Beef Bourguignon Pressure Cooker Recipe Best Easy Cozy Dinner

Let me set the scene: the unmistakable aroma of slow-simmered beef, red wine, and earthy mushrooms swirling through my kitchen on a chilly evening. It’s the kind of scent that wraps around you like a favorite old blanket—cozy, rich, and impossible to ignore. The first time I made beef bourguignon in a pressure cooker, I’ll admit, I was skeptical. Could it really deliver that deep, classic French flavor (without babysitting the stove for hours)? You bet it did. I was instantly hooked. That first forkful was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Back when I was knee-high to a grasshopper, my grandma’s beef stew was legendary at family gatherings. She’d let it simmer forever, and the anticipation nearly drove us wild. Fast forward to now, and my pressure cooker beef bourguignon is my twist on those childhood memories—pure, nostalgic comfort, but ready in a fraction of the time. Honestly, I wish I’d discovered this shortcut years ago (so many cold nights spent waiting!). My family couldn’t stop sneaking spoonfuls off the pot the first time I made this, and I can’t really blame them—it’s dangerously easy and the taste? Out of this world.

This recipe is perfect for cozy nights, lazy weekends, or when you just want to impress everyone at the table with minimal fuss. Whether you’re serving this beef bourguignon for a holiday dinner or just want to brighten up your Pinterest dinner board, it’s a guaranteed hit. And after testing it more times than I can count (in the name of research, of course), it’s become a staple for family gatherings, gifting, and those evenings when you need a warm hug in a bowl. Trust me, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

Let’s face it: pressure cooker beef bourguignon is a game-changer for anyone craving classic comfort food without the marathon cook time. Over many rounds of trial and error (and a few accidental kitchen messes), I’ve honed this recipe to be both foolproof and mouthwatering. Here’s why you’ll keep coming back for more:

• Quick & Easy: Ready in under 90 minutes (including prep), perfect for weeknight dinners or last-minute entertaining.
• Simple Ingredients: No fancy grocery runs—just beef, veggies, wine, and pantry basics you probably have on hand.
• Perfect for Cozy Nights: The ultimate comfort for cold evenings, rainy weekends, or when you just need a hearty meal.
• Crowd-Pleaser: Every time I make this, kids and adults alike rave about the melt-in-your-mouth beef and rich sauce.
• Unbelievably Delicious: The depth of flavor from red wine, bacon, and herbs is next-level. The beef is so tender, you barely need a knife.

What sets this beef bourguignon pressure cooker recipe apart? For starters, searing the beef and bacon directly in the pot builds incredible flavor (don’t skip this step!). I use a splash of balsamic vinegar to add brightness, and fresh thyme for that “can’t-put-your-finger-on-it” aroma. I’ve tested everything from lean stew meat to marbled chuck—chuck wins every time for juiciness!

This isn’t just another pressure cooker stew—it’s the best version I’ve crafted after lots of experimenting. It’s comfort food made easier, but still packed with soul. Whether you want to impress guests without stress, or just treat yourself to a warming, memorable dinner, this recipe always delivers. Honestly, it’s the kind of dish that makes you close your eyes after the first bite. Pure bliss!

What Ingredients You Will Need

This beef bourguignon pressure cooker recipe uses a handful of simple, wholesome ingredients to deliver bold, layered flavor and that signature, silky texture. Most are pantry staples—so you can skip the fancy grocery trip and get straight to cooking!

• For the Beef & Sauce:
  • 2 lbs (900 g) beef chuck roast, cut into 1.5-inch cubes (marbled, not lean—adds richness)
  • 4 oz (115 g) bacon, chopped (smoky flavor)
  • 2 tbsp (30 g) all-purpose flour (helps thicken the sauce; swap with gluten-free blend if needed)
  • 2 cups (480 ml) dry red wine (I like Pinot Noir or Cabernet; don’t use anything you wouldn’t drink!)
  • 1 cup (240 ml) beef broth (low sodium preferred)
  • 2 tbsp (30 ml) balsamic vinegar (adds a touch of brightness)
• Vegetables & Aromatics:
  • 3 medium carrots, peeled and sliced (about 1.5 cups / 180 g)
  • 1 large yellow onion, chopped (about 1 cup / 130 g)
  • 3 cloves garlic, minced (fresh is best)
  • 8 oz (225 g) cremini or white mushrooms, quartered
  • 2 tbsp (30 g) tomato paste (concentrated flavor)
• Herbs & Seasonings:
  • 2 sprigs fresh thyme (or 1 tsp dried)
  • 2 bay leaves
  • 1 tsp kosher salt (adjust to taste)
  • ½ tsp freshly ground black pepper
• Optional for Garnish:
  • Fresh parsley, chopped (for a pop of color and freshness)

Ingredient tips: I recommend USDA Choice chuck roast—the marbling is key for tenderness. If you’re dairy-free, skip the butter (if using for sautéing) and use olive oil. In summer, try adding pearl onions instead of regular onions for a slightly sweeter bite. For a gluten-free version, swap the flour for arrowroot or gluten-free flour blend. You can also use turkey bacon if pork isn’t your thing—just expect a milder flavor.

