Pressure Cooker Beef Bourgignon

Image of Marrekus and Krysten Wilkes
Rated 5.0 based on 9 customer reviews


For best results, we recommend using:


Mealthy Tip

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!

Nutrition Facts

Per Serving: 283 calories; 14g fat; 9.3g carbohydrates; 24g protein; 73mg cholesterol; 525mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 8

Amount Per Serving
Calories 283 Calories from Fat 128
% Daily Value*
Total Fat 14g 22%
Saturated Fat 6g 29%
Trans Fat 0.8g
Polyunsaturated Fat 0.8g
Monounsaturated Fat 6.6g
Cholesterol 73mg 24%
Sodium 525mg 22%
Total Carbohydrate 9.3g 3%
Dietary Fiber 1g 5%
Sugars 2.3g
Protein 24g
Vitamin A 20% Vitamin C 4%
Calcium 3% Iron 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


5.0out of 5 Stars

(9 Reviews)

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What others are saying

Image of Randall Hauk

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.

Image of Jessica Scott

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.

Image of Greg Jones

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.

Image of Ashley Melchiore

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 :)

Image of McKenzie C

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!

Image of Rene DeCrumpe

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.

Image of Joan Demers

Joan Demers says:

We made the recipe as is and it was delicious. The meat was so tender.

Image of Leslie Van Steen-Leonard

Leslie Van Steen-Leonard says:

Delicious as-is!! Family loved it!!

Image of Chris Hwang

Chris Hwang says:

Used a Cabernet and it came out rich and delicious. The mash potatoes sounded weird at first, but the juice compliments it so well. Make sure you make enough so the juice doesn’t overwhelm the potatoes.