Name: Instant Pot Burgundy Beef
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: French
Ingredients: 1 1/2 pounds beef stew meat, cut into chunks; 2 tbsp beef roast seasoning; 3/4 cup flour; 6 thick slices bacon, diced; 1 heaping tbsp garlic paste; 8 oz white mushrooms, halved; 8 oz cremini mushrooms, halved; 3/4 lb pearl onions (fresh or frozen); 1 (10.5 oz) can tomato sauce; 1 1/2 cups burgundy wine; 100 ml cognac (about 2 shots)

This Instant Pot Burgundy Beef is a rich, savory comfort dish that tastes like it’s been simmering for hours, but it’s ready in a fraction of the time. The tender beef melts in your mouth, surrounded by mushrooms, pearl onions, and crispy bits of bacon all swimming in a velvety burgundy wine sauce. It’s the kind of dish that makes your kitchen smell like a cozy French bistro and your dinner table feel like pure indulgence.

Behind the Recipe

This recipe was born on a chilly evening when the craving for classic boeuf bourguignon hit hard but time was not on my side. The Instant Pot came to the rescue, transforming humble ingredients into something restaurant-worthy in under two hours. It captures all the depth and richness of the traditional dish, with the ease of modern cooking. It’s warm, hearty, and comforting—perfect for when you want a touch of luxury without spending the whole day in the kitchen.

Recipe Origin or Trivia

Burgundy beef, or “boeuf bourguignon,” hails from the Burgundy region of France, famous for its deep red wines and hearty, rustic cuisine. Traditionally, this dish simmers slowly for hours in a Dutch oven. Thanks to the Instant Pot, you can achieve that same fork-tender texture and wine-kissed flavor much faster while keeping all the classic charm intact.

Why You’ll Love Instant Pot Burgundy Beef

Here’s what makes this recipe one you’ll return to again and again:

Versatile: Perfect over mashed potatoes, rice, or noodles.

Budget-Friendly: Turns inexpensive stew meat into a luxurious meal.

Quick and Easy: Pressure cooking locks in flavor and tenderness.

Customizable: Adjust the wine or veggies to your taste.

Crowd-Pleasing: It’s fancy enough for guests yet cozy enough for family dinner.

Make-Ahead Friendly: Tastes even better the next day as the flavors deepen.

Great for Leftovers: Freezes and reheats beautifully for future comfort meals.

Chef’s Pro Tips for Perfect Results

A few small details make a big difference here:

Sear in batches: Don’t overcrowd the pot when browning the beef.
Use good wine: Choose a burgundy you’d actually drink for the best flavor.
Deglaze properly: Scrape the bottom after searing to capture all those flavorful bits.
Add mushrooms later: They’ll stay tender, not mushy.
Let it rest: The sauce thickens and flavors meld as it cools slightly.

Kitchen Tools You’ll Need

You’ll just need some basics for this dish:

Instant Pot or Pressure Cooker: The magic that transforms everything.

Tongs: For flipping beef chunks during browning.

Mixing Bowl: To dredge the beef in flour and seasoning.

Wooden Spoon: To deglaze and stir the sauce.

Knife and Cutting Board: For prepping bacon, onions, and mushrooms.

Ingredients in Instant Pot Burgundy Beef

Every ingredient plays an important role in building that deep, comforting flavor:

Beef Stew Meat: 1 1/2 pounds. The main star, full of rich flavor and perfect for braising.
Beef Roast Seasoning: 2 tablespoons. Adds savory balance with herbs and spices.
Flour: 3/4 cup. Helps thicken the sauce and gives the beef a light crust when browned.
Bacon: 6 thick slices, diced. Brings smoky, salty depth to the base.
Garlic Paste: 1 heaping tablespoon. Adds a mellow, full garlic flavor.
White Mushrooms: 8 ounces, cleaned and halved. Soaks up all the sauce.
Cremini Mushrooms: 8 ounces, cleaned and halved. Adds a deeper, earthier flavor.
Pearl Onions: 3/4 pound. Sweet and tender, they balance the rich sauce.
Tomato Sauce: 10.5 ounces. Adds acidity and body.
Burgundy Wine: 1 1/2 cups. Infuses the dish with that classic French flavor.
Cognac: 100 milliliters (about 2 shots). Adds richness and subtle sweetness.

Ingredient Substitutions

Here are some easy swaps if needed:

Beef Stew Meat: Try chuck roast or short ribs cut into cubes.

Burgundy Wine: Substitute with any dry red wine like Pinot Noir or Merlot.

Cognac: Replace with extra broth or omit for a non-alcoholic version.

Tomato Sauce: Crushed tomatoes or tomato puree work too.

Mushrooms: Use all white or all cremini if you prefer one kind.

Ingredient Spotlight

Burgundy Wine: The signature ingredient of this dish, it gives depth, body, and color to the sauce. Always choose a dry, quality wine you’d enjoy sipping.

Beef Stew Meat: With slow or pressure cooking, these tougher cuts break down beautifully, becoming melt-in-your-mouth tender while adding rich beef flavor.

