Dinner in Paris
This Instant Pot Beef Bourguignon is a sophisticated French classic reimagined for modern convenience. Traditionally, this dish requires hours of slow braising, but the pressure cooker achieves that same “melt-in-your-mouth” texture and deep, wine-infused flavor in a fraction of the time. The combination of salty bacon, earthy mushrooms, and a rich red wine reduction creates a luxurious sauce that is the hallmark of fine comfort food.
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Instant Pot Beef Bourguignon
Ingredients:
| THE PROTEINS | AMOUNT |
| Chuck beef, cut into 2-inch pieces | 3 lbs |
| Bacon, roughly chopped | 6 slices |
| VEGETABLES & AROMATICS | AMOUNT |
| Baby potatoes | 1 lb |
| Fresh mushrooms, sliced | 8 oz |
| Carrots, cut into 2-inch pieces | 2 large |
| White onion, chopped | 1 |
| Garlic, minced | 1 tablespoon |
| Fresh thyme, chopped (or 3 tsp dried) | 2 tablespoons |
| LIQUIDS & THICKENERS | AMOUNT |
| Red cooking wine (or beef/chicken broth) | 1 cup |
| Beef broth | 2 cups |
| Tomato sauce | 1/2 cup |
| All-purpose flour | 1/4 cup |
| Beef bouillon cube, crushed | 1 |
| Oil | 1 tablespoon |
| Salt & Black pepper | To taste |
How To Make Beef Bourguignon:
Step 1: Sear the Bacon and Beef: Set your Instant Pot to SAUTE. Drizzle with the 1 tablespoon of oil and cook the bacon for 3/4 minutes until crisp. Remove with a slotted spoon and set aside. Add the beef chunks to the rendered fat and sear for 3/4 minutes, turning with tongs to brown all sides.
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Step 2: Deglaze and Reduce: Pour in the 1 cup of red wine. Use a wooden spoon to scrape all the “fond” (brown bits) off the bottom of the pot—this is where the deep flavor lives! Let the wine simmer and reduce for about 5 minutes.
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Step 3: Whisk the Sauce: Gradually stir in the beef broth, tomato sauce, and crushed bouillon. Whisk in the 1/4 cup of flour slowly to ensure there are no lumps.
Step 4: Combine and Pressure Cook: Stir the bacon back in, followed by the carrots, onions, garlic, thyme, potatoes, mushrooms, salt, and pepper. Secure the lid and set the vent to SEALING. Select PRESSURE COOK or MANUAL (High Pressure) for 45 minutes.
Step 5: Release and Thicken: Once the timer goes off, allow a 10-minute natural release. Then, carefully switch the valve to VENT to release the remaining steam. Once the float valve drops, open the lid. Set the pot back to SAUTE for 5/10 minutes to let the sauce thicken to your liking.2
Step 6: Garnish and Serve: Give the stew a final stir and a taste test. Adjust salt and pepper if needed. Garnish with a handful of fresh chopped parsley for a bright finish.
