Pressure Cooker Beef Bourgignon
- 1½ pounds boneless chuck roast, trimmed and cut into 1-inch chunks
- ¼ cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 slices bacon, chopped
- ½ cup dry red wine (Burgundy or Pinot Noir)
- 1¼ cup beef broth
- 1 carrot, diced
- 2 cups cremini mushrooms
- 4 shallots, sliced
- 3 garlic cloves, crushed
For best results, we recommend using:
- Toss beef with flour, salt, and ground black pepper in a large bowl to coat.
- Preheat pressure cooker on Sauté function.
- Cook bacon in hot pressure cooker until the fat starts to render, about 30 seconds; add about half the beef and cook until browned completely, about 5 minutes per side. Remove beef and bacon with a slotted spoon to a plate. Brown remaining beef and remove to the plate.
- Press Cancel on pressure cooler.
- Pour wine and beef broth into the cooker to deglaze the pan, scraping browned bits of food from the bottom of the pan with a flat-edged utensil.
- Return beef and bacon to cooker; add carrot, mushrooms, shallots, and garlic and stir.
- Lock pressure cooker lid in place and set steam vent to Sealing.
- Select Pressure Cook (Manual) and cook for 32 minutes on High pressure.
- Once the cooking cycle has completed, set steam vent to Venting to quick-release pressure.
Julia Child once described Boeuf à la Bourguignonne, as "certainly one of the most delicious beef dishes concocted by man". When you don't have time to cook Julia's slow simmered version, try making Beef Bourgignon in the MultiPot Pressure Cooker instead!
What others are saying
Rene DeCrumpe says:
Made this tonight and it was delicious. Didn’t have beef stock so used chicken but it still came out great. This is a keeper and I will be making this recipe again.
McKenzie C says:
Love this recipe! We used applewood smoked bacon and it was amazing! We also used a quality, bold red wine which really adds to the flavor too. It's such an aromatic dish. Since we are playing around with our new pressure cooker, we also steamed potatoes in the same pot, on top of the trivet in the steamer basket while the beef cooked. We were able to make mashed potatoes and stew at the same time! Amazing!
Randall Hauk says:
So rich and savory and delicious! A friend made this for us the week after our first son was born (you know how people bring food so you don't have to cook because you are no longer functioning like a normal human anymore?) & I was determined to someday make it again myself. I feel like she used a different mushroom and a richer wine than the pinot I had on hand, but otherwise, it's pretty close. I served with a garlicky mashed red potatoes and it was divine.
Jessica Scott says:
Made this the other night with egg noodles for my husband and he loved it. It also makes a lot, so he was able to take leftovers for work. Very good dish.
Ashley Melchiore says:
Served this with my creamy mashed potatoes-- also made in the pressure cooker!! Very interesting take vs. egg noodles. I used half the pinot for the recipe and half for me :)
Greg Jones says:
I was really impressed by this recipe! We used a Pinot Noir, which is our go to for dry reds. It was also nice to have it served with mashed potatoes instead of over noodles. I'm sure it also pairs well with a thick, rustic bread. I'd definitely make this again.