Dinner

Instant Pot Beef Burgundy

Recipe Image 5

This is the kind of recipe that makes you feel like a French chef, even if you can barely pronounce “boeuf bourguignon” correctly.

Your kitchen is about to smell like a five-star restaurant, and your family is going to think you’ve been secretly attending culinary school.

The Instant Pot transforms this traditionally hours-long masterpiece into something you can actually make on a weeknight without losing your mind.

Rich, wine-braised beef so tender it falls apart at the touch of a fork, swimming in a velvety sauce that’s basically liquid gold.

Warning: making this will result in people asking for the recipe, then being slightly disappointed when you tell them it’s actually pretty straightforward.

This is comfort food that happens to be elegant enough for company, which is basically the holy grail of home cooking.

Ingredients

For the beef

2 ½ pounds top sirloin, cubed
1 teaspoon salt, plus additional to taste
¾ teaspoon freshly ground black pepper, plus additional to taste
4 tablespoons vegetable oil, divided

For the aromatics

3 slices uncooked bacon, chopped
1 cup diced white or yellow onion
4 to 5 carrots, peeled and chopped diagonally into 1-inch chunks
1 tablespoon minced garlic
2 tablespoons tomato paste

For the braising liquid

2 cups full-bodied red wine
2 ½ cups low-sodium beef broth
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
2 bay leaves

For finishing

3 tablespoons softened butter
3 tablespoons all-purpose flour
9 ounces cremini mushrooms, quartered or halved
2 tablespoons minced fresh Italian parsley (optional)

Instructions

Prepare the Instant Pot and beef

1 Press the SAUTÉ key on your Instant Pot and the ADJUST key to select the MORE setting. Wait for the display to say “HOT” before adding any ingredients – this ensures proper searing temperature for maximum flavor development.
2 Season the beef cubes generously with 1 teaspoon salt and ¾ teaspoon freshly ground black pepper. Use your hands to toss and coat evenly, ensuring every piece gets seasoned for consistent flavor throughout.

Sear the beef

3 Add 2 tablespoons vegetable oil to the heated Instant Pot. The oil should shimmer and move freely when the pot is hot enough. Add half of the seasoned beef cubes in a single layer, avoiding overcrowding which would cause steaming instead of searing. Sauté for 3 to 5 minutes until nicely browned on all sides – this creates the deep, caramelized flavors that make beef burgundy special. Transfer the seared beef to a plate along with all the precious beef drippings.
4 Allow the pot to return to high temperature, then repeat with the remaining 2 tablespoons oil and remaining beef. The second batch should sizzle immediately when added. Transfer the second batch of seared beef along with any accumulated drippings to the plate and set aside.

Build the flavor base

5 Press CANCEL and then select SAUTÉ again, adjusting to the REGULAR setting. Add the chopped bacon and cook, stirring frequently to scrape up any browned bits from the bottom – these fond bits are flavor gold. Sauté for about 2 minutes until the bacon fat renders and the pieces become slightly crispy.
6 Add the diced onion and chopped carrots to the rendered bacon fat. Cook until the onions become translucent and softened, about 3 to 4 minutes, stirring occasionally. Season with 1 teaspoon salt and ¾ teaspoon pepper. Add the minced garlic and tomato paste, sautéing for 1 more minute until fragrant – be careful not to burn the garlic.

Deglaze and add liquids

7 Pour in the 2 cups red wine, stirring immediately to combine and scrape up any remaining browned bits from the bottom. Let the wine come to a simmer and cook for 3 to 4 minutes until slightly reduced – this concentrates the wine flavor and cooks off some of the alcohol while maintaining the rich, complex taste.
8 Add the 2 ½ cups beef broth, fresh thyme, bay leaves, and the reserved seared beef along with every drop of accumulated drippings. Stir to combine all ingredients evenly.

Pressure cook

9 Secure the lid on the Instant Pot, ensuring the sealing ring is properly positioned. Press the MANUAL button, select HIGH pressure, and set the timer for 15 minutes. Make sure the steam release handle is in the “Sealing” position – this is crucial for proper pressure building.
10 After the cooking cycle completes, use a long-handled spoon to carefully push the steam release handle to the “Venting” position for quick pressure release. The steam will be very hot, so keep your face and hands away from the vent. Allow all steam to release completely before attempting to open the pot. Press CANCEL once pressure is fully released.

Finish the sauce

11 Meanwhile, combine the 3 tablespoons softened butter and 3 tablespoons all-purpose flour in a small bowl, mixing until it forms a smooth paste (this is called a beurre manié). This mixture will thicken the sauce beautifully without creating lumps.
12 Stir the butter-flour mixture into the beef mixture in the Instant Pot until well incorporated. Add the quartered or halved cremini mushrooms. Press SAUTÉ and ADJUST to select the LOW setting. Simmer all ingredients for about 5 minutes, stirring occasionally, until the mushrooms have softened to your liking and the sauce has thickened to coat the back of a spoon. Press CANCEL and unplug the Instant Pot.

