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    Whip & Wander » Recipes » Soups & Stews

    Published: Dec 19, 2019 · Modified: May 16, 2024 by Jenni · This post may contain affiliate links.

    Pressure Cooker Beef Bourguignon

    This page may contain affiliate links. Please see my full disclosure policy for details.
    Jump to Recipe·Print Recipe
    two bowls of Pressure Cooker Beef Bourguignon on a wood tray with a white towel and two spoons
    a white bowl with Pressure Cooker Beef Bourguignon
    Pressure Cooker Beef Bourguignon in a white bowl

    two white soup bowls with French beef stew and mashed potatoes and two spoons

    A labor-intensive traditional French dish made easy

    This Pressure Cooker Beef Bourguignon is the perfect dish to make on cold nights when warm and hearty comfort food is deemed an essential remedy to the dropping temperatures, dinner demands to be eaten from wide deep bowls while curled up on the couch, and a large bottle of red wine is within arms reach.

    For those who are unfamiliar, Beef Bourguignon (or Bouef à la Bourguignon if you're extra fancy) is a traditional French beef stew braised in red wine and beef stock, most often complimented with carrots, pearl onions, mushrooms, bacon, garlic, and herbs.

    One of the most well-known variations of this classic dish can be found in Julia Child's staple cookbook, Mastering the Art of French Cooking. Julia's version is, simply put, phenomenal. It also happens to be extremely labor-intensive, clocking in around 5 hours from start to finish. Because of the lengthy process, her recipe is suitable for relaxed weekends or very special occasions, but certainly not for the average weeknight.

    My variation of a classic Beef Bourguignon takes a modern shortcut, with the bulk of the tenderizing taking place in an electric pressure cooker and a small amount of the residual cooking requiring the use of a sauté pan. My adaptation makes this dish decidedly more friendly for weeknights but stays true to the gorgeous flavors and textures of the original dish.

    two white bowls with beef, onion, and carrot stew
    pressure cooked beef stew with mashed potatoes in a white bowl

    Why you should sear and sauté first

    I know you'll be tempted to throw all of the ingredients in the pressure cooker set it to cook and walk away, and technically, you could do that. However, I highly suggest you don't because you'll be heavily dulling all of the lovely layers of texture and flavor that this dish offers. I like to quickly sear the beef stew meat before adding it to the pressure cooker and sauté the pork belly, mushrooms, and onions separately from the pressure-cooked stew in order to maximize the ideal texture and flavor for these ingredients. This can all be done using the same large sauté pan in turn so you can minimize the cleanup later.

    Beef Stew Meat - Quickly searing the beef stew meat maximizes both the final texture and flavor of the dish by offering a nice caramelized flavor in the crust before it tenderizes in the pressure cooker. I prefer to salt my meat in advance if I have time. About one-hour before cooking (or up to the night before if you're really prepped), salt the beef stew meat liberally on all sides. When cooking red meat in my pressure cooker, I use roughly ¾ teaspoon of sea salt per pound of meat.

    I prefer to use this coarse sea salt from Jacobsen or this Diamond Kosher Salt. I always like to steer clear of traditional table salt because it often contains additional additives to prevent caking and I just don’t think it tastes as good. *If you do, ultimately, choose to use table salt (for some unknown reason), you’ll want to decrease the amount of salt used per pound by nearly half as the salt crystals are generally much smaller than their Kosher or sea salt counterparts, and thus each measured amount has much stronger salting power.

    Pork Belly - While the seared beef stew meat tenderizes in the pressure cooker, I like to move on to cooking the pork belly so that I can take advantage of the rendered fat to cook the mushrooms and onions in afterward. Simply sauté sliced pork belly over medium-high heat until cooked through, golden, and crispy. Reserve the pork belly to the side, retaining a tablespoon of the rendered fat in the pan to cook the mushrooms in. The rest of the fat can be utilized later for the onions if you wish, or discarded.

    Mushrooms - I like to cook the mushrooms next, by themselves. When cooking the mushrooms, remember that they are basically little sponges so you want to limit the amount of water they come into contact with before hitting the pan. Many sources will tell you not to wash your mushrooms under running water, and instead use a damp paper towel to brush the dirt off, but sometimes the mushrooms are just too dirty to play that game and a quick rinse is ok. Make sure that the mushrooms are as dry as possible before cooking otherwise you'll risk a rubbery texture.

