instant-pot ChartsDATASHEET // CT-IP-063
instant-potSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Beef Bourguignon (Chuck Roast, Red Wine Braise) in the instant pot
Specification: 2.5 lb chuck roast cut into 1.5-inch cubes
Target Temp
High Pressure (239°F / 115°C)
Pressure Level
Total Time
35–40 mins
Total Cook Window
Flip Mark
No Flip
Continuous Cook
Internal Safe Temp
200°F (93°C)
USDA Safe Pull
Release: full natural release (35 min pressure + 10 min release)
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Add beef bourguignon (chuck roast, red wine braise) (2.5 lb chuck roast cut into 1.5-inch cubes) to the Instant Pot inner pot. Seal the lid and set the valve to Sealing. Select High Pressure (239°F / 115°C) for 35–40 mins.
2
Pressure Cook
Cook at High Pressure (239°F / 115°C) for 35–40 mins. Use full natural release.
3
Check & Rest
Beef cubes yield effortlessly to a spoon while maintaining intact square definition After full natural release, carefully open the lid away from you. Let stand 10 minutes before serving.
Verification Basis & Testing Rig
Instant Brands Stew Guide & Serious Eats Pressure Cooker Beef Bourguignon
Pro Tip: Sear beef batches aggressively on Sauté mode first, then deglaze all browned fond with wine before sealing to prevent the burn warning.
Related instant pot Cook Times
White Rice (Long Grain)
High Pressure (239°F / 115°C)3 mins
Chicken Breast (Fresh, Boneless)
High Pressure (239°F / 115°C)8–10 mins
Chicken Breast (Frozen, Boneless)
High Pressure (239°F / 115°C)12–15 mins
Hard Boiled Eggs (5-5-5 Method)
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Pot Roast (Chuck Roast)
High Pressure (239°F / 115°C)60–75 mins
Pulled Pork (Pork Shoulder / Butt)
High Pressure (239°F / 115°C)60–90 mins