Final touches

13 Remove and discard the bay leaves – they’ve done their job of infusing subtle herbal notes. Taste and season with additional salt and freshly ground black pepper as needed. Garnish with minced fresh Italian parsley if desired, and serve immediately over creamy mashed potatoes, buttered egg noodles, or fluffy rice.

Recommended Equipment and Kitchen Tools

Essential Tools (for best results)

Instant Pot or electric pressure cooker – The star of this recipe, providing consistent pressure and temperature control for perfectly tender beef
Sharp chef’s knife – Critical for uniform beef cubing and vegetable prep, ensuring even cooking throughout
Large cutting board – Provides ample space for safely prepping all ingredients without cross-contamination
Wooden spoon or silicone spatula – Perfect for scraping up those flavorful browned bits without damaging your Instant Pot’s non-stick surface

Helpful Upgrades

Digital kitchen scale – For precise ingredient measurements, especially helpful when scaling this recipe up or down for different crowd sizes
Microplane grater – Makes quick work of fresh garlic and creates more evenly distributed flavor than chopping
Quality tongs – Essential for safely turning beef pieces during searing without splashing hot oil
Fine-mesh strainer – Useful if you prefer an ultra-smooth sauce, though the rustic texture is part of this dish’s charm

Nice-to-Have Options

Immersion blender – Can partially blend the sauce for a smoother consistency while leaving some texture
Cast iron skillet – If you want to sear the beef separately for even better browning, though the Instant Pot method works beautifully
Storage containers – This recipe makes generous portions and leftovers are absolutely divine

Recipe Variations and Dietary Modifications

Gluten-Free Adaptation

Replace the 3 tablespoons all-purpose flour with equal amounts of cornstarch or gluten-free flour blend
Mix the cornstarch with cold water to create a slurry before adding to prevent lumps
Expect a slightly different texture – cornstarch creates a more glossy finish while gluten-free flour blends closely mimic traditional flour

Low-Carb/Keto Version

Skip the flour thickener entirely and let the sauce reduce naturally during the final sauté step
Serve over cauliflower mash, zucchini noodles, or spaghetti squash instead of traditional starches
The wine adds minimal carbs when cooked down, but you can substitute with additional beef broth if preferred

Alcohol-Free Modifications

Replace the 2 cups red wine with an equal amount of additional beef broth plus 2 tablespoons red wine vinegar for acidity
Add 1 tablespoon tomato paste (in addition to the original amount) for deeper color and umami flavor
Consider adding 1 teaspoon balsamic vinegar at the end for complexity

Flavor Variations

Mushroom-forward version: Double the mushrooms and add dried porcini for earthier depth
Herb variations: Try fresh rosemary or oregano instead of thyme for different flavor profiles
Root vegetable additions: Include parsnips, turnips, or baby potatoes for a heartier one-pot meal

Nutritional Information and Health Benefits

Key Nutritional Highlights

This hearty beef burgundy provides approximately 385 calories per serving when divided into 8 portions. Each serving delivers about 35 grams of high-quality protein from the lean top sirloin, making it excellent for muscle maintenance and satiety. The dish contains roughly 8 grams of carbohydrates (primarily from vegetables and the small amount of flour), 18 grams of fat from the beef and cooking oil, and 4 grams of fiber from the carrots and mushrooms.

Health Benefits of Main Ingredients

The top sirloin provides complete proteins containing all essential amino acids, plus significant amounts of iron, zinc, and B-vitamins, particularly B12 which supports nervous system function. Cremini mushrooms offer selenium, potassium, and antioxidants while being naturally low in calories and high in umami flavor. The carrots contribute beta-carotene (converted to vitamin A), supporting eye health and immune function. Red wine in cooking provides beneficial antioxidants like resveratrol, though much alcohol content evaporates during the cooking process.

Dietary Considerations

This recipe is naturally gluten-free when made with cornstarch instead of flour, and dairy-free as written. It’s high in protein and relatively low in carbohydrates, making it suitable for many dietary approaches. The sodium content is moderate and can be adjusted by choosing low-sodium broth and controlling added salt. One serving provides about 25% of daily iron needs and significant amounts of vitamin A and potassium.

