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Instant Pot Beef Burgundy Recipe Instant Pot Beef Burgundy Recipe


Instant Pot Beef Burgundy Recipe

Written by: Emily Smith

This Instant Pot Beef Burgundy is my go-to comfort food. Tender beef, rich red wine, and aromatic herbs meld together perfectly. It's a hearty, flavorful dish that never fails to impress!

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Imagine sinking your teeth into tender chunks of beef, perfectly cooked in a rich, flavorful sauce of red wine and herbs. That's what you're getting with this Instant Pot Beef Burgundy. It's a hearty meal that fills your home with delicious aromas as it cooks. Every spoonful is a comforting, melt-in-your-mouth experience you'll want to recreate time and again. Ready to roll up your sleeves and get your Instant Pot humming? Let's dive in!

Ingredients for Instant Pot Beef Burgundy

  • Beef stew meat: Tender and flavorful protein base that adds richness and heartiness to the dish.
  • Onion: Adds depth of flavor and sweetness to the dish, enhancing the overall taste profile.
  • Garlic: Infuses a robust and aromatic flavor to the dish, elevating its savory notes.
  • Beef broth: Provides a rich and savory base for the stew, enhancing the meaty flavors.
  • Red wine: Adds complexity and depth to the sauce, creating a luxurious and flavorful finish.
  • Tomato paste: Enhances the umami flavor and adds a touch of sweetness to the dish.
  • Dried thyme: Adds earthy and herbaceous notes, complementing the richness of the beef and wine.
  • Dried rosemary: Infuses a pine-like aroma and a subtle hint of citrus, enhancing the overall flavor profile.
  • Mushrooms: Adds a meaty texture and earthy flavor, soaking up the savory juices of the stew.
  • Flour: Thickens the sauce and helps create a rich and velvety texture for the dish.

READ MORE: Rolled Flank Steak Recipe in the Ninja Foodi

Essential Tools for Making This Delicious Dish

  • Instant Pot: Essential for pressure cooking the beef quickly while infusing flavors for a tender and flavorful dish.
  • Sauté pan: Used to brown the beef and sauté the onions and garlic, adding depth of flavor to the dish.
  • Cutting board: Necessary for prepping ingredients like chopping onions, slicing mushrooms, and cutting the beef into chunks.
  • Chef's knife: Needed for cutting and trimming the beef stew meat and other ingredients with precision.
  • Measuring cup: Ensures accurate amounts of beef broth, red wine, and other liquids for the perfect balance of flavors.

Serves: 4 people

Preparation time: 15 minutes

Cooking time: 45 minutes

Total time: 1 hour


  • 1.5 pounds beef stew meat, cut into chunks
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup beef broth
  • 1 cup red wine
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 8 oz mushrooms, sliced
  • 2 tablespoons flour
  • Salt and pepper to taste
  • 2 tablespoons olive oil


  1. Season the beef with salt and pepper. Set the Instant Pot to sauté mode and heat the olive oil.
  2. Brown the beef in batches, then remove and set aside.
  3. Add the onions and garlic to the pot and cook until softened.
  4. Stir in the flour, tomato paste, thyme, and rosemary until combined.
  5. Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pot.
  6. Add the beef back to the pot along with the mushrooms.
  7. Close the lid and set the Instant Pot to high pressure for 30 minutes.
  8. Once done, let the pressure release naturally for 10 minutes, then manually release any remaining pressure.
  9. Serve the beef burgundy over mashed potatoes or with crusty bread.

Nutritional value:

Per Serving in Calories: 450 kcal | Carbohydrates: 10 g | Protein: 30 g | Total Fat: 25 g | Saturated Fat: 8 g | Trans Fat: 0 g | Monounsaturated Fat: 12 g | Polyunsaturated Fat: 3 g | Cholesterol: 90 mg | Sodium: 700 mg | Dietary Fiber: 2 g | Sugar: 4 g | Calcium: 60 mg | Potassium: 800 mg | Iron: 4 mg | Vitamin A: 100 µg | Vitamin C: 8 mg

Tips for Making Beef Burgundy Ahead of Time and Freezing

Make Ahead Instructions

  • Cook the beef burgundy as directed in the recipe.
  • Let it cool completely before transferring to an airtight container.
  • Refrigerate for up to 3 days.

Freezing Instructions

  • Cook the beef burgundy as directed in the recipe.
  • Allow it to cool completely.
  • Place in a freezer-safe container or bag, removing as much air as possible.
  • Freeze for up to 3 months.
  • Thaw overnight in the refrigerator before reheating.

One interesting fact about this instant pot beef burgundy recipe is that you can enhance the flavor by marinating the beef in red wine and herbs for a few hours before cooking. This extra step can really elevate the taste of the dish and make it even more delicious.

Common Questions About Preparing Instant Pot Beef Burgundy

Can I use a different type of meat for this recipe?
Yes, you can substitute beef stew meat with other cuts like chuck roast or sirloin steak.
Can I omit the red wine from this recipe?
You can omit the red wine and use additional beef broth for a non-alcoholic version.
How can I thicken the sauce if it's too thin?
You can mix a cornstarch slurry and add it to the Instant Pot on sauté mode to thicken the sauce.
Can I make this recipe ahead of time?
Yes, this beef burgundy recipe can be made ahead of time and reheated when ready to serve.
What can I serve with this beef burgundy?
This dish pairs well with mashed potatoes, egg noodles, or crusty bread.

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