    Another thing to keep in mind with mushrooms is they need their space. Do not crowd the pan with mushrooms or they will not brown. Cook in one even layer over medium-high heat (with the tablespoon of rendered pork belly fat) undisturbed until brown on one side, about 3-5 minutes. Stir and cook another 3-5 minutes until evenly browned. Mushrooms release alot of moisture so I suggest keeping the cooking fat/oil to a minimum. As the mushrooms disgorge liquid they will begin to look glossy. You'll want to cook until all liquid has left the pan and they are nice and golden, then salt at the end and reserve to the side with the pork belly.

    Pearl Onions - Once the onions are peeled (see an easy way to do this below), add them to the pan along with a tablespoon of the rendered pork belly fat or avocado oil. Sauté, stirring occasionally until the edges begin to blister and turn golden. Reserve to the side with the pork belly and mushrooms.

    a white bowl with pressure cooked beef stew
    two white bowls with beef stew and carrots and potaotes

    The trick to peeling pearl onions fast

    Peeling pearl onions can be a tedious task to do by hand. Thankfully, there’s a really easy way to prep these quickly:

    • Trim the root end off of each onion
    • Set a small pot of water to boil
    • Add the onions to the boiling water to blanch for 1-2 minutes, depending on size (many say only 30 seconds is needed, but I like to leave mine in slightly longer)
    • Drain the water and transfer the onions to a bowl of ice water - This will not only help the outer peel separate from the bulb, but also make the onions cool enough to handle
    • Pinch the ends of each onion and slide the outer layer of skin off

    If you’d like to see a video of this in action, you can find a quick tutorial here.

    Beef Bourguignon made in the pressure cooker with potatoes in a white bowl
    Beef Bourguignon in a bowl with carrots and potatoes

    What should I serve Pressure Cooker Beef Bourguignon with?

    Although this Pressure Cooker Beef Bourguignon is delicious served on its own, I prefer to serve it on top of or alongside a neutral base so I can take advantage of all the lovely sauce. These are some of my favorite pairing options to suit your particular dietary preferences:

    • Mashed potatoes; both traditional white potatoes and sweet potatoes are lovely
    • Roasted smashed potatoes
    • Mashed cauliflower
    • Spiralized vegetables such as zoodles or sweet potatoes
    • Egg noodles or pasta
    • Rolls
    a white bowl with Beef Bourguignon and mashed potatoes
    a spoonful of Pressure Cooker Beef Bourguignon and mashed potatoes

    Which pressure cooker do I use?

    I use the term “pressure cooker” rather than “Instant Pot” very intentionally because I want it to be flexible for those who may use other brands. I personally use an Instant Pot Ultra 6qt, but this Pressure Cooker Beef Bourguignon can easily be made in other electric pressure cookers as well.

    The reason I mention this is because there is often small variations in machines. With my prior Cuisinart machine, I found that my dishes cooked much more intensely, so I likely would have lowered the amount of time that I cooked this stew in that machine. For the Instant Pot model I have, I find that the Beef Bourguignon cooks perfectly in about 40 minutes.

    Looking for an upgrade to your kitchen tools? Check out my shop page here for my must-have kitchen tools and other Whip & Wander favorites.

    What tools do I need to make this recipe?

    • An electric pressure cooker
    • A large sauté pan
    • A small pot (to easily prep the onions for peeling)
    • A cutting board
    • A chefs knife
    • Measuring cups and measuring spoons
    • A wooden spoon or spatula
    • A small prep bowl and a fork (for creating a thickening slurry at the end)

    Are you looking to upgrade to your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.

    two white bowls with Pressure Cooker Beef Bourguignon and mashed potatoes on a wooden tray
    closeup of Pressure Cooker Beef Bourguignon on mashed potatoes

    Storage and freezing

    When stored properly in airtight containers in the refrigerator, this Pressure Cooker Beef Bourguignon should keep for up to 4 days.

    This recipe also freezes well for up to three months in airtight freezer-safe containers. To reheat, simply allow to thaw in the refrigerator overnight then reheat in a pot on the stove or in a microwave-safe container in the microwave.

    A note for special diets

    This Pressure Cooker Beef Bourguignon is grain-free, gluten-free, dairy-free and friendly for low-carb, Keto, and Paleo diets.

    If you would like to make this dish friendly for Whole30 diets, you'll want to omit the red wine in place of additional beef broth.

    If you would like to make this recipe friendly for Low-FODMAP diets, you'll want to swap the High-FODMAP Crimini mushrooms for Low-FODMAP Oyster mushrooms, utilize garlic-infused olive oil rather than fresh garlic, and omit the pearl onions.

