Meta Info
Servings: 6
Total Time: ~1 hour 15 minutes
Difficulty: Intermediate
Calories per Serving: ~520
Macros (Approx.):
Protein: 38–42g | Carbs: 24–28g | Fat: 30–34g | Fiber: 4g
Intro: Classic Comfort, Made Weeknight-Friendly
Beef Bourguignon is one of those dishes that feels special the moment it hits the table. Deeply savory, rich with slow-cooked flavor, and packed with tender chunks of beef, it’s classic comfort food at its best. Traditionally, it’s an all-day affair — but this Instant Pot Beef Bourguignon delivers the same depth of flavor in a fraction of the time.
Chuck beef becomes melt-in-your-mouth tender, mushrooms soak up the sauce, and baby potatoes make it hearty enough to stand on its own. Thanks to pressure cooking, you get a bold, restaurant-quality stew that still fits into a realistic, protein-forward lifestyle.
If you want a high-protein dinner that feels indulgent, satisfying, and worth sitting down for, this recipe delivers every time.
Look at the Recipe
- Fork-tender beef in a rich, savory wine sauce
- High-protein, deeply filling, and comforting
- Classic French-inspired flavor made easy in the Instant Pot
Ingredients Needed
- 1 tbsp oil
- 6 slices bacon, roughly chopped
- 3 lbs chuck beef, cut into 2-inch pieces
- 1 cup red cooking wine (or chicken broth)
- 2 cups beef broth
- ½ cup tomato sauce
- 1 beef bouillon cube, crushed
- ¼ cup flour
- 2 large carrots, cut into 2-inch pieces
- 1 white onion, chopped
- 1 tbsp minced garlic
- 2 tbsp fresh thyme, chopped (or 3 tsp dried)
- 1 lb baby potatoes
- 8 oz fresh mushrooms, sliced
- 1–2 tsp salt, to taste
- ½ tsp black pepper
- Chopped parsley, for garnish
How to Make Our Instant Pot Beef Bourguignon
- Set the Instant Pot to SAUTE. Add the oil and cook the chopped bacon for 3–4 minutes until browned. Use a slotted spoon to transfer bacon to a paper towel–lined plate.
- Add the beef to the pot and sear for 3–4 minutes, rotating with tongs to brown all sides. Work in batches if needed.
- Pour in the red wine and scrape up all the browned bits from the bottom and sides of the pot. Let it simmer and reduce for about 5 minutes.
- Gradually stir in the beef broth, tomato sauce, and crushed bouillon cube. Whisk in the flour slowly to avoid lumps.
- Add the cooked bacon, carrots, onion, garlic, thyme, potatoes, mushrooms, salt, and pepper. Stir to combine.
- Cover, set to PRESSURE COOK (High), and cook for 45 minutes.
- Allow a natural release for 10 minutes, then switch the valve to VENT for a quick release.
- Once the lid is removed, set the Instant Pot back to SAUTE and simmer for 5–10 minutes until the sauce thickens.
- Taste and adjust seasoning if needed, then garnish with chopped parsley before serving.
The result is a rich, glossy stew with deeply developed flavor and perfectly tender beef.
Storage & Serving Suggestions
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stovetop or microwave until warmed through.
- Serve with crusty bread, mashed cauliflower, or a simple green salad.
- This dish freezes well for up to 2 months and tastes even better after reheating.
Tips & FAQs
What cut of beef works best?
Chuck beef is ideal — it becomes tender and flavorful under pressure.
Can I skip the wine?
Yes. Substitute chicken broth, but the wine adds depth and richness.
How do I make it thicker?
Let it simmer on SAUTE a bit longer or stir in a cornstarch slurry if needed.
Is this recipe high-protein?
Yes. The generous amount of beef makes it very filling and protein-rich.
Can I make this ahead of time?
Absolutely. The flavors deepen overnight, making it perfect for meal prep.
