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Instant Pot Beef Bourguignon

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Ingredients

Warning0 allergens identified

Instant Pot Beef Bourguignon

4 ounces baconchopped

3 pounds beef stew meattrimmed of excess fat if necessary and cut into 2" cubes

1 onion or shallot chopped

6 cloves garlicminced

16 ounces baby bella mushroomsquartered

2 tablespoons tomato paste

1 ½ cups red Burgandy or Pino Noir winebe sure to use a drinkable quality!

1 cup low sodium beef broth

1 bay leaf

1 large sprig thyme

12 ounces pearl onionspeeled

3 carrotscut into 1" chunks

2 ½ tablespoons cornstarchmixed with 2 1/2 tablespoons of water

saltto taste

ground black pepperto taste

Instructions

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Instructions

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!

Nutrition

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Tips & Tricks (5)

Dry Your Beef Before Searing 💧
Pat the beef stew meat completely dry with paper towels before browning; this removes surface moisture and creates a superior crust that locks in flavor and develops deeper caramelization.
Bloom Your Tomato Paste 🍅
Sauté the tomato paste in the bacon fat for 1-2 minutes before adding liquid to intensify its umami depth and eliminate any metallic taste from the concentrate.
Use the Sauté Function Strategically 🔥
Keep the Instant Pot on sauté mode to properly brown the bacon and beef in batches, then deglaze with wine to capture all caramelized fond—this builds layers of flavor that pressure cooking alone cannot achieve.
Toast Your Pearl Onions Separately ⏱️
Add pearl onions and mushrooms in the last 3-5 minutes of cooking to prevent them from becoming mushy and losing their delicate texture and appearance in the rich sauce.
Thicken with Cornstarch Slurry at the End ✨
Mix cornstarch with cold water to create a slurry and stir it in during the sauté function after pressure cooking is complete; this prevents lumps and allows you to achieve your desired sauce consistency without overcooking the meat.