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    two white soup bowls with French beef stew and mashed potatoes and two spoons

    Pressure Cooker Beef Bourguignon

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 35 reviews
    • Author: Whip & Wander
    • Prep Time: 15 minutes
    • Cook Time: 70 minutes
    • Total Time: 1 hour 25 minutes
    • Yield: 6 servings 1x
    • Category: Soups & Stews, Mains
    • Method: Stovetop, Pressure Cooker
    • Cuisine: French
    • Diet: Gluten Free
    Print Recipe
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    Description

    This Pressure Cooker Beef Bourguignon includes a few time-saving changes to the traditional French recipe, making it easy for weeknight dining. This recipe is friendly for Paleo and Keto diets and adaptable for Whole30 and Low-FODMAP diets.


    Ingredients

    Scale
    • 2 ½ lbs beef stew meat (chuck or shoulder work well)
    • 2 tsp sea salt, divided
    • ½ tsp cracked black pepper
    • 1 tbsp avocado oil
    • 1 tbsp tomato paste
    • 1 tbsp olive oil + 2 cloves minced garlic - OR - 1 tablespoon garlic-infused olive oil (for Low-FODMAP)
    • 1 cup dry red wine (Burgundy, Cabernet, Pinot Noir, or Merlot) - OR - 1 additional cup beef broth (for Whole30)
    • 1 cup beef broth
    • 1 cup sliced carrots
    • ½ tsp dried thyme
    • 1 bay leaf
    • ⅓ lb pork belly
    • ½ lb Crimini mushrooms, quartered - OR - ½ lb Oyster mushrooms (for Low-FODMAP)
    • 10 oz pearl onions, trimmed and peeled (omit for Low-FODMAP)
    • 1 tbsp arrowroot flour
    • 3 tbsp cold water
    • Optional: Fresh flat leaf parsley to top

    Instructions

    1. Season the beef stew meat with 1 ¾ teaspoon sea salt and the cracked black pepper. I recommend doing this around an hour before you cook this dish if you wish to maximize the tenderness (or up to the night before), but may be done right before cooking if you're working in a shorter window of time. As the meat absorbs the salt, it will begin to disgorge moisture. Simply blot this away with a paper towel before cooking so that the meat is as dry as possible for best browning results.
    2. Set a large sauté pan over high heat with the avocado oil. Once the pan is properly hot, sear meat in batches, making sure not to overcrowd the pan so that the meat browns properly. Allow the meat to cook for around 2 minutes on each side before turning. You're looking for a nice brown sear on the outside of the meat, but the inside should still be mostly raw. Reserve seared meat to the side in the bowl of your cold pressure cooker as you work through the batches.
    3. Lower the heat of your sauté pan slightly, to medium-high. Add the tomato paste and garlic-infused olive oil (or olive oil + minced garlic) to the pan and stir together for 30-60 seconds. You just want to get a bit of direct heat on the tomato paste so it begins to darken.
    4. Add the red wine and deglaze the pan, scraping all of the browned bits that may be lingering from the meat and tomato mixture 1-2 minutes.
    5. Remove from heat and add the wine and tomato mixture to the bowl of the electric pressure cooker along with the browned beef. Then add beef broth, carrots, dried thyme, and bay leaf. Give the mixture a good stir before locking the lid and sealing the vent. Set to pressure cook on high for 40 minutes.
    6. While the beef is cooking, set the sauté pan over medium-high heat. Once properly hot, add the pork belly to the pan. Cook until evenly golden and crisp on the edges, about 8 minutes, stirring occasionally to make sure that it cooks evenly on all sides and is cooked through. Reserve the pork belly to the side, retaining a tablespoon of the rendered fat in the pan to cook the mushrooms in. The rest of the fat can be utilized later for the onions if you wish, or discarded.
    7. Cook the mushrooms next in the rendered 1 tablespoon pork belly fat remaining in the pan. Make sure you start with very dry mushrooms in one even layer for best browning results. Cook undisturbed until brown on one side, about 3-5 minutes. Stir and cook another 3-5 minutes until evenly browned. As the mushrooms cook, they will disgorge liquid and begin to look glossy. You'll want to cook until all liquid has left the pan and they are nice and golden, then add ¼ teaspoon sea salt at the very end and reserve to the side with the pork belly.
    8. Add the pearl onions to the pan along with a tablespoon of the rendered pork belly fat or avocado oil. Sauté, stirring occasionally until the edges begin to blister and turn nice and golden. Reserve to the side with the pork belly and mushrooms.
    9. Once the pressure cooker has finished its 40-minute cook, quick-release the pressure. Add the reserved pork belly, mushrooms, and onions to the pressure cooker with the stew and carefully fish out the bay leaf.
    10. Taste for salt and adjust if needed.
    11. In a small prep bowl, prepare a slurry with the arrowroot flour and cold water (don't worry, it's such a small amount of cold water it shouldn't bring the temperature of your stew temp down too much). Once evenly blended, add this to the stew and stir it in. Within about a minute or less, the stew should begin to thicken slightly and turn glossy as you stir. If you would like to thicken the stew even more this can be repeated again, but remember that a little arrowroot goes a long way and a cold water slurry must be used before adding it to the stew, otherwise it will clump up.
    12. Serve the Pressure Cooker Beef Bourguignon warm over your choice of side with optional parsley on top. Mashed potatoes or mashed cauliflower are my personal favorite, but I've included some other great ideas in the text above.

