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Pressure Cooker Beef Bourguignon

Pressure Cooker Beef Bourguignon
    Recipe by Stacey Doyle. Adapted from Idaho Potato Commission  

    Categorized: EntréesInstant Pot


    • 2 pounds Idaho beef chuck, cut into 1 1/2 – 2 inch cubes
    • 1 teaspoon salt
    • 1 teaspoon pepper
    • 6-8 slices Idaho bacon, diced
    • 2 tablespoons unsalted Idaho butter
    • 12-16 pearl onions
    • 1 cup carrots, cut into 1-2 inch pieces
    • 4 garlic cloves, minced
    • 1 cup beef broth (I used 2 teaspoons Better than Bouillon, roasted beef flavor mixed with 1 cup water)
    • 1 – 750 milliliter bottle of red Idaho wine, I like a Cabernet Sauvignon
    • 1 tablespoon tomato paste
    • 3 bay leaves
    • 1 tablespoon fresh thyme leaves, or 1 teaspoon dried
    • 1 tablespoon fresh chives diced, or 1 teaspoon dried
    • 8 ounce crimini mushrooms, halved and some quartered
    • 1 pound baby Dutch yellow Idaho® potatoes, cut into 1-inch chunks
    • Salt and pepper, to taste
    • 2 tablespoons Idaho flour mixed with 2 tablespoons of water to make a paste
    • Can be kept up to 3 – 5 days, stored in an airtight container in the refrigerator.
    • Best made the day before, allowing the flavors to develop.
    • Serve on it’s own, or over mashed potatoes or rice.



    • Season the beef pieces with salt and pepper.

    • Turn the Instant Pot on, select sauté. Once hot, carefully add the diced/cubed bacon to the pot. Cook until just crispy, stirring around occasionally. Remove to a paper-lined plate and set aside.

    • Add the beef to pot, cook until browned, about 3 minutes on each side. Remove and set aside, covered with foil.

    • To the pot, melt the butter then add in the onions and carrots, sauté for about 1 – 2 minutes. Add in the minced garlic and continue cooking for an additional minute.

    • Pour in the beef broth, wine and add the tomato paste, stirring to mix well. Continue to add in the bay, thyme, and chives, cooking on the sauté setting uncovered for about 10 minutes. This allows the alcohol to properly evaporate.

    • Turn off the sauté setting. Mix in the mushrooms, beef, bacon and potatoes, gently stirring, cover, seal the valve, and set Instant Pot to Meat/Stew setting for 45 minutes. Once finished cooking, then quick-release the pressure according to manufacturer’s directions.

    • In a small bowl, mix the flour with water to create a thin paste. Set the Instant Pot to sauté one last time, allow to come to a boil, add in the flour mixture and combine well. Stir frequently to help thicken, cooking for 2 – 4 minutes.

    • Taste, adjust seasoning if needed, garnish with additional fresh thyme leaves, and serve.