Instant Pot Beef Bourguignon with Pearl Onions and Mushrooms

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

A rich French stew made tender in the Instant Pot, combining beef chuck, pearl onions, mushrooms, and red wine in a deeply flavorful sauce. This french-inspired instant pot ready in about 75 minutes pairs beef chuck, cut into 1 1/2-inch cubes, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs beef chuck, cut into 1 1/2-inch cubes
• 2 tsp salt
• 1 tsp black pepper
• 1/4 cup all-purpose flour
• 3 tbsp olive oil
• 2 large carrots, peeled and sliced into 1/2-inch rounds
• 1 large yellow onion, diced
• 3 cloves garlic cloves, minced
• 12 oz button mushrooms, halved
• 1 cup frozen pearl onions, thawed
• 1 1/2 cups dry red wine
• 1 1/2 cups beef broth
• 2 tbsp tomato paste
• 3 sprigs fresh thyme sprigs
• 1 leaf bay leaf
• 2 tbsp butter
• 2 tbsp fresh parsley, chopped

Instructions

1. Step 1: Season 2 lbs beef chuck cubes with 2 tsp salt and 1 tsp black pepper. Toss the beef in 1/4 cup all-purpose flour until evenly coated.
2. Step 2: Set the Instant Pot to 'Sauté' mode and heat 3 tbsp olive oil. Working in batches, brown the beef cubes on all sides for 4-5 minutes per batch, then transfer to a plate.
3. Step 3: Add 2 large sliced carrots and 1 large diced yellow onion to the pot and sauté for 5 minutes until softened. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Add 12 oz halved button mushrooms and 1 cup thawed frozen pearl onions, cooking for another 4 minutes until they begin to brown.
5. Step 5: Pour in 1 1/2 cups dry red wine and scrape the bottom of the pot to deglaze, letting the wine reduce for 3 minutes.
6. Step 6: Return the browned beef to the pot along with 1 1/2 cups beef broth, 2 tbsp tomato paste, 3 fresh thyme sprigs, and 1 bay leaf. Stir to combine.
7. Step 7: Close the lid and set the Instant Pot to 'Manual' or 'Pressure Cook' on high for 35 minutes. Once finished, allow natural pressure release for 10 minutes before quick releasing any remaining pressure.
8. Step 8: Remove thyme sprigs and bay leaf. Stir in 2 tbsp butter until melted and silky. Sprinkle with 2 tbsp chopped fresh parsley before serving.