Cozy Instant Pot Beef Bourguignon – Easy One-Pot French Comfort Food

If you love cozy, comforting dinners but do not always have hours to spend in the kitchen, this Instant Pot beef bourguignon is going to feel like a small miracle. You get all the deep, slow-simmered flavor of the classic French stew—tender beef, smoky bacon, red wine, and vegetables in a glossy, rich sauce—in a fraction of the usual time, all in one pot.

This version is designed to be approachable and straightforward, even if you are not used to cooking French recipes. You will brown beef and bacon right in the Instant Pot, build layers of flavor with onions, garlic, carrots, mushrooms, red wine, and herbs, then let pressure do the slow-cooking work for you. The result is a dish that tastes like it has been gently bubbling on the stove all afternoon, but it is actually weeknight-friendly.

What Makes This Instant Pot Beef Bourguignon So Special

This beef bourguignon feels luxurious but is surprisingly simple to put together. The Instant Pot helps you sear, simmer, and tenderize all in the same vessel, which means fewer dishes to wash and less time hovering over the stove.

The beef chuck becomes incredibly tender under pressure, soaking up flavor from the dry red wine, low-sodium beef broth, Worcestershire sauce, and aromatic herbs. Smoky chopped bacon adds depth, while carrots and cremini mushrooms bring sweetness and earthiness to balance the rich sauce. A touch of tomato paste rounds everything out, and a final swirl of unsalted butter and sprinkling of fresh parsley give the stew a restaurant-worthy finish.

You can serve this comforting stew in deep bowls on its own or pair it with your favorite sides at the table. However you enjoy it, this Instant Pot version brings classic French comfort food into everyday life in a very doable, friendly way.

Gathering Your Ingredients for Instant Pot Beef Bourguignon

Here is exactly what you will need to make this Instant Pot beef bourguignon, along with how each ingredient contributes to the final dish:

• Olive oil (2 tablespoons) – Helps brown the bacon and beef, creating a flavorful base and preventing sticking on the bottom of the Instant Pot.
• Thick-cut bacon, chopped (4 slices) – Adds smoky, savory richness and renders flavorful fat that infuses the entire stew.
• Beef chuck, cut into 1.5-inch cubes (2.5 pounds) – The star of the dish; this well-marbled cut becomes meltingly tender under pressure and stands up beautifully to the bold sauce.
• Salt (1 teaspoon) – Seasons the beef and helps bring out the natural flavors of every ingredient in the pot.
• Black pepper (0.75 teaspoon) – Adds gentle warmth and complexity to the beef and the sauce.
• All-purpose flour (0.25 cup) – Lightly coats the beef cubes to encourage browning and later helps thicken the sauce as the stew cooks.
• Yellow onion, diced (1 medium) – Forms the aromatic backbone of the stew, adding sweetness and depth as it softens.
• Garlic, minced (3 cloves) – Brings a fragrant, savory note that enhances the overall flavor without overpowering it.
• Carrots, sliced into 1/2-inch rounds (3 medium) – Add natural sweetness, color, and soft, tender bites throughout the stew.
• Cremini mushrooms, halved (10 ounces) – Provide an earthy, meaty texture that pairs beautifully with the beef and red wine.
• Tomato paste (2 tablespoons) – Concentrates tomato flavor, deepens the color, and adds subtle sweetness and body to the sauce.
• Dry red wine (1 cup) – De-glazes the pot and forms the backbone of the classic bourguignon flavor, adding acidity and richness.
• Low-sodium beef broth (1.5 cups) – Extends the sauce and infuses the beef with even more savory, beefy flavor while allowing you to control the salt level.
• Worcestershire sauce (1 tablespoon) – Adds a gentle umami boost that rounds out and deepens the sauce.
• Dried thyme (1 teaspoon) – Brings a familiar, comforting herbal note that works beautifully with beef and red wine.
• Dried rosemary, crushed (1 teaspoon) – Lends a fragrant, pine-like aroma that adds complexity to the stew.
• Bay leaves (2) – Infuse the stew with subtle, savory flavor while it cooks, then are removed before serving.
• Unsalted butter (2 tablespoons) – Stirred in at the end to give the sauce a silky, glossy finish and a touch of richness.
• Fresh parsley, chopped (2 tablespoons) – Adds a fresh, bright note and a pop of color right before serving.