    Notes

    Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.


    Nutrition

    • Serving Size: 1 portion
    • Calories: 612
    • Sugar: 4 g
    • Sodium: 1135 mg
    • Fat: 32 g
    • Saturated Fat: 19 g
    • Carbohydrates: 9 g
    • Fiber: 2 g
    • Protein: 64 g
    • Cholesterol: 151 mg

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    Reader Interactions

    Comments

    1. Jere Cassidy says

      January 02, 2020 at 10:33 pm

      This stew looks so unbelievably good with all that rich broth, veggies and beef. I have to make this.

      Reply
    2. Carol Little R.H. @studiobotanica says

      January 02, 2020 at 9:52 pm

      This recipe looks SO good. I can't wait to make this in my IP!
      You make it sound so easy to pull together. I'm excited!

      Reply
    3. Cynthia | What A Girl Eats says

      January 02, 2020 at 4:22 pm

      This looks and sounds fabulous! Love that it can be made in the pressure cooker.

      Reply
    4. Denise says

      January 02, 2020 at 2:09 pm

      This looks fantastic! I never have yet tried to make this, I must try soon.

      Reply
    5. Marisa F. Stewart says

      January 02, 2020 at 1:22 pm

      The minute I saw this recipe I knew that I had to make it. Your tips made it so easy to throw together and your advice for the pearl onions were right on the mark. This recipe is definitely a keeper.

      Reply
    6. Bobbi Burleson says

      January 02, 2020 at 10:48 am

      Oh, this recipe sounds amazing and I am always on the lookout for new recipes to try in my Instant Pot!!

      Reply
    7. Heather H says

      January 01, 2020 at 2:09 pm

      This is the most beautiful beef bourguignon I have ever seen! Looks way better than the last one I made and I'm definitely using the pressure cooker next time.

      Reply
    8. Raia Todd says

      December 31, 2019 at 2:25 pm

      Looks like comfort food! 😉 Perfect for this time of year (well, every time of year...).

      Reply
    9. Bernice Hill says

      December 30, 2019 at 9:25 pm

      Sometimes you just have to reinvent the classics, right? Beef Bourguignon is so delicious and rich and absolutely the perfect recipe for the instant pot.

      Reply
    10. Sharon says

      December 30, 2019 at 6:49 pm

      Now, this is comfort food! Just what a Sunday afternoon calls for, slow cooked beef and tender vegtables over creamy potatoes.

      Reply
    11. Jean Choi says

      December 30, 2019 at 5:44 pm

      So easy in the Instant Pot! Looks fantastic.I can't wait to try it!

      Reply
    12. Tanya Mulqueen says

      December 30, 2019 at 2:59 pm

      This looks incredible! I've been looking for some Instant Pot recipes and beef bourguignon is one of my husband's favorites. Thank you for sharing!

      Reply
    13. Jennifer Banz says

      December 23, 2019 at 7:32 am

      The flavors in this pressure cooker beef bourguignon was amazing! I will definitely add this to my recipe book.

      Reply
      • Whip & Wander says

        December 29, 2019 at 5:53 pm

        Jennifer, I'm so glad that you enjoyed my recipe. This recipe took many iterations of testing to get the flavors and textures just perfect so I'm happy that people appreciate it. If you don't mind my asking, what are you referring to when you say "recipe book"?

        Reply
    14. SHANIKA says

      December 23, 2019 at 6:42 am

      OMG! This Beef Stew looks amazing! This looks like it's super packed with flavor and I know that adding it a pressure cooker means super TENDER meat!

      Reply
      • Whip & Wander says

        December 29, 2019 at 5:54 pm

        Yes! The pressure cooker does the best job tenderizing the meat to perfection! I hope you enjoy this!

