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Instant Pot Beef Burgundy

A hearty meal of fall apart tender pieces of beef and vegetables cooked in a rich and flavorful broth that is typically served over egg noodles or with mashed potatoes.
Servings 6


  • 1 1/2 to 2 pounds beef chuck roast cut into 1-inch cubes
  • salt and pepper to taste
  • 3 tablespoons flour
  • 2 tablespoons olive oil
  • 1 small onion chopped
  • 3 cloves garlic minced
  • 3/4 cup red wine
  • 1 tablespoon tomato paste
  • 1/2 cup beef broth low sodium
  • 1/2 teaspoon dried thyme
  • 2 bay leaves
  • 3-4 carrots peeled and roughly chopped
  • 1 cup sliced mushrooms


  • Place the beef cubes in a large resealable plastic bag. Season with salt and pepper and sprinkle the flour in the bag. Toss to coat all sides of the beef.
  • Press the SAUTE button on the Instant Pot. When the display reads HOT add the olive oil. Remove the beef from the bag and shake off any excess flour. In a single layer, brown the beef cubes on all sides. Repeat until all beef is browned.
  • Remove the beef from the pot and set aside. Add the onion to the instant pot and cook until softened, about 3-4 minutes, adding additional olive oil if necessary.
  • Add the garlic and cook for 30 seconds.
  • Add the wine and scrape the bottom of the pan to remove any brown bits from the bottom of the pot. Continue to cook for about 5 minutes until the liquid is reduced.
  • Press Cancel
  • Stir in the remaining ingredients.
  • Lock the lid and move valve to the SEALING position. Press the MEAT/STEW button and set the time to 40 minutes.
  • After cooking is complete let the pot natural pressure release for 10 minutes. Then release any remaining pressure.
  • Remove the lid and stir.


Serve over cooked egg noodles, rice or mashed potatoes.
Recipe provided by Make Your Meals