and place on a paper towel lined plate to drain.
  • Pat the beef dry and season well with salt and pepper. Continuing on Sauté mode, add half of the beef to the pot with the bacon grease and cook until browned on all sides for about 5 minutes. Place the browned beef on a plate and repeat with the remaining half of the meat. Set aside.
  • Add the onion and mushroom and continue to cook on Sauté mode for another 5 minutes until softened and the liquid from the mushroom evaporates. Add the garlic and cook for 30 seconds longer.
  • Add the tomato paste and stir well, then add the wine and scrape up any brown bits from the bottom of the pan. Cook until the wine has reduced to 1 cup, or about 5 minutes.
  • Add the beef back to the pot along with the beef broth, bay leaf and thyme. Secure the lid and close the venting valve, then select Pressure Cook and set for 30 minutes. When done, allow the pressure to naturally release for about 10 minutes then quick release and remove the lid.
  • Add the carrots and pearl onions and secure the lid once more. Pressure cook for 5 minutes, then allow the pressure to naturally release for 5 minutes. From there, quick release the pressure and remove the lid.
  • Remove the thyme sprig and bay leaf. Combine the cornstarch and water, stirring well to combine. Select the Sauté mode and stir in the cornstarch slurry. Cook until thickened, about 3 minutes, then add the bacon just before serving. Enjoy!


  • Pro tip:  Save yourself some prep work by using frozen pearl onions...just thaw them slightly. You can also trim and cut the beef (if needed) and prep veggies in advance to make prep go even faster.
  • The carrots and pearl onions are added to the Instant Pot during the last 5 minutes or so of cooking time so that they hold their shape and don't become mushy.
  • I used cornstarch to thicken the red wine gravy to make this dish gluten-free. If you prefer to use flour, simply sprinkle in about 2 tablespoons when the beef is added back to the Instant Pot in Step 5 of the recipe and brown for 3-4 minutes before adding the stock.
  • Beef bourguignon tastes even better as leftovers!  It will keep in the refrigerator for up to 5 days or freeze it for up to 3 months.


Calories: 620kcal, Carbohydrates: 20g, Protein: 55g, Fat: 30g, Saturated Fat: 11g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Cholesterol: 159mg, Sodium: 304mg, Potassium: 1474mg, Fiber: 3g, Sugar: 7g, Vitamin A: 6106IU, Vitamin C: 10mg, Calcium: 93mg, Iron: 5mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!