Instant Pot Beef Bourguignon is a hearty recipe full of flavours that will instantly melt into your mouth. A great dish to enjoy with family.
Some years ago I watched the Julie and Julia movie, an exciting film about cooking. Julia’s Child was that person that has inspired me to cook Beef Bourguignon. French cuisine with tons of aromas, ingredients, and a delicious taste. Watching the movie, I was mouthwatering as it looked so perfect and excellent that I was eager to try to make it as soon as possible. The traditional recipe requires a lot of time, some 3-4 baking hours. Beef meat needs to be cooked slowly and lowly to obtain delicious, soft, and juicy meat. It was the point that scared me, so this is why I postponed it for so long.
When I have read that I could make it in an Instant Pot, just for 1 hour, I was more than delighted as I was ready to wait an hour, rather than four or more.
How does it taste?
Instant Pot Beef Bourguignon doesn’t have a significant aspect, but it has a fantastic aroma and texture. I have tried it and was so euphoric that I succeeded. The meat was tender and juicy, the smell was excellent, and the veggies were soft and succulent. All together created a fantastic aroma with a tremendous flavour. I highly recommend making this dish in an Instant Pot.
I like cooking in my instant pot as it makes dishes juicy, delicious, and faster.
Check some of my Instant pot recipes, such as:
- Instant Pot Chicken Stew
- Instant Pot Osso Buco alla Milanese
- Instant Pot Rotisserie Chicken
- Instant Pot Pork Steak
- Instant Pot Tomato Soup
In my family, beef is the meat we eat more frequently. Chicken or turkey is also good, especially for my daughter, but a nice cut of beef properly cooked is my husband’s weakness. Served next to a salad, and nothing else matters.
Beef bourguignon is another kind of dish; it takes your feelings to another level, as this meat is infused with aromas, flavours, and spices. I adore spices in such recipes and try to add more if possible.
What is the best cut of meat for beef bourguignon?
Beef bourguignon isn’t a simple dish; this is why you need the best-cut of beef meat. Beef meat should have a little fat for softness and aroma. So try to use chunks of beef meat with some fat. For example, chuck steaks, brisket, or stewing beef as I have used.
Some people are afraid to cook with wine in an instant pot, but the dishes turn out to be even more delicious. For my today’s recipe, I have poured 1/3 of my red Saperavi. I like this red wine as it isn’t too intense or super dry; on the contrary, it pairs great with beef.
Other red wines like Merlot, Cabernet Sauvignon, to Pinot Noir are also great options.
What is bourguignon?
Many may confuse bourguignon with beef stew, but they taste and look different. Beef bourguignon originates from Bourgogne, France – a dish braised in red wine and veggies, bacon, potatoes and spices. Stews are primarily made of broth water, while bourguignon is made of red wines and must be cooked slowly.
This dish was fantastic, and my husband even ate two plates and enjoyed every bite. This is my happiness when my family are fond of what I am cooking for them.
How to make Beef Bourguignon?
If you have an Instant Pot, then you are happy as me. This recipe will be your staple as it isn’t too hard to make but will please a crowd on a Sunday evening.
There are many veggies, bacon for aroma and saltiness, spices, red wine, and of course, the best cut of beef meat to make the utterly Beef Bourguignon.
Everything will cook under pressure for 45 minutes, and you will savour a delicious dish that needs no other appetisers. It has meat, veggies, juicy sauce, and tons of flavour.
- 3 pounds beef meat cuts
- 1 cup bacon or about seven slices
- 1 cup red wine
- 2 cups beef broth
- One cube bouillon
- ½ cup tomato paste
- ¼ cup flour
- Two large carrots cut rounds
- 7-10 maximum of small potatoes
- 1 cup mushrooms
- One white onion or two shallots
- Three minced cloves of garlic
- Thyme fresh of dried
- Garlic powder
- Salt & pepper
- Cilantro to garnish
Take your Instant Pot and set it to the ‘Saute’ program. Drizzle some olive oil and cook the bacon for about 3-4 minutes or until golden brown. Take off the bacon and lay it on kitchen paper to absorb the excess fat.
Now, add the beef meat to the pot and sear 3-4 minutes on each side or slightly brown, but still raw on the inside.
Take off the beef bites, scrape the brown bits off the button of the pot and pour the wine. Once it has simmered, add the beef, and gradually pour the beef broth, tomato juice, and bouillon.
Add the flour gradually and whisk well to avoid lumps.
Stir in the bacon, carrots, garlic with onion, potatoes, mushrooms, and season well. Add thyme. For Note: I have used whole potatoes, big carrot rounds, whole mushrooms, as I wanted a nicer aspect of the dish.
Cover the Instant Pot with the lid and set the “Pressure Cook” program for 45 minutes.
When the time is up, make a natural release for 10 minutes and after then revolve the lid.
Watch the video below.
Give it a try and after that, add salt and pepper if necessary. Garnish with chopped cilantro and enjoy.
Instant Pot Beef Bourguignon
- instant pot
- 3 pounds beef meat
- 7 slices bacon
- 1 cup red wine
- 2 cup beef broth
- 1 cube bouillon
- 1/2 cup tomato paste
- 1/4 cup flour
- 2 carrots
- 8 small potatoes
- 1 cup mushrooms
- 1 yellow onion
- 3 clove garlic
- fresh thyme
- garlic powder
- Take your Instant Pot and set it to the ‘Saute’ program. Drizzle some olive oil and cook the bacon for about 3-4 minutes or until golden brown. Take off the bacon and lay it on kitchen paper to absorb the excess fat.
- Add the beef meat to the pot and sear for 3-4 minutes on each side or slightly brown.
- Take off the beef bites, scrape the brown bits off the button of the pot and pour the wine. Once it has simmered, add the beef, and gradually pour the beef broth, tomato juice, and bouillon.
- Add the flour gradually and whisk well to avoid lumps.
- Stir in the bacon, carrots, garlic with onion, potatoes, mushrooms, and season well. Add thyme.
- Cover the Instant Pot with the lid and set the “Pressure Cook” program for 45 minutes.
- When the time is up, make a natural release for 10 minutes and after then revolve the lid.
- Give it a try and after that, add salt and pepper if necessary. Garnish with chopped cilantro and enjoy.