Honestly, I’ve tried dozens of combinations, but these ingredients always deliver that classic, cozy beef bourguignon taste. Feel free to mix it up with what’s in your fridge—this recipe is super forgiving!

Equipment Needed

You don’t need a chef’s arsenal to pull off this beef bourguignon. Here’s what makes it easy:

• Pressure cooker or Instant Pot (6-quart or larger): I use my trusty Instant Pot—simple, reliable, and budget-friendly. If you don’t have one, a stovetop pressure cooker works too.
• Large cutting board: For chopping beef and veggies. Wooden or plastic—just make sure it’s sturdy.
• Sharp chef’s knife: Makes cubing beef and slicing carrots way easier (and safer!).
• Wooden spoon or heatproof spatula: For stirring and scraping up those delicious browned bits.
• Measuring cups and spoons: Accuracy matters for wine and broth ratios.
• Small bowl: For tossing beef with flour before browning.
• Ladle: For serving (honestly, a big spoon works in a pinch).

If you’re missing a pressure cooker, you can adapt this recipe for a slow cooker or Dutch oven—just increase the cooking time to 6-8 hours on low. For cleanup, I recommend letting your pressure cooker cool before washing—keeps the gasket in better shape. If you’re on a budget, you can often find gently used Instant Pots online, or look for sales around the holidays. Whatever tools you use, just make sure you have a solid knife and a big enough pot!

Preparation Method

1. Prep the Beef: Pat 2 lbs (900 g) beef chuck cubes dry with paper towels. Toss with 2 tbsp (30 g) flour in a small bowl until evenly coated. This helps get a nice crust and thickens the sauce later.
2. Brown the Bacon: Set your pressure cooker to “Sauté.” Add 4 oz (115 g) chopped bacon. Cook, stirring, until crisp and browned (about 4-5 minutes). Remove bacon with a slotted spoon and set aside, leaving fat in the pot.
3. Sear the Beef: Working in batches, add floured beef cubes to the hot bacon fat. Sear until browned on all sides, about 2-3 minutes per side. Don’t overcrowd; otherwise, they’ll steam instead of brown. Remove beef and set aside with bacon.
4. Cook the Veggies: Add 1 large chopped onion and 3 sliced carrots to the pot. Sauté for 3 minutes, scraping up any browned bits. Add 3 minced garlic cloves and 2 tbsp (30 g) tomato paste; cook for another 1-2 minutes until fragrant.
5. Deglaze: Pour in 2 cups (480 ml) red wine. Use your wooden spoon to scrape up all those tasty bits from the bottom. Let it simmer for 2-3 minutes to boil off some alcohol.
6. Add Remaining Ingredients: Return beef and bacon to the pot. Add 1 cup (240 ml) beef broth, 2 tbsp (30 ml) balsamic vinegar, 8 oz (225 g) mushrooms, 2 sprigs thyme, 2 bay leaves, 1 tsp salt, and ½ tsp pepper. Stir to combine.
7. Pressure Cook: Lock the lid, set valve to “Sealing.” Cook on high pressure for 35 minutes. Then, allow natural pressure release for 15 minutes (don’t rush—this keeps the beef tender). Release any remaining pressure manually.
8. Finish and Serve: Open the lid. Remove thyme sprigs and bay leaves. If sauce seems thin, set to “Sauté” and simmer for 5-10 minutes, stirring, until thickened. Taste and adjust seasoning as needed.
9. Garnish: Ladle into bowls and sprinkle with fresh parsley. Serve hot (with crusty bread, mashed potatoes, or noodles—your call!).

Troubleshooting tips: If your beef isn’t tender, it likely needs a few more minutes under pressure. If the sauce is too thick, add a splash of broth. Too thin? Simmer with the lid off. For the best flavor, don’t skip deglazing the pot with wine—it makes all the difference!

Personal tip: I always prep everything before starting (mise en place!). It makes the process smoother and you won’t forget anything. Searing the beef is messy but worth it, trust me.

Cooking Tips & Techniques

After plenty of kitchen experiments (and a couple of “oops” moments), I’ve picked up a few tricks for pressure cooker beef bourguignon success:

• Sear, don’t skip: Browning the beef and bacon first gives the stew a deep, savory flavor. If you rush this step, the sauce just isn’t as rich.
• Deglaze well: Use your wine to scrape up every bit of caramelized goodness from the pot. This is where all the flavor hides!
• Cut veggies evenly: Slices of carrot and chunks of onion that are uniform cook evenly—no mushy bits mixed with raw ones.
• Don’t overcrowd: Sear beef in batches. If you pile it all in, you’ll end up steaming instead of browning (learned this the hard way).
• Natural release matters: Let the pressure come down slowly. Quick releases can toughen the meat.
• Adjust thickness: The sauce thickens as it cools, but you can always “Sauté” for a few minutes at the end if you want it thicker. Stir often to avoid burning.
• Multitasking: While the stew cooks, prep sides like mashed potatoes or a green salad. Makes dinner come together faster.
• Consistency: Use chuck roast for the best texture. Stew meat is hit or miss—sometimes tough, sometimes perfect. Chuck is reliable.