Instructions for Making Instant Pot Burgundy Beef

Here’s how to turn these ingredients into a deeply satisfying meal:

Preheat Your Equipment:
Turn the Instant Pot to sauté mode. Let it heat up while you prep the beef.
Combine Ingredients:
In a bowl, toss the beef with flour and roast seasoning until evenly coated.
Prepare Your Cooking Vessel:
Add diced bacon to the pot and cook until crisp. Remove with a slotted spoon, leaving the fat behind.
Assemble the Dish:
Brown the beef in batches in the bacon fat, about 3–4 minutes per side. Remove and set aside. Add garlic paste to the pot, stir for 30 seconds, then pour in a splash of wine to deglaze, scraping up brown bits.
Cook to Perfection:
Add mushrooms, onions, tomato sauce, wine, cognac, and browned beef with the bacon. Stir to combine. Seal the lid and cook on high pressure for 35 minutes, then allow natural release for 10 minutes.
Finishing Touches:
Open the lid, stir gently, and let the sauce thicken for a few minutes on sauté mode if needed. Taste and adjust seasoning.
Serve and Enjoy:
Serve hot over mashed potatoes, egg noodles, or rice. Sprinkle with fresh herbs if desired.

Texture & Flavor Secrets

This dish is all about contrast: tender chunks of beef, silky mushrooms, and pearl onions in a thick, glossy sauce that clings to everything. The wine and cognac create layers of flavor—slightly sweet, earthy, and rich. Every bite feels indulgent yet deeply comforting.

Cooking Tips & Tricks

Keep these in mind for best results:

Brown your beef well for flavor. That’s where the richness starts.
Use room temperature meat. Helps it sear instead of steam.
Don’t skip the deglaze step. It adds incredible depth.
Let the sauce rest before serving. The texture thickens perfectly.

What to Avoid

Common mistakes to dodge:

Crowding the pot while searing. It prevents proper browning.
Using low-quality wine. The flavor really shines through.
Skipping natural release. It helps the beef stay tender and juicy.

Nutrition Facts

Servings: 6
Calories per serving: 530
Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Make-Ahead and Storage Tips

This dish gets even better the next day. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. Reheat slowly on the stove or in the microwave, adding a splash of broth if the sauce thickens too much.

How to Serve Instant Pot Burgundy Beef

Serve it over buttery mashed potatoes, creamy polenta, or egg noodles. For a lighter take, pair with rice or steamed veggies. Add a sprinkle of chopped parsley or thyme on top for a burst of freshness.

Creative Leftover Transformations

Turn your leftovers into something new:

Spoon over puff pastry shells for a mini pot pie.
Stir into pasta for a luxurious sauce.
Layer with mashed potatoes for an instant shepherd’s pie.

Additional Tips

Pat the beef dry before searing for a perfect crust.
Deglaze with extra cognac for a stronger flavor kick.
Add a knob of butter at the end for a glossy, velvety finish.

Make It a Showstopper

Serve in a wide, shallow bowl with fresh herbs scattered on top. A few pearl onions and mushrooms arranged on the surface make it look restaurant-worthy. Pair with a glass of red wine and some crusty bread to soak up the sauce.

Variations to Try

Non-Alcoholic Version: Use beef broth and a splash of balsamic vinegar instead of wine.
Mushroom Lovers: Double the mushrooms and skip the beef for a rich vegetarian version.
Root Vegetable Add-In: Add diced carrots or parsnips for extra texture.
Herb Twist: Add rosemary or thyme sprigs for an aromatic boost.
Creamy Finish: Stir in a little sour cream before serving for a velvety touch.

FAQ’s

Q1: Can I make this without wine?

A1: Yes, replace it with beef broth and a tablespoon of balsamic vinegar for a similar depth of flavor.

Q2: Do I have to use cognac?

A2: No, you can skip it or use extra wine or broth instead.

Q3: Can I use chicken instead of beef?

A3: You can, but cooking time will be shorter—about 15 minutes under pressure.

Q4: How do I thicken the sauce more?

A4: Let it simmer on sauté mode or whisk in a bit of cornstarch slurry.

Q5: Can I make it on the stovetop?

A5: Yes, simmer covered for 2 to 3 hours until beef is tender.

Q6: Should I use fresh or frozen pearl onions?

A6: Frozen work perfectly and save lots of prep time.

Q7: What wine works best?

A7: A dry red like Burgundy, Pinot Noir, or Cabernet Sauvignon.

Q8: How long does it keep?

A8: Up to 4 days in the fridge or 2 months frozen.

Q9: Can I add carrots or potatoes?

A9: Yes, add them before pressure cooking for a heartier version.

Q10: What’s the best way to reheat?

A10: Warm gently in a saucepan with a splash of broth or wine.

Conclusion

Instant Pot Burgundy Beef brings all the magic of a slow-simmered French classic into your weeknight kitchen. The tender beef, savory bacon, and wine-rich sauce come together like a warm hug in a bowl. Trust me, it’s the kind of dish that turns any dinner into something special—no matter how busy your day was.