Instant Pot Beef Burgundy

Instant Pot Beef Burgundy with tender chunks of beef, carrots, and mushrooms in a luscious gravy. Pressure cooking creates the best beef bourguignon in a fraction of the time of other methods. Rustic, flavorful and sure to impress!

The Instant Pot makes quick work of rendering beef perfectly tender in this recipe, my Instant Pot Pot Roast, and Instant Pot Beef Stew.

The first time I made this Beef Burgundy recipe was the day I officially fell in love with my Instant Pot.

I’d had awesome success with Instant Pot recipes but this Beef Burgundy! It is literally swoon-worthy. At first bite I totally understood all the excitement around this appliance.

In case you missed them, I did some delicious Instant Pot Mexican Pinto Beans and a basic how-to post – Instant Pot Tips for Beginners – that you should definitely check out if you are new to pressure cooking.

Why is it Called Beef Burgundy?

It looks like beef stew, so why not just call it beef stew? Beef burgundy, also known as beef bourguignon, is a French beef stew made by braising beef and vegetables like carrots, onions, and mushrooms in wine. “Bourguignon” refers to the burgundy style wine used in the recipe.

Thanks to Julia Child’s famous recipe from her cookbook Mastering the Art of French Cooking, beef burgundy became familiar to home cooks across the U.S. in the early 1960’s.

The Best Instant Pot Beef Burgundy

There are several reasons why using an Instant Pot creates the perfect beef burgundy. First, this multi-function appliance allows you to sauté at different heat levels to sear the meat and veggies. Next, pressure cooking makes it easy to render chunks of beef and veggies perfectly fork tender.

Timing is everything with Instant Pot recipes, so adding softer items, like mushrooms, towards the end of the cooking time is crucial. No lifeless, overcooked veggies. You’ll have tender mushrooms with the perfect texture.

Ingredients in Beef Burgundy

• Meat – Cubed top sirloin and sliced bacon.
• Vegetable oil
• Vegetables – White or yellow onion, carrots and cremini mushrooms.
• Minced garlic
• Tomato paste
• Wine – Any nice quality, dry red wine is a good choice for Beef Burgundy. I love to use (and drink!) a French or Italian red or a nice Oregon pinot noir. Full bodied reds like cabernet sauvignon can also be used to make Beef Burgundy.
• Low-sodium beef broth
• Seasoning – Salt, freshly ground black pepper, fresh or dried thyme, and dried bay leaves. If you don’t have an herb garden there really is no need to go out and buy fresh thyme. Buy a nicer bottle of wine instead! Dried herbs have more intensity then fresh and work very well in pressure cooker recipes.
• Butter
• All-purpose flour
• Fresh parsley – This is optional but it adds a nice touch to garnish the finished dish with a little fresh parsley.

What is the Best Meat to Use for Beef Burgundy?

Fatty pieces of bacon and cubes of beef are used to make classic beef bourguignon. For the beef, many recipes call for chuck roast, but I’ve found that using top sirloin, creates a more luscious result in less time. It’s a leaner cut than chuck so your sauce is going to be perfection without any need to skim fat. And, it’s full of big, beefy flavor.

Chuck roast, or what is packaged as “beef stew meat” can have a tendency to be chewy from time to time, which is why it needs to be cooked good and long. If you want to use chuck beef stew meat, I’d recommend increasing the pressure cook time from 15 minutes to 35 or 40 minutes and cutting your carrots into larger chunks so they don’t overcook at this longer cooking time.

How to Make Instant Pot Beef Burgundy

This is a quick overview of how to make this recipe. You’ll find detailed instructions in the recipe card at the end of this post.

1. Heat the Instant Pot on the Sauté setting. Add the oil to the heated Instant Pot. Season the beef cubes with salt and pepper and sauté them, in batches, until browned. Transfer the seared beef to a plate along with all the beef drippings. Repeat with remaining oil and beef.
2. Add the bacon and cook, stirring, to scrape up any brown bits on the bottom. Sauté to render the fat then add the onion and carrots and cook until onions are softened. Season with salt, pepper, and add the garlic and tomato paste and sauté for 1 more minute.
3. Add the wine and stir to combine. Let it come to a simmer and cook for about 3 to 4 minutes, until wine is slightly reduced.
4. Add the beef broth, thyme, bay leaves, and reserved seared beef, along with all the beef drippings, and stir to combine. Place the lid on the instant pot. Cook on High pressure for 15 minutes then manually release the pressure and remove the lid.

1. Meanwhile, combine the softened butter and flour in a small bowl. Stir the butter mixture into the beef mixture in the Instant Pot.
2. Add the mushrooms. See the Instant Pot on Sauté and simmer for about 5 minutes, or until mushrooms have softened to your liking and sauce has slightly thickened. And voila! Instant Pot Beef Bourguignon is what’s for dinner.

Instant Pot Beef Burgundy smells so good while it simmers away that your neighbors might feel compelled to knock on your door to find out what’s cooking. I made it earlier today and my house is still filled with an incredible, comforting aroma that builds a serious appetite!

What to Serve with Beef Burgundy

• Potatoes – Mashed potatoes are a natural fit for soaking up that luscious Beef Burgundy gravy. Try my Sour Cream Mashed Potatoes or Buttermilk Mashed Potatoes.
• Noodles – Tender cooked egg noodles are another traditional and very delicious choice.
• Rice – You can also serve it over simply prepared rice.
• Bread – Include a warmed loaf of French bread or dinner rolls to complete the meal.

Storage Tips

• Refrigerator – Transfer the cooled leftovers to an airtight container and refrigerate for up to 4 days. Reheat gently in a pan on the stove top or in the microwave, adding a splash of water or broth to thin, if needed.
• Freezer – Transfer the Beef Burgundy to freezer-safe plastic storage bags, press out as much air as possible, seal the bags and freeze them flat. They can be stacked once frozen solid and will stay well for up to 3 to 4 months. Thaw completely in the refrigerator before reheating.

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This post was originally published on February 15, 2018. It has been updated with new text and images.