Smart Swaps and Ingredient Substitutions

Common Substitutions:

Top sirloin → Chuck roast (increase cooking time to 20 minutes), beef stew meat, or even lamb shoulder for different flavor profiles
Red wine → Additional beef broth plus 2 tablespoons red wine vinegar or balsamic vinegar for alcohol-free version
Cremini mushrooms → Button mushrooms, shiitake, or mixed wild mushrooms for varied textures and flavors
Fresh thyme → Dried thyme (use 1 teaspoon instead), fresh rosemary, or herbs de Provence

Budget-Friendly Swaps:

Top sirloin → Chuck roast or beef stew meat (often more affordable and equally delicious when pressure cooked)
Full-bodied red wine → Inexpensive cooking wine or even grape juice with vinegar for acidity
Bacon → Turkey bacon or omit entirely, using 2 tablespoons olive oil for sautéing instead

Pantry Emergency Substitutions:

Fresh garlic → 1 teaspoon garlic powder (add with other dry seasonings)
Fresh carrots → Frozen carrots (add during pressure cooking phase)
Tomato paste → 1 tablespoon ketchup or 2 tablespoons tomato sauce reduced by half

Pro Tips for Substitutions:

When using chuck roast instead of sirloin, cut against the grain for maximum tenderness
Store leftover wine in ice cube trays for future cooking projects
Mushroom stems can be saved for making homemade beef stock

Make It Diabetes-Friendly

Carb Reduction Strategies:

Eliminate the flour thickener entirely and rely on natural reduction during the final sauté step, saving approximately 6 grams of carbs per serving
Use sugar-free tomato paste or reduce the amount to 1 tablespoon to minimize hidden sugars
Increase the vegetable content with additional mushrooms and carrots for fiber without significantly impacting blood sugar

Smart Serving Modifications:

Serve over cauliflower mash instead of mashed potatoes (saves 30+ grams of carbs per serving)
Try zucchini noodles or shirataki noodles instead of egg noodles for pasta lovers
Portion control: Stick to 1 cup servings paired with a large green salad for balanced blood sugar response

Blood Sugar Management Tips:

Pair with healthy fats: Add a small amount of avocado or nuts to slow carb absorption
Include fiber-rich sides: Steamed broccoli or green beans help moderate glucose response
Timing matters: This protein-rich dish works well as a satisfying dinner that won’t spike overnight blood sugar

Total Carb Reduction: These modifications can reduce carbs from 8 grams to approximately 4-5 grams per serving while maintaining all the rich, satisfying flavors that make this dish special.

Perfect Pairing Suggestions

Beverage Pairings

The rich, wine-braised flavors of this beef burgundy pair beautifully with medium to full-bodied red wines like Pinot Noir, Côtes du Rhône, or even the same wine used in cooking. For beer lovers, try a Belgian dubbel or porter that can stand up to the robust flavors. Non-alcoholic options include sparkling apple cider, grape juice mixed with sparkling water, or robust black tea that complements the earthy mushroom notes.

Side Dish Recommendations

Creamy mashed potatoes are the classic choice, but consider roasted root vegetables like parsnips and sweet potatoes for added nutrition and color contrast. Buttered egg noodles provide the perfect vehicle for soaking up that incredible sauce, while crusty French bread is essential for sauce-sopping. Simple steamed green beans or roasted Brussels sprouts add freshness and cut through the richness beautifully.

Complete Meal Ideas

Start with a simple mixed greens salad with vinaigrette to cleanse the palate before this rich main course. The beef burgundy serves as a stunning centerpiece for dinner parties – consider roasted asparagus and herb-roasted baby potatoes as elegant accompaniments. Finish with something light like lemon sorbet or fresh berries with cream to balance the meal’s richness.

Occasion Suggestions

This dish shines at Sunday family dinners, intimate dinner parties, and cold weather gatherings. It’s perfect for holiday entertaining when you want something special but manageable, and makes an impressive date night meal that won’t keep you chained to the kitchen.

Pro Tips and Troubleshooting

Professional Techniques

Don’t skip the searing step – those caramelized bits create the foundation of flavor that makes restaurant-quality beef burgundy. Pat beef completely dry before seasoning and searing for the best browning. Use room temperature beef when possible, as cold meat can lower the oil temperature and prevent proper searing. Work in batches even if it seems tedious – overcrowding creates steam instead of the beautiful caramelization you’re after.

Common Mistakes and Solutions

If your sauce seems thin after pressure cooking, don’t panic – the butter-flour mixture (beurre manié) will thicken it perfectly during the final simmer. Sauce too thick? Simply stir in additional beef broth, 1 tablespoon at a time, until you reach the desired consistency. Wine too acidic? A pinch of sugar can balance harsh acidity, or ensure you’re simmering long enough to mellow the wine’s sharpness.

Storage and Make-Ahead Strategies

This beef burgundy actually improves overnight as flavors meld and deepen. Store refrigerated for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop with a splash of broth if needed. For meal prep, consider cooking the beef mixture and storing separately from starches, then combining when ready to serve.

Scaling and Presentation

This recipe doubles beautifully for larger crowds – just ensure your Instant Pot can accommodate the increased volume. For elegant presentation, remove bay leaves and strain the sauce if desired, though the rustic appearance is part of its charm. Garnish strategically with fresh parsley and serve in warmed bowls for restaurant-quality presentation.

This Instant Pot beef burgundy proves that you don’t need to spend all day in the kitchen to create something truly spectacular – sometimes the best comfort food comes from smart shortcuts that deliver maximum flavor with minimal fuss.