        Reply
    15. Jacque Hastert says

      December 22, 2019 at 12:26 pm

      Loving this classic and comforting dish! Being made in the pressure cooker is an added bonus!

      Reply
    16. Jamie says

      December 21, 2019 at 12:14 am

      What a hearty, comforting meal to have this winter! It looks incredible! I'd love to dig into a bowl of this right now. Great recipe!

      Reply
    17. Carrie | Clean Eating Kitchen says

      December 20, 2019 at 7:33 am

      Wow, this recipe is just off the charts! The flavors sound so rich and I love the time saved by doing it in the IP! Can not wait to try this!!

      Reply
    18. Veena Azmanov says

      December 20, 2019 at 12:34 am

      I am drooling with the looks of this awesome dish. Looks mouth melting and a total comfort meal.

      Reply
    19. Denise says

      December 19, 2019 at 4:42 pm

      What an incredible looking dinner! It looks perfect and mouth watering! I can't wait to make it.

      Reply
    20. Shelley says

      December 19, 2019 at 4:12 pm

      Oh my goodness - what an absolutely brilliant use for a pressure cooker! Yep - this is definitely the beauty of pressure cookers, making harder and labor-intensive recipes much more quick and easy! A perfect update on a classic, absolutely delicious recipe!

      Reply
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      Brown Butter Buttermilk Skillet Cornbread
    • a white bowl with instant pot artichokes and lemon wedges in a copper dish
      Pressure Cooker Artichokes
    • a wooden spoon resting in a skillet full of Pasta with Olive Tapenade on a dark teal cloth
      Pasta with Olive Tapenade

    Make it a Pizza Night with These Delicious Recipes

    • a hand grabbing a slice of Peach, Corn, and Jalapeno Pizza with Honey off of a baking tray
      Peach, Corn, and Jalapeno Pizza with Honey
    • A slice of pepperoni and cheese pizza on a zucchini pizza crust being pulled off of a tray by a hand
      Zucchini Pizza Crust
    • a hand pulling a slice of White Clam Pizza off of a baking sheet
      White Clam Pizza
    • square slizes of BBQ Chicken Pizza on a sheet pan
      BBQ Chicken Pizza

    Bright & Easy Brunch Dishes

    • breakfast tacos on a white plate with cilantro and eggs
      Green Chili Breakfast Tacos
    • Peaches and fresh whipped cream on top of a Buttermilk Dutch Baby in a cast iron skillet resting on a wooden surface
      Buttermilk Dutch Baby
    • three plate with slices of kitchen sink frittata resting on a tan cloth
      Kitchen Sink Frittata
    • Blueberry sauce ont op of a stack of pancakes that have been cut into resting on a lilac cloth
      Sourdough Discard Buttermilk Pancakes

    Sweet Summer Treats

    • baked spiced peach crumble bars with almonds on top
      Spiced Peach Crumble Bars (Gluten-Free & Refined Sugar-Free)
    • Buttermilk Peach Pie Ice Cream in a glass pan resting on a cloth with two fresh peaches nearby
      Buttermilk Peach Pie Ice Cream
    • several plates with slices of pound cake, topped with whipped cream and berries on a neutral back ground
      Perfect Pound Cake
    • a harry potter book sitting next to a glass dish of strawberry buttermilk ice cream with a metal ice cream scoop and two cones resting in the dish. a bowl of strawberries resting nearby
      Molly Weasley's Strawberry Buttermilk Ice Cream

    Flavor Boosters: Sauces, Dressings & Condiments

    • Romesco Sauce in a dark green bowl with a gold spoon resting in the bowl
      Romesco Sauce
    • A gold spoon drizzling Special Sauce into a small brown bowl
      Special Sauce
    • Buttermilk Jalapeno Ranch Dressing in a glass jar with a gold spoon resting in the jar and everything resting on a green cloth
      Buttermilk Jalapeno Ranch Dressing
    • caesar salad dripping off of a spoon into a glass jar
      Greek Yogurt Caesar Dressing

    Magical Harry Potter Recipes

    • a loaf pan of ice cream resting next to a harry potter book on orange cloths
      Butterbeer Ice Cream
    • a pink and green iced chocolate birthday cake sitting on a wooden cake stand with a harry potter cook, a cake server, and a dark teal down nearby
      Harry Potter's Sticky Chocolate Birthday Cake (Gluten-Free)
    • a wooden surface with a white bowl filled with lemon slices and lemon ice pops ona blue towel, a harry potter book resting next to the bowl
      Lemon Ice Pops (Harry Potter-Inspired)
    • wooden tray, gillywater, glasses, white towel, mint, lime
      Gillywater

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