Instant Pot Beef Bourguignon is a pressure cooker recipe with beef cooked in red wine with mushrooms, onions, and carrots.
Like many others, one of the first recipes I ever made in a pressure cooker was a basic beef stew (see Instant Pot Beef Stew With Potatoes). It was wonderfully delicious, but not exactly keto friendly with ingredients like potatoes and flour.
That’s why I came up with a low carb beef bourguignon. If you haven’t tried it before, this is one of those French dishes that started off as peasant fare and later evolved into modern day gourmet cuisine. Bacon fat is used to sear the beef, which is then pressure cooked with red wine and flavored with onions, garlic, and mushrooms.
There’s a decent amount of prep work involved in this recipe, like cutting the beef and chopping all of the vegetables, but it’s well worth the effort. You’ll end up with a comforting bowl of rich and tender beef stew topped with crispy bacon. This would go amazing with a side of mashed cauliflower.
Tips for making instant pot beef bourguignon:
- There’s a long list of ingredients, so have everything measured and ready to go. Don’t start the recipe until you have all of the ingredients prepped.
- Use kitchen scissors to “dice” the bacon instead of a knife and cutting board. So much easier!
- I use xanthan gum as a thickener because it’s low carb. To substitute with corn starch, mix 2 tablespoons of corn starch with 1/2 cup cold beef stock in a small bowl until the corn starch is dissolved. Then pour it into the pot and stir together with the stew to thicken.
- To make this dish paleo and whole 30 compliant, replace the red wine with beef stock.
- Beef bourguignon is best enjoyed right after cooking and I’m not a fan of how the leftovers look and taste. If you must have leftovers, I suggest reheating in a saucepan on the stove top for best results.
Instant Pot Beef Bourguignon
Instant Pot Beef Bourguignon is a pressure cooker recipe with beef, mushrooms, onions, and carrots cooked in red wine. Low carb, keto, and gluten free.
Ingredients
- 1.5 - 2 pounds beef chuck roast cut into 3/4-inch cubes
- 5 strips bacon diced
- 1 small onion chopped
- 10 ounces cremini mushrooms quartered
- 2 carrots chopped
- 5 cloves garlic minced
- 3 bay leaves
- 3/4 cup dry red wine
- 3/4 teaspoon xanthan gum (or corn starch, read post for instructions)
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- salt & pepper
Instructions
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Generously season beef chunks with salt and pepper, and set aside. Select the saute mode on the pressure cooker for medium heat. When the display reads HOT, add diced bacon and cook for about 5 minutes until crispy, stirring frequently. Transfer the bacon to a paper towel lined plate.
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Add the beef to the pot in a single layer and cook for a few minutes to brown, then flip and repeat for the other side. Transfer to a plate when done.
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Add onions and garlic. Cook for a few minutes to soften, stirring frequently. Add red wine and tomato paste, using a wooden spoon to briefly scrape up flavorful brown bits stuck to the bottom of the pot. Stir to check that the tomato paste is dissolved. Turn off the saute mode.
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Transfer the beef back to the pot. Add mushrooms, carrots, and thyme, stirring together. Top with bay leaves. Secure and seal the lid. Cook at high pressure for 40 minutes, followed by a manual pressure release.
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Uncover and select the saute mode. Remove bay leaves. Evenly sprinkle xanthan gum over the pot and stir together. Let the stew boil for a minute to thicken while stirring. Turn off the saute mode. Serve into bowls and top with crispy bacon.
Nutrition Info
This recipe yields 5.5 g net carbs per serving (1-1.5 cups).
| Nutrition Facts Per Serving |
| Calories 220 | |
| Total Fat 5g | 8% |
| Saturated Fat 2g | 9% |
| Trans Fat 0g | |
| Cholesterol 79mg | 26% |
| Sodium 310mg | 13% |
| Potassium 130mg | 4% |
| Total Carb 6.5g | 2% |
| Dietary Fiber 1g | 3% |
| Sugars 2g | |
| Protein 27g |
I made this last night and it was so easy and delicious, made me feel like a gourmet chef! I do think I would have preferred to keep some of the bacon in the pressure cooker for flavor, but the crispy bits on top when served were a really nice addition of texture and flavor. I used cornstarch mixed in water and still added 3/4 red wine. The beef was wonderfully tender and flavors were superb. I’ll find out what leftovers are like tonight. My boyfriend might have preferred it with beef stock instead of red wine, but other than… Read more »
I only use beef consommé for a richer taste and a medium wine. I do not put carrots because it can sweeten the bourguignon too much. 40 minutes is too long it dries the meat and shrinks it. 25 minutes is enough for tender and juicy cubes. I have been making bourguignon for 50 years and I love the fact that the Instant Pot prevents drying the meat since the steam stays in..
This was probably the best beef “stew” my spouse and I ever made. We did a few small modifications for our own preferences but this served along side a cauliflower puree is a wonderful hearty dinner.
Can you use beef stew meat?
Beef sold for stew is typically chuck or round, so I think that should work fine.
How long should I cook this if I use a crock pot?
I would try 4 hours on high. The browning steps are important, so that would need to be performed separately in a pot on the stove top, then transfer everything to your crockpot.
Double D-licious recipe! At first I was a bit confused, seeing how much liquid your recipe yielded with only 3/4 cup of wine. I added more as it dissipated, but this is because I used the stove top pan method without a cover. I didn’t have a pressure cooker, unfortunately. It tasted great. I enjoyed the contrast between bacon and chuck roast.
Hi. I’m French. Obviously you removed the red wine to make it relevant but The traditional recipe of Beef Bourguignon or boeuf en daube is already with bacon….and we keep/cook the bacon (cut into cubes = lardons) WITH the beef. We don’t keep it separate at all. Just thought I d mention it. Apart from the wine and flour in it’s original version it’s already a very keto friendly dish..I saw so many recipes (on English/American websites) without the bacon..I am a bit puzzled..it’s like French vinaigrette dressing. I saw people adding sugar to it..when the traditional recipe has none.… Read more »
Carole..I’m so glad you said that about the bacon because I’ve just realized I threw it in with the beef! Can’t wait to eat it!
I’ve been looking for an instant pot version of this recipe for so long I actually forgot about it! Looks delicious 😀 I’m really glad I stumbled across this–thanks!!
Just made this… AMAZING! loved it. cooked it for 35 mins, did natural release and left it in KEEP WARM mode for about 2 hours until we all came back home. IT WAS PERFECT. will do it again soon.