Step-by-Step: How to Make Beef Bourguignon in the Instant Pot

Follow these straightforward steps and you will have a pot of deeply flavored beef bourguignon with minimal effort. Take your time with the browning steps—they are key to building flavor.

1. Season and flour the beef. Pat the beef chuck cubes dry with paper towels so they brown well. Sprinkle them evenly with the salt and black pepper, then add the all-purpose flour and toss until every piece is lightly coated. This helps create a flavorful crust and will gently thicken the sauce later.
2. Crisp the bacon. Turn the Instant Pot to Sauté and let it heat until hot. Add the olive oil, followed by the chopped thick-cut bacon. Cook, stirring occasionally, until the bacon is golden and crisp and has rendered its fat. Use a slotted spoon to transfer the bacon to a plate, leaving the drippings in the pot to flavor the stew.
3. Brown the beef in batches. Keeping the Instant Pot on Sauté, add a portion of the floured beef cubes in a single layer. Brown them on all sides, turning as needed, until they develop a deep, caramelized color. Transfer the browned beef to the plate with the bacon and repeat with the remaining beef cubes, avoiding overcrowding so they sear instead of steam.
4. Soften the onion and garlic. Once all the beef is browned and removed, add the diced yellow onion to the Instant Pot. Cook, stirring and scraping up any browned bits from the bottom, until the onion begins to soften and turn translucent. Add the minced garlic and cook briefly, just until fragrant, to avoid burning.
5. Add the carrots and mushrooms. Stir in the sliced carrots and the halved cremini mushrooms, coating them in the flavorful drippings and aromatics. Let them cook for a short time so they begin to soften and absorb some of the savory flavors.
6. Toast the tomato paste. Add the tomato paste to the vegetables and stir it in thoroughly. Cook it for a moment so it darkens slightly; this simple step mellows its sharpness and adds depth to the final sauce.
7. Deglaze with red wine. Pour the dry red wine into the Instant Pot. As it bubbles, use a wooden spoon to scrape along the bottom, loosening every browned bit. This deglazing step pulls all that concentrated flavor into the liquid and helps prevent any burning during pressure cooking.
8. Return the beef and bacon with broth and Worcestershire. Add the browned beef cubes and the cooked bacon, along with any juices that have collected on the plate, back into the Instant Pot. Pour in the low-sodium beef broth and the Worcestershire sauce, then stir gently so the meat and vegetables are evenly distributed in the liquid.
9. Add herbs and bay leaves. Sprinkle the dried thyme and dried rosemary over the mixture, then tuck the bay leaves into the liquid so they are submerged. Give everything a gentle stir to disperse the herbs throughout the pot.
10. Pressure cook the stew. Cancel the Sauté function. Secure the Instant Pot lid and make sure the valve is set to Sealing. Select Pressure Cook or Manual on High pressure and set the timer for 35 minutes. The pot will take a few minutes to come up to pressure before the countdown begins.
11. Allow a brief natural release. When the 35 minutes of cooking time are done, let the pressure release naturally for 10 minutes. After that, carefully turn the valve to Venting to release any remaining steam. Once the pressure indicator drops, open the lid away from you.
12. Remove bay leaves and finish with butter. Locate and remove the bay leaves from the stew, then discard them. Add the unsalted butter directly to the hot liquid and stir gently until it melts completely, giving the sauce a silky, glossy texture and a touch of extra richness.
13. Stir in parsley and adjust seasoning. Sprinkle the chopped fresh parsley over the beef bourguignon and stir it in. Taste the sauce and, if you like, add a little more salt or black pepper to suit your preference.
14. Rest briefly and serve hot. Let the beef bourguignon sit in the warm Instant Pot for a few minutes so the flavors settle and the sauce thickens slightly. Then ladle the stew into bowls, making sure each serving gets plenty of beef, vegetables, and sauce. Serve it hot and enjoy the cozy, comforting flavors.

