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overhead shot of beef burgundy over a bed of mashed potatoes garnished with parsley in a white plate
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4.63 from 53 votes

Instant Pot Beef Burgundy

Instant Pot Beef Burgundy - Made with a full bottle of red wine and fall-apart tender morsels of savory beef. Gourmet dinner is served in just over an hour! Including instructions for your slow cooker, this recipe is perfect for any occasion. Try it over noodles, rice, or creamy mashed potatoes.
Prep Time15 minutes
Cook Time45 minutes
NPR10 minutes
Total Time1 hour 10 minutes
Course: Dinner
Cuisine: American, French
Keyword: beef burgundy, instant pot recipes
Servings: 6
Calories: 496kcal


  • 2 tablespoon olive oil
  • 2 pounds cubed beef chuck roast, sirloin, or other types of stewing beef.
  • 1 teaspoon salt or to taste
  • 1 teaspoon pepper or to taste
  • 2 tablespoon butter unsalted
  • 8 ounce cremini mushrooms halved
  • 1 medium white onion diced
  • 4 cloves garlic minced
  • 2 tablespoon tomato paste
  • 750 ml red wine 1 bottle, Burgundy, Cabernet Sauvignon, Pinot Noir, or Zinfendel.
  • 1 cup beef broth low sodium
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 tablespoon parsley freshly chopped


  • Sear beef: Heat the olive oil in your Instant Pot on the sauté setting. Season the cubed beef generously with salt and pepper. Sear the beef cubes until browned on all sides, then remove the beef from the pot and set aside.
  • Sauté veg: Melt the butter in the pot then add the mushrooms and onion. Cook for 4-5 minutes, stirring occasionally, until the onions soften and the mushrooms begin to brown. Add the garlic, cook for 30 seconds, then mix in the tomato paste. Cook for another 1-2 minutes.
  • Pressure cook: Add the wine, broth, bay leaves, and thyme. Stir everything together well. Add the beef back to the pot. Secure the lid of the Instant Pot and turn the valve from VENT to SEAL. Cook for 25 minutes on high pressure, then let the pressure release naturally for 10 minutes before quick releasing the remaining pressure.
  • Thicken: Turn the sauté setting on and bring the mixture to a bubble. Let it simmer for 10-15 minutes to reduce slightly. Whisk the cornstarch and water together to create a slurry, then add the slurry to your Instant Pot. Mix well and allow the sauce to thicken. You can add more slurry if you'd like the sauce thicker.
  • Finish: Taste for salt and pepper and season as needed. Garnish with parsley and serve over mashed potatoes or noodles.


  1. Transfer leftover beef burgundy to an airtight container and store in the fridge for 3-4 days. This will reheat well either in the microwave or on the stovetop. Using a saucepan or a skillet, bring the leftovers to a boil over high heat, then reduce the heat to a simmer. Cook for 10 minutes, or until fully heated through. You may have to shred a piece of beef to make sure they're not cold in the center. Feel free to add a splash of water or broth if the sauce is getting too thick and reduced.
  2. Your beef burgundy will last 4-6 months frozen. Reheating will be much easier if you let the leftovers thaw overnight, but it isn't completely necessary. Reheat using the methods described in the section above.


Serving: 1serving | Calories: 496kcal | Carbohydrates: 10g | Protein: 34g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 119mg | Sodium: 603mg | Potassium: 1003mg | Fiber: 1g | Sugar: 3g | Vitamin A: 269IU | Vitamin C: 5mg | Calcium: 61mg | Iron: 4mg