InstantPot Beef Bourguignon

This Instant Pot version of beef bourguignon has all the deep, savory flavor of the classic French stew, with tender chunks of beef, bacon, red wine, garlic, and thyme simmered into a rich, hearty gravy. I’m making this version especially suited for serving over mashed potatoes, so we’ll thicken the cooking liquid at the end for that spoon-worthy gravy that makes the whole meal.

Prep time: 25 minutes | Cook time: 60–75 minutes | Total time: Approximately 1 hour 30 minutes, including prep and pressure release.

What you'll need: Serves 6-8
5 strips bacon, cut into 1-inch pieces
3½ pounds beef chuck, cut into 2-inch pieces
4 tablespoons unsalted butter, divided
1 yellow onion, chopped
3 large carrots, peeled and chopped
5 garlic cloves, minced
2 tablespoons tomato paste
3 tablespoons all-purpose flour
2 cups Burgundy wine or another bold red wine
2 cups beef stock
2 sprigs fresh thyme
2 bay leaves, dried or fresh
Salt and freshly ground black pepper, to taste

Mashed potatoes for serving

How to make it:
1. Cook the bacon. Set the Instant Pot to Sauté. Add the bacon and cook until browned and crisp, about 6–8 minutes. Transfer to a plate, leaving about 1–2 tablespoons of bacon fat in the pot. If there's excess fat, carefully spoon some out.

2. Brown the beef. Pat the beef dry and season generously with salt and pepper. Brown the beef in batches in the bacon fat, turning to develop a deep brown crust. Add 1 tablespoon of butter as needed. Avoid overcrowding the pot. Transfer the browned beef to a plate.

3. Sauté the vegetables. Add 2 tablespoons of butter to the pot. Add the onion and carrots and cook for 3–4 minutes, stirring occasionally. Add the garlic and tomato paste and cook for another minute, until fragrant.

4. Deglaze and add the wine. Pour in the red wine and scrape the bottom of the pot thoroughly with a wooden spoon to loosen all the browned bits. Let it simmer for 3–5 minutes. This builds flavor and helps prevent a burn warning.

5. Pressure cook. Press Cancel. Stir in the beef stock, cooked bacon, browned beef and any accumulated juices. Add the thyme and bay leaves. Make sure the beef is mostly nestled into the liquid. Lock the lid and set the valve to Sealing. Cook on High Pressure for 35 minutes. Allow a 15-minute natural pressure release, then carefully release any remaining pressure.

6. Thicken the gravy. Remove the thyme stems and bay leaves. Carefully transfer the beef and vegetables to a bowl and tent loosely to keep warm. Set the Instant Pot to Sauté. In a small bowl, mash the remaining 1 tablespoon of butter with the 3 tablespoons of flour to make a smooth paste. Whisk a few spoonfuls of hot cooking liquid into the paste, then gradually whisk it back into the pot. Simmer for 3–5 minutes, stirring, until the gravy thickens. Return the beef and vegetables to the pot and stir gently to coat. Taste and adjust the salt and pepper.

7. Serve. Spoon the beef and vegetables over a generous bed of creamy mashed potatoes. Ladle plenty of the rich red wine gravy over the top and finish with fresh thyme, if desired.

Tips for the best gravy:

  • Brown the beef well. This is where much of the deep, savory flavor develops.

  • Use a dry red wine. Burgundy, Pinot Noir, or Cabernet Sauvignon all work. Choose a wine you'd enjoy drinking.

  • Thicken after pressure cooking. Adding flour directly before pressure cooking can cause scorching and interfere with thickening. The butter-flour paste gives you more control over the final consistency.

  • Want extra gravy? If you like plenty of gravy for mashed potatoes, have an extra ½–1 cup of beef stock available. Add it before thickening if the cooking liquid is very concentrated, then adjust the flour as needed.

  • Make it ahead. The flavor is even better the next day. Refrigerate leftovers promptly and reheat gently, adding a splash of beef stock if the gravy becomes too thick.