Pressure Cooker Beef Bourguignon is a delightful twist on the classic French stew, bringing tender beef, rich red wine, and savory bacon together in your multi-cooker. This recipe offers the same depth of flavor you’d expect from hours of simmering, but with a fraction of the time and effort. In about ninety minutes from prep to plating, you’ll enjoy juicy beef, hearty vegetables, and a gorgeous sauce—perfect for weeknight dinners or special gatherings. Let’s explore how to make this beloved dish in a way that’s easy, comforting, and sure to impress!
Why You’ll Love This Pressure Cooker Beef Bourguignon
- Speed and Convenience: Enjoy the flavors of traditional bourguignon without spending hours at the stove.
- Depth of Flavor: Pressure cooking intensifies the red wine, beef broth, and tomato paste for a deeply savory profile.
- Versatility: Adaptable ingredients allow substitutions and variations to suit your tastes.
- One-Pot Wonder: Everything cooks in the same vessel, saving on cleanup and adding flavor as each ingredient layers.
- Comforting & Impressive: Perfect to serve on special occasions or cozy weekday dinners—you’ll shine as a home chef without the fuss.
Ingredients
- 3 slices bacon, cut into 1” (2.5 cm) pieces
- 1½ lb (700 g) beef chuck, cubed into 1–2” (2.5–5 cm) pieces
- ½ tsp salt
- ¼ tsp black pepper
- 3 Tbsp (45 mL) unsalted butter
- ½ cup (125 mL) all‑purpose flour
- 3 cups (750 mL) beef broth
- 1½ cups (375 mL) dry red wine
- 1 lb (450 g) baby potatoes, unpeeled
- 2 large carrots, peeled and chopped
- 1 cup (250 mL) frozen pearl onions or 1 large yellow onion, chopped
- 2 stalks celery, chopped
- 8 oz (250 g) baby bella mushrooms, sliced
- 3 garlic cloves, thinly sliced
- 2 Tbsp (30 mL) tomato paste
- Optional: chopped fresh parsley, crusty bread for serving
Step-by-Step: How to Make Pressure Cooker Beef Bourguignon
- Prep the cooker
Set your multi-cooker to SEAR (high) for 40 minutes, then press START. - Cook the bacon
Add bacon and cook for about 8–10 minutes until crisp. Use a slotted spoon to transfer the bacon to paper towels to drain, keeping the rendered fat in the pot. - Brown the beef
Pat beef dry; season with salt and pepper. Add half to the pot, sear for 8–10 minutes until richly browned, then remove. Repeat with the rest. This caramelization adds depth. - Make a quick roux
Reduce heat to KEEP WARM or low. Melt butter, stir in flour, and cook for 3–4 minutes, stirring constantly to create a light golden roux—this will thicken the stew. - Combine everything
Return beef and bacon to the pot. Add broth, wine, potatoes, carrots, onions (fresh or frozen), celery, mushrooms, garlic, and tomato paste. Stir to combine. - Pressure cook
Lock the lid in place, choose the BEEF/PORK setting, and press START to begin cooking. - Release pressure
Allow a natural release for 10 minutes, then carefully manually release any remaining pressure. - Finish and serve
Remove the lid, stir gently to combine flavors. Adjust seasoning. Garnish with fresh parsley and serve hot with crusty bread to soak up the sumptuous sauce.
Helpful Tips
- Dry your meat thoroughly before browning—it prevents steaming and ensures better caramelization.
- Brown in batches so the beef and bacon sear properly—crowding the pot cools it down and leads to steaming.
- Use a good red wine—Burgundy or Pinot Noir add authenticity, but a full-bodied Syrah or Cabernet Sauvignon also works well.
- To use fresh onions instead of frozen pearl onions, blanch them in salted boiling water for 30 seconds, then plunge into ice water to loosen the skins for easy peeling.
- Thicken stew post-pressure: If your sauce isn’t thick enough, set the cooker to SEAR or SAUTÉ and reduce for 5–10 minutes, stirring regularly.
Substitutions And Variations
- Beef: If beef chuck isn’t available, use brisket or short ribs cut into chunks.
- Vegetables: Add rutabaga, parsnip, or turnip for more root-vegetable richness.
- Wine: Replace red wine with apple cider or extra broth for an alcohol-free version (though the flavor will be different).
- Mushrooms: Use cremini, shiitake, or chanterelle for earthy complexity.
- Herbs: Tie a bouquet garni of thyme, parsley stalks, and bay leaves with kitchen twine for aromatic flavor infusion.
Storage Instructions
- Refrigerate: Store cooled stew in an airtight container for up to 4 days.
- Freeze: Freeze in meal-sized portions in freezer-safe bags for up to 3 months; defrost overnight before reheating.
- Reheat: Gently warm on the stovetop over low heat or microwave in 1-minute intervals, stirring in between.
- If the sauce separates after thawing, simply whisk or stir it thoroughly to bring it back together before serving.
Nutritional Information (per serving)
- Calories: 390
- Total Fat: 11 g
- Saturated Fat: 4 g
- Cholesterol: 80 mg
- Sodium: 869 mg
- Carbs: 31 g
- Dietary fiber: 4 g
- Sugars: 4 g (0 g added)
- Protein: 31 g
Note: Nutrients based on standard U.S. ingredients; your values may differ with variations.
Serving Suggestions
- Classic pairing: buttered noodles or mashed potatoes to soak up the sauce.
- Vegetable side: roasted green beans, sautéed spinach, or glazed carrots for freshness and color.
- Ideal bread pairings include a rustic baguette, tangy sourdough, or a hearty whole-grain crusty loaf.
- Wine match: serve with the same red wine used in cooking, or a rich Merlot or Cabernet Sauvignon.
- Cheese board: end with Brie, Gruyère, or Comté on the side for a plush finish.
Frequently Asked Questions About Pressure Cooker Beef Bourguignon
Q: Is it possible to substitute a different cut of beef?
A: Yes! While chuck is ideal for its marbled richness, brisket or short ribs also work well. Choose cuts with connective tissue that break down under pressure, resulting in tender, flavorful meat. If using smaller beef chunks, such as brisket, consider reducing the cooking time by 5–10 minutes for optimal tenderness.
Q: My sauce turned out thin—how can I thicken it?
A: Stir in a slurry of 1–2 Tbsp cornstarch mixed with equal parts cold water, then simmer in sauté mode until thickened. Alternatively, after pressure cooking, remove lid and let the stew simmer uncovered for 5–10 minutes. If needed, whisk in extra flour slurry.
Q: How do I prevent overcooking vegetables?
A: Baby potatoes cook well under pressure, but thicker carrots or celery may become very soft. Chop them into larger pieces or add them halfway through cooking using a quick-release pressure burst and reseal immediately to continue.
Q: Can I double this recipe?
A: Generally yes, if your multi-cooker has enough capacity. Stay under the “MAX” fill line. You may need to increase cooking time slightly, though the pressure will build similarly. For freezer meals, prepare batches in separate containers.
Pressure Cooker Beef Bourguignon
- Total Time: 70 minutes
- Yield: 6 servings 1x
Description
Pressure Cooker Beef Bourguignon is a hearty French-inspired stew made in under 90 minutes. It’s full of tender beef, mushrooms, carrots, and potatoes in a rich red wine and beef broth sauce. Perfect for weeknights or entertaining!
Ingredients
3 slices bacon, cut into 1” pieces
1½ lb beef chuck, cut into 1–2” cubes
½ tsp salt
¼ tsp black pepper
3 tbsp butter
½ cup all-purpose flour
3 cups beef broth
1½ cups dry red wine
1 lb baby potatoes, unpeeled
2 large carrots, peeled and chopped
1 cup frozen pearl onions or 1 chopped yellow onion
2 stalks celery, chopped
8 oz baby bella mushrooms, sliced
3 garlic cloves, sliced
2 tbsp tomato paste
Optional: chopped parsley, crusty bread
Instructions
Set multi-cooker to SEAR for 40 minutes and press START.
Cook bacon until crisp; transfer with a slotted spoon to paper towels.
Brown beef in batches; remove and set aside.
Melt butter in pot, stir in flour, and cook for 3–4 minutes for roux.
Add beef, bacon, all remaining ingredients. Stir well.
Lock lid, select BEEF/PORK setting, press START.
Let pressure release naturally for 10 minutes, then manually release.
Garnish with parsley and serve with crusty bread.
Notes
To use fresh onions, blanch and peel before adding. For a thicker sauce, reduce it using the SEAR or SAUTÉ setting after cooking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 4 g
- Carbohydrates: 31 g
- Protein: 31 g
Conclusion
Thank you for exploring this Pressure Cooker Beef Bourguignon recipe with me! I absolutely adore how quickly it comes together—yet still delivers a dish that tastes like it’s simmered for hours. It’s hearty, cozy, and perfect for sharing, whether you’re feeding family or entertaining friends. I hope making this recipe fills your kitchen with warmth and joy, and that every forkful reminds you how simple, flavorful cooking can be. Here’s to delightful meals, stress-free cooking, and appreciating the pleasure of good food. Enjoy your soulful stew, and happy cooking from my home to yours!