Description
A rich, tender, and deeply savory beef bourguignon made easily in an Instant Pot. This foolproof recipe features fall-apart beef, sweet pearl onions, and a glossy sauce without the stress of traditional stovetop methods.
Ingredients
Scale
- 2 pounds beef chuck roast, cut into 1.5-inch cubes
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 medium carrots, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine (Pinot Noir, Cabernet Sauvignon, or Merlot)
- 1 tablespoon soy sauce
- 1 cup low-sodium beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 pound pearl onions (frozen or fresh)
- 8 ounces cremini or button mushrooms, quartered
- Salt and black pepper to taste
Instructions
- Pat beef cubes dry and toss with flour, salt, and pepper to coat evenly.
- Set Instant Pot to ‘Sauté’ on High. Add olive oil and butter. Once foaming, sear beef in batches (do not crowd) for 2-3 minutes per side until browned. Remove to a plate.
- Reduce heat to Medium. Add carrots and garlic to the pot; sauté for 2 minutes until fragrant.
- Stir in tomato paste and cook for 1 minute to caramelize.
- Pour in red wine and soy sauce. Scrape up all brown bits (fond) from the bottom of the pot.
- Return beef and juices to the pot. Add bay leaves, thyme, and beef broth. Stir gently.
- Secure lid, set valve to ‘Sealing’, and select ‘Pressure Cook’ on High for 35 minutes.
- Once cooking is complete, perform a Quick Release by carefully turning the valve to Venting.
- Open lid. Add pearl onions and mushrooms. Stir into sauce.
- Close lid (no need to seal) and set to ‘Sauté’ for 5 minutes to cook vegetables.
- If sauce is too thin, mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir into pot. Simmer for 2 minutes until thickened.
- Remove bay leaves. Taste and adjust salt and pepper. Serve hot over mashed potatoes, egg noodles, or crusty bread.
Notes
Do not rush the searing process as it creates deep flavor. Ensure the bottom of the pot is thoroughly deglazed to prevent ‘Burn’ errors. Frozen pearl onions are recommended as they are pre-peeled and hold up well. Let the meat rest in the sauce for 10 minutes before serving to reabsorb juices. This dish freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: French
Nutrition
- Serving Size: 1 bowl with sides
- Calories: 450
- Sugar: 6
- Sodium: 600
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 25
- Fiber: 4
- Protein: 35
Keywords: Instant Pot, Beef Bourguignon, Pressure Cooker, French Cuisine, Comfort Food, One Pot Meal, Beef Stew, Easy Dinner