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All recipes#0197 · instant pot

Instant Pot Beef Bourguignon

Chuck roast, red wine, bacon, and pearl onions braised under pressure for 35 minutes to hit the same fork-tender finish a Dutch oven takes three hours to reach.

WeekendOne panHigh proteinWeekend ProjectServes 6
Cook temp
240°F
116°C · preheat
Total time
90 min
20 prep · 60 cook · 10 rest
Pull at
145°F
USDA safe minimum
Rest
10 min
Before slicing
Instant Pot Beef Bourguignon
Meal Instructions Kitchen · 30 Aug 2026 · Reviewed for USDA food safetyPrint card
Watch the technique6:41

Instant Pot Beef Bourguignon · Pressure Luck Cooking
Jeffrey Eisner shows searing chuck roast in bacon fat on Sauté mode, deglazing with red wine, and pressure cooking with carrots and mushrooms.

At A Glance // The Quick Brief
Fluff-Free Execution
  • Target //Cook at High Pressure, Sauté for browning and reduction for 60 mins active + 15 pressure release.
  • Doneness //Pull when internal temperature reaches 145°F (USDA safe minimum). Rest 10 mins before slicing.
  • Golden Rule //The wine has to be one you would actually drink. Cooking wine is over-salted, and cheap bottles with off-notes concentrate as they reduce into something bitter. A $12 Cotes du Rhone is the sweet spot.
  • Family Tweak //Serve the shredded beef over buttered egg noodles with the sauce spooned only under the noodles. Pearl onions and mushrooms go on the adult plates.

Ingredients

Servings
  • 3 lbsChuck Roast, cut into 1.5-inch cubes, patted dry
  • 4 ozThick-Cut Bacon, cut into 1/2-inch lardons
  • 2 cupsDry Red Wine, Cotes du Rhone or Pinot Noir
  • 1 cupBeef Broth, low-sodium
  • 10 ozFrozen Pearl Onions, no need to thaw
  • 2 mediumCarrots, sliced into 1-inch coins
  • 1 mediumYellow Onion, diced
  • 4 clovesFresh Garlic, minced
  • 2 tbspTomato Paste
  • 2 sprigsFresh Thyme
  • 2 Bay Leaves
  • 2 tbspCornstarch, for slurry
  • 1 1/2 tspKosher Salt
  • 1 tspBlack Pepper

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35:00

Get to the point

  1. 1

    Render 4 oz bacon in Sauté High, remove. Brown 3 lbs cubed chuck in bacon fat in batches.

  2. 2

    Sauté carrots, onion, garlic; deglaze with 2 cups red wine and reduce 5 minutes.

  3. 3

    Add beef, bacon, 1 cup broth, thyme, bay. Cook 35 min High Pressure, 15 min natural release.

  4. 4

    Whisk 2 tbsp cornstarch slurry into juices on Sauté; simmer 3 minutes to gravy.

Step by step

Tap a step to cross it off

  1. Render the Bacon Foundation

    5 min

    Cut 4 oz thick-cut bacon into 1/2-inch lardons. Set Instant Pot to Sauté High, add lardons, and cook 5 minutes until crisp and fat is fully rendered. Transfer bacon to a bowl with a slotted spoon, leaving fat in the pot.

    Why

    Bacon fat is your entire browning medium. If you skip this step and use butter, you lose the smoky backbone of the whole dish.

  2. Deep-Sear the Chuck in Batches

    18 min

    Pat 3 lbs cubed chuck completely dry. Season with 1.5 tsp kosher salt and 1 tsp black pepper. Sear in the bacon fat in 3 batches, 3 minutes per side, until deep brown on 2 sides only. Transfer to the bowl with the bacon.

    Why

    Crowding steams the beef gray. Leave 1/2 inch between cubes every batch — brown crust is where the sauce flavor lives.

