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Beef Bourguignon Pressure Cooker Recipe

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This cozy, classic French beef stew is made easy and fast in a pressure cooker, delivering melt-in-your-mouth beef, rich red wine sauce, and earthy mushrooms in under 90 minutes. Perfect for chilly nights, family gatherings, or impressing guests with minimal fuss.

Ingredients

Scale
  • 2 lbs beef chuck roast, cut into 1.5-inch cubes
  • 4 oz bacon, chopped
  • 2 tbsp all-purpose flour (or gluten-free blend)
  • 2 cups dry red wine (Pinot Noir or Cabernet recommended)
  • 1 cup beef broth (low sodium preferred)
  • 2 tbsp balsamic vinegar
  • 3 medium carrots, peeled and sliced (about 1.5 cups)
  • 1 large yellow onion, chopped (about 1 cup)
  • 3 cloves garlic, minced
  • 8 oz cremini or white mushrooms, quartered
  • 2 tbsp tomato paste
  • 2 sprigs fresh thyme (or 1 tsp dried)
  • 2 bay leaves
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • Fresh parsley, chopped (for garnish, optional)

Instructions

  1. Pat beef cubes dry with paper towels. Toss with flour in a small bowl until evenly coated.
  2. Set pressure cooker to ‘Sauté.’ Add chopped bacon and cook until crisp and browned (about 4-5 minutes). Remove bacon and set aside, leaving fat in the pot.
  3. Working in batches, add floured beef cubes to the hot bacon fat. Sear until browned on all sides, about 2-3 minutes per side. Remove beef and set aside with bacon.
  4. Add chopped onion and sliced carrots to the pot. Sauté for 3 minutes, scraping up any browned bits. Add minced garlic and tomato paste; cook for another 1-2 minutes until fragrant.
  5. Pour in red wine and deglaze the pot, scraping up all browned bits. Let simmer for 2-3 minutes.
  6. Return beef and bacon to the pot. Add beef broth, balsamic vinegar, mushrooms, thyme, bay leaves, salt, and pepper. Stir to combine.
  7. Lock the lid, set valve to ‘Sealing.’ Cook on high pressure for 35 minutes. Allow natural pressure release for 15 minutes, then release any remaining pressure manually.
  8. Open the lid. Remove thyme sprigs and bay leaves. If sauce is thin, set to ‘Sauté’ and simmer for 5-10 minutes, stirring, until thickened. Adjust seasoning as needed.
  9. Ladle into bowls, garnish with fresh parsley, and serve hot with crusty bread, mashed potatoes, or noodles.

Notes

For gluten-free, use arrowroot or gluten-free flour blend. Searing the beef and bacon is essential for deep flavor. Let pressure release naturally for tender meat. Adjust sauce thickness by simmering after cooking. Leftovers taste even better the next day and freeze well for up to 2 months.

Nutrition

Keywords: beef bourguignon, pressure cooker, instant pot, French stew, cozy dinner, beef stew, easy comfort food, red wine sauce, family meal, gluten-free option

Find it online: https://lucydishes.com/beef-bourguignon-pressure-cooker-recipe-best-easy-cozy-dinner/