Honestly, my biggest mistake early on was skipping the browning. The flavor just wasn’t there. Slow down in the beginning and you’ll be rewarded. And if you’re ever unsure, taste the sauce before serving! You can always tweak the salt or add a splash more wine if needed.

Variations & Adaptations

One of the best things about beef bourguignon is how customizable it is. Here are some favorite ways to switch things up:

• Gluten-Free: Replace flour with arrowroot or gluten-free flour blend. No flavor lost, just less worry for those with allergies.
• Low-Carb: Skip the flour and use xanthan gum (½ tsp) to thicken the sauce after cooking. You can also use extra mushrooms instead of carrots for fewer carbs.
• Vegetarian: Try swapping beef with portobello mushrooms and use vegetable broth. Add extra carrots and pearl onions for heartiness.
• Classic Stove-Top or Slow Cooker: Brown everything as above, then simmer gently for 2-3 hours (stove) or 6-8 hours on low (slow cooker).
• Herbal Twist: Add rosemary or a splash of Worcestershire sauce for deeper flavor.
• Personal Favorite: I sometimes add a handful of frozen peas right at the end—they pop with color and sweetness.

If you need to avoid pork, turkey bacon works (just a milder taste). For dairy-free, swap any butter for olive oil. Feel free to play with seasonal veggies—parsnips and turnips are great in winter! This recipe is forgiving, so experiment away.

Serving & Storage Suggestions

Honestly, nothing beats serving beef bourguignon piping hot, ladled over creamy mashed potatoes, buttered noodles, or with a big slice of crusty French bread for dunking. Garnish with fresh parsley for color and a dash of brightness.

This stew pairs beautifully with a simple green salad and a glass of the same red wine you used in cooking. If you’re feeling extra fancy, a sprinkle of flaky sea salt on top makes the flavors sing. It’s a showstopper for dinner parties, potlucks, or a quiet night in.

To store, let leftovers cool completely, then transfer to an airtight container. Refrigerate for up to 4 days, or freeze for up to 2 months. Reheat gently on the stove or in the microwave, adding a splash of broth if it’s too thick. Honestly, the flavors get even deeper after a day—so leftovers are gold!

Tip: If you’re freezing, portion into smaller containers for easy, cozy dinners later. The sauce may separate a bit after thawing, but a quick stir brings it back together.

Nutritional Information & Benefits

Here’s a quick look at the nutrition for one hearty serving (about 1/6th of the recipe):

• Calories: ~420
• Protein: ~36g
• Carbs: ~18g
• Fat: ~18g
• Fiber: ~3g

The beef provides plenty of protein and iron—great for muscle recovery and energy. Mushrooms and carrots bring vitamins and antioxidants, while the red wine adds resveratrol (good for heart health, in moderation!).

This recipe can easily be gluten-free or dairy-free with simple swaps. Note: contains beef, pork (bacon), and wine, so check for allergies. Personally, I love how filling and satisfying this dish is—perfect for chilly nights when you need something substantial but not heavy. Remember, balance is key—enjoy with a pile of veggies or a light salad for a well-rounded meal.

Conclusion

Pressure cooker beef bourguignon is the kind of recipe you’ll reach for whenever you crave warmth, nostalgia, and a little kitchen magic. It’s simple enough for busy weeknights, impressive enough for guests, and flexible enough to fit your tastes and needs. Honestly, it’s become a staple in my house for cozy evenings and special occasions alike.

Don’t be afraid to customize—add your favorite veggies, tweak the herbs, or try a new wine. Cooking should be joyful, not stressful! I love this recipe because it brings people together and turns ordinary ingredients into something memorable.

If you try this beef bourguignon pressure cooker recipe, let me know how it goes! Share your tweaks, leave a comment, or snap a photo for Pinterest—your cozy dinner nights just got a whole lot tastier. Here’s to good food, warm hugs, and happy kitchens!

Frequently Asked Questions

Can I make beef bourguignon in a slow cooker instead of a pressure cooker?

Absolutely! Just follow the same browning steps, then cook everything in your slow cooker on low for 6-8 hours. The beef will be just as tender.

What type of beef is best for this recipe?

Chuck roast is my go-to—it’s marbled and gets super tender under pressure. Stew meat works, but can be hit or miss for texture.

Does the alcohol cook off in the pressure cooker?

Most of the alcohol in the wine will cook off during the simmer and pressure process, leaving behind deep, rich flavor. If you’re sensitive, reduce the wine slightly and add extra broth.

Can I make this recipe gluten-free?

Yes! Just swap the flour for arrowroot or your favorite gluten-free blend. The taste and texture stay delicious.

How do I thicken the sauce if it’s too thin?

Set your pressure cooker to “Sauté” and simmer the stew for 5-10 minutes after cooking. Stir often, and the sauce will thicken up nicely.

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