  3. Sweat Aromatics and Reduce Wine

    10 min

    Add 1 diced onion and 2 sliced carrots to the pot. Sauté 4 minutes until softening. Add 4 minced garlic cloves and 2 tbsp tomato paste; stir 1 minute. Pour in 2 cups dry red wine, scrape all fond, and reduce 5 minutes.

    Why

    Reducing the wine before pressure cooking burns off the raw alcohol bite. Under pressure, alcohol cannot evaporate — reduce it on Sauté or it stays sharp.

  4. Layer for Pressure Cooking

    Return beef, bacon, and any collected juices to the pot. Add 1 cup beef broth, 2 sprigs fresh thyme, 2 bay leaves, and 10 oz frozen pearl onions. Do not stir — let the beef sit on top of the liquid.

    Why

    Beef only needs to be 3/4 submerged for the steam under pressure to cook it evenly. Piling the beef on top keeps the fond from lifting off the bottom.

  5. Pressure Cook 35 Minutes

    50 min

    Seal the lid and set the valve to Sealing. Cook at High Pressure for 35 minutes. Allow a full 15-minute natural pressure release, then vent any remaining pressure.

    Why

    Chuck is done when the connective tissue melts, not when it hits an internal temp. 35 minutes of pressure plus 15 of natural release is the collagen-conversion window.

  6. Sauté-Thicken the Braising Liquid

    3 min

    Fish out thyme stems and bay leaves. Whisk 2 tbsp cornstarch with 3 tbsp cold water. Set pot to Sauté High, stir in the slurry, and simmer 3 minutes until the sauce coats a spoon. Rest off heat 10 minutes before serving.

    Why

    Slurry goes in only after pressure comes off. Under pressure, starch coats the pot bottom and triggers the burn error every time.

Dad pro tip
The wine has to be one you would actually drink. Cooking wine is over-salted, and cheap bottles with off-notes concentrate as they reduce into something bitter. A $12 Cotes du Rhone is the sweet spot.
Kid & toddler adjustment
Serve the shredded beef over buttered egg noodles with the sauce spooned only under the noodles. Pearl onions and mushrooms go on the adult plates.
Serve with
Buttered egg noodles or mashed potatoes · Crusty French baguette · Roasted haricots verts with lemon
Reheating
Reheat covered in a 325°F oven for 25 minutes, or in a covered Dutch oven over medium-low for 12 minutes. The gravy loosens back up as it warms — do not add liquid until it is fully hot.
Calories
510
Protein
44 g
Carbs
12 g
Fat
28 g

Nutrition source: USDA FoodData Central #174036 (beef chuck) and #175168 (red wine). Cook-time basis: Tested on 3 lbs chuck roast cubed into 1.5-inch pieces with 2 cups Cotes du Rhone, 4 oz thick-cut bacon, and 10 oz frozen pearl onions in a 6-qt Instant Pot Duo.

Frequently Asked Questions

Do I have to sear the beef in batches?

Yes. A single crowded batch releases moisture, drops the pan temperature, and grays the meat. Batching is the single largest flavor decision in the whole recipe.

Can I add mushrooms?

Sauté 8 oz sliced cremini in the pot before adding wine, and pull them out. Stir them back in after the pressure release so they hold their texture.

How do you reheat leftover instant pot beef bourguignon without ruining the texture?

Reheat covered in a 325°F oven for 25 minutes, or in a covered Dutch oven over medium-low for 12 minutes. The gravy loosens back up as it warms — do not add liquid until it is fully hot.

What is the target internal temperature for this recipe?

Confirm internal core temperature reaches 145°F using an instant-read digital probe thermometer inserted into the thickest part. Allow the meat to rest for 10 minutes before slicing to let carryover heat equalize and lock in juices.

How do I adapt this meal for picky kids or toddlers?

Serve the shredded beef over buttered egg noodles with the sauce spooned only under the noodles. Pearl onions and mushrooms go on the adult plates.

What are the best side dishes to serve with this?

Recommended sides include Buttered egg noodles or mashed potatoes, Crusty French baguette, Roasted haricots verts with lemon.

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