With a little inspiration from Julia Child, I’ve created a version of beef bourguinon in the Instant Pot. I was initially skeptical that a dish I tend to cook all day would come out as good in 30 minutes but wow, this is so tasty. It’s also very low-carb so for those of you who are livin’ la vida low carb or keto, Instant Pot Beef Bourguinon is for you!
Heads-up that while the cooking itself is only 30 minutes, the prep work is probably another 30. (It makes me crazy when recipes tell you it takes only 30 minutes when really it takes much longer!) This is a great recipe for a Sunday, when you have the time to spend chopping and sauteing.
Ingredients for Instant Pot Beef Bourguinon
Prep ingredients by: chopping bacon; slicing beef into 1″ cubes; mincing garlic; chopping carrots to about 2″ in length; measuring 2 cups of wine.
Press saute on the Instant Pot, set it to medium, and let it heat for a few minutes. Add the bacon, cooking until crispy. Remove the bacon to a paper towel-lined plate and set aside. Do not drain the fat from the Instant Pot.
In small batches, brown the beef on all sides. Remove browned beef cubes and set aside.
Add the butter to the fat in the Instant Pot, give it a good stir, and when it starts to get a bit foamy, add the carrots, mushrooms, and garlic. Saute for 2-3 minutes.
Add the beef, onions, tomato paste, wine, broth, thyme, bay leaf, salt, and pepper to the pot.
Lock the lid into place, set the valve to sealing, and set the pressure to HIGH for 30 minutes.
Once the 30 minutes is complete, do a quick release. (HINT: I cover the valve with a kitchen towel and use a wooden spoon to turn the valve so steam doesn’t spray all over my cabinets.)
Once you’ve removed the lid, select saute and cook for another 6-8 minutes to allow the stew to begin to thicken.
Add 1/2 teaspoon of Xanthan gum to thicken the stew. (adjust to your taste, depending on how thick you like your stew. I tend to use just a little more than half a teaspoon.)
Cook for about 5 more minutes, stir in the bacon and chopped parsley. Use additional parsley for garnish.
If you like the warm, comfort of beef and you’d like to try a slow cooker recipe, try this slow cooker beef barley soup.Print
Instant Pot Beef Bourguignon
- Prep Time: 30 min
- Cook Time: 30
- Total Time: 1hr 10 min
- Yield: 8 bowls 1x
- Category: Beef
- Method: Instant Pot
- Cuisine: French
2 pounds chuck roast chopped into 1” cubes
1 pound of thick cut bacon, chopped into 1” pieces
3 tablespoons butter
6 cloves garlic, minced
2 large carrots, peeled and cut into 2” pieces
2 cups sliced mushrooms
2 cups frozen pearl onions
3 tablespoons tomato paste
2 cups red wine
1 cup beef broth
2 teaspoons dried thyme
1 bay leaf
2 teaspoons sea salt
1 teaspoon black pepper
1 1/2 teaspoons xanthan gum
1/2 cup chopped parsley
Select saute on the Instant Pot, set to medium. Let the pan heat for about 2 minutes, then add the bacon, cooking until crispy.
Remove the bacon with a slotted spoon and set aside on a paper-towel lined plate. Do not remove the bacon fat from the Instant Pot.
In batches, add beef to Instant Pot and saute on all sides until brown, about 5 minutes. Remove the beef and set aside in a bowl.
Melt the butter until foamy and add the carrots, mushrooms, and garlic. Stir and cook for 2-3 minutes.
Add the pearl onions, tomato paste, red wine, beef broth, thyme, bay leaf, salt, pepper, and beef.
Lock the lid into place, set the steam valve to seal, and cook on high pressure for 30 minutes.
When the 30 minutes is up, do a quick release.
Set the instant pot to saute and simmer for 8-10 minutes, allowing the sauce to reduce.
Stir in Xanthan gum, allow sauce to thicken, about 2-3 minutes, add bacon and parsley. Serve hot.
Keywords: Instant Pot, Beef Bourguinon, Keto, Low-Carb, French