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4.88 from 8 votes
Instant Pot Beef Burgundy
Prep Time
35 mins
Cook Time
15 mins
Total Time
50 mins

Your Instant Pot will help you create this luscious dish in a fraction of the time it would take using traditional methods. Instant Pot Beef Burgundy is rustic, flavorful and sure to impress.

Servings: 8
Calories: 399 kcal
  • 2 1/2 pounds top sirloin cubed
  • 1 teaspoon salt plus additional, to taste
  • 3/4 teaspoon fresh 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" chunks
  • 1 tablespoon minced garlic
  • 2 tablespoons tomato paste
  • 2 cups full-bodied red wine
  • 2 1/2 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
  1. Press the SAUTÉ key on the instant pot and the ADJUST key to select the MORE setting. Wait for the pot to say "HOT" before adding ingredients.

  2. Season beef cubes with salt and fresh ground black pepper, to taste.
  3. 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 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.
  4. 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 onions are softened, about 3 to 4 minutes. Season with 1  teaspoon salt and 3/4 teaspoon fresh ground black 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 wine is slightly reduced.
  5. 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. 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.

  6. Meanwhile, combine softened butter and flour in a small bowl. Stir the butter mixture into beef mixture in the instant pot. Add mushrooms. Press SAUTÉ and ADJUST to select the LOW setting and simmer all of the ingredients for about 5 minutes, or until mushrooms have softened to your liking and sauce has slightly thickened. Press CANCEL and unplug the Instant Pot.
  7. Remove bay leaves, taste, and season with additional salt and pepper, if desired. Serve over cooked rice, egg noodles, or mashed potatoes.
Recipe Notes

Blot the beef dry with paper towels before cubing and seasoning. Dry beef will sear better when it hits the oil.

For easy to slice bacon, place it in the freezer for 5 to 10 minutes while you prep the other ingredients.

Cook time doesn't include time it takes for the Instant Pot to come to pressure which should take about 10 minutes for this recipe.

Nutrition Facts
Instant Pot Beef Burgundy
Amount Per Serving
Calories 399 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 11g69%
Cholesterol 100mg33%
Sodium 637mg28%
Potassium 972mg28%
Carbohydrates 8g3%
Sugar 2g2%
Protein 35g70%
Vitamin A 320IU6%
Vitamin C 5.4mg7%
Calcium 56mg6%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.