Timing and Prep Details for This Cozy Stew

One of the biggest advantages of making beef bourguignon in the Instant Pot is that you get long-simmered flavor in a much shorter window of time. Here is how the timing breaks down so you can plan your meal with ease.

• Prep time: About 25 minutes to chop the bacon and vegetables, cube and season the beef chuck, and measure out the remaining ingredients.
• Active cooking time: Around 15–20 minutes to brown the bacon and beef, sauté the aromatics, and deglaze with red wine.
• Pressure cooking time: 35 minutes on High pressure for the stew to become tender and flavorful.
• Natural release: 10 minutes of natural pressure release, followed by a quick release of any remaining steam.
• Finishing time: Just a few minutes to stir in the unsalted butter and fresh parsley and let the stew rest before serving.

From start to finish, you are looking at roughly 70–80 minutes, most of which is hands-off while the Instant Pot does the work. The stew is ready to enjoy as soon as it has rested briefly after pressure cooking and the butter and parsley are stirred in. It is delicious right away, and like many stews, the flavors are even more pronounced if you have leftovers the next day.

A Quick Nutritional Overview

This Instant Pot beef bourguignon is a hearty, satisfying main dish, rich in protein and full of comforting flavors. The following values are approximate and based on one of six servings.

• Calories: about 520 kcal
• Protein: around 38 g
• Carbohydrates: roughly 16 g
• Total fat: about 30 g
• Saturated fat: approximately 11 g
• Sodium: around 720 mg
• Fiber: about 2 g
• Sugar: roughly 4 g (naturally occurring from the vegetables and tomato paste)

Because the recipe uses beef chuck, bacon, and a bit of butter, it is naturally on the richer side, which is part of what makes it so satisfying. You can balance your meal by pairing a serving of this stew with a simple green salad or extra vegetables on the side if you like.

Common Questions About Instant Pot Beef Bourguignon

Can I make this beef bourguignon ahead of time?

Yes. This Instant Pot beef bourguignon reheats very well and often tastes even better the next day as the flavors continue to meld. Let it cool, refrigerate it in an airtight container, and gently reheat it on the stove or using the Sauté function on the Instant Pot, adding a splash of low-sodium beef broth if the sauce thickens too much.

Do I have to use red wine in this recipe?

The dry red wine is traditional and adds a lot of depth, but if you prefer not to use it, you can replace it with more low-sodium beef broth. The flavor will be a bit different, but you will still have a rich, comforting beef stew with tender beef chuck, bacon, vegetables, and herbs.

What cut of beef works best for this Instant Pot version?

Beef chuck is ideal for this recipe because its marbling and connective tissue break down under pressure, becoming very tender and flavorful. It holds up well to the 35 minutes of pressure cooking and delivers the classic, melt-in-your-mouth texture you expect from beef bourguignon.

Wrapping Up: Enjoying Your Instant Pot Beef Bourguignon

There is something very special about lifting the lid of the Instant Pot and being greeted by a cloud of fragrant steam, tender beef, and a rich, glossy sauce. This Instant Pot beef bourguignon brings that classic French comfort right to your table with a method that fits into real life—busy schedules, limited time, and a desire for truly satisfying food.

By taking a few extra minutes to brown the bacon and beef chuck, deglaze with dry red wine, and layer in aromatics like onion, garlic, carrots, mushrooms, and herbs, you build a depth of flavor that feels like it has been simmering for hours. A final swirl of unsalted butter and a sprinkle of fresh parsley make the stew feel warm and welcoming, perfect for sharing with family or friends.

Whether you serve it for a relaxed weeknight meal or a cozy weekend dinner, this Instant Pot beef bourguignon turns simple ingredients into something memorable. Enjoy the process, trust your senses as you cook, and most of all, savor every comforting bite.

Instant Pot Beef Bourguignon

A rich, deeply flavored Instant Pot beef bourguignon with tender beef, smoky bacon, red wine, and vegetables in a silky sauce—classic French comfort food made weeknight-friendly.

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Prep Time 25 minutes mins

Cook Time 45 minutes mins

Servings 6

Calories 520 kcal

Ingredients

  

• 2 tablespoons olive oil
• 4 slices thick-cut bacon, chopped
• 2.5 pounds beef chuck, cut into 1.5-inch cubes
• 1 teaspoon salt
• 0.75 teaspoon black pepper
• 0.25 cup all-purpose flour
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, sliced into 1/2-inch rounds
• 10 ounces cremini mushrooms, halved
• 2 tablespoons tomato paste
• 1 cup dry red wine
• 1.5 cups low-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary, crushed
• 2 bay leaves
• 2 tablespoons unsalted butter
• 2 tablespoons fresh parsley, chopped

Instructions

 

• Pat the beef chuck cubes dry with paper towels, then season them evenly with the salt and black pepper. Sprinkle the all-purpose flour over the beef and toss until the pieces are lightly coated on all sides.
• Turn the Instant Pot to Sauté and let it heat. Add the olive oil and the chopped bacon. Cook the bacon, stirring occasionally, until it renders its fat and becomes golden and crisp. Use a slotted spoon to transfer the cooked bacon to a plate, leaving the drippings in the pot.
• Working in batches to avoid overcrowding, add a portion of the floured beef cubes to the Instant Pot in a single layer. Sear the beef on all sides until nicely browned, then transfer the browned pieces to the plate with the bacon. Repeat with the remaining beef cubes, adding a little more olive oil only if needed.
• With the Instant Pot still on Sauté, add the diced yellow onion to the pot. Cook, stirring and scraping up any browned bits from the bottom, until the onion begins to soften. Add the minced garlic and cook briefly, just until fragrant.
• Stir in the sliced carrots and the halved cremini mushrooms, mixing them with the onions and garlic so they begin to soften slightly in the flavorful drippings.
• Add the tomato paste to the vegetables and stir it in well, letting it cook for a short time so it darkens slightly and loses its raw edge.
• Pour the dry red wine into the Instant Pot, stirring and scraping along the bottom to fully deglaze and release any remaining browned bits into the liquid.
• Return the browned beef and the cooked bacon, along with any accumulated juices on the plate, to the Instant Pot. Pour in the low-sodium beef broth and the Worcestershire sauce, then stir to combine everything evenly.
• Sprinkle the dried thyme and dried rosemary over the mixture, then tuck the bay leaves into the liquid so they are submerged. Give the contents a gentle stir so the herbs are dispersed.
• Cancel the Sauté function. Secure the Instant Pot lid, making sure the valve is set to Sealing. Select Pressure Cook or Manual on High pressure and set the timer for 35 minutes.
• When the cooking cycle ends, allow the pressure to release naturally for 10 minutes. After that, carefully turn the valve to Venting to release any remaining pressure, then open the lid once it is safe.
• Remove the bay leaves from the pot and discard them. Add the unsalted butter to the hot stew and stir gently until it melts into the sauce, giving it a glossy, silky texture.
• Stir in the chopped fresh parsley, tasting the sauce and adjusting the seasoning with a little extra salt or black pepper if desired.
• Let the beef bourguignon sit in the warm Instant Pot for a few minutes so the flavors settle, then ladle it into bowls and serve hot, making sure each serving includes plenty of beef, vegetables, and rich sauce.