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.
Table of contents
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.
- 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.
Place the bacon in the freezer while you prep the other ingredients. It will slice easily after just 5 or 10 minutes in the freezer.
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.
- 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.
- 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.
- 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.
- 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.
- Meanwhile, combine the softened butter and flour in a small bowl. Stir the butter mixture into the beef mixture in the Instant Pot.
- 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.
- 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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Instant Pot Beef Burgundy
- 2 ½ pounds top sirloin, cubed
- 1 teaspoon salt, plus additional, to taste
- ¾ teaspoon freshly ground black pepper, plus additional, to taste
- 4 tablespoons vegetable oil, divided
- 3 slices uncooked bacon, chopped
- 1 cup diced white or yellow onion
- 4 to 5 carrots, peeled and chopped diagonally into 1-inch chunks
- 1 tablespoon minced garlic
- 2 tablespoons tomato paste
- 2 cups full-bodied red wine
- 2 ½ cups low-sodium beef broth
- 1 tablespoon fresh, or 1 teaspoon dried thyme leaves
- 2 bay leaves
- 3 tablespoons softened butter
- 3 tablespoons all-purpose flour
- 9 ounces cremini mushrooms, quartered or halved
- 2 tablespoons minced fresh Italian parsley, optional
- Press the SAUTÉ key on the Instant Pot and the ADJUST key to select the MORE setting. Wait for the display to say "HOT" before adding ingredients.
- Season beef cubes with salt and fresh ground black pepper, to taste.
- Add 2 tablespoons oil to the heated Instant Pot. Add half of the beef cubes and sauté for 3 to 5 minutes, or until nicely seared. Transfer the seared beef to a plate along with all the beef drippings. Repeat with remaining oil and beef, allowing pot to return to a high temperature in between batches. Transfer second batch of seared beef along with any beef drippings to the plate and set aside.
- Press CANCEL and then select SAUTÉ again and ADJUST to the REGULAR setting. Add chopped bacon and cook, stirring, to scrape up any brown bits on the bottom. Sauté for about 2 minutes to render the fat. Add the onion and carrots to the Instant Pot and cook until the onions are softened, about 3 to 4 minutes. Season with 1 teaspoon salt and ¾ teaspoon pepper. Add the garlic and tomato paste and sauté for 1 more minute. Add the wine and stir to combine. Let it come to a simmer and cook for about 3 to 4 minutes, until the wine is slightly reduced.
- Add the beef broth, thyme, bay leaves, and reserved seared beef, along with all the beef drippings, and stir to combine. Secure the lid on the Instant Pot. Press the MANUAL button, select HIGH, and set the time to 15 minutes (making sure the steam release handle is in the "Sealing" position). After the cooking is complete, use a long handled spoon to push the steam release handle to the "Venting" position. Allow the steam to release completely and open the pot. Press CANCEL.
- Meanwhile, combine the softened butter and flour in a small bowl. Stir the butter mixture into beef mixture in the Instant Pot. Add the mushrooms. Press SAUTÉ and ADJUST to select the LOW setting and simmer all of the ingredients for about 5 minutes, or until the mushrooms have softened to your liking and the sauce has slightly thickened. Press CANCEL and unplug the Instant Pot.
- Remove the bay leaves, taste and season with additional salt and pepper, if needed. Garnish with parsley, if desired. Serve over mashed potatoes, egg noodles, or rice.
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
This post was originally published on February 15, 2018. It has been updated with new text and images.
Questions and Reviews
absolutely delish! First Insta receipe that worked for me!
I made this recipe today w/ 3 lbs Of stew beef (thx for the serving size adjustor, really excellent feature). I found the 15 minute cook time too short: the beef was still tough when finished. I’d already added the mushrooms before I thought to check the tenderness, so I can’t just cook it longer now. For next time, should I add 5-10 minutes to the cook time to be sure the beef is tender? Otherwise, great recipe!
My beef burgundy recipe That I normally cook in the oven 3 hrs using sirloin beef uses golden mushroom soup & burgundy wine, onion & mushrooms. What are your suggestions using the soup. It makes a wonderful gravy. I’d love to make this for Valentine’s Day in half the time!!
This looks like a really good recipe, but seems like it might not take any longer to cook it on or in the stove. If I was to cook this on the stovetop (or in the oven), how long should it simmer, and should the amount of liquid be increased 0r reduced.
This recipe was specifically written and tested for the pressure cook method so I can’t say how you should change it for a stove top or oven method without further testing. Those methods would require a much longer cooking time, probably at least twice as long or even longer, in order for the meat to become fork tender.
I assume you remove the beef burgundy from the IP after pressure release in order to set the IP to saute to do the mushrooms… Or else have 2 IPs? I am anxious to try this but I guess I’ll have to do the mushrooms in a pan on the stove.
Hi Christine. There’s no need to remove the beef, just add the mushrooms right into the pot with all the other ingredients and they will cook up perfectly. It might be helpful to take watch the video just above the recipe card.
This was delicious! Omitted mushrooms and served with roasted potatoes and a kale salad. I will certainly make this one again!
Mmm, mmm, good. Got a new Pressure Cooker for X-mas and had left over roast beef from News Years. Couldn’t wait to try out the new pot and definitely needed to use up the roast beef. This is best stew we’ve ever had. Everything came out crisp tender and full of flavor instead of the usual crockpot flavorless mush. The butter rue at the end thickened it up just right and gave it a beautiful silky finish. May never use the crockpot ever again!
This is great to hear, Paul! Thanks so much for coming back and leaving feedback. 🙂
Just curious–Can you make this ahead if having company?
Made this for me and my husband tonight. I’ve never seen him clear his plate before I’m in total shock. I also loved it.
This is so great to hear! I’m so glad you enjoyed it 🙂
Needed more wine i thought for better taste and color. Otherwise came out well.
The note on cook time does not include the 10 minutes that it takes for pressure build up. Do you add 10 minutes to the 15 minute cook time?
Hi Shelly. Follow the cook times as written in the recipe. I made that note just so people would understand that it does take time for the Instant Pot to reach pressure before the cook time will begin to count down so you need to account for that when considering how long the recipe will take to prepare. The amount of time it takes to build pressure can vary so it is not included in the prep or cook times.
Tried the beef burgundy last night. I am unable to sauté in my instant pot but turned out great. Love how quick it cooked.