Instant Pot® Beef Bourguignon


This recipe for the classic French beef stew cooked in red wine is made easier in an Instant Pot® or other multi-functional pressure cooker.

Prep Time:
30 mins
Cook Time:
1 hrs 20 mins
Additional Time:
2 hrs 10 mins
Total Time:
4 hrs
12 servings



  • ½ (750 milliliter) bottle dry red wine

  • 2 sprigs fresh thyme

  • 12 juniper berries

  • 2 bay leaves

  • 3 ½ pounds well-marbled beef stew meat, cut into large pieces, or more to taste

Bouquet Garni:

  • 8-inch square of cheesecloth, or as needed

  • 2 sprigs fresh thyme

  • 2 sprigs fresh rosemary

  • 2 bay leaves

  • 6 juniper berries

  • 4 whole cloves

  • 1 teaspoon dried orange peel

  • salt and freshly ground black pepper to taste

  • 4 tablespoons vegetable oil

  • 3 tablespoons olive oil

  • 3 stalks celery, cut into large chunks

  • 3 large carrots, cut into large chunks

  • 2 onions, cut into large chunks

  • 3 cloves garlic, minced

  • 3 tablespoons tomato paste

  • 1 large Idaho potato, peeled and diced

  • ½ (32 fluid ounce) container chicken broth, or as needed

  • 3 tablespoons chopped fresh parsley

  • 1 tablespoon chopped fresh thyme, or to taste


  1. Combine wine, thyme, juniper berries, and bay leaves in a large bowl. Mix well and add meat; stir to coat. Cover and refrigerate at least 2 hours, or up to 1 day.

  2. Create bouquet garni by placing cheesecloth square on a work surface and adding thyme, rosemary, bay leaves, juniper berries, cloves, and orange peel on top. Tie cheesecloth into a bundle and set aside until ready to use.

  3. Strain and reserve marinade from meat. Drain meat on a plate lined with paper towels; pat until very dry. Sprinkle meat with salt and pepper.

  4. Add 2 tablespoons vegetable oil to a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil until shimmering. Add 1/2 of the meat and brown gently on both sides, 5 to 7 minutes. Transfer meat to a plate lined with paper towels and repeat with remaining oil and meat. Turn pot off. Return all meat to the pot.

  5. Heat olive oil in a large skillet over medium heat. Add celery, carrots, onions, and garlic and cook, stirring gently, until softened and golden, about 10 minutes. Increase heat and add tomato paste. Cook, stirring, until fragrant and sizzling, 1 to 3 minutes more. Add reserved marinade, potato, and bouquet garni bundle to the skillet. Bring to a boil and cook, bubbling fiercely, until thickened and syrupy, 5 to 10 minutes.

  6. Pour vegetable mixture into the Instant Pot® with the meat. Pour in enough chicken broth to cover ingredients halfway. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.

  7. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Use a fork to mash some of the carrots and potatoes into the liquid in the pot. Taste and adjust salt and pepper as needed. Garnish each serving with a sprinkling of parsley and thyme.

Nutrition Facts (per serving)

417 Calories
26g Fat
15g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 417
% Daily Value *
Total Fat 26g 34%
Saturated Fat 8g 42%
Cholesterol 74mg 25%
Sodium 302mg 13%
Total Carbohydrate 15g 5%
Dietary Fiber 4g 13%
Total Sugars 4g
Protein 24g
Vitamin C 21mg 107%
Calcium 61mg 5%
Iron 4mg 22%